Places of origin

The most important and best known areas where corn is grown are the following exporting regions and countries: North America, Argentina, South Africa, Rumania, the territories of the former Yugoslavia and to some extent France as well. Of course, what also needs to be taken into account is that there are many countries that produce a lot of corn but where it is also consumed in large quantities and so do not export. This is the case in Central America, Portugal, Spain, Italy, the Balkan countries and the whole of the African continent, especially Eastern Africa. Argentina is today’s largest producer of food corn (plata maize). In the Far East, however, corn cultivation plays a lesser part due to rice being the main crop.

Types of corn

The grains of corn grow on an ear, tightly wrapped by several layers of leaves. The corn plant grows to a height of 1500 – 3000 mm.
Maize or corn? The word maize is derived from the Spanish (maíz) which in turn is derived from an indigenous Central American language. In the United States, Canada and Australia, the usual term is corn, which originally referred to any grain crop but which now refers exclusively to maize, having been shortened from the form "Indian corn”. In the United Kingdom too, the word corn is now used more commonly than maize. Maize is now used mostly to refer to the multi-colored varieties.
According to estimates there are some fifty different types of corn with their own characteristics and different kernel size, shape and colour.

Generally, the round and glassy grain of the plata maize is better suited for the production of cornmeal than the soft and floury yellow corn.

Typical analysis of a whole kernel of corn

kcal per 100 g = 375

These analytical values can vary depending on conditions of the raw product.

Processing

Cornmeal production for human consumption

The most common use for cornmeal is to make the Italian speciality polenta with a variety of textures, ranging from fine (smooth), to medium or coarse (bramata).

Maize, or corn, has been part of the human diet since prehistoric times, just like oats, barley and potatoes. In Switzerland and southern European countries, porridge for breakfast was as often made with corn as it was made with oats. In fact to this day, fried polenta slices can be found on the breakfast tables in the Swiss mountain regions.

However, eating habits change from one generation to the next and after the Second World War, polenta has been pushed off the menu by pasta and rice dishes. It really is quite interesting that the potato has managed to hold its place as a staple. But polenta is having a comeback: over the past 10 years it has asserted itself against the other starchy foods and gradually edged its way back on to our dinner plates.

Those of us who prepare family meals are becoming increasingly aware of how nutritious, delicious and exceptionally good value for money polenta is. And nowadays it’s available in a form that no longer requires lengthy cooking times – to wit, our 2-minute polenta. Try beating that for time using potatoes, pasta or rice!

Polenta is a versatile accompaniment to roasts, stews and game etc.; it looks good and tastes even better.