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Ecosystems and Agro-Biodiversity Across Small and Large-Scale Maize Production Systems, Feeder Study to the “TEEB for Agriculture and Food”
Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food” i Acknowledgements We would like to acknowledge TEEB and the Global Alliance for the Future of Food on supporting this project. We would also like to acknowledge the technical expertise provided by CONABIO´s network of experts outside and inside the institution and the knowledge gained through many years of hard and very robust scientific work of the Mexican research community (and beyond) tightly linked to maize genetic diversity resources. Finally we would specially like to thank the small-scale maize men and women farmers who through time and space have given us the opportunity of benefiting from the biological, genetic and cultural resources they care for. Certification All activities by Comisión Nacional para el Conocimiento y Uso de la Biodiversidad, acting in administrative matters through Nacional Financiera Fideicomiso Fondo para la Biodiversidad (“CONABIO/FFB”) were and are consistent under the Internal Revenue Code Sections 501 (c)(3) and 509(a)(1), (2) or (3). If any lobbying was conducted by CONABIO/FFB (whether or not discussed in this report), CONABIO/FFB complied with the applicable limits of Internal Revenue Code Sections 501(c)(3) and/or 501(h) and 4911. CONABIO/FFB warrants that it is in full compliance with its Grant Agreement with the New venture Fund, dated May 15, 2015, and that, if the grant was subject to any restrictions, all such restrictions were observed. How to cite: CONABIO. 2017. Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food”. -
AP-42, CH 9.9.7: Corn Wet Milling
9.9.7 Corn Wet Milling 9.9.7.1 General1 Establishments in corn wet milling are engaged primarily in producing starch, syrup, oil, sugar, and byproducts such as gluten feed and meal, from wet milling of corn and sorghum. These facilities may also produce starch from other vegetables and grains, such as potatoes and wheat. In 1994, 27 corn wet milling facilities were reported to be operating in the United States. 9.9.7.2 Process Description1-4 The corn wet milling industry has grown in its 150 years of existence into the most diversified and integrated of the grain processing industries. The corn refining industry produces hundreds of products and byproducts, such as high fructose corn syrup (HFCS), corn syrup, starches, animal feed, oil, and alcohol. In the corn wet milling process, the corn kernel (see Figure 9.9.7-1) is separated into 3 principal parts: (1) the outer skin, called the bran or hull; (2) the germ, containing most of the oil; and (3) the endosperm (gluten and starch). From an average bushel of corn weighing 25 kilograms (kg) (56 pounds [lb]), approximately 14 kg (32 lb) of starch is produced, about 6.6 kg (14.5 lb) of feed and feed products, about 0.9 kg (2 lb) of oil, and the remainder is water. The overall corn wet milling process consists of numerous steps or stages, as shown schematically in Figure 9.9.7-2. Shelled corn is delivered to the wet milling plant primarily by rail and truck and is unloaded into a receiving pit. -
Hopi Crop Diversity and Change
J. Ethtlobiol. 13(2);203-231 Winter 1993 HOPI CROP DIVERSITY AND CHANGE DANIELA SOLER I and DAVID A. CLEVELAND Center for People, Food, and Environment 344 South Third Ave. Thcson, AZ 85701 ABSTRACT.-There is increasing interest in conserving indigenous crop genetic diversity ex situ as a vital resource for industrial agriculture. However, crop diver sity is also important for conserving indigenously based, small-scale agriculture and the farm communities which practice it. Conservation of these resources may best be accomplished, therefore, by ensuring their survival in situ as part of local farming communities like the Hopi. The Hopi are foremost among Native Ameri can farmers in the United States in retaining their indigenous agriculture and folk crop varieties (FVs), yet little is known about the dynamics of change and persis tence in their crop repertoires. The purpose of our research was to investigate agricultural crop diversity in the form of individual Hopi farmers' crop reper toires, to establish the relative importance of Hopi FVs and non·Hopi crop vari eties in those repertoires, and to explore the reasons for change or persistence in these repertoires. We report data from a 1989 survey of a small (n "" 50), oppor tunistic sample of Hopi farmers and discuss the dynamics of change based on cross·sectional comparisons of the data on crop variety distribution, on farmers' answers to questions about change in their crop repertoires, and on the limited comparisons possible with a 1935 survey of Hopi seed sources. Because ours is a small, nonprobabilistic sample it is not possible to make valid extrapolations to Hopi farmers in general. -
ORIGINAL ARTICLES Corn Diseases and Management
