THE word corn has many different meanings depending on where it is used. In America, it is called maize or Indian corn, while in other locales it refers to the leading crop.

A monocotyledonous plant, corn – better known to the scientific world as Zeamays – is one of the most completely domesticated field crops in the world.

It is said that Christopher Columbus first discovered corn in Cuba in 1942. The crop was subsequently discovered in the Caribbean and the Americas where the Indians were generating new breeds.

Some say the corn went back with Columbus to Spain on his first and second visit, however, the crop is indigenous to the western hemisphere. Archaeological evidence suggests that corn pollen grains discovered in the western hemisphere are about 80,000 years old!

And in New Mexico archaeological studies of bat caves revealed, by radio-carbon detection, that corn cobs were 5,600 years old. Without the man’s care, corn would be of little use because it needs constant attention in order to thrive.

Historians believe that the corn was domesticated in Mexico’s Tehuacan Valley through the natural crossing of pollen between gama grass and Teosinte grass.

The many varieties of corn include the dent, flint, flour soft sweet, waxy and pod. However, the most popular variety here is the dented variety, the one with the pronounced sink on either side of the grains. This is used to make flour and other edible end-products such as meal, flakes, sugar, and syrup.

Flint corn, also known as Indian corn has a hard outer shell and kernel with a range of colours from white to red. It is grown in the Caribbean and Central America. Field corn is mainly used for livestock. Popped corn is a kind of flint corn which has a soft starchy centre that is covered by a very hard shell. When heated, the natural moisture in the kernel turns into steam that builds up enough pressure for it to explode. The result is the popular white starchy mass that so many of us enjoy.

Corn has over 500 hundred domestic, commercial and industrial uses. The husk of the corn can be woven into craft items such as shoes, hats, mats, etc. The cob of the corn can be used to produce fuel and the beverage industry relies heavily on corn syrup.

Corn is also used in the processing of ham, bacon, butter, and cheese and as an emolument in a variety of other products.

Corn starch is used to bind s used as an emolument . Many of the books that we read are bound by the starch that comes from corn and written with ink that contains corn oil.

About seventy per cent of the world’s corn supply goes to livestock. The rest is used to produce edible end-products, cosmetics and fuel.

Next week we will look at the nutritional value of this very versatile crop.

Buckston Harrison is well known for his work as a herbalist, especially in western Jamaica. He resides in Sheffield, Westmoreland.

Huber’s Ackee and Sweet Potato Salad

I came up with this dish the other day when faced with a basin of ackees. Try it, it’s much healthier without the traditional saltfish.

Ingredients

. 1 dozen ackees (per person)

. 1 medium-sized sweet potato

. 1/2 cup coconut milk

. 1 onion

. 2 cloves garlic

. 2 tomatoes

. 1 sweet pepper

. 1/2 cup green fresh herbs, finely chopped (fennel, french thyme, parsely oregano)

. 1 teaspoon dried paprika and celery

. 2-3 tablespoons of vinegar or lime juice

Method

. Boil potato and let cool

. Clean and parboil ackee and let cool

. Place coconut milk in salad bowl

. Add chopped greens

. Sprinkle celery and paprika

. Dice potato into one-inch cubes

. Add ackee

. Stir lightly and serve immediately

Thomas ‘Bongo Tommy’ Huber is a Swiss national who migrated to Westmoreland’s Retrieve District 10 years ago. He is a naturalist who lives off the land and is deeply involved in an ongoing effort to create Jamaica’s next generation of exotic fruit trees.

From the MAILBOX

Dear Buckston,

Where in Montego Bay can I get wheatgrass or wheatgrass juice?

Val Bent

Dear Val Bent

Check the major health food stores.

Buckston

Dear Buckston,

Your articles are informative and interesting, however, as with almost every article of this type in Jamaican newspapers, I can never get the actual information I need – Where do i find Barley in Jamaica? It would be really great if after you tell us how good things are for us (which we really appreciate), you include some suggested distribution outlets.

Thanks!

Dear Reader

You can get barley at the major health food stores in Kingston and some supermarkets carry barley flour. You just have to keep searching.

Buckston

Buckston and Huber’s Alternative is not intended as a substitute for the diagnosis, cure, prevention or treatment of disease. You may send your questions and comments to thealternative@jamaicaobserver.com.