The heirloom rice story: a healthy fusion of science, culture, and market

posted May 25, 2015, 11:04 PM by Unknown user   [ updated May 25, 2015, 11:23 PM ]
By: Digna Manzanilla, Aileen Lapitan, Ana Cope, and Casiana Vera Cruz

Heirloom rice from the Philippines took center stage as celebrated chefs used them to transform local Filipino delicacies into delectable new treats at the Madrid Fusion Manila held last 24-26 April 2015. Chefs reacted positively on the product as they exclaimed, “What a delightful taste! It goes well with my paella, risotto, arroz valenciana.”“It melts in your mouth.” “It is crunchy and aromatic.” “I can create a gourmet sushi dish with black rice.” 

Heirloom rice does bring a lot of creative possibilities to the palate; but more than that, it’s an interesting product because it has fused or blended, in such an ingenuous way, the strengths of culture, science, and a burgeoning niche market.  Read full text >>

Printed in CURE Matters Vol. 5 No. 1. Page 14-16.
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