39 Journal of Applied Sciences Research, 9(1): 39-43, 2013 ISSN 1819-544X This is a refereed journal and all articles are professionally screened and reviewed ORIGINAL ARTICLES Corn Diseases and Management Wafaa M. Haggag Department of Plant Pathology, National Research Center, Dokki, Cairo, Egypt. ABSTRACT There are many diseases of corn caused by fungi, viruses, bacteria and nematodes. Diseases of corn cause yearly losses from two to seven percent, but in some localized areas, oneor more diseases may become acute and destroy a larger percentage of the crop. Key word: Introduction Corn is the second most important crop (750,000 feddans) in Egypt. Egypt produces about 5.9 million tons of corn annually, and is expect to import about 4.5 million tons in 2006. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. Different types of products can be created from corn, such as corn flour, cornflake, corn syrup, popcorn, rice corn and corn soap. Even corn whiskey. Corn syrup, which is one of several natural sweeteners derived from corn starch, is used in a wide variety of food products. It is rich in linoleic acid, one of the three essential fatty acids. Corn has many uses throughout the food chain as feed for animals and as an ingredient on its own. However , manycorn fields in Egypt develop disease problems every year that affect yield and quality of the grain crop. As history has shown repeatedly, corn diseases can and do periodically cause significant yield losses in patterns that are difficult to predict in advance. -
Tapping the Treasure
RefinedRefined Corn Corn Products Products DefinitionsDefinitions cont.cont. Definitions Crystalline Fructose TappingTapping thethe Starch, Unmodified (Native) Crystalline fructose is made by separating the fructose from glucose in high fructose One of nature’s preeminent renewable resources and a mainstay of our food and corn syrup. It is provided in crystalline form and used primarily as a replacement industrial economy, starch is a complex carbohydrate composed of chains of glucose for sucrose in dry mix, baking and snack food applications. molecules. Basic consumer necessities such as paper and textiles are examples of its use in major industrial applications, where it is used in sizing, surface coating and Corn Oil TreasureTreasure adhesives. Cornstarch serves as the raw material from which a host of products are Corn oil is made from the oil-rich germ of the corn kernel. It is used mainly in The sight of tasseled corn swaying gently in the wind is a familiar scene in made, including baby powder, laundry spray starch and cooking starch. It is also cooking oil, salad oil and margarine. High in mono and poly unsaturated fats, corn summer in many regions of the country. In fact, corn is the most abundant crop found in other common household items such as matches, batteries, diapers and a oil is a top choice for reducing saturated fat and trans fat in numerous food products. produced in the United States today. It accounts for more planted acres and wide variety of food products. Corn Gluten Feed has a higher value than any other commodity. Starch, Modified Corn gluten feed is the protein and fiber co-product of corn processing. -
Food and Feed Safety and Nutritional Assessment of MON 88017 Corn
and and regime. AG Bayer property protectionpublishing of contents its parties.data therefore and/oror affiliates. property intellectualthird may its as the of and is regulatory owner. a document any such its reproductiondocument Food and Feed Safety and Nutrit owner this of under of rightsthe this Conclusion Based on Data and Information Evaluated According to FDA’s Policy documentand/or rights to of fall use of the This may distribution,and rights owner subject be the violate copy of and may documentpublication, It exploitation this any permission on Foods from New Plant Varieties prohibited the commercial be ional Assessment of MON 88017 Corn Furthermore,any Consequently,without March 30, 2004 Monsanto # 04-CR-109F FDA BNF 97 Prepared by: Contributors : Submitted by: Monsanto Company 800 NorthMonsanto Lindbergh Company Blvd. St. Louis, MO 63167 # 04-CR-109F Page 1 of 223 and and regime. AG Bayer property protectionpublishing of contents its parties.data therefore and/oror affiliates. property intellectualthird may its as the of and is regulatory owner. a document any such its reproductiondocument owner this of PART I:…………………………………………………………………………… 2 under of this rightsthe Table of Contents…………………………………………………………………. 2 documentand/or of rights to of fall use List of Tables……………………………………………………………………... 6 the List of Figures…………………………………………………………………….. 8 This may distribution,and rights owner Certification………………………………………………………………………. 10 subject Release of Information……………………………………………………………. 11 the be violate Abbreviations and Definitions……………………………………………………. 12 copy of and Narrative Summary……………………………………………………………….. 16 may documentpublication, TABLE OF CONTENTS It exploitation this PART II: Synopsis of consultation summary……………………………………..PART 20 I: any Section 1. Name and address of the submitter…………………………….……... 20 permission prohibited Section 2. -
