THE GOVERNMENT should provide incentives to farmers who would plant low-amylose rice as a means to improve rice supply in the country. This is the belief of Alfonso G. Puyat who has done personal research on the advantages of producing low-amylose varieties for milling into brown rice. He is the president of Philor, a company that is engaged in manufacturing plant growth enhancers and other farm inputs.
The low-amylose varieties are the varieties that have less than 18% amylose content which are suitable for milling into brown rice. When cooked, the low-amylose brown rice is soft and that is the eating quality highly preferred by consumers. Of course, the low-amylose rice can also be milled into well-polished white rice but there is a big advantage of the brown rice over the well-milled white rice.
Puyat compared the grain recovery when one kilo of palay is milled into brown rice and a kilo of the same variety that is milled into white rice. The result? One kilo of palay when milled into white rice produced 630 grams. It had a milling recovery of 60-65%.
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Esta historia es de la edición November 2018 de Agriculture.
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URBAN GARDENER GROWS FOOD IN PLASTIC DRUMS AMID THE QUARANTINE FOR THEIR FAMILY'S FOOD SECURITY
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