How the benefits of corn outweigh the risks and how sustainably-sourced crops are attractive to modern-day buyers.

You may know corn as the delicious side dish in your summer barbeque or as the notorious cinema snack which rustles during your favorite film. But do you know what corn actually is and how it can impact your body?

Corn, also named maize in some areas, is a cereal grain that was first domesticated by residents in southern Mexico ten thousand years ago.

Popped corn is the most popular movie theater snack in the form of popcorn. Before popcorn is prepared, it has a starchy, soft center encased by a hard shell. It contains a drop of water on the inside. When the corn is heated, either in a pan or a microwave, this moisture within the corn lets off steam. This builds pressure, causing the kernel to explode and reveal the center’s opening of a fluffy, white nugget.

Dried and ground into flour, the corn’s seeds can become something called cornmeal for chips, tortillas, and crackers. The sweetcorn eaten at barbecues or with other meals appears white, yellow, or a blend of these two colors. It has a slightly sugary taste. On the other hand, Indian or flint corn is harder than your regular sweetcorn. Coming in a range of colors, including white, red, black, blue, and gold, flint corn grows in South and Central America, where it is commonly used for fall decorations. Further still, dent corn, coming in whites and yellows, can be identified with a dent in each kernel’s top. It is usually utilized as manufactured foods and animal feed.