Selecting High Value Added Corn.
main way our ancestors improved the quality of corn was through
selecting the best strains for cultivation. In fact, for centuries
much of the corn consumed in Mesoamerica has been undergoing
a process of selection for flavor, aroma, and texture appropriate
for use in products like tortillas, tamales, tostadas, popcorn,
corn-on-the-cob, arepas and many others. However, classification
and registration of the different races, hybrids, and varieties
has generally been carried out from an agronomic, cytological,
and taxonomic point of view. Few studies have evaluated quality
and the physiochemical properties of corn.
In the present day and age of free markets and globalization,
more concern has been shown for corn quality, as both consumers
and processors are looking for corn varieties that are appropriate
for their particular processes and products. The concept of
High Value Added Corn has evolved to designate corn with specific
characteristics that provide technological and economic advantages
in the case of certain processes and products.