Lesson on TATAKalikasan, Ateneo de Manila University
87.9 FM Radyo Katipunan, every Thursday 11 to 12 a.m.
Let's Cut Down Rice Wastage
and Develop Rice Substitutes
Yes, children, there is Santa Gracia
Dr Abe V Rotor
Co-Host TATAKalikasan with Fr Jomari V. Manzano, SJ
Living with Nature School on Blog
avrotor.blogspot.com 
We have chosen this article for this session in response to the current problem of rice supply this lean months or off-season period which is exacerbated by the El Niño dry spell, and precipitated by the COVID pandemic. While our government is committed in assuring sufficient supply of this staple commodity at affordable price, it is the responsibility of every citizen to cut down losses in wastage, and over consumption, of rice and other food commodities.
While our national goal is self-sufficiency in rice by increasing yield and hectarage, we must at the same time reduce rice loss in the field, in processing, and on the dining table on one hand, and reduce rice consumption through various food substitutes, on the other.
The second aspect is how we can reduce our consumption of rice in the light of recurrent production shortage, and increasing price without necessarily depriving ourselves of energy and nutrients.
As an overview, rice is lost in three stages.
2. Gains in rice production may be negated by huge postharvest loss mainly due to lack of facilities and improper processing. Postharvest loss ranges from 10 to 37 percent of total harvest. If we can only reduce Postharvest loss to the low level of 10 percent, we would be self-sufficient in rice. Philippine rice importation in 2014 was 1.2 million metric tons worth at least one-half billion dollars.
3. Nutritional loss incurred during food preparation, cooking and poor eating habits is likewise high (no quantified figure but significant).
We can reduce postharvest loss. Postharvest loss can be reduced during the following activities:
1. Threshing - Use improved thresher, thresh on time and do not plant easy-shattering varieties.
2. Drying - Sundry properly, use mechanical dryers if sun drying is not feasible.
3. Milling - Use mill types/model with high milling recovery. Mill grains, which are properly dried. Do not mix different varieties.
4. Handling and transport - Use good sacks, transport properly and on time.
Rice Weevil (Sitophilus oryza)
5. Storage - Keep pest away and moisture low. Store properly and dispose on time.
Let's Develop Substitutes to Reduce Pressure on Rice
Low production together with devaluation of our peso and spiraling world market price of the commodity have caused the price of rice to shoot up to as much as 100 percent in the last five years, and it is going to increase further.
Among the legumes, mungo (Phaseolus radiatus) is best known. Generally, consumers of these products are unaware that they are doing a favor to the rice industry, particular during the lean months.
Here are some facts about rice to consider:
The Philippines is a major rice consumer, with a population of roughly 110 million and annual per capita rice consumption of 133 kg.
2. Daily calorie supply per capita is 2,357. Rice supplies 38% of it.
3. With a total of rice eating Filipinos of 87 million, our total rice requirement is 13 million MT. Today's production is less than 12 million MT.
4. Our total rice area is shrinking, even as land use policy regulates non-agricultural land use, such as settlements and industry.
5. Farmlands are becoming marginal due to poor management.
6. Agrarian program, since it was promulgated 50 years ago, remains a social and political issue, instead of being a catalyst of growth and development.
7. Farming remains in the hands of farmers who are on the average 58 years old, with low formal education, and with very little personal savings.
8. There are less and less students taking up agriculture. Not even 10 percent of agriculture graduates go into farming.
9. There is need to define clearly our agricultural policy on rice self-sufficiency. In the seventies and eighties, the Philippines became one of the world's exporters of rice, as a result of a successful food production program. We were also self-sufficient in most basic food items.
10. Investment in agriculture is very low, priority is in industry. It should be the other way around, as many countries realized lately. ~
The second aspect is how we can reduce our consumption of rice in the light of recurrent production shortage, and increasing price without necessarily depriving ourselves of energy and nutrients.
As an overview, rice is lost in three stages.
1. Field loss in production mainly to pest and force majeure runs up to 50 percent of potential harvest. In many cases, it is total crop failure.
Mechanized rice threshing in modern agriculture replaces manual method and close-knit community tradition.
3. Nutritional loss incurred during food preparation, cooking and poor eating habits is likewise high (no quantified figure but significant).
We can reduce postharvest loss. Postharvest loss can be reduced during the following activities:
1. Threshing - Use improved thresher, thresh on time and do not plant easy-shattering varieties.
2. Drying - Sundry properly, use mechanical dryers if sun drying is not feasible.
3. Milling - Use mill types/model with high milling recovery. Mill grains, which are properly dried. Do not mix different varieties.
4. Handling and transport - Use good sacks, transport properly and on time.
Rice Weevil (Sitophilus oryza)5. Storage - Keep pest away and moisture low. Store properly and dispose on time.
Let's Develop Substitutes to Reduce Pressure on Rice
Low production together with devaluation of our peso and spiraling world market price of the commodity have caused the price of rice to shoot up to as much as 100 percent in the last five years, and it is going to increase further. Nature's gleaners. With farm animals and fowls around there's little waste on the farm. In fact, what is considered as waste becomes profit.
