flour corn

{{Short description|Variety of flowering plant}}

{{Infobox cultivar

| name = Flour corn

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| species = Zea mays

| variety = Zea mays var. amylacea

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Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp.{{cite web|title=Specialty Corns |first=George W. |last=Dickerson |year=2003 |page=4 |publisher=New Mexico State University |url=http://aces.nmsu.edu/pubs/_h/H232.pdf}} It is primarily used to make corn flour. 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, called choclo or Cuzco corn, are used in the preparation of chicha. In South Africa, similar corns are known as mealies.{{cite book|title=Soils, Plant Growth and Crop Production Volume II |chapter=Growth And Production Of Maize: Traditional Low-Input Cultivation |editor-first=Willy H. |editor-last=Verheye |year=2010 |publisher=EOLSS Publishers |isbn=978-1-84826-368-0 |url=https://www.eolss.net/ebooklib/bookinfo/soils-plant-growth-crop-production.aspx |page=77}}

The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.{{cite book|first=Linda Campbell |last=Franklin |chapter=Corn |editor-first=Andrew F. |editor-last=Smith |title=The Oxford Encyclopedia of Food and Drink in America |edition=2nd |location=Oxford |publisher=Oxford University Press |year=2013 |page=553}}

References

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Category:Maize varieties

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