x oe Rundles: Studies in Rice 355 
Any variety should be discarded which, under ordinary con- 
ditions, fails to produce a crop large enough to cover the entire 
cost of production plus a reasonable profit. At least 50 per cent 
of the marketable rice of the Islands is produced under a very 
small margin of profit. In many cases, as there is no actual cash 
spent in producing the crop, the farmer does not realize that 
the balance is on the wrong side of his ledger. 
The great wealth of the Philippine varieties of rice makes it 
possible for the farmer to select varieties superior not only in 
yield but in all the essential points. 
MARKET DEMAND 
The most highly valued rice in the best markets of the world 
is superior in appearance and texture. Attractiveness is pro- 
duced by highly polished, entire grains of uniform size. The 
grain must be corneous or largely corneous in texture to take the 
best polish. Rice of this kind is often spoken of as nonglutinous. 
It is transparent, dense, and free from soft starch spots. When 
properly cooked, it remains intact and has a pleasing appearance. 
The Philippines, however, have no rice to export. The real 
problem in the Islands is the production of rice in sufficient 
quantities to meet the demands of the people. The rice most 
universally used in the Islands is partly, or largely, corneous 
in texture. This kind takes a good polish, is nutritious, and 
furnishes the maximum amount of energy. The demand for 
polished rice is limited. 
Good cooking quality is indicated when the rice kernel retains 
its shape after being cooked, yet is soft and has a pleasing 
flavor. A variety which forms a pasty mass, soon after being 
cooked, is not desired. Likewise a variety is undesirable when 
it is firm or hard or without flavor when cooked. 
As long as rice is the chief article of diet in the Philippines, 
and the production is not sufficient to meet the local demand, 
it is not advisable to encourage the practice of polishing rice, 
thus not only sacrificing flavor and nourishment, but also run- 
ning the risk of spreading the common Philippine disease, beri- ~ 
beri, and ultimately of sacrificing yield for polish. 
Some varieties of rice are highly prized in certain localities 
because of very pronounced flavor or odor when freshly har- 
vested or for other special reasons. Starchy or glutinous rice 
always commands a good price as long as the supply is not 
excessive. When cooked, it is sticky and rather hard to digest. 
Its value lies in its desirability as a foundation for pastries. 
