Recent extreme cold snaps in Europe and North America demonstrate how much trouble a temperature change can cause. For rice, the cold can be devastating as it can cause sterility, which means no grain is produced.

Rice Today’s January-March 2010 edition explores how tropic-loving rice is being adapted to cold environments to boost rice yields in Korea and across rice-growing nations in Africa where rice is exposed to cold temperatures.

Demonstrating the extent of the “cold” issue, Rice Today also publishes maps of rice production in cold temperate regions and high-altitude areas in the tropics that experience cold temperatures. We also hear from rice farmers in the upland regions of the Philippines who are eagerly awaiting cold-tolerant rice varieties to help avert yield losses.

Furthermore, taking a look at the upland regions of Chiang Mai, Thailand, life for farmers is already looking more promising. Their path out of poverty – by diversifying into high-value vegetable crops while still producing rice to ensure personal food security – is shared through an exposé on IRRI’s rice landscape management research to improve livelihoods.

African rice farmers and researchers are also addressing food security issues as they work together to adapt African rice production to climate change.

IRRI’s climate change researcher, Dr. Reiner Wassmann, shares his thoughts on what the absence of agriculture in the final agreement of the COP15 – the 15th United Nations Climate Change Conference held in December 2009 – may mean for rice production.

On rice trade matters, Dr. Samarendu Mohanty, IRRI economist, outlines an initiative to develop a digital rice information gateway that can support real-time rice crop monitoring and generate short- to medium-term projections on production, consumption, trade, and prices under different scenarios. In his medium-term outlook, Dr. Mohanty says that “rice prices will continue to rise as production fails to keep pace with demand growth because of low yield growth and limited area expansion.”

This issue’s Pioneer Interview features retired economists Randy Barker and Robert Herdt as they reminisce about their IRRI days and reflect on the evolution of IRRI’s social science research.

In this issue, we report more about the kickoff of IRRI’s 50th anniversary celebrations, starting with the 6th International Rice Genetics Symposium, the launch of IRRI’s 50th anniversary, and other related events. We also feature the Philippines in our first country highlight for the year.

All of these, plus the latest news, views, and books, are available now in Rice Today’s January-March 2010 edition. Free online registration for the full content and notification of future issues of Rice Today is now available. Subscribers’ copies are being mailed.

Philippine NFA says there’s enough supply of rice

Provincial Manager Rey Villacorta of the National Food Authority in the Philippines said there’s enough supply of NFA rice.

Manager Villacorta made the guarantee in the midst of pronouncements by rice retailers that the price of commercial rice will increase in the coming days.

“There are 50,000 bags of rice stocked at the warehouse where only 5,000 bags are being released,” he said. But they plan to increase this number if there are many who will buy the NFA rice when prices of commercial rice in the market will increase.

Prices of NFA rice stays at P18.25 to P32 per kilo depending on its class. (IRRI)

www.Cebu-Philippines.net, an up-to-date guide to Cebu and the Philippines. Providing current and relevant information about visa, airlines, hotels, Philippines beach resorts, scuba diving, travel, health and wellness.

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Japanese sushi has its own way of presenting in front of the customers. As you can see many of the cuisines around the world, give much significance to the way it is exhibited. So if you are a regular maker of sushi at home, it will be a good thought on spend some money on sushi plates so that you can also present it in a lovely way.

Most of the sushi chef equally consider the preparation and represent of sushi foods. So they definitely find time to select suitable utensil to present their food. To keep up the custom of sushi exhibit, you should also take care while selecting sushi plate set.

Along with sushi plates, you should also acquire some more accessories which will then support the sushi plate set. Matching chopsticks holders should be selected for the chop sticks, which is used to eat the sushi. It will be attractive and more fitting if the chopsticks can be kept on the chopstick holders, rather than keeping them on the plate. For keeping your soy sauce and wasabi, some sweet thin bowl should also be purchased. You can eat sushi after dipping the sushi in these side dishes which will give a pretty good flavor.

It is important that you take care of some points while eating the sushi. An exadditional use of soy sauce or wasabi will damage the original flavor of sushi. Pouring these items more in to your sushi food is considered as insulting the sushi chef. Hence you should take very small amount of soy sauce in to your plate and do not wasting it. Too much use of soy sauce and wasabi or wastage of these items is considered as rude behavior in sushi custom.

Along with the sushi plate, you should also buy a good quality tea set. It is traditional to serve green tea with sushi. Hence the use of an attractive and similar tea set will give a nice look to the entire show. At some places in Japan, a rice wine called sake is seved instead of green tea.

Whatever be the drink along with the sushi, the selection of proper cups have an impact on the overall presentation of the sushi. That is an important aspect in sushi food presentation.

If you do not have the time to sit and have the sushi food, rather than using the chop sticks, you can use your hands. This is not considered as a bad manner. While you are sitting alone to have your sushi food , you don’t need to make use of the chopsticks.

You can take sushi foods when you are on a trip just like you are in a restaurant. Some take out restaurants provide fitting dipping cups for the soy sauce.

Ingrid F. Preube
Get further news concerning sushi restaurant and sushi plate.

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