before corn and rice became widespread staple foods. At present, it is cultivated as a minor cereal crop throughout the tropics and subtropics, especially in India, China, the Philippines, Thailand, Malaysia, and the Mediterranean. In Malaysia the grain is roasted before husking and then used in porridge and in cakes. In Thailand, it is also often used in the preparation of sweets and sometimes in soups and other foods. The hard-shelled adlai (e.g. Coix lacryma- jobi var. lacryma-jobi) commonly found in the wild are considered as weeds, however, in the Philippines it is used as beads for making accessories like necklace and rosary. Local Varieties Indigenous people in the southern Philippines identified four varieties of adlai, and these are the following: I n line with the Department of Agriculture’s (DA) goal of attaining food self-sufficiency, adlai or “katigbi” is now being developed as alternative staple food crop. In collaboration with the non-government organizations, Earthkeepers and MASIPAG, the Bureau of Agricultural Research (BAR) led the implementation of Adlai Research and Development Program. Location-specific technology development of the crop is being implemented in areas identified with potential for commercial production. Southern Tagalog Integrated Agricultural Research Center (STIARC) and its Research Outreach Stations in Tiaong, Quezon and Tanay, Rizal are among the research institutions stet the conduct of adlai variety trials and seed production. The center and these facilities are also actively promoting the utilization of adlai through technology demonstrations. This flyer aims to share the basic information about adlai and to promote its production technology and utilization in the CALABARZON Region. Family and Origin Adlai (Coix lacryma-jobi L.) is also called Job’s -m Tears because of its tear-shape grains. It belongs to the grass family (Poaceae) which also includes popular crops like rice, corn, and wheat. The origin of adlai is unknown, but it is indigenous to southern and eastern Asia. The soft-shelled adlai (e.g. Coix lacryma-jobi var. mayuen) has been cultivated since ancient times and was very important Uses and Benefits As Food • Alternative to grain crops (rice, corn, wheat) • Processed as flour, tea, coffee, wine, beer, and vinegar Nutritional Value Per 100 gram edible portion, adlai grits contain: Properties Amount Moisture, g 12.1 Ash, g 0.2 Energy, kcal 356 Total Fat, g 1.0 Total Carbohydrate, g 73.9 Total Dietary Fiber, g 0.3 Protein, g 12.8 * Based on FNRI chemical analysis (2011) As Feed for Animals • Leaves can be used as fodder for feeding cattle, carabao, and other ruminants. • Grains can be used as feed ingredient. Properties Amount Protein 10.0% Fat 4.7% Fiber 10.5% Moisture 10.9% Ash 9.7% Nitrogen Free Extract 54.2% Calcium 0.1% Phosphorus 0.3% Gross Energy 3,889 cal/g * Based on BAI chemical analysis on adlai grains (2011) Gulian (white) Ginampay (brown) Tapol (purple) Pulot (white-glutinous)