Indigenous rice and rice

varieties + Classification
of Indigenous rice varieties
OUR TEAM
• Samuel Corocoto
• Jessie Hiblawan
• Shane Madrigal
• PrinceHarry Piyo
• Jasmine Dulnuan
• Danceal Binwag
• Darwine Bag-iw
Indigenous rice and rice varieties

The production of native rice is a part of the

Ifugao culture. Aside from being used as
staple food, some varieties are processed into
wine for use during the bakil phuni and other
Ifugao rituals.
The glutinous varieties are used to make
binakle/pfina’lay the traditional snack after
rice harvest. Extinction of these varieties will
cause a major change in the unique Ifugao
culture (Lannaon, 2009).
The Ifugao traditional or native rice varieties
have been existing and have been planted by
the local folks for decades. These varieties are
long maturing since these take six (6) to seven
(7) months growing period.
These are still preferred by farmers due to
their aroma, good eating quality, non –
shattering and resistance to major pest and
disease characteristics.
These varieties can also withstand extreme
weather conditions and require less fertilizer
input since natural fertilizers for the soil are
enough to satisfy the plant’s requirement
(Lannaon, 2009).
 The reasons of the farmers for
planting native rice are:

• low cost since they do not use

inorganic/commercial fertilizers and
pesticides
• accessibility to irrigation and its value as an
inheritance from forefathers
• these practices also encourage unity and
camaraderie
 Classification of indigenous rice
varieties

Non glutinous Rice varieties or the Ipugo

- these are used for food or could be
pulverized for indigenous yeast making
 Classification of indigenous rice
varieties

Donaal
- the husk is cream with no hair-like
projection from its tip. When cooked it is
aromatic and the grains expand.
 Classification of indigenous rice
varieties

Imbangul
-the husk is reddish in color with one hair-like
projection at its tip. The grain appears reddish
in color, too. It is as aromatic as the donaal
but does not expand/bloat so much when
cooked.
 Classification of indigenous rice
varieties
Imbuh-ukan
- the husk appears reddish with short hair-like
structure at the tip of the grain. These are
usually planted along the dikes of rice fields
close to the village or houses because they are
disliked by chickens and ducks.
 Classification of indigenous rice
varieties

Ingguhad
- the husk appears light pink to white in color.
It is easily peeled off even when not matured.
The grain is white and is similar with the
donaal when cooked.
 Classification of indigenous rice
varieties

Bungkitan/Pingkitan
- the husk looks similar with the dayakkot, the
grains appear translucent to white in color
 Classification of indigenous rice
varieties

Botnol
- this is the biggest grain among the tinawon
or native rice.
 Glutinous Rice Varieties or
Dayakkot

Gumalingon
- appears as big as the bungkitan but the
grains are white enamel in color
 Glutinous Rice Varieties or
Dayakkot

Binuggon
- the husk is cream but is smaller in size as
compared with the donaal. The grains are
white to enamel.
 Glutinous Rice Varieties or
Dayakkot

Ingnguppol
- this is the red glutinous rice variety. It has a
harder consistency and less glutinous than the
white glutinous rice when cooked.
THANK
YOU