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Maize is a cereal grain that was domesticated 10,000 years ago by ancient peoples in southern Mexico. Pollen inflorescences and distinct ovuliferous inflorescences called ears are produced by the plant's leafy stalk, which releases kernels or seeds, which are fruits.
Maize has become a staple meal in many parts of the world, with maize output exceeding wheat and rice. Maize is used to make corn ethanol, animal feed, and other maize products like corn starch and corn syrup, in addition to being consumed directly by people.

    The six most common varieties of maize are as follows:
  • Dent Corn: Also known as grain corn, is a variety of maize that has a lot of soft starch and its name came from the slight indentation, or "dent," at the crown of each kernel on a mature ear of corn.
  • Flint Corn: A type of maize that is related to ordinary corn. Because each kernel has a hard outer covering to protect the fragile endosperm, it is compared to flint, hence the name.
  • Pod corn: Often known as wild maize, is a mutant that produces leaves around each kernel rather than a wild ancestor of maize. Pod corn is not commercially farmed, although it is maintained in some areas
  • Popcorn: A type of corn that expands and puffs up when heated; the same terms are also used to describe the meal that results from the expansion. The sturdy hull of a popcorn kernel holds the seed's hard, starchy shell endosperm, which contains 14–20 percent moisture and converts to steam when cooked.
  • Flour Corn: A kind of maize that has a soft, starchy endosperm and a thin pericarp. It is mostly used in the production of maize flour. This kind is regularly discovered in Aztec and Inca cemeteries.
  • Sweet Corn: A maize type developed for human consumption that has high sugar content. Sweet corn is the product of a naturally occurring recessive mutation in the genes that govern the conversion of sugar to starch inside the maize kernel's endosperm.