High Value Added Corn

• Blue corn has wide acceptance for tortillas, tostadas, and snacks.
• Colored corn: red corn for atole (corn gruel) and blue corn as a source of pigments (anthocyanidines) and natural antioxidants.
• Yellow corn with a high content of carotenes and xanthophylls, yellow pigments that are widely used in the industrial production of corn flakes and chicken feed.
  High yield expansive corn appropriate for making popcorn.
• Corn with a semi-hard endosperm for making nixtamalized tortilla flour.
• Corn with high amylose content (<40-80%). The starch from this corn is widely used for textiles, erasers, adhesives, candy, packing materials, and biodegradable plastics.
• Waxy corn with a high amylopectin content for use in thickeners and stabilizers.
• Corn containing large quantities of oleic acid (60-72%), used as feed for pigs in order to improve the firmness of the meat produced.
• Corn that has not been genetically modified, for use in food products to be exported to the European Union and Japan, which restrict Genetically Modified Organisms (GMO).