Green Oaxacan Corn (Zea Mays): This variety also comes from Mexico. It is particularly resistant to drought and very productive, it gives up to 5 cobs per plant, and holds great organoleptic qualities.
Ancient and rustic, it produces a tasty, almost bitter flour. Well adapted to the Italian climate, it is grown without particular soil requirements.
It is also great for forage thanks to its high productivity, and the marked presence of proteins like all the oldest cultivars of corn do.
In the photo: cob harvest 2014, from Lazio.
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