Maize or corn is a cereal crop that is grown widely throughout the world in a range of agroecological environments. More maize is produced annually than any other grain. About 50 species exist and consist of different colors, textures and grain shapes and sizes. White, yellow and red are the most common types. The white and yellow varieties are preferred by most people depending on the region.
The early-ripening hybrid (80 to 85 days) and large areas of good yield. Does well in waterlogged conditions more yield high amounts of nitrogen. Average yield is 50 Km per Haktear. Plain areas and is suitable for areas north Praydeepiy. Grains bold white coloured. Full-season hybrid. Popular in Madhya Pradesh, Bihar and Uttar Pradesh . Resistant to downy mildew and rust.
Irrigated and dryland variety ripening in Mgyam come within the package is suitable for conditions. Sector for four in the stem length and grain quality and Ski Bhutta Arkshk pale and thick. The leaf of the major illnesses and stem borer resistant variety of bailing out and falling. Ost yield 44 Km / s. NCR is approved for Irrigated and dryland variety ripening in Mgyam come within the package is suitable for conditions. Sector for four in the stem length and grain quality and Ski Bhutta Arkshk pale and thick. The leaf of the major illnesses and stem borer resistant variety of bailing out and falling. Ost yield 44 Km / s. NCR is approved for low input and performs well in pressure situations.
The kernel of maize has a pericarp of the fruit fused with the seed coat referred to as "caryopsis", typical of the grasses, and the entire kernel is often referred to as the "seed". The cob is close to a multiple fruit in structure, except that the individual fruits (the kernels) never fuse into a single mass. The grains are about the size of peas, and adhere in regular rows round a white, pithy substance, which forms the ear. An ear can commonly hold 600 kernels and be 7 in (178 mm) in length. They are of various colors: blackish, bluish-gray, purple, green, red, white and yellow. When ground into flour, maize yields more flour, with much less bran, than wheat does. It lacks the protein gluten of wheat and, therefore, makes baked goods with poor rising capability.
Maize and cornmeal (ground dried maize) constitute a staple food in many regions of the world. Introduced into Africa by the Portuguese in the 16th century, maize has become Africa's most important staple food crop.[48] Maize meal is made into a thick porridge in many cultures: from the polenta of Italy, the angu of Brazil, the mămăligă of Romania, to cornmeal mush in the U.S. (and hominy grits in the South) or the food called mealie pap in South Africa and sadza, nshima and ugali in other parts of Africa. Maize meal is also used as a replacement for wheat flour, to make cornbread and other baked products. Masa (cornmeal treated with limewater) is the main ingredient for tortillas, atole and many other dishes of Central American and Mexican food.
