Preferred grain-quality traits such as long and slender grains, soft cooked texture, and aroma were emphasized during a planning workshop for the MASAGANA Rice Industry Development Program. According to Dr. Henry M. Corpuz, food technologist at PhilRice’s Rice Chemistry and Food Science Division, these characteristics influence consumer acceptance and are linked to specific chemical components that affect eating quality. The traits discussed will be considered in selecting rice varieties for seed production and distribution under the Rice Competitiveness Enhancement Fund (RCEF) and the National Rice Program in 2027.
