We’re running short of rice. But our country also has an alternative grain. This is the tropical and indigenous ADLAI. It is also called “Job’s Tears.” It’s a versatile grain. Our ancestors cultivated this ancient grain as a staple. The aborigines of Mindanao, considered as the first inhabitants of Pagadian City in Zamboanga del Sur, have been growing adlai as staple food in the highlands, the same way those in the lowland eat rice. The use of adlai as a staple though has diminished over time.
Adlai grows like grass. You can plant it anywhere and it thrives well despite a harsh climate. After harvesting, Adlai continues to bear grains. When you cut its stalk, a panicle appears again. It is also tolerant to pests and diseases. Farmers can harvest 5 to 6 times a year!
Adlai has been included in DA’s food-security blueprint. It is also part of the Slow Food International Ark of Taste. The grits can also be ground into flour. It can also be made into crackers, rice cake and cookies. It also has 3x more calories and 6x more protein than rice and is regarded as a cure for diabetes. We should learn to eat this indigenous grain like we eat rice.
We grow two varieties: halayhay and Nomiarc dwarf. We’re saving the seeds of this indigenous cereal and growing more in our farm. There could be enough seeds for everyone. Not only is it a food staple, but we use it as a windbreak and fence, in companion cropping, and especially as part of our ecological pest control.