White Maize

Description

Specification for White Maize

Product Name: White Maize (Corn)
Scientific Name: Zea mays

Origin: Varies (U.S., Mexico, South Africa, Zambia, etc.)

Physical & Chemical Characteristics:

1. Moisture Content: Maximum 14.0%
2. Protein Content: Minimum 7.0% – 9.5%
3. Foreign Matter: Maximum 1.0%
4. Broken Kernels: Maximum 4.0%
5. Damaged Kernels: Maximum 3.0%
6. Aflatoxin: Maximum 10 ppb (parts per billion)
7. Fibre Content: Maximum 2.5% – 3.5%
8. Test Weight: 68-72 kg/hl
9. Color: White to light cream
10. Odor: Clean, characteristic of maize, free from musty or sour odors.
11. Admixture: Maximum 0.5%

Sieve Size:

• Kernel Size: 6.35 mm (1/4 inch) mesh sieve for grading.

Nutritional Content (per 100g):

• Calories: 365 kcal
• Carbohydrates: 73 g
• Protein: 9 g
• Fat: 4.7 g
• Fiber: 7.3 g

Use Cases:

• Human Consumption: White maize is a key ingredient in many staple foods such as flour, tortillas, and hominy. It is also popular in regions like Africa for preparing porridge and other local dishes.
• Animal Feed: White maize is often used in animal feed, though it is generally less common than yellow maize for this purpose.

Packaging:

• Typically available in:
  • 25kg bags
  • 50kg bags
  • Bulk packaging (for large-scale buyers and industrial use)

Shelf Life:

• 12 months when stored in cool, dry, and pest-free conditions.

Key Applications:

• Human Consumption: Used in food production (cornmeal, flour, etc.).
• Animal Feed: Utilized in specific livestock feeds.
• Industrial Use: White maize is used in manufacturing starches, flours, and other maize-based products.

This detailed specification covers the major aspects of white maize. If you need further adjustments or specific criteria for your requirements, feel free to let me know