This view leads us to believe that we can institute or strengthen agricultural reforms and programs. One area to focus our attention is the development of rice substitutes such as other cereals, rootcrops, and legumes.
Aside from direct substitution, the increase in the uptake of fruits and vegetables, meat and fish would lead to a reduction in rice consumption, not to mention its valuable contribution to nutrition, thus the improvement of health.
Corn as a whole tops all rice substitutes, other than the fact that 20 percent (20 million) of our population depends on corn as staple.
In urban areas the most popular rice substitutes are noodle products, followed by pandesal and other wheat products. In rural areas, sweet potato (Ipomea batatas) and cassava (Manihot esculenta) top the list of rootcrops.
Aside from direct substitution, the increase in the uptake of fruits and vegetables, meat and fish would lead to a reduction in rice consumption, not to mention its valuable contribution to nutrition, thus the improvement of health.
Corn as a whole tops all rice substitutes, other than the fact that 20 percent (20 million) of our population depends on corn as staple.
In urban areas the most popular rice substitutes are noodle products, followed by pandesal and other wheat products. In rural areas, sweet potato (Ipomea batatas) and cassava (Manihot esculenta) top the list of rootcrops.
Among the legumes, mungo (Phaseolus radiatus) is best known. Generally, consumers of these products are unaware that they are doing a favor to the rice industry, particular during the lean months.
The development of these substitute products on the part of the farmers is beneficial. It will definitely boost diversified farming, and consequently income on the farm. A program based on this alternative is definitely necessary both in the short and long term, particularly if the focus is the development of indigenous products.
1. Per capita consumption of rice is from 95 to 130, Metro Manila and Ilocos Region, respectively. National average is close to 100 kg per person. Update, from DA-BPI, as follows:
2. Daily calorie supply per capita is 2,357. Rice supplies 38% of it.
3. With a total of rice eating Filipinos of 87 million, our total rice requirement is 13 million MT. Today's production is less than 12 million MT.
4. Our total rice area is shrinking, even as land use policy regulates non-agricultural land use, such as settlements and industry.
5. Farmlands are becoming marginal due to poor management.
6. Agrarian program, since it was promulgated 50 years ago, remains a social and political issue, instead of being a catalyst of growth and development.
8. There are less and less students taking up agriculture. Not even 10 percent of agriculture graduates go into farming.
9. There is need to define clearly our agricultural policy on rice self-sufficiency. In the seventies and eighties, the Philippines became one of the world's exporters of rice, as a result of a successful food production program. We were also self-sufficient in most basic food items.
10. Investment in agriculture is very low, priority is in industry. It should be the other way around, as many countries realized lately. ~
Don't waste food, don't!
Yes, children, there is Santa Gracia
Don't throw away food left on the table. Please don't.
Recycle leftover in a different presentation.
• Food waste could otherwise go to millions who have not enough to eat.
• Food waste breeds pest and disease, sickens the air.
• Anything that goes to waste draws down the economy.
• Waste widens inequity in resources.
Here are some things to do with food leftovers.
1. Sinagag - fried rice mix with bits of bacon, ham, fried egg, fish, and the like.
• Waste widens inequity in resources.
Here are some things to do with food leftovers.
1. Sinagag - fried rice mix with bits of bacon, ham, fried egg, fish, and the like.
2. Torta - tidbits like those mentioned in scramble egg. Include veggies like carrot and onion.
3. Pickle – excess veggies and fruits plus vinegar, sugar and salt, and spices. Good for carrot, bell pepper, cucumber, green papaya, yam (sinkamas), others.
4. Paksiw – if not consumed is fried, makes a new menu.
5. Daing – fish in season is dried, cooked with gata’ (coconut milk).
6. Suka – fruit vinegar from overripe pineapple, banana, others, but not tomato and kamias.
7. Pudding – bread not consumed on time is also made into pizza bread- bread crumbs, garlic bread.
8. Sopas – Grind bones, shrimp head for soup and broth. Bulalo for whole bone.
9. Pastillas – milk p
owder not consumed on time, also grated hardened cheese.
owder not consumed on time, also grated hardened cheese.10. Veggie and fruit peelings – for animal feeds, composting. Include solids from brewing (coffee) and juicing fruits. Ultimately, inevitable food waste is collected for feeds in poultry and piggery.
Food waste also emanates from carelessness in handling, food preparation and serving. Much is also lost due to lack of proper processing, transport and storage facilities. Estimated loss in postharvest alone runs from 10 to 37 percent of actual harvest of crops.
In "Give us this day our daily bread..." in the Lord's Prayer, us here is regarded as thanksgiving and remembering the millions people around the world who may not have the food they need.
I believe in the wisdom of the old folk who reminds us of the value of food. They have experienced hunger during war, drought, flood, crop failure, pestilence - even in normal times. They have not lost sight of the presence of Santa Gracia.
Yes, children there is Santa Gracia. ~
*In observance of World Food Day October 16, every year. Actually, Food Day must be observed every day.
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