Maíz Pisingallo Yellow Corn Grains, 1000 kg / 1 ton

Maiz Pisingallo 1000 kg - Yellow Corn Grains 1 ton

Yellow corn or pisingallo corn is the most consumed corn stock. It was originally discovered in the New Mexico Valley, over 4000 years ago, and it has been proven that, even back then, it was used to turn into popcorn like it is nowadays.

Also known as “palomita”, “pochoclo”, “pororó”, “pipoca”, popcorn has a soft and crunchy texture, and it can be homemade or industrially prepared.

The yellow corn grains are round, and half the size of the most common type of corn grain, and its color varies from yellow to orange.

Direct uses and industrial applications

Its preparation process only takes a few minutes. You simply need to fry the corn in an oily pan or container until it all completely pops. This is produced by the heated oil and cornstarch that is contained inside of the grain, which provokes the steam to build up until the seed expands from the intense pressure.

Popcorn can be enjoyed alone, with salt, butter or caramel. This popular snack is commonly consumed in the cinema and, depending on the cooking process, it is divided in two groups:

• Butterfly: the common expanded, white and soft popcorn shape.
• Mushroom or caramel: it is rounder and more compact than the butterfly type.

Nutritional information

Popcorn is the only food completely made out of unprocessed grains. A portion of popcorn provides over 70% of the daily whole grains recommended consumption.

Market overview and production

Due to the effort and investigations of public and private institutions, Argentina was introduced to the international market and currently owns an important role in corn exportation. Argentina has been positioned as the first leading exporter for over ten years.

The pisingallo corn plant is smaller than the other varieties of corn, which means that it requires a deeper plague and scrub control, also certifies the higher quality

Frequently asked questions

What is maíz pisingallo made of? It contains the ideal proportion of protein and cornstarch, which provokes the pops. But even then, not all grains will explode; if the shell is damaged, the steam escapes and doesn't allow the internal pressure to rise.

What's the difference between the common and pisingallo corn? The main difference is the size of the grains, being the popcorn smaller and rounder.