Turkey: Sakarya Corn Research Institute aims to increase corn flour production

게시됨 2024년 2월 13일

Tridge 요약

Turkey's Sakarya Corn Research Institute is set to expand the cultivation area of the local 'yellow hard' corn variety in response to the rising demand for corn flour. The flour, which is gluten-free and rich in vitamins A and B, as well as magnesium, calcium, and zinc, is produced naturally with minimal use of fertilizers and pesticides. The unique smell, color, and taste of the flour have contributed to a significant surge in demand over the past two years.

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원본 콘텐츠

It is aimed to increase the planting area of the plant in order to meet the intense demand for corn flour produced within the Sakarya Corn Research Institute. At the institute, which is affiliated with the General Directorate of Agricultural Research and Policies of the Ministry of Agriculture and Forestry and was established in Arifiye district in 1926, flour is produced from the naturally grown local "yellow hard" corn variety. After being harvested, the corn is separated into grains and washed by the manual labor of female workers, and after being dried at a certain temperature, it is turned into flour in a water mill. Corn flour, which is specially processed by experts in a laboratory environment, is delivered to the consumer in packages. Gluten-free flour, which is in high demand with its unique smell, color and taste, is planned to be produced more next year by increasing the corn planting area. "Demand has increased a lot in the last two years" Corn Research Institute ...

출처: Sondakika