Pearly White Corn (Zea mays)

Pearly White Corn (Zea mays): of this   A typical variety of the Veneto region, a Slow Food Presidium, its earliest records date back to the late 17th century (a "white sorghum" cultivated in the Piave districts). Subsequently cultivated for its high-quality flour and long shelf life, it faced slow but steady competition in the post-war period from hybrid corn seeds developed in the United States, which were much more productive than traditional local varieties. Today, its presence is limited to limited areas, true enclaves in the provinces of Venice, Treviso, Padua, and Verona. The "cobs " are tapered, elongated, without basal swelling, and average 23 to 25 cm in length, with large, pearly white kernels, shiny and glassy. It requires well-fertilized, organically rich soil (source: Mulino Cereser, link in more information).
To reproduce pure corn seeds, it is necessary to maintain an adequate distance (500 m) from other crops with different ecotypes in order to avoid hybridization.
The plant reaches two meters in height, maturation occurs in about 110 days from emergence.

Biancoperla corn is one of those varieties at risk of extinction that we distribute free of charge in its native and neighboring municipalities. In this case, all growers in the Veneto region can request free seeds. Simply leave a message when ordering or call and collect them completely free of charge at our headquarters.

Slow Food Links:
https://www.fondazioneslowfood.com/it/presidi-slow-food/mais-biancoperla/

Flours and information:
https://www.molinocereser.it/la-polenta-veneta/il-biancoperla-varieta-autoctona/