Value-Added Products of Rice and Entrepreneurship in the Philippines PDF

Value-Added Products of Rice and Entrepreneurship in the Philippines by Marissa V. Romero (2008) Dr. Patrick C. De Leon Associate Professor UP Diliman Extension Program in Pampanga  Outline of Presentation 1. Abstract 2. Introduction 3....

Value-Added Products of Rice and Entrepreneurship in the Philippines by Marissa V. Romero (2008) Dr. Patrick C. De Leon Associate Professor UP Diliman Extension Program in Pampanga  Outline of Presentation 1. Abstract 2. Introduction 3. Traditional Rice-Based Snacks and Desserts 4. Rice Meals 5. Rice-Based Food Products Developed at PhilRice 6. Rice Beverages 7. Rice By-Products 8. Challenges of and Opportunities for Entrepreneurship in Commercialization of Value-Added Rice Products  Abstract ▪ Rice remains the staple food in the Philippines. ▪ The deep fondness of Filipinos for this food is not limited to table rice, as evident in the numerous rice products throughout the country. ▪ Each region boasts of its specialty product. ▪ Traditional rice food products or native kakanin come in different forms and flavors.  Abstract ▪ They are made from either whole rice grain or wet-milled rice flour known as galapong. ▪ Some examples include suman, biko, puto, and bibingka. ▪ This paper gives a brief description of these delectable products and how they are made.  Abstract ▪ Product development and improvement activities of the Philippine Rice Research Institute (PhilRice) have generated several rice-based food products, belonging to the categories baked products, snack items, fortified products, instant products, and others. ▪ Many of these products are made from dry-milled rice flour prepared by the PhilRice flour mill.  Abstract ▪ Rice beverages such as rice wine, rice beer, rice coffee, and rice tea are also described in this paper. ▪ Value-adding of rice is not limited to food; thus uses of its by-products are explained as well. ▪ Business ventures associated with food and nonfood value- added products are also presented. ▪ The paper ends with the opportunities and challenges of entrepreneurship in the commercialization of value- added products.  Introduction ▪ In the Philippines, rice is life, not only because it is the staple food, but also because it is tightly woven into Filipino culture. ▪ Although rice is consumed mainly as table rice in boiled or steamed form, it can be processed into various products. ▪ These value-adding activities enhance the profitability of rice by providing additional income to entrepreneurs.  Introduction ▪ Among the quality parameters of rice, amylose content is probably the most important factor when manufacturing rice-based food products. ▪ Amylose, which is the linear component of the starch molecule, affects both the cooking and eating qualities of the products.  Rice amylose classification and characteristics Suitable Amylose Type Characteristics Rice Varieties Products Absorbs little water; Rice cakes, little volume desserts, R24, IMS2, IMS5, Waxy/glutinous expansion; cooked sweets, puffed Buenkitan, IR65 products are soft and rice, congee sticky Tasty, elastic, and NSIC Rc13 remains soft when (Malagkit 1), NSIC Rice cakes, Very low cooled (commonly Rc15 (Malagkit 2), congee used in place of waxy NSIC Rc17 rice) (Malagkit 3)  Rice amylose classification and characteristics Amylose Characteristics Suitable Products Rice Varieties Type Tends to be moist, PSB Rc52, PSB Rice pudding, bread sticky, and glossy; Rc72H (Mestizo cakes, baby Low gives soft-textured 1), NSIC Rc128 foods/weaning bread crumbs; good (Mabango 1), foods stabilizer NSIC Rc130 Fluffy and soft; Batter, waffle, IR64, PSB Rc34 adequate optimum steamed cake, (Burdagol), PSB Intermediate softness; gives whiter, breakfast cereals, Rc66, NSIC Rc122 harder, crispier expanded molded (Angelica) texture but crumbles rice, baked cakes Has good cooked rice, PSB Rc6, PSB Rc8, High stability but tends to Noodles, rice paper PSB Rc26H have harder texture  Introduction ▪ The by-products of rice production – straw, hull, and bran – also have a number of uses such as animal feeds and organic fertilizer. Traditional Rice-Based Snacks and Desserts Suman – made from glutinous or waxy rice ▪ Suman sa antala – glutinous rice, coconut milk and salt wrapped in wilted banana leaves in a tube-like shape Traditional Rice-Based Snacks and Desserts ▪ When palm or coconut leaves are used for packaging, the product is called suman sa ibos.  