Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp. It is primarily used to make corn flour.[clarification needed] This type, frequently found in Aztec and Inca graves, is widely grown in the drier parts of the United States, western South America and South Africa. The large-seeded corns of Peru are used in the preparation of chicha. In South Africa they are known as bread mealies.
|Variety||Zea mays var. amylacea|
- Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4
- Willy H. Verheye, ed. (2010). "Growth And Production Of Maize: Traditional Low-Input Cultivation". Soils, Plant Growth and Crop Production Volume II. EOLSS Publishers. p. 77. ISBN 978-1-84826-368-0.
- Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.
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