Ige Ramos put it beautifully when he said, ‘We use rice as a canvas, painting it with different colors, flavors and textures’
confessed how hard he worked to earn the trust and confidence of not just the consumers but all those he worked with, from the farmers and the supermarkets to restaurants and outlets. The formula was simple. He had to consistently provide good quality rice over time. But to be able to do so was, of course, difficult.
Ong aims to make the traditional popular varieties available all over the country.
He recently took on the challenge of introducing unpolished, whole grain rice such as brown, black and red to bring healthy eating to the forefront of consumer consciousness.
He is currently championing the cause of organic rice farming by providing the market for farmers and nongovernmental organizations who would otherwise not have the incentive to go organic. While local rice varieties are at the forefront of his campaign, he also pays tribute to grains from neighboring countries such as the famous Thai Hom Mali Jasmine and basmati.
Relationships are the core of Ong’s business. He has sustained strong partnerships with their supply sources from different parts of the country and vows to further improve the quality of rice that goes out to the market.
Next time you’re in the supermarket, consider grabbing a bag of Harvester’s. It’s worth the calories! INQFollow @iamreggieaspiras on Instagram and Facebook; visit reggieaspiras.com.
Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