Traditional Rice-Based Snacks and Desserts ▪ Instead of coconut milk, lye is added in suman sa lihiya.  Traditional Rice-Based Snacks and Desserts Biko – cooked glutinous rice, coconut milk, and sugar are mixed in a wok for a long time until sticky and all liquid has evaporated; topped with latik or cooked coconut cream; called sinukmane in Laguna  Traditional Rice-Based Snacks and Desserts Tinubong – denotes the use of young bamboo in Ilocano; glutinous rice, coconut milk, and salt are placed inside a bamboo tube, which is then cooked over a fire until the liquid dries up  Traditional Rice-Based Snacks and Desserts Puto – rice cake; comes in different sizes, shapes, colors, and flavors ▪ Biñan, Laguna: big and sliced before serving ▪ Calasiao, Pangasinan: bite-sized pieces  Traditional Rice-Based Snacks and Desserts Bibingka – the Filipino version of hotcake; popular during Christmas season; made from wet-milled rice flour, eggs, sugar, and salt; other ingredients such as cheese, salted egg, and margarine may be added; the mixture is placed in a traditional clay mold lined with banana leaves and cooked with live coal above and underneath; served with grated coconut  Traditional Rice-Based Snacks and Desserts Calamay – made from galapong, coconut milk, and sugar; cooked with constant stirring until the mixture becomes sticky  Traditional Rice-Based Snacks and Desserts Espasol – famous in Laguna and Quezon; made from glutinous rice flour, sugar, and coconut milk; toasted rice flour is added to the boiling sugar and coconut milk and then mixed until dry and sticky; the product is molded into the desired shape and size, and dusted with toasted rice flour  Traditional Rice-Based Snacks and Desserts Puto Bumbong – commonly sold during the Christmas season; the purple glutinous rice is used in this product to provide its distinctive color; wet-milled rice flour is allowed to dry and is then sieved; it is placed in bamboo tubes and cooked in a special steamer; it is then tapped out of the tube, brushed with margarine, and served with grated coconut and sugar  Traditional Rice-Based Snacks and Desserts Sapin-Sapin – originated from Abra; called sapin-sapin because of the layering process involved; one portion of the mixture containing galapong, coconut milk, and sugar is steamed first until firm; another portion of the mixture is layered on top and steamed again; this process is repeated several times, usually to three layers; other ingredients such as ube (purple yam), cheese, macapuno (mutant coconut), and food coloring are added to make it more attractive; topped with toasted grated coconut and latik before serving  Traditional Rice-Based Snacks and Desserts Palitaw – literally to float; drip- dried galapong is formed into balls and flattened before placing into boiling water; they float to the surface when they are already cooked and are immediately dropped in cold water; after draining, they are served with grated coconut and sugar-sesame seed mixture  Traditional Rice-Based Snacks and Desserts Bihon – rice noodles served especially during birthdays, as it is believed to give long life; wet- milled rice flour is drip-dried shaped into balls and cooked in boiling water; the balls are then kneaded and extruded  Rice Meals Rice Porridge – the basic rice porridge composed of rice, water, and salt is known as lugaw and is usually given to babies and sick people; when egg or chicken is added, lugaw becomes egg caldo and arroz caldo; it is called goto when beef stripe is used  Rice Meals Casserole-Type Dishes – due to many ingredients and intricacies involved in the preparation of these dishes, paella and arroz valenciana are usually served only during special occasions; the main difference between the two is the use of ordinary rice in paella and glutinous rice in arroz valenciana; meat, sea food, and vegetables make these products more nutritious and