The answer is no. The most expensive variety of rice is Kinmemai Premium rice, produced in Japan, which can sell for up to $120 per kilogram. However, the Philippines also boasts a premium variety known as “The Green Gold Rice” due to its unique color and price, found in Sta. Rita, Pampanga.
Pampanga, often referred to as the culinary capital of the Philippines, is located in Central Luzon and is a gastronomic paradise for both Filipinos and tourists. Among its many culinary treasures is Duman, a traditional delicacy that has withstood the test of time.
Duman, also known as Lacatan Malutu and affectionately called “green gold” by locals, is a type of glutinous rice renowned for its distinctive green color and labor-intensive preparation process. This meticulous process, coupled with its limited availability, makes Duman highly valued, with prices reaching around PHP 800 per kilogram.
I spoke with Mr. Marvic Rivera, a Filipino Overseas Worker (OFW) in the Czech Republic and a proud Kapampangan. He fondly reminisced that in the past, Duman was traditionally enjoyed with pure cow’s milk and chocolate made from cacao. For many families, it remains a beloved treat, especially during the Christmas season.
Today, Duman has been incorporated into various Filipino rice desserts such as suman, kalamay, biko, and more, showcasing its versatility in Filipino cuisine.
RECOMMENDED ARTICLES TO READ:
- Forget Fingers! Why Filipinos Point with Their Lips?
- Why Isn’t Filipino Food A Mainstream in Czechia?
- Meet the Pinay Creative Powerhouse in the World of Design & Research
- A Guide to Navigating the Family Reunification Process in Czechia
- Pinuneg: The Blood Sausage of Benguet
How is Duman Made?
The traditional process of making Duman is practiced by only a few families in Pampanga, particularly in Sta. Rita. This tradition has been passed down through generations.
Let’s take a closer look at the steps involved in creating this unique delicacy:

Harvesting the Lacatan Malutu
Duman rice is harvested only once a year. Farmers plant the rice during the warmer months, usually in August, allowing it to grow for about three months. The grains are harvested during the cooler Amihan season, typically in November or December.

Pamaspas (Husk Beating)
After harvesting the rice plant, farmers beat the husks against a hard surface, such as a wall, to separate the grains from the husk.

Babad at Patuyo (Soaking and Drying)
The separated grains are soaked in water for 2-3 hours and then dried under the sun to prepare them for roasting.

Sangag (Roasting)
Once dried, the grains are roasted in yanga (clay pots) and stirred non-stop for 30-45 minutes , giving Duman its distinctive aroma and flavor.

Bayo (Pounding)
Using a giant mortar and pestle, the roasted grains are pounded for several hours to remove the remaining husks. This step can take up to three hours and requires significant effort.
The Duman Festival: Celebrating Heritage
Today, only a handful of families continue the traditional process of making Duman. To preserve this legacy, Sta. Rita, Pampanga, hosts the annual Duman Festival every first Saturday of December.
The festival is a vibrant celebration of culinary and cultural traditions. Food stalls showcase various dishes made with Duman, while performances such as sarsuwela (a traditional musical theater) depict the traditional process of creating this delicacy.
The Duman Festival not only highlights Pampanga’s rich culinary heritage but also fosters community spirit and ensures that this age-old tradition is preserved and celebrated for generations to come.
“The Philippines is a tapestry of flavors, where each region tells a story through its dishes—bold, diverse, and deeply rooted in history, culture, and the warmth of Filipino hospitality.”
-unknown-
Share US your Cultural Pride
Would you like us to write about your province? Share its culinary gem with us, and we’ll feature it in our next series!
Thoughts about our content?
Suggest more content that can help our Filipino Community!