Maize Facts

History

• The cultivation of corn dates back to the Mayan and Olmec civilizations of 2000 to 1500 B.C. These areas are now present-day Central America and Mexico. Maize was a staple in the diets of these ancient cultures and was also used in their rituals, art and religious traditions. Though Native Americans used the grain extensively in their diets, it took some time before the European colonists adopted it into their cuisine.

Domestic Areas of Production

• At present, the United States provides 40 percent of all the corn consumed in the world, according to the World's Healthiest Foods website. The main corn-producing region in the country is referred to as the corn belt and consists of Illinois, Iowa, the eastern areas of Nebraska, Kansas, North and South Dakota, and the southern regions of Minnesota as well as some areas of northern Missouri, Ohio and Indiana. Among all the states in the corn belt, Iowa, Nebraska, Illinois and Minnesota are the chief maize producers, providing 50 percent of the total production in the country.

Soil for Planting

• Maize grows well in a variety of well-drained soils, but growth is optimal in deep, fertile, porous soil. Sandy soils are recommended for early varieties since these heat up faster during early spring as compared to heavy clay. The recommended pH is between 6.0 to 6.5. Maximum soil and seed contact helps to improve the rate of germination. Application of 3 to 4 lbs.of a 12-12-12 fertilizer for every 100 square feet is suggested prior to planting, with side-dressing of nitrogen during the active growth season.

Nutritional Value

• Corn is rich in vitamins B1 and B5 and phosphorus. It also contains dietary fiber, folate, manganese and vitamin C. All varieties of corn contain antioxidant phytonutrients such as furulic acid, beta-carotene, coumaric acid and vanillic acid. Yellow corn is the richest source of carotenoids such as zeaxanthin and lutein. Blue corn varieties have specific concentrations of anthocyanins, while purple corn has higher levels of protocatechuic acid.