|Copyright: Tsilla Nahari (tnahari)
|Date Taken: 2013-01-22|
|Categories: Food, Nature|
|Exposure: f/5.6, 1/30 seconds|
|More Photo Info: [view]|
|Photo Version: Original Version|
|Theme(s): fruits [view contributor(s)]|
|Date Submitted: 2013-03-24 13:04|
|[Note Guidelines] Photographer's Note|
|Unusually colored and shaped maize (corn) |
Peruvian Corn (choclo) - One of the most widely-consumed foodstuffs in Peruvian cuisine. This corn has been planted in Peru since at least 1200 BC. The ancient Peruvian farmers achieved a degree of sophistication in the selection and creation of new varieties which adapted to varying terrains and climates.
Sixteenth-century Spanish chronicler Bernabé Cobo wrote how in ancient Peru one could find corn (known locally as choclo) in every color under the sun: white, yellow, purple, black, red and mixed. Today, farmers along the Peruvian coast, highlands and jungle grow more than 55 varieties of corn, more than anywhere else on earth.
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