Rice Production In The Philippines

INCREASED WATER RETENTION IN THE GROWING RICE (Oryza sativa) USING RECYCLED PALM OIL

INTRODUCTION

Rice is commonly found in Asian countries, not to mention in the Philippines. Restaurant companies based in other countries that established branches in the Philippines have also adapted to the Filipino food culture of always making rice part of the menu.

Rice is considered to be the most important staple food in the Philippines. Among the many types of rice, white rice is most preferred by the Filipinos as food. A survey conducted by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) in 2013, showed that rice was the most commonly consumed food in Filipino households.

Table 1. Top 20 most consumed

According to the Crops Statistics of the Philippines (CSP, 2014), rice or palay was the second highest crop produced in the year 2014. The country is also the 8th largest rice producer in the world, accounting for 2.8% of global rice production. Despite the Philippines being one of the world’s biggest producers of rice, the country is still the largest rice importer in the world. This is because the amount of rice produced in the country is still not enough to supply the demands of the people. If the supply of rice in the country go down, then its’ cost will go up, and many Filipino households will be affected.

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Figure 1. The Annual Production of Selected Crops in the Philippines.

There are many factors that affect rice production in the Philippines. One is that rice is one of the many crops which are greatly affected by drought, because it relies on the amount and distribution of rainfall. Water is a very scarce resource input in rice production, because to produce 1 kg of rice, about 2,497 L is needed.

Figure 3. Rice Production Figure 4. Risk to Projected Temperature in the Philippines

Rice, a common crop in the Philippines, will also be planted to the treated soil to further test the effectivity of using oil for water retention in soil.

According to another study that was conducted, most of the fat consumed in an average human diet has been exposed to heat during the preparation and processing of food during cooking. In the process of deep-frying, the cooking oil is heated above 150°C for a significant period of time. This heating process results to changes in the different properties of the cooking oil by various chemical reactions of oxidation, hydrolysis, polymerization, and such. When cooking oil is heated, hydroperoxides and aldehydes are one of the most commonly formed and are absorbed into the food.
Based from an article on The Philippine Star, the production of palm oil in the Philippines has remarkably increased from 119,255 MT to 204,731 MT in 2010. According to the United States Department of Agriculture, the domestic consumption of this has been continuously increasing since 2012, reaching 900,000 MT consumed in 2016.
Figure 5. Domestic Consumption of Palm Oil in the