Brown Sugar, Popcorn, Sugar, Light Corn Syrup, Coconut
Caramel corn & pretzel Ingredients Buttery Caramel Corn INGREDIENTS: Brown Sugar, Popcorn, Sugar, Light Corn Syrup, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Natural Flavor, Artificial Flavor [(salt, artificial butter flavor, FD&C Yellow #5 Lake (E102), FD&C Yellow #6 Lake (E110)], Baking Soda (sodium bicarbonate), Salt. Contains Milk, Peanut Chicago Style INGREDIENTS: Caramel Corn [Brown Sugar, Corn Syrup, Popcorn, Sugar, Water, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Contains Less than 2% of Natural Flavor, Salt, Baking Soda (sodium bicarbonate), Artificial Butter Flavor, FD&C Yellow #5 Lake (E102)], Cheese Popcorn [Popcorn, Pan Release [corn oil, soy lecithin, beta carotene (color), artifical butter flavor], Coconut Oil (pure coconut oil, beta carotene), Cheddar Cheese Blend [Cheddar Cheese (pasteurized milk, culture, salt, enzymes), whey, buttermilk, partially hydrogenated soybean oil, sweet cream, salt, lactic acid, disodium phosphate, FD & C yellow 6, annatto extract], Salt, Artificial Butter Flavor, FD&C Yellow #5 Lake (E102) Contains Milk, So Chocolate Delight INGREDIENTS: Dark Chocolate Flavored Confectioners Coating [sugar, vegetable oils (palm kernel and partially hydrogenated palm), cocoa, skim milk, cocoa (processed with alkali), vanilla, natural and artificial flavors, sorbitan tristearate and soy lecithin (emulsifiers), salt], Caramel Popcorn [Brown Sugar, Corn Syrup, Popcorn, Sugar, Water, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Contains Less than 2% of Natural Flavor, Salt, Baking Soda (sodium bicarbonate), Artificial Butter Flavor, FD&C Yellow #5 Lake (E102)], White Confectioners Coating [sugar, partially hydrogenated palm kernel oil, nonfat milk powder, soy lecithin (emulsifier), monoglycerides, artificial color (titanium dioxide), artificial flavor] Contains Milk, Soy. -
Counting Kernels (Mean, Median, Mode and Range)
Counting Kernels (Mean, Median, Mode and Range) Introduction Middle School Everywhere we look we see numbers: speed limit signs, gas prices, temperature for the day, and the population of a city. A set of numbers or numbers comparing more than one thing can take on a different meaning. For example, the average salary of the players on a sports team or the average class score on a math test can have various meanings. Many career fields use mean, median, mode and range to find important information that helps with understanding data and trends. Farming is one career field that uses information to help and predict corn yields in a field. Why do you think it is important for farmers to predict harvest yields? Background Information Most of the corn we grow in the U.S. is dent corn (also called field corn). While a small portion of dent corn is used for corn cereal, corn starch, corn oil and corn syrup, dent corn is a grain used mostly for livestock feed and ethanol production. You could cook and eat both sweet corn and dent corn as corn on the cob, but the dent corn won’t be as sweet and juicy. Activity This activity is designed to reinforce the concept of how to calculate mean, median, mode and range on an ear of field corn. If you have access to multiple ears, you may use them, but for this activity we will provide the data from three ears of corn. The number of kernels on an ear of corn varies depending on many factors during the growth process. -
The Corn Refining Process
The Corn Refining Process or more than 150 years, corn refiners have been perfecting the process of separating corn into its Fcomponent parts to create a myriad of value added products. The corn wet milling process separates corn into its four basic components: starch, germ, fiber, and protein. There are five basic steps to accomplish this process. First the incoming corn is inspected and cleaned. Then it is steeped for 30 to 40 hours to begin breaking the starch and protein bonds. The next step in the process involves a coarse grind to separate the germ from the rest of the kernel. The remaining slurry consisting of fiber, starch, and protein is finely ground and screened to separate the fiber from the starch and protein. The starch is separated from the remaining slurry in hydrocyclones. The starch then can be converted to syrup or it can be made into several other products through a fermentation process. Inspection & Cleaning Corn refiners use #2 yellow dent corn, which is removed from the cob during harvesting. An average bushel of yellow dent corn weighs 56 pounds. Approximately 70 percent of the kernel is starch (from the endosperm), about 10 percent is protein (predominantly gluten), four percent is oil (extracted from the germ), and two percent is fiber (from the hull). It is the goal of the corn refining process to separate each component and then further refine it into specific products. Corn arrives at the refining facility by truck, barge or railcar. Refinery staff inspect arriving corn shipments and clean them twice to remove pieces of cob, dust, chaff, and foreign materials. -
