Kukorica

Kukorica is the name for maize or corn in several languages, including Hungarian kukorica and many Slavic languages. The plant’s scientific name is Zea mays. It was domesticated in Mesoamerica about 9,000 years ago and is now the world’s most widely grown cereal crop, used for food, feed, and industrial products.

Maize is a warm-season annual grass. Plants typically reach 2–3 meters and bear ears on stalks protected by husks. It requires a warm growing season, well-drained soil, and adequate moisture. Harvest is when kernels reach the desired moisture, often around 15–20%.

Kernels are used as human food (fresh corn, flour or meal, masa harina, polenta, tortillas, arepas, and popcorn) and as animal feed. Sweet corn is eaten as a vegetable, while dent and flint corns are common for processing and for feed.

Nutritionally, maize is mainly carbohydrates with some protein and fat. It is gluten-free and supplies B vitamins, minerals such as magnesium and phosphorus, and carotenoids in yellow varieties.

Global production is led by the United States, China, Brazil, Argentina, and Ukraine. Breeding has produced hybrids and GM varieties for higher yield and pest resistance. Common pests include the corn borer; drought and diseases remain significant challenges for maize cultivation.

Maize is a staple in many regions, a major source of livestock feed, and an important input for biofuel and industrial starch, making kukorica a crop of global economic and agricultural importance.