{"id":42819,"date":"2022-10-18T01:25:54","date_gmt":"2022-10-17T22:25:55","guid":{"rendered":"https:\/\/terrapura.gr\/?post_type=product&p=42819"},"modified":"2022-10-18T01:44:12","modified_gmt":"2022-10-17T22:44:12","slug":"organic-wholemeal-corn-flour-antonopoulos-farm-1%ce%bagr","status":"publish","type":"product","link":"https:\/\/terrapura.gr\/en\/\u03c0\u03c1\u03bf\u03ca\u03cc\u03bd\/organic-wholemeal-corn-flour-antonopoulos-farm-1%ce%bagr\/","title":{"rendered":"Organic Wholemeal Corn Flour ‘ANTONOPOULOS FARM’ 1\u039agr"},"content":{"rendered":"

Organic Wholemeal\u00a0 Corn Flour ‘ANTONOPOULOS FARM<\/a>‘ 1\u039agr<\/p>\n

Corn (Zea mays, its Latin name) is an annual crop and belongs to the family of Poaceae. Corn is a staple food in many parts of the world and is the third most consumed cereal after wheat and rice. It originated in South America and was the food of the indigenous peoples. Today it is one of the most important crops for the development of the world economy.<\/p>\n

In recent years, scientific research around the world has highlighted the significant benefits of this fruit for health and its significant contribution to our daily diet.\u00a0based on the food pyramid\u00a0as it is\u00a0rich source of nutrients, phytochemicals and fiber.\u00a0In addition, corn\u00a0does not contain gluten\u00a0which makes it safe for people suffering from celiac disease and gluten intolerance.<\/p>\n

But what should be given special attention by consumers is the consumption of corn, which is not a hybrid, ie a seed that has been artificially created in the laboratory.\u00a0It is very sad that of the more than 300 Greek native varieties of corn that were once grown in the Greek countryside (each place cultivated its own corn) almost none is grown and most have completely disappeared.. They were replaced by hybrid seeds because these seeds yield huge production and have an easier cultivation process. To understand this, it is worth noting that while the usual corn hybrids (which have flooded the market in recent decades) have 1,5-2 tons of production \/ acre, the local variety Diakoniara reaches only 400 kg of production \/ acre! The difference is huge and the financial benefits even more gigantic!<\/p>\n

Therefore, the conscious consumption of pure and natural food not only contributes to the maintenance of our health but also to the balance of the whole ecosystem!<\/p>\n

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Organic Wholemeal Corn Flour from local Greek varieties that are endangered by genetic erosion or extinction.<\/p>\n

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At the Antonopoulos Farm, 2 traditional local varieties of corn are preserved and cultivated. One is called Diakoniara and is used to produce corn flour (Figure 1). While another one is cultivated, from which the poplar corn of Dilofos is produced.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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