Lucas Borrás investigates corn for human consumption: Did you know that the 'corn flakes' eaten in Europe are made from flint corn produced in Argentina?
Published Jul 16, 2020
Tridge summary
Lucas Borrás is a specialist in special non-GMO (non-transgenic) corn, which are no longer used as fodder but for direct human consumption. In this area, a niche that Argentina exploits well is the production of flint corn (hard red). This specialty occupies about 120 thousand hectares in the country and its main market is the European Union (EU). There, said grain is used to make the popular corn flakes.
Original content
Borrás said that all of what is consumed there has its origin in Argentina. “The cornflake is nothing more than a whole endosperm of corn (inside the grain) cooked, flattened and roasted. For this, a hard grain is needed, so that the flake is large and crunchy (crunchy), and therefore it stays in the milk as long as possible, ”Borrás explained to Bichos de Campo. All these characteristics are perfectly fulfilled by the flint corn grown in Argentina, which is exported almost entirely to Europe. What remains on the domestic market can also be found as polenta, since a hard grain is also required to make this food. Look at the interview with the grain teacher at the University of Rosario: Continuing with the special maize, the pisingallo with a pop corn destination would be the next one in importance of Argentine production, with 60 thousand hectares occupied, half of what is done with flynt. The export market is also the main destination. Another niche that has been gaining ground ...
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