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Corn varieties in Peru

Corn varieties in Peru

Peru, along with Mexico, is the world’s cradle of corn, as it has a large number of types and culinary uses. Peru ranks first in terms of corn varieties, according to research by Peruvian and foreign scientists, due to its diverse forms, such as colors, size, grain texture, and the high latitudes at which it is grown. It holds a national position in terms of origin and evolution due to its international significance, and it is the world’s largest crop, ahead of wheat and rice. Corn is also present in ceramics, mantles, engravings on the walls of various cultures, and traditional Peruvian dance costumes. Colorful corn Peru.

HISTORY:
More than eight thousand years ago, corn was already domesticated in America and enjoyed a presence in the ancient cultures of our continent: Inca, Maya, and Aztec. These cultures were established for economic reasons, their corn-based diet, and it was also included in their rites and festivities. The most important ritual in the Inca calendar was the Cápac Hucha or Capacocha “royal obligation.” It consisted of making offerings of gratitude and holding celebrations. To Mama Huaco, who had given the Inca civilization the first corn.
According to historians, the four regions of Tahuantinsuyo sent one or more children to Cusco, chosen for their beauty and physical perfection. Once gathered, the priests performed animal sacrifices and, together with the Inca,

They would formalize symbolic marriages between children of both sexes. After the ceremony, they would go to the place where the offering was made to the rhythm of songs in honor of the Inca. The children were dressed in the finest clothes and given Chicha de Jora (corn alcohol) to drink until they were drunk. Once they were asleep, they were placed in an underground pit with offerings, which included corn. This ritual was intended to ensure a good harvest.
In all the funeral bundles of pre-Columbian cultures found to date, corn is present as part of an offering.

INCA GRAIN:
Ancient Peruvian farmers succeeded in selecting and creating new varieties adapted to different geographical areas and climates. Today, more than 55 varieties are grown on the coast, in the mountains, and in the jungle of Peru. According to Inca Garcilaso de la Vega, corn, or sara as it was called, was a staple food of the colony and was eaten boiled, in humitas, and for the Inti Raymi festival, it was made into bread rolls, toasted, and today it is also sold as popcorn. Different crops in Peru.

TYPES OF CORN:
Hard corn, popcorn, white dent corn, yellow dent corn, floury corn, hard corn, waxy corn, sweet corn, and baby corn.
Corn of all colors: white, yellow, purple, black, red, and mixed.

PERUVIAN CORN RECIPES

CORN DRINKS

DESSERTS

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