The Evolution of Corn Wet Milling: From Innovation to Diverse Applications

Corn wet milling, a pivotal process in the industrial landscape, involves the dispersion of suspended particles in a liquid slurry through shearing or crushing. This method is crucial for separating various components of the corn grain, such as the germ, steep liquor, starch, and maize gluten, into valuable products that surpass the raw grain's potential.

The inception of the corn wet milling process marked a turning point in the manufacturing of oil and starch from corn. Before its introduction, starch primarily originated from wheat and potatoes, with corn overlooked as a potential source for either starch or oil. However, in 1844, Thomas Kingsford, an ingenious British immigrant working at Wm. Colgate & Company in Jersey City, NJ, proposed a revolutionary alkali process to extract starch from corn. His endeavor led to the establishment of the world's first dedicated corn starch plant, catalyzing a transformative shift in industrial practices. Subsequently, Kingsford initiated his own corn wet milling facility in Oswego, NY, solidifying the foundation of an industry that would reshape agricultural economies.

The late 19th century witnessed the proliferation of small-scale corn starch plants across the United States, with production volumes steadily escalating post-1900. Initially, the corn industry disposed of byproducts such as maize fiber, corn germ, and protein generated during processing. However, technological advancements and market demands prompted a paradigm shift. Over time, the wet milling process evolved to harness the potential of these non-starch components, finding applications in animal feed, oil production, polymer manufacturing, and pharmaceuticals.

Furthermore, while traditionally employed for starch extraction from corn, the wet milling process has diversified its utility. Contemporary applications extend beyond corn to encompass the separation of different grain fractions in cereals and pseudo-cereals. This expansion underscores the adaptability and versatility of wet milling techniques in addressing evolving industrial needs.

In conclusion, the history of corn wet milling epitomizes innovation driving industrial progress. From humble beginnings in the mid-19th century to its modern-day applications, this process has not only revolutionized the corn industry but also demonstrated its potential to catalyze advancements across diverse sectors. As we continue to navigate technological frontiers, the legacy of corn wet milling stands as a testament to the enduring power of ingenuity in shaping our collective future.
The Evolution of Corn Wet Milling: From Innovation to Diverse Applications

History of tortilla chips

The traditional method to produce tortillas from corn was developed by Aztec Indians in the region of Mexico. As early as the 1890s, US cookbooks featured recipes for tortillas. Yet many of the recipes departed form Mexican traditions and seem designed to minimize preparations time.

Tortillas are employed in America to make tacos, enchiladas, burritos and many other Mexican style foods and are also the base for various snack foods, such as tortilla chips.

Tortilla chips were first mass produced in Long Angeles in 1940s. Rebecca Webb Carranza produced the first tortilla chip as a way to make use of rejected tortillas when she discovered that the discarded fried tortillas were becoming popular as a snack.

The chips were sold for a dime a bag at their El Zarape Tortilla Factory. The Tortilla Association credited Rebecca for inventing the tortilla chip in 1990s, giving her the Golden Tortilla award.

By 1950, Popular Mechanics magazine referred to Los Angeles as the home of the tortilla chip.

Tortilla chips became popular outside of California in the late 1970s as they competed with corn chips. Salsa is often paired with tortilla chips and has captured significant portion of the American condiment market since the 1980s.

The tortilla chip was designated as the official state snack of Texas in 2003.
History of tortilla chips

Corn during ancient times

The word maiz is thought to be derived from mahiz, which may be the Taino word for corn, or Aztec word for ‘our life’. Corn (Zea mays L.) is native to the Americas and is their most important cereal crop.

Corn originated in Mexico, evolving form the wild grass Teosinte (Zea mays sp. mexicana).

The domestication of several agricultural plants began before 6500 BC and was flourishing by 2000 BC in numerous areas within and beyond the Basin of Mexico.

The first people to grow corn were Native Americans living in Mexico’s valley of Tehuacan about 6,000 years ago before spread southward throughout Mesoamerica and the South American continent. The early wild corn found in the Tehuacan is chapalote.

They held elaborate ceremonies when planting and harvesting corn and used corn patterns to decorate pottery, sculpture, and other art.

When the first wild maize plants cross-pollinated with another wild grass, they had only small heads of grain. Over time, wild maize became cross pollinated with another kind of grass.

When the American Indians first began to cultivate corn, perhaps it was a already a hybrid. For the Maya, maize was the foundation of their existence and the maize god was the father of world creation. For them, life was not possible without maize. Maize was the nutritional foundation of their diet.

The Aztec nobility ate corn as round flat breads know as tlaxcalli, which varied in size, color and thickness. The tlaxcalli was steamed under cloth or on a hot surface and served open or folded.

Maize was unknown in Europe prior to the arrival of Columbus in 1492. By that time, Native Amerindians cultivated maize over much of the tropical and temperate portions of the western hemisphere from southern Canada to south central Chile.
Corn during ancient times

History of Corn

History of Corn
Corn (Zea mays L.) is native to the Americas and is their most important cereal crop.

Corn originated in Mexico, evolving form the wild grass Teosinte (Zea mays sp. mexicana).

Archeology evidence indicates that corn was domesticated and grown as a crop by native American as early as 5,000 B.C in Mexico’s valley of Tehuacan.

Corn becomes symbol of religion and prosperity in The Mayan civilization.

From this center corn spread northward to Canada and southward to Argentina.

Among the discoveries made by the explorer Christopher Columbus during his visit to the New World in 1492 was this staple food of the native Americans, known to them as “mahyz.”

Corn is is still universally known as maize from the early Spanish translation.

Maize was not popular known as corn until the American colonists applied this British term for grain.

Following Columbus’s discovery, corn was transplanted to Spain from where it quickly spread across Europe and to Africa and Asia.

Corn played an important role in the colonization and settling of United States.

The native Americans taught the colonists how to convert the grain into food and livestock feed.

Bread made from corn quickly became staple foods in the American colonies and other foods, such as mush, porridge and breakfast grits, were important to pioneers migrating west.

Early improvement in corn as accomplished by farmers selecting seed from the hardiest and most productive plants in their open pollinated fields.

However, in the early 1800s two predominant races of corn – Virginia Gourdseed and Northeastern Flints – grown in the eastern seaboard states were cross, demonstrating the superiority of hybrid corn.

This cross was repeated many times as settlers migrated west, and from these lines the Corn Belt Dents emerged.

Corn Belt Dents have been steadily improved to become the most productive race of corn in the world – indeed, the most productive cereal crop in the world.
History of Corn