delectable  Rice-Based Food Products Developed at PhilRice Chiffon Cake and Brownies – dry milled rice flour are used in the preparation of chiffon cake and brownies  Rice-Based Food Products Developed at PhilRice Cream Puff – rice flour is used in the preparation of cream puff  Rice-Based Food Products Developed at PhilRice Puto-Pao – combines the goodness of puto and siopao; requires the preparation of asado filling and puto base; for the filling, shredded chicken is sautéed with garlic and onion and seasoned with soy sauce, pepper, and sugar; for the puto base, egg white is beaten and added gradually with sugar until a stiff peak is obtained; a mixture of rice flour, sugar, and water is blended into the egg white using the cut- and-fold technique  Rice-Based Food Products Developed at PhilRice Shangrice – spring roll with ground pork  Rice-Based Food Products Developed at PhilRice Rice Nougat – rice with intermediate amylose, regardless of gelatinization, was found suitable for this product  Rice-Based Food Products Developed at PhilRice Noodles – flat rice noodles fortified with malunggay  Rice-Based Food Products Developed at PhilRice Espasol and Brownies fortified with saluyot, squash, and malunggay  Rice-Based Food Products Developed at PhilRice Instant Rice and Rice-Based Products 1. quick-cooking rice 2. instant rice-based porridges 3. instant casserole-type dishes (e.g. instant paella, instant biringhe, etc.) 4. canned rice 5. sprouted brown rice – sprouting improves the taste and texture of brown rice, and activates dormant enzymes  Rice Beverages Tapuy or Rice Wine Rice Beer  Rice Beverages Rice Coffee Rice Tea  Rice By-Products Rice Straw – used in making rice paper and packaging  Rice By-Products Rice Hull – used as an insulator for blocks of ice, carbonized rice hull (CRH), organic fertilizer, and low-cost open-type carbonizer  Rice By-Products Rice Bran – an important product from rice bran is tiki-tiki, which is rich in B vitamins and is commonly given to infants; it is also used to cure beri-beri (thiamine or vitamin B1 deficiency)  Rice By-Products Rice Bran Oil – because of its high oil content, rice bran is a good source of edible oil  Challenges of and Opportunities for Entrepreneurship in Commercialization of Value-Added Rice Products Major Challenge: Source of Income ▪ Rice self-sufficiency – since ▪ There is always demand for there is not enough rice to feed traditional rice food products the population, the argument or kakanin which are part of against utilizing rice for Filipino culture purposes other than table rice remains  Challenges of and Opportunities for Entrepreneurship in Commercialization of Value-Added Rice Products Serious Concern: ▪ Indigenous materials such as ▪ Stability – since most banana or coconut leaves, traditional food products bamboo, and coconut shells as contain high amounts of packaging materials enhances moisture, they have short shelf the ethnicity of the products lives but do not provide protection ▪ Coconut milk is a common from factors that affect shelf ingredient in these products life, including oxidation, which is prone to rancidity moisture absorption, and (unpleasant odors and flavors microbial contamination in foods resulting from deterioration in the fat or oil portion of a food)  Challenges of and Opportunities for Entrepreneurship in Commercialization of Value-Added Rice Products Recommendation: Conduct Other Problems: Research ▪ Very few institutions embark on ▪ how to prolong shelf life rice research focusing on product development or improvement ▪ standardization of ingredients more hygienic preparation ▪ Limited human and other resources ▪ moisture- or oxygen-absorbent technologies ▪ Research is more geared towards improvements in rice production ▪ effective packaging materials automation or mechanization of ▪ Research on value-added products labor-intensive steps to increase at PhilRice was short lived efficiency and prevent microbial ▪ How to promote stronger contamination collaboration between the public ▪ health benefits of rice and private sectors – how to spin off public initiatives to the private sector for commercialization That’s all for now…thank you!