The acceptability of locally adapted japonica rice variety in selected rice farmers in Bohol and Nueva Ecija, Philippines

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The japonica variety is intentionally cultivated by some Filipino rice farmers to cater to the high-end consumer market as its attributes make it suitable for sushi and other Asian and Mediterranean cuisines. Despite consumer demand, there were limited market studies on the variety’s effectiveness and performance under local conditions from the farmers. This study aims to determine the farmers’ overall assessment of the japonica rice variety as it tries to keep up and compete with the local varieties in the country.

Access to information paved the way for Filipinos to become an empowered consumer. Over the years, the wealth of such information has opened new horizons, perspectives, and lifestyles as part of this global culture that anyone may just choose to adopt.

This includes food that has taught the Filipino palate to explore and appreciate what our tastebuds can now savor under various cuisines. Even with rice as our basic staple is not exempted from being eaten in a new and creative way using various recipes and rice varieties worldwide.

Japonica rice, a high-yielding variety commonly grown in countries like Japan and South Korea has a medium-sized grain, roundish bright white, and moist.

The japonica variety is intentionally being cultivated by some farmers to cater to the high-end consumer market as its attributes make it suitable for sushi and other Asian and Mediterranean cuisines that Filipinos have learned to adapt. It is through these cuisines that their national rice varieties would unlock the authenticity of the dish.

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