About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 58. Chapters: Maize, Grits, Transgenic maize, Hominy, Corn syrup, Sweet corn, Waxy corn, Popcorn, MON 863, List of maize diseases, Maya maize god, Nixtamalization, Polenta, List of sweetcorn varieties, Bolivia maize varieties, Green Corn Ceremony, Corn oil, Ecuador maize varieties, Fufu, Cornmeal, Diabrotica, Quality Protein Maize, Italian traditional maize varieties, Maize milling, Corn stover, Nshima, Corn starch, BBCH-scale, SmartStax, Pap, Piki, Blue corn, Flint corn, Corn construction, MON 810, Sadza, Field corn, Mush, Baby corn, Maize streak virus, Corncob, Shoepeg corn, Edmonton Corn Maze, Mondamin, Samp, Corn on the cob, Zea italica, Amylomaize, Pudding corn, Corn kernels, Corn cookie, Mielie-meal, Corn allergy, Shawnee cake, Corn steep liquor. Excerpt: Maize (Zea mays L. ssp. mays, pronounced; from Spanish: after Taino mahiz, ) known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable or starch. The Olmec and Mayans cultivated it in numerous varieties throughout central and southern Mexico, cooked, ground or processed through nixtamalization. Between 1700 and 1250 BCE, the crop spread through much of the Americas. The region developed a trade network based on surplus and varieties of maize crops. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries. Maize spread to the rest of the world due to its ability to grow in diverse climates. Sugar-rich varieties called sweet corn are usually grown for fresh consumption while field-corn varieties are used for animal feed and as chem...
