 I think that the opportunity to be able to showcase these heirloom rises really kind of widened my repertoire and also allow for a lot of new things that I can do with my work. My creativity is enhanced because the product is so beautiful and there's a lot of things that you can do with it. I mean from a starter dish all the way to dessert. So I think that it's, as a chef, I feel actually very blessed that I've been given the chance to add all these heirloom rises in the ingredient list that I work with. I think it also encouraged me to experiment with it, you know, to do what I do in Italian cuisine. And I find that it's a nice rice that keeps its form because it also absorbs liquid quite slowly. It does it little by little, it takes a while to cook it. It also is a little bit reminiscent of Italian, of Arborio and Carnaroli. And it's great for precisely rice dishes that are cooked in broth. And I like it because the grains are short and it's also kind of easy to cook with. It's good because it's flexible. You can cook with it or you can eat it plain, just the way we would eat normal white rice. Aside from that I think the health and wellness value of it is really amazing, you know. Any time actually we go abroad we notice that it's really the heirloom rises that kind of have a very passionate reaction from people. I think because they have never encountered rice of that quality and of that flavor. And then of course they can see that the range is so wide because usually we bring maybe four or five varieties when we go. And all the more when they taste it, I think that it's their rises that they've never really encountered ever. Because to be able to get to know the farmers so closely and to really kind of shake the hands of the people that bring us our food. It was a real big learning to work with them and to also understand their struggles trying to be able to push the product abroad. And even with the local market, I had the opportunity to go with Undersecretary Bernapuyat up there and we did plant some heirloom rice. And it was my first chance to put my feet in the mud and to experience what our farmers do every day. We only did it maybe for an hour and I think that it was a real life changing experience because it makes you realize, my gosh, this is what they do every day. You know, it's right to sing and to really plant the heirloom. Because exposed to the heat and the elements and just to bring the rice to our tables. So it really kind of makes you have a very, very different renewed point of view about how important our farmers are in the scheme of things. Promoting the use and using heirloom rice brings so much more sort of benefits to not only our own community and the Philippines but I think to the whole world to encourage people to be aware that if they support the Philippine heirloom rice, they're also supporting the preservation of a culture that could otherwise have been lost a long time ago. People in the food industry who are now so interested in pushing the heirloom rice, the attention from let's say the culinary, the chef's congress like Madrid Fusion, where the best chefs in the world were able to have a chance to encounter our heirloom rice. It's also put, I think, the heirloom rice in the world stage in a bit of focus now. So I think that we just need to continue to work at it and continue to showcase it, share the ingredients with other people who've never encountered them before. Well, I think judging from the way people have been reacting to it in the last two, three years, I think that we can only kind of look forward to a much, much brighter future for heirloom rice. I think that as far as I know production has also increased now because there's been, I mean, a bit more of a demand and I think what's great about it is the foreign market looks at it as fancy rices. They call them fancy rices and just imagine what that would do for the farmers who are growing it. Eventually, I think people are going to start packaging our heirloom rice in beautiful boxes and it's going to end up in gourmet stores and that's, I think, where the future of our Philippine heirloom rice is going.