PROJECT: BEYOND RICE

MAIN COMMODITY: RICE

MUNICIPALITY: RTR, AGUSAN DEL NORTE

A. BRIEF DESCRIPTION:
BEYOND RICE is a stopover place along the national highway that traverses from RTR town or
passes RTR could buy and enjoy some snacks or a pack of pasalubong of rice-based delicacies. The
stopover would be having at its frontage a display center of several delicacies prepared by trained cooks
in the well-processing/cooking area right behind the display center.

B. OBJECTIVES:
 Rise of a core processing activity in the municipality
 Support the engagement of farmers into rice production
 Create value adding products
 Decrease unemployment rate
 Provide development trainings and seminars

C. LOCATION:
Beyond Rice stopover will be located at RTR, along the national highway. This is chosen to be the
location of this project mainly because its position as the rice granary of province of Agusan del Norte.

D. PRODUCTS:

Product Description Uses

Snacks/Pasalubong:  Puto is a general term for  Rice cakes are a common
 Puto steamed rice cakes popular snack in the Philippines and
all over the country with Filipinos have created many
 Bibingka
numerous variations different kinds to enjoy or to
 Suman buy as gifts or pasalubong
 Bibingka is a type of rice
 Palitaw to their families, friends, and
cake made and coconut milk
 Kutsinta or water, with its bottom love ones.
 Ampaw/Pop rice lined with banana leaves. It
 Etc. is traditionally baked using
specially made clay ovens
and preheated charcoal.
 Suman is made from
glutinous rice cooked in
coconut milk, and often
steamed in banana leaves
 Palitaw is a boiled rice cake
disk covered with freshly
grated mature coconut meat
and sugar
 Kutsinta is a steamed rice
cake (puto) made with rice
flour, brown sugar, lye, and
freshly grated mature
coconut meat
 Ampaw is a Filipino sweet
puffed rice cake. It is
traditionally made with sun-
dried leftover cooked white
rice that is fried and coated
with syrup.
 Rice flour is a common
substitute for wheat flour. It
Rice flour is a form of flour made from is also used as a thickening
Rice Flour finely milled rice. agent in recipes that are
refrigerated or frozen since
it inhibits liquid separation

RiceVinegar Rice vinegar is a type of vinegar made  Rice vinegar is most

 commonly used for sushi,
marinades, sauces, and salad
dressings. Add a pinch of
sugar to other types
from fermented rice. of vinegar like apple
cider vinegar,
sherry vinegar, or white
wine vinegar to easily
replace rice vinegar.
 Rice wine is somewhat clear
and sweet and is used in
marinades to tenderize meat
Rice wine is an alcoholic and seafood, as well as to
beverage fermented and distilled from impart flavor to food.
Rice Wine rice. Rice wine typically has an alcohol
content of 18–25%  It's relatively low in alcohol
and can be drunk neat
or used in hot dishes,
marinades and glazes.

PRODUCT PROCESSING PROCEDURE:

RICE FLOUR
Prepare:
 Rice Grains
Steps:
1. Make sure grains are dry, clean, and free from impurities such as stones and farm debris.
2. Open 2 to 3mm of the hopper lid of the rice mill machine.
3. Place container bag below cyclone separator.
4. Start the motor or engine of the rice mill machine.
5. Pour grains into the hopper.
6. Monitor flour discharge.
7. Turn off the machine when finished and close hopper opening.

RICE VINEGAR
Prepare:
 500g cooked rice
 Drinking water (filtered or distilled)
 30- 59ml mother vinegar or rice wine
Steps:
1. Transfer the rice and any cooking water to an airtight container. To make the rice vinegar, you’ll need 2
cups (500 g) of cooked white rice. Place the rice, along with any leftover cooking water, in an airtight
glass or stoneware bottle or jar.
2. Add the starter to the rice. To make vinegar, you need a culture referred to as Mother Vinegar. If you
have homemade rice vinegar that hasn’t been filtered, you can scoop the Mother off the top and add 1 to
2 fluid ounces (30 to 59 ml) of it to the rice. If you don’t have Mother Vinegar, add the same amount of
rice wine to the rice instead. Making the vinegar with wine takes longer, but the process is still effective.
3. Top the container off with the water. After you’ve added the rice and starter to your container, pour
approximately 34 fluid ounces (1 l) of filtered or bottled water into the container. Don’t use tap water,
which may contain bacteria or other impurities that affect the fermentation process.
4. Fermentation: Top the container off with the water. After you’ve added the rice and starter to your
container, pour approximately 34 fluid ounces (1 l) of filtered or bottled water into the container. Don’t
use tap water, which may contain bacteria or other impurities that affect the fermentation process.
5. Place the mixture in a dark, warm place. Fermentation happens more quickly in warmer temperatures, so
ideally, you should place the container in a space with a temperature between 60 and 80°F (15 to 27°C).
Make sure that it’s dark as well because fermentation requires darkness to occur.
6. Check on the mixture in three weeks. The time that it takes for the vinegar to fully ferment depends on
the temperature, the starting material, and how much bacteria is present. It can take anywhere from 3
weeks to 6 months. After you’ve left the mixture alone for 3 weeks, open the container and smell it. If it
smells like vinegar, taste it to check for the right flavor. If it hasn’t turned to vinegar yet, recover the
container and let it set again.
 It’s normal for the vinegar to have strange odors during the fermentation process. The smell you
should be looking for is the sharp, acidic scent of store-bought vinegar.
 The flavor should be sour, tart, and acidic like store-bought vinegar. It shouldn't taste like
alcohol.

