Kintoman: Benguet’s new rice trademark

Friday, January 20, 2012

HAVE you heard about kintoman?

The term “kintoman” is known among Benguet natives, the Ibalois and Kankanaeys. Kintoman refers to native or traditional rice variety with red color grown in rice paddies.

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Traditionally, this rice variety is planted during first crop season of the year, which is on January. This is usually harvested on June. On the average, the growing period of the plant is six months in the province of Benguet.

Aside from the food benefit, natives also use and process kintoman as rice wine. The rice wine, which is commonly known as “tapuey” among the natives, is served during special occasions like rituals, fiestas and can be given as gifts for visitors and dignitaries.

Unknown origin of Kintoman

Researchers attempted to discover the origin of kintoman using several references including knowledgeable inquiries to elders of communities but failed to determine the rice’s origin. This made them conclude the kintoman existed since time immemorial.

Early farmers of highlands in Luzon have difficulties then in planting rice because of lack of terraces and irrigation system. But gradually, they were able to figure out how to start planting. Benguet’s ancestors tried their best just to put up rice terraces for rice production.

Itogon agriculturist Donald Apidchao said the ancestors took centuries to develop rice cultivation as a farming system in the province because of the difficulties of building terraces and irrigation system.

Many old folks claimed the Banaue rice terraces were the model in the Cordillera in terms of style and system of terraces construction.
Inhabitants of Benguet used to hire natives of Ifugao or Bontoc for them to make rice terraces in the province.

Kintoman is aromatic and colorful but productive wise; the average per hectare in the province is about one ton per hectare. It is because this type of rice variety does not respond to fertilizers.