LET’S GROW KONJAK ROOT CROPS AS A SUBSTITUTE FOR RICE

LET’S GROW KONJAK ROOT CROPS AS A SUBSTITUTE FOR RICE I recently tasted shirataki “rice” made from konjac root crops — and to my surprise, it looked like rice, cooked like rice, and even tasted like rice. That similarity is important. If it does not look and taste like rice, most Filipinos will likely reject it, no matter how healthy it is. Shirataki rice has become popular mainly because it is good for diabetics and for people managing their weight. It has extremely low calories and almost no digestible carbohydrates, yet it is rich in glucomannan fiber, which helps regulate blood sugar and promotes fullness. That alone is already a strong reason to consider it. But my reason for promoting konjac goes beyond health. I am thinking about food security. Right now, rice is our primary staple food, with corn a distant second. We are told that we are “food secure” because we have enough rice. But the truth is, our reserve is only for a few months — and much of our rice comes from imports. What happens if there is a global rice shortage? What if exporting countries stop selling? What will we eat then? This is why I strongly advocate diversifying our staple foods — not only corn, but also root crops such as cassava, sweet potato, taro, breadfruit, potatoes, and now, possibly, konjac. Konjac (Amorphophallus konjac) is not a true yam, although it is often called “elephant yam.” It belongs to the same plant family as taro. Its underground part is a bulbous corm where all the useful fiber is stored. This is processed into konjac flour, which becomes shirataki noodles or rice. One major advantage of konjac is that it can grow in places where rice cannot. It does not require flooded fields or constant irrigation. It prefers loose, well-drained, organic-rich soil with a neutral pH and moderate shade. This means it is suitable mainly for upland, cooler zones — such as parts of the Cordillera, Bukidnon, and the highlands of Mindanao. Indonesia already grows konjac successfully in similar upland tropical conditions. Imagine that: idle upland farms producing a “second rice” for the country. From a nutrition standpoint, konjac rice cannot fully replace ordinary rice because it is low in energy and protein. One hundred grams of cooked white rice has about 130 calories; konjac rice has only around 10–20. This means it should be eaten with vegetables, fish, meat, or legumes to ensure balanced nutrition. Still, as part of a diversified diet, it can be a powerful tool — especially for diabetics and those struggling with obesity. There are, of course, challenges. Konjac takes about two to three years to mature. Farmers will need training in soil management, shade control, and pest protection. Post-harvest processing also requires equipment to clean, dry, mill, and form the rice-like grains. But these challenges also mean opportunities — for cooperatives, community enterprises, and new rural industries. So here are my questions: Why are we still putting almost all our food-security hopes on rice alone? Why not seriously invest in upland root crops as alternative staples? Why not pilot konjac farming in selected provinces and test its real potential under Philippine conditions? Food security is not just about stockpiling rice. It is about resilience. It is about choices. It is about making sure that if one food system fails, others can carry us through. Rice will always be king on the Filipino table. But maybe it is time to give it a strong, reliable partner. Konjac may not replace rice — but it might one day help save us from a future shortage. And that, to me, is reason enough to plant. RAMON IKE V. SENERES www.facebook.com/ike.seneres iseneres@yahoo.com senseneres.blogspot.com 09088877282/10-08-2026