term paper

Most Filipinos cannot survive without eating rice or a meal without rice is incomplete for most. Rice products have invaded the afternoon snacks or meriendas of the Filipinos. Based on Food and Nutrition Rice Research Institute, processed rice products have accounted for about two percent of rice consumption in the Philippines. Rice is most commonly used as the main course in making kakanin which comes in varieties; the first class is used best in producing kakanin. The round and a short grain of glutinous rice is ideal for making kakanin. On the other part cassava can also be an alternative to rice in making kakanin. According to the study of Occidental Mindoro State College Cassava because it is the third largest source of food carbohydrates and can give more nutrients to the consumers. And many farmers are engaged in planting this crop because in the Philippines they only have two climates that is why it’s easy to plant here and it is less costly and less effort in maintaining it than rice. But its variances are limited only in making kakanin unlike the glutinous rice.
Rice cakes have been added to the list of street foods in the Philippines some vendors travel around a compound to sell them, and are not only a convenience for those without time to cook or an economic phenomenon that flourishes during hard times. It is a lifestyle. Nineteenth century prints, paintings and accounts of the Spanish era by foreign travellers, pay notice to the wayside vendors of carabao’s milk, rice cakes and fruits. The vending continued into the era called “peacetime – before World War II – when in the district of Manila, one could find meals and snacks on the sidewalk: puto and bibingka just cooked and Japanese halo halo mixed to order. During the Japanese occupation economic stress brought out such imaginative solution to privation as castanyog – a piece of coconut meat roasted on live charcoal, aspiring to the flavour and texture of chestnuts (castanas) – and binatog – corn