7. Continue to test the mixture until it turns to vinegar. Depending on the smell and taste of the mixture
when you initially test it, you may want to check on it weekly or monthly. When it has the scent and taste
of vinegar, you’ll know that it’s ready.
  You can't really ferment the vinegar too long. Its taste will change the longer that you allow it to
ferment, so it's really a matter of personal taste when to stop. If you don't want a sharply acidic
vinegar, you may want to allow it to ferment a little longer.
8. Straining : Filter the mixture through cheesecloth. Once the vinegar has finished fermenting, remove the
cheesecloth covering. Place the cheesecloth over the mouth of another clean container and pour the
vinegar through it slowly to filter out the rice and any other solid bits.
 You may find it easier to place the cheesecloth over a funnel to pour the vinegar through so you
avoid spills.
 If you want to make additional vinegar, you should save the slimy film on the cheesecloth after
you filter it. This is the Mother Vinegar, and will allow you to make vinegar more quickly in the
future. Store it in a stone or dark glass bottle with cheesecloth over the opening, so it's covered
but it still receives the air it needs to live. Keep it in a location with a temperature between 60
and 80°F (15 to 27°C).
9.Store the vinegar in the fridge for a couple of hours. The vinegar will be cloudy while it’s still warm, so it
helps to cool it down. Cover the container with cheesecloth again, and chill it in the refrigerator for 1 to 2
hours.
10. Use cheesecloth to filter the vinegar again. After the vinegar has cooled and become clearer, take it out
of the fridge. Place fresh cheesecloth over the mouth of another clean, airtight container and pour the
vinegar through it to filter it again. Once it’s filtered, it’s ready for use in any recipe.
 Fresh vinegar should be stored in the fridge. It will keep for 3 to 4 months.
 If you want the vinegar to last longer and to be able to store it at room temperature, you should
pasteurize it. Bring the vinegar to a temperature of 170°F (77°C) in a pan, and allow it to
maintain the temperature for 10 minutes. It’s usually easiest to do it in a slow cooker set on low
for 1 to 2 hours. Pasteurized vinegar will last for years, if not indefinitely

RICE WINE
A. Preparation of Bubod (bulk starter culture)
Prepare:
 Rice Grains
 Water
 Bubod
 Ginger or onward roots (powdered)

1. Grind Rice.
2. Mix old powdered bubod (3g per 100g rice) and ginger (0.5g per 100g rice). You may use
crushed dried onward roots in water enough to make a dough.
3. Mix thoroughly and then mold into palm size patties, (20 cm thick)
4. Place the patties on a tray lined with cheese cloth and allow to stand in an open space for one
day and then dry in an oven at 35°C for one to two days.
5. Cool and place the bubod in a clean jar and store in the refrigerator or in a dry place to avoid
growth of molds.

B. Fermentation of rice wine

Prepare:
 Glutinous rice
 Water
 Bubod
 Activated carbon or bentonite

1. Weigh 1 kg glutinous rice and wash thoroughly with water three times.
2. Drain and add 1.5 liters water.
3. Cook in a rice cooker until well done.
4. Spread cooked rice on a tray and inoculate with powdered bubod (1g per 100g raw rice)
5. Cover the tray with a piece of paper or cloth and incubate at room temperature for two days.
6. Transfer to a fermentation jar with a water seal and allow to ferment for 2 weeks (or until
bubbling stops)
7. Press out the alcohol juice through a cheese cloth and discard the residue. (lees)
8. Pasteurize the freshly harvested wine at 65-70°C for 30 minutes.
9. Allow it to stand for one to 3 months in a dark, cool place to prevent discoloration.
10. Siphon the clear wine. If the wine is not yet clear, add one spoon of activated carbon or
bentonite for every liter of wine. Mix well and filter.
11. Bottle the wine and pasteurize at 65-70°C for 20 minutes. (approximately 1liter or 3 bottles
(350ml) can be harvested from 1kg rice

PRODUCTION MATERIALS AND EQUIPMENTS

Utensils Price Qty. Total Cost

Jars
Trays
Wooden Ladle
Kettle
Mortar & Pestle
Plastic Funnel
Fermentation Pails
Steamer
Mixing Bowls
Spatula
Grater
Silicone Cupcake molds
Food thermometer
Sauce Pan
Frying Pan
Total Expenses

Equipment Price Qty. Total Cost

Burner
LPG tank
Wine Fermentation Rack
Vinegar Fermentation Rack
Wine Presser
Chiller
Weighing Scale
Bottle sealer
Plastic Sealer
Electric Mixer
Rice Cooker
Deep Fryer

Furniture & Fixtures Price Qty. Total Cost

Utility Tables
Wine Rack
Vinegar Rack
Cabinets:

Exhaust Fan
Electric Fan
Total Expenses