Content of Fatty Acids in Corn (Zea Mays L.) Oil from Ecuador
Online - 2455-3891 Vol 10, Issue 8, 2017 Print - 0974-2441 Research Article CONTENT OF FATTY ACIDS IN CORN (ZEA MAYS L.) OIL FROM ECUADOR CARRILLO W1*, CARPIO C2, MORALES D1, VILCACUNDO E2, ÁLVAREZ M1, SILVA M1 1Research Department, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador. 2Research Department, Faculty of Health and Human Sciences, Bolivar State University, Academic Campus “Alpachaca” Av. Ernesto Che Guevara s/n y Av. Gabriel Secaira, EC. 020150, Guaranda, Ecuador. Email: [email protected] Received: 30 March 2017, Revised and Accepted: 27 April 2017 ABSTRACT Objective: The aim of this work was to determine the fatty acids content in corn seeds oil (Zea mays) sample cultivated in Ecuador. Methods: Corn oil was obtained from corn oil seeds using the cold pressing method. Methyl esters fatty acids analysis were carried out using the gas chromatography (GC) method with a mass selective detector and using the database library NIST 14.L to identify the compounds present in the corn seed oil. Results: Methyl esters fatty acids were identified from corn (Z. mays) seeds using the GC mass spectrometer (GC-MS) analytical method. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GS-MS method. Corn oil has a high content of linoleic acid (omega 6) with a value of 52.68% of the total content of fatty acids in corn oil and 29.70% of oleic acid (omega 9) of the total content of fatty acids in corn oil. -
Products of Corn
NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 1: EXAMPLE 1 Products of Corn Cornstarch Corn Syrup Industrial Uses Acids, commercial (lactic, acetic, Industrial Uses Industrial Uses gluconic, etc.) Abrasive paper and cloth Adhesives (plasticizing agent) Adhesives Adhesives (glues, mucilages, gums, etc.) Chemicals Amino acids Batteries, dry cell Dyes and inks Chemicals (calcium, lactate, sodium Binder or binding agents Explosives lactate, etc.) Board (corrugating, laminating, solid fiber- Leather tanning (chrome process) Citric board, cardboard) Metal plating Dyes Boiler compounds Paper, glassine and parchment Electroplating and galvanizing Bookbinding Plasticizer Enzymes Briquettes Ceramics (as clay binder) Polish, shoe Lactic acid polymers Chemicals Cleaners, detergents Rayon (viscose process) Leather tanning Coatings on wood, metal and paper Textiles, for finishing Lysine Color carrier (in paper and textile printing) Theatrical makeup Mannitol Cord polishing, sizing Tobacco and tobacco products Paper manufacturing Cork products Rubber (cold process) Crayon and chalk (as a binder) Sizing materials Dispersing and standard- izing agent Food, Drug Uses; Sorbitol Dressing, surgical Textiles, dyeing and finishing Dyes (as a bodying agent, carrier diluent, liquid or dried form Threonime etc.) Baby foods Tryptophan Fermentation processes Bakery products (bread, rolls, biscuits, Fiberglass size doughnuts, pies, cakes, cookies, pretzels, Fireworks etc.) Food, Drug Uses Insecticide powders Beverages, brewed (beer, ale, etc.) -
Corn Oil CONTENTS Member Companies and Pland Locations
Corn Oil CONTENTS Member Companies and Pland Locations .................................... 2 Foreword ............................................................................................. 3 Introduction ....................................................................................... 4 The Corn Wet Milling Industry ....................................................... 5 General Manufacturing System ....................................................... 6 CONTENTS Corn Oil Manufacturing Process .................................................... 9 Packaging, Transport and Storage ................................................ 13 Physical and Chemical Properties ................................................. 14 Nutritional Properties ..................................................................... 16 Production and Commercial Uses ................................................ 19 Analytical Examination of Corn Oil ............................................ 22 TABLES 1. Proximate Analysis of Yell Dent Corn Grain .......................... 6 2. Comparative Composition of Crude & Refined Corn Oil ....... 12 3. Approximate Composition of Refined Corn Oil: Nutrient Values ............................................................................ 14 4. Food Chemicals Codex Specifications for Refined Corn Oil ... 15 5. Typical Chemical and Physical Data for Refined Corn Oil ....... 15 6. Vegetable Oil Production, 2004 ................................................ 19 FIGURES 1. A Kernel of Corn ........................................................................