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

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 ...