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Cognitive development. Physical development. Next steps. A primitive corn was being grown in southern Mexico, Central America, and northern South America 7, years ago.
Archaeological remains of early maize ears, found at Guila Naquitz Cave in the Oaxaca Valley , date back roughly 6, years; the oldest ears from caves near Tehuacan , Puebla, 5, B.
Maize pollen dated to 7, B. As maize was introduced to new cultures, new uses were developed and new varieties selected to better serve in those preparations.
Maize was the staple food, or a major staple — along with squash , Andean region potato , quinoa , beans , and amaranth — of most pre-Columbian North American, Mesoamerican, South American, and Caribbean cultures.
The Mesoamerican civilization, in particular, was deeply interrelated with maize. Its traditions and rituals involved all aspects of maize cultivation — from the planting to the food preparation.
Maize formed the Mesoamerican people's identity. It is unknown what precipitated its domestication, because the edible portion of the wild variety is too small, and hard to obtain, to be eaten directly, as each kernel is enclosed in a very hard bivalve shell.
In , George Beadle demonstrated that the kernels of teosinte are readily "popped" for human consumption, like modern popcorn.
However, studies of the hybrids readily made by intercrossing teosinte and modern maize suggest this objection is not well founded. Around 4, ago, maize began to spread to the north; it was first cultivated in what is now the United States at several sites in New Mexico and Arizona, about 4, ago.
During the first millennium AD, maize cultivation spread more widely in the areas north. In particular, the large-scale adoption of maize agriculture and consumption in eastern North America took place about A.
Native Americans cleared large forest and grassland areas for the new crop. In , research by the USDA Forest Service suggested that the rise in maize cultivation to 1, years ago in what is now the southeastern United States corresponded with a decline of freshwater mussels , which are very sensitive to environmental changes.
Because it is cold-intolerant, in the temperate zones maize must be planted in the spring. Its root system is generally shallow, so the plant is dependent on soil moisture.
As a plant that uses C4 carbon fixation , maize is a considerably more water-efficient crop than plants that use C3 carbon fixation such as alfalfa and soybeans.
Maize is most sensitive to drought at the time of silk emergence, when the flowers are ready for pollination.
In the United States, a good harvest was traditionally predicted if the maize was "knee-high by the Fourth of July ", although modern hybrids generally exceed this growth rate.
Maize used for silage is harvested while the plant is green and the fruit immature. Sweet corn is harvested in the "milk stage", after pollination but before starch has formed, between late summer and early to mid-autumn.
Field maize is left in the field until very late in the autumn to thoroughly dry the grain, and may, in fact, sometimes not be harvested until winter or even early spring.
The importance of sufficient soil moisture is shown in many parts of Africa, where periodic drought regularly causes maize crop failure and consequent famine.
Although it is grown mainly in wet, hot climates, it has been said to thrive in cold, hot, dry or wet conditions, meaning that it is an extremely versatile crop.
Maize was planted by the Native Americans in hills, in a complex system known to some as the Three Sisters. Maize provided support for beans , and the beans provided nitrogen derived from nitrogen-fixing rhizobia bacteria which live on the roots of beans and other legumes ; and squashes provided ground cover to stop weeds and inhibit evaporation by providing shade over the soil.
Modern technique plants maize in rows which allows for cultivation while the plant is young, although the hill technique is still used in the maize fields of some Native American reservations.
When maize is planted in rows, it also allows for planting of other crops between these rows to make more efficient use of land space.
In most regions today, maize grown in residential gardens is still often planted manually with a hoe , whereas maize grown commercially is no longer planted manually but rather is planted with a planter.
In North America, fields are often planted in a two- crop rotation with a nitrogen-fixing crop, often alfalfa in cooler climates and soybeans in regions with longer summers.
Sometimes a third crop, winter wheat , is added to the rotation. Many of the maize varieties grown in the United States and Canada are hybrids.
Often the varieties have been genetically modified to tolerate glyphosate or to provide protection against natural pests. Glyphosate is an herbicide which kills all plants except those with genetic tolerance.
This genetic tolerance is very rarely found in nature. In the midwestern United States, low-till or no-till farming techniques are usually used.
