Corn oil (maize oil)

Cultivation & yield

As an oil-supplying plant, maize is of secondary importance, although maize germ oil is a nutritionally valuable oil due to its palmitic and mainly high oleic and linoleic acid content. However, the linoleic acid content varies considerably depending on the region of cultivation. The oil (oil content of the seedling approx. 35 %) is obtained as a by-product of the processing of corn into maize starch. The crude oil is then refined; cold-pressed corn germ oil is rarely sold.

The largest corn producers are the USA, China and Brazil. Corn is one of the most traded grains after wheat.

The grain species maize has its origin between Mexico and Peru, but the actual wild form cannot be determined, since cultivated maize was selected from wild maize species very early. Remains of already domesticated wild maize forms have been found in caves in southern Mexico and dated to 5,000-3,400 BC. Corn also plays a role in Indian mythology and religion. Inhabitants of the Caribbean islands called it "mahiz", the Spanish adopted this name when they brought corn to Europe around 1,500. Corn was admired as a specialty but was not cultivated in Europe until the 17th century. It reached India and China via Italy, the Balkans and Russia. Since the Second World War, the plant, which is actually tropical and subtropical, has been cultivated worldwide. However, it is preferred as cattle feed, as a source of protein (polenta, tortillas, maize, popcorn) and starch (pudding, starch flour, fine pastries and as a thickener for soups and sauces as well as cornflakes).