In Argentina, they present a new variety of yellow corn

Published Sep 2, 2021

Tridge summary

The article introduces Avatí Sa’yju, a new yellow corn cultivar developed by INTA El Colorado in Formosa, Argentina, aimed at fulfilling the demands of local family farmers and consumers. This variety is adapted to the region's specific conditions, such as soil and climate, and is notable for its high nutritional quality and suitability for flour production, particularly for celiacs. The flour, a staple in the region's traditional dishes, fetches a high price in the market. The new cultivar can be adapted to both agroecological and intensive production models and allows producers to obtain their own seeds. There is a demand for expanding this variety to Paraguay and Bolivia, marking a significant achievement in meeting local agricultural needs and enhancing the region's culinary traditions.

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Original content

Avatí Sa’yju is the new yellow corn obtained by INTA El Colorado, Formosa. Its name in Guaraní represents the gastronomic idiosyncrasy of a region closely linked to this crop and its flour. Traditional dishes such as Paraguayan soup, vorí vorí, chipa guazú, mbeju mestizo, chipa so’o stuffed with meat and other baked goods have yellow corn flour as the protagonist. With the aim of accompanying and responding to the demand of family farmers and consumers, a research team from INTA El Colorado developed a cultivar adapted to the region, of high nutritional quality and with high performance in the production of flours suitable for celiacs. . “This achievement made concrete in the territory fills me with pride, doubly as from Formosa. I remember the conversations with the director of the experimental, Edgar Porfirio Pajuelo Ríos, some time ago, when they were advancing in the development of the project to deepen the research that today is a reality, "said Luis Basterra, Minister of ...

Source: On24