Adlai production and consumption is being promoted by the Department of Agriculture together with various state colleges and universities. The grain is a rich source of energy and so a good alternative to rice, corn, potato and perhaps wheat products.
Adlai, based on anecdotal literature, has good eating quality, grow well in non-irrigated areas and requires low farm inputs. However, other people have negative opinion. How can it be a good rice alternative if its grain yield is relatively low and can only be harvested two times a year. I guess more research has to be done to make it as prolific as rice and erase those negatives. The long and tedious series of variety selection, breeding, testing and field trials.
I think the area of food technology is an easier field. People has already developed various food products using Adlai.
1) Pure adlai flour. It can be made into any bakery goods provided with right amount of wheat flour or any gluten substitute. I wonder if it can also be cooked as rice milk.
2) The adlai health drink. I think it was adapted from oatmeal and other oatmeal based drink.
3) Adlai golden. I am sure it is not a genetically modified adlai with beta carotene. I think it was added with food coloring or stuff with a color yellow complexion, eg margarine.
4) Adlai Maki Sushi. A proof that it can be used on your favorite maki. It might not be as good or it might taste even better.
5) Adlai Coffee. A coffee alternative that has no caffeine. It is organically grown. Added with coconut sugar. Contains free-radical scavenging antioxidants.
6) Adlai suman and peche peche. I never know if adlai is glutenous or not. These two native products are suggesting me it is.
7) Adlai crunch, chips and puffed. I hope they are as crunchy and as tasty as they sound.
Researchers from Bicol State University presented a wide range of products. They have chocolate energy drink, nutri meal, kropek, coffee, 4-in-1 nutri bar, puffed and toasted adlai rice puto.