MAIZE

Origin:	Central America: already cultivated in Mexico in 4000 B.C., brought to Europe following the discovery of the Americas.
Appearance:	Dependant upon variety, the usually yellow grains grow on conical corn cobs. However, they can also be brown or dark red in color.
Uses:	There are various which are all suitable for human consumption: Maize can be processed into corn flour, maize flakes, polenta,... Also, maize is often used in breads, for popcorn or turned into the further processed cornflakes often used in breakfast cereals and musli bars, etc.
Contents:	Maize contains more fat than other corn varieties, but is also high in vitamins B, C, calcium, and phosphorus.
Varieties:	Appearance, characteristics and uses highly depend on the variety: floury nucleus, low in protein, but excellent for starch extraction, as cultivated predominantly in South America horsetooth-like grains with the hardened starch missing at the grain peak, as in the world's most important corn variety strong, hardened grain top layer and small, soft nucleus, as a particularly robust variety in unfavorable climates grains almost completely built from hardened starch, rich in protein; wrinkled, glassy grain, rich in sugars, fat and protein, like Sweet Corn grains of waxy appearance, as cultivated in Asia;
Products:	Maize - flakes "small" Maize - whole semolina Maize - semolina "Polenta - 1-minute" Maize - semolina "coarse" Maize - semolina "fine" Maize - flour, organic aize - flakes "small", organic Maize - whole semolina, organic Maize - semolina "Polenta - 1-minute", organic     Maize - semolina "coarse", organic Maize - semolina "fine", organic Maize - flour, organic