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I shifted to eating brown, red, purple, black (colored!) rice a couple of years back especially after reading so much on the lack of nutrients of white rice. In a recent Good News Kapihan held in Baguio City, hosted by the Peace and Equity Foundation (PEF), my choice of eating colored rice was given more support. I learned so much about what we call heritage or heirloom rice. Suddenly, my shift to eating brown and red rice was not only for health, but was now for cultural sustainability, too.

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Two Ramon Magsaysay awardees for 2012, scientist Dr. Romulo Davide for the Philippines and Dr. Yang Saing Koma of Cambodia recently shared in a roundtable discussion how they tried to make rice farmers of their respective countries richer through science and business.
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BOBBY CALINGO

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Two Ramon Magsaysay awardees for 2012, scientist Dr. Romulo Davide for the Philippines and Dr. Yang Saing Koma of Cambodia recently shared in a roundtable discussion how they tried to make rice farmers of their respective countries richer through science and business.
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Heritage rice

By Jeannie E. Javelosa | December 8, 2013 - 12:00am

I shifted to eating brown, red, purple, black (colored!) rice a couple of years back especially after reading so much on the lack of nutrients of white rice. In a recent Good News Kapihan held in Baguio City, hosted...

Allure

2012 Magsaysay awardees teach farmers science and business

October 14, 2012 - 12:00am

Two Ramon Magsaysay awardees for 2012, scientist Dr. Romulo Davide for the Philippines and Dr. Yang Saing Koma of Cambodia recently shared in a roundtable discussion how they tried to make rice farmers of their...

Agriculture