A report on Maize and Staple food
Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice.
- MaizeStaple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, and sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese, and dried legumes such as lentils and other beans.
- Staple food9 related topics with Alpha
Rice
2 linksSeed of the grass species Oryza sativa or less commonly Oryza glaberrima (African rice).
Seed of the grass species Oryza sativa or less commonly Oryza glaberrima (African rice).
As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in Asia and Africa.
It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
Barley
2 linksMajor cereal grain grown in temperate climates globally.
Major cereal grain grown in temperate climates globally.
In 2017, barley was ranked fourth among grains in quantity produced (149 e6t) behind maize, rice and wheat.
Tibetan barley has been a staple food in Tibetan cuisine since the fifth century CE.
Porridge
2 linksFood made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
Food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
Maize porridge:
Uji, a thick East African porridge made most commonly from corn flour mixed with sorghum and many other different ground cereals, with milk or butter and sugar or salt. Ugali, a more solid meal, is also made from maize flour, likewise often mixed with other cereals. These two, under various names, are staple foods over a wide part of the African continent, e.g., pap in South Africa, sadza in Zimbabwe, nshima in Zambia, tuwo or ogi in Nigeria, etc., though some of these may also be made from sorghum.
Cereal
1 linksAny grass cultivated for the edible components of its grain , composed of the endosperm, germ, and bran.
Any grass cultivated for the edible components of its grain , composed of the endosperm, germ, and bran.
Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops.
In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance.
Potato
1 linksStarchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas.
Starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas.
Today they are a staple food in many parts of the world and an integral part of much of the world's food supply.
As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice.
Flour
1 linksPowder made by grinding raw grains, roots, beans, nuts, or seeds.
Powder made by grinding raw grains, roots, beans, nuts, or seeds.
Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Ugali
1 links
Ugali, or sima, is a type of stiff maize flour porridge made in Africa.
It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa.
Cassava
0 linksWoody shrub of the spurge family, Euphorbiaceae, native to South America.
Woody shrub of the spurge family, Euphorbiaceae, native to South America.
Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize.
Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people.
Pellagra
0 linksDisease caused by a lack of the vitamin niacin .
Disease caused by a lack of the vitamin niacin .
Pellagra can be common in people who obtain most of their food energy from corn, notably rural South America, where maize is a staple food.