Flour corn

Flour Corn
Flour Corn
Species	Zea mays
Variety	Zea mays var. amylacea

Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp.^[1] It is primarily used to make corn flour.^{[clarification needed]} This type, frequently found in Aztec and Inca graves, is widely grown in the drier parts of the United States, western South America and South Africa. The large-seeded corns of Peru are used in the preparation of chicha. In South Africa they are known as bread mealies.^[2]

The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.^[3]

References[]

^ Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4
^ Willy H. Verheye, ed. (2010). "Growth And Production Of Maize: Traditional Low-Input Cultivation". Soils, Plant Growth and Crop Production Volume II. EOLSS Publishers. p. 77. ISBN 978-1-84826-368-0.
^ Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.

External links[]

Corn Market Information

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[1] Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4

[2] Willy H. Verheye, ed. (2010). "Growth And Production Of Maize: Traditional Low-Input Cultivation". Soils, Plant Growth and Crop Production Volume II. EOLSS Publishers. p. 77. ISBN 978-1-84826-368-0.

[3] Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.

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