Table 1.

The gastronomic system for rice consumption for urban Filipino premium-rice consumers, as contextualised through expert elicitation.

Context	Urban Filipinos purchasing and consuming premium-quality rice
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Occasion	Breakfast					AM/PM snack				Lunch/dinner
Relative frequency of occasion (%)	9.6					44.8				44.8
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Dish	Silog meals			Congee/ porridge		Rice delicacies		Rice noodles		Braised meat		Risotto		Roasted chicken
Relative frequency of dish (%)	75			25		25		75		50		10		40
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Ingredients
Main non-rice ingredients and relative frequency of use (%)	Meat	100		Chicken	75	Sugar	100	Vegetables	50	Meat	100	Cheese	100	Meat	100
	Egg	100				Coconut milk	100	Meat	50
						Flour	100
Method of rice preparation	Steamed	100		Boiled	100	Boiled	50	Stir-fried	100	Steamed	100	Steamed	100	Steamed	100
	Fried	100				Steamed	50
Level of rice-viand integration (%)	50			100		100		100		50		100		50
Methods for rice consumption and relative frequency (%)	Spoon and fork	100		Spoon	100	By hand	75	Spoon and fork	100	By hand	50	Spoon	100	Spoon and fork	75
						Fork	25			Fork	50			By hand	25
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Rice quality requirements (importance score)
Appearance	100			50		50		0		75		100		100
Absence of bran	80			100		100		100		75		80		90
Aroma	70			80		50		0		75		50		50
Taste	70			80		50		0		100		50		100
Texture	100			75		100		50		100		100		100

Context	Urban Filipinos purchasing and consuming premium-quality rice
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Occasion	Other special occasions						Christmas and New Year
Relative frequency of occasion (%)	0.7						0.1
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Dish	Paella		Lechón		Rice cakes		Arroz à la valenciana		Stuffed meats		Sticky rice cakes
Relative frequency of dish (%)	25		50		25		33		33		33
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Ingredients
Main non-rice ingredients and relative frequency of use (%)	Meat	100	Meat	100	Sugar	100	Meat	100	Meat	100	Sugar	100
					Coconut milk	100			Vegetables	100	Coconut milk	100
					Flour	100					Flour	100
Method of rice preparation	Steamed	40	Steamed	100	Boiled	50	Steamed	40	Baked	75	Boiled	50
	Pilaf	60			Steamed	50	Pilaf	60	Boiled	25	Steamed	50
Level of rice-viand integration (%)	100		50		100		100		100		100
Methods for rice consumption and relative frequency (%)	Spoon and fork	100	Spoon and fork	75	Fork	25	Spoon and fork	100	Spoon and fork	100	Fork	25
			By hand	25	By hand	75					By hand	75
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Rice quality requirements (importance score)
Appearance	100		100		50		100		50		50
Absence of bran	90		90		10		90		100		100
Aroma	30		50		50		30		50		50
Taste	50		100		50		50		50		50
Texture	100		100		100		100		50		100