In low-till, fields are covered once, maybe twice, with a tillage implement either ahead of crop planting or after the previous harvest.
The fields are planted and fertilized. Weeds are controlled through the use of herbicides , and no cultivation tillage is done during the growing season.
This technique reduces moisture evaporation from the soil, and thus provides more moisture for the crop. The technologies mentioned in the previous paragraph enable low-till and no-till farming.
Weeds compete with the crop for moisture and nutrients, making them undesirable. Before the 20th century, all maize harvesting was by manual labour , by grazing , or by some combination of those.
Whether the ears were hand-picked and the stover was grazed, or the whole plant was cut, gathered, and shocked , people and livestock did all the work.
Between the s and the s, the technology of maize harvesting expanded greatly. Today, all such technologies, from entirely manual harvesting to entirely mechanized, are still in use to some degree, as appropriate to each farm's needs , although the thoroughly mechanized versions predominate, as they offer the lowest unit costs when scaled to large farm operations.
For small farms, their unit cost can be too high, as their higher fixed cost cannot be amortized over as many units. This involved a large number of workers and associated social events husking or shucking bees.
From the s onward, some machinery became available to partially mechanize the processes, such as one- and two-row mechanical pickers picking the ear, leaving the stover and corn binders, which are reaper-binders designed specifically for maize for example, Video on YouTube.
The latter produce sheaves that can be shocked. By hand or mechanical picker, the entire ear is harvested, which then requires a separate operation of a maize sheller to remove the kernels from the ear.
Whole ears of maize were often stored in corn cribs , and these whole ears are a sufficient form for some livestock feeding use. Today corn cribs with whole ears, and corn binders, are less common because most modern farms harvest the grain from the field with a combine and store it in bins.
The combine with a corn head with points and snap rolls instead of a reel does not cut the stalk; it simply pulls the stalk down.
The stalk continues downward and is crumpled into a mangled pile on the ground, where it usually is left to become organic matter for the soil.
The ear of maize is too large to pass between slots in a plate as the snap rolls pull the stalk away, leaving only the ear and husk to enter the machinery.
The combine separates the husk and the cob, keeping only the kernels. When maize is a silage crop, the entire plant is usually chopped at once with a forage harvester chopper and ensiled in silos or polymer wrappers.
Ensiling of sheaves cut by a corn binder was formerly common in some regions but has become uncommon.
For storing grain in bins, the moisture of the grain must be sufficiently low to avoid spoiling. If the moisture content of the harvested grain is too high, grain dryers are used to reduce the moisture content by blowing heated air through the grain.
This can require large amounts of energy in the form of combustible gases propane or natural gas and electricity to power the blowers.
China produced The susceptibility of maize to the European corn borer and corn rootworms, and the resulting large crop losses which are estimated at a billion dollars worldwide for each pest,    led to the development of transgenics expressing the Bacillus thuringiensis toxin.
Maize and cornmeal ground dried maize constitute a staple food in many regions of the world. Maize is used to produce cornstarch , a common ingredient in home cooking and many industrialized food products.
Maize starch can be hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup , a sweetener; and also fermented and distilled to produce grain alcohol.
Grain alcohol from maize is traditionally the source of Bourbon whiskey. Corn flour is used to make cornbread and other baked products.
In prehistoric times Mesoamerican women used a metate to process maize into ground cornmeal, allowing the preparation of foods that were more calorie dense than popcorn.
After ceramic vessels were invented the Olmec people began to cook maize together with beans, improving the nutritional value of the staple meal.
Although maize naturally contains niacin , an important nutrient, it was not bioavailable without the process of nixtamalization.
The Maya used nixtamal meal to make varieties of porridges and tamales. Maize is a staple of Mexican cuisine. Masa cornmeal treated with limewater is the main ingredient for tortillas , atole and many other dishes of Central American food.
It is the main ingredient of corn tortilla , tamales , pozole , atole and all the dishes based on them, like tacos , quesadillas , chilaquiles , enchiladas , tostadas and many more.
In Mexico the fungus of maize, known as huitlacoche , is considered a delicacy. Introduced into Africa by the Portuguese in the 16th century, maize has become Africa's most important staple food crop.
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