Do you know that brown rice or “unpolished rice” is more nutritious than white rice? Rice when polished loses significant amount of calcium, phosphorous and thiamine.  Brown rice, with only the husk removed retains its brown color due to the bran layer left intact. This bran layer is also believed to have cholesterol lowering effects.  It is rich in dietary fiber which may reduce the risk factors associated with constipation, hypertension, diabetes and colorectal cancer.

Despite its health benefits, only a few people use brown rice.  It is because brown rice has short shelf life.  Moreover, it is not usually available in the market due to low supply and consumers are not aware of its health benefits.

In support of the government’s advocacy to promote brown rice, the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) conducted a study that has been able to extend the shelf-life of brown rice from its original one to four months to 4 to 9 months.

CEBU, Philippines - In order to make it in the global market, local companies are advised to implement a food safety management system and comply with the internationally-recognized standards to ensure food quality and safety.

Cebu Food Consultancy Group (CFCG) consultant Dietmar Speckmaier shared that Philippine-based companies, particularly in the food and beverage manufacturing, need to realize that they should abide by the global standards and constantly upgrade themselves to be qualified to serve the market.

Speckmaier is also the program manager of the Optimizing and Upscaling Roles in the Food Supply Chain (OURFood) from the AFOS-Foundation for Entrepreneurial Development Cooperation that aims to improve the income situation of micro, small and medium enterprise in the food sector of Negros and Cebu.

The Central Visayas Consortium for Health Research and Development CVCHRD is now accepting R&D proposals for Central Visayas.

In line with its goal of encouraging wider brown rice consumption among Filipinos, the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) launched its recipe book featuring various ways of preparing brown rice.

Entitled Lutong FNRI: Brown Rice Recipes para sa Lahing Kayumanggi the book was launched last July 26 as part of the Smarter Living Advocacy of the Expo Science 2013 held at SMX Convention Center, SM Mall of Asia, Pasay City.

The book features 23 traditional and contemporary brown rice recipes developed by FNRI experts in fried rice, rice ulam, and snacks and desserts categories.