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 M¢25  Funded By Mahalo ? |  July 21, 2009 01:43 PM

Did the Mayan have difficulty storing corn?

Did the Mayan store corn for the winter and famine?

What were the technical challenges in store corn?
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Interesting: asmith6815

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July 21, 2009 02:46 PM
The Mayans believed that they were created by gods who added their own blood to flour made from corn, a plant native to their Central American homelands. Thus, they were children of the corn, and along with gods personified by the fierce jaguar and the life-giving rain, they worshipped the tall grass that fed them. In fact, it was their skill as farmers that allowed the Mayans to prosper. Reliable crops of corn, squash, and beans provided enough food for the Mayan population to grow and for some residents to specialize in new skills, unburdened by the need to tend the fields. Corn was one of the Mayan's favorite foods, and it also formed the backbone of Mayan cuisine. At least three-fourths or more of the Mayan's food was corn in some form. They made tortillas, a kind of cornmeal pancake, tamales,and atole, a hot breakfast drink. Corn was so important to early Mayans that he believed his creator had made the first man out of corn. The Mayan's also worshipped a corn god to ensure a good harvest. A form of corn was eaten at every Mayan meal. Corn is linked to the very source of creation itself, for when the Gods decided to form the world, they prepared different brews from corn which were to provide strength and substance to their creation. The Mayans considered their sacred plant a wholly medicinal food - when suffering from severe illness they would eliminate all other foods from the diet and let corn alone nourish the person back to health - so his flesh and blood could be renewed like it was when the Gods created the first man and the first woman. To a Mayan Indian, corn is one of the most important things in their lives. A quote from the book, Cognitive Studies of Southern Mesoamerica, by Nuenswander & Arnold illustrates this: "It to corn produces the greatest share of food from local domesticates, and occupies a symbolic and sacred status among many Indian groups." Basically their whole life revolved around corn. Check out this website:

http://www.inmamaskitchen.com/Mexican_Food_Cooking/mexican_food_maize_corn.html
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July 21, 2009 05:30 PM
What were the technical challenges to storing corn long term?

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July 21, 2009 05:57 PM
How did the Mayan keep the corn from rotting?

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July 21, 2009 10:16 PM
Timing is critical. If corn is too wet, it looses value due to effluent loss as nutrients run out of silage piles. In addition, silage that is too wet results in poor fermentation. On the other hand, if corn is too dry, it doesn’t pack well. There's always a concern with fine materials, unevenness of moisture, self-heating and moisture condensation. For short term storage, the surface area to weight ratio is less in large piles, decreasing the amount of surface exposed to oxygen. Yet, if producers anticipate storing for two or three years, it is recommended to be stored in smaller piles in order to limit the problems that come from uncovering and recovering from year to year, including air exposure, wildlife damage and vermin. The three main challenges of growing corn “back in the day” were finding corn hybrids suited to the South, grass control and no market – corn was cheap.Before about World War II, most maize in North America was harvested by hand (as it still is in most of the other countries where it is grown). This often involved large numbers of workers and associated social events. Some one- and two-row mechanical pickers were in use but the corn combine was not adopted until after the War. By hand or mechanical picker, the entire ear is harvested which then requires a separate operation of a corn sheller to remove the kernels from the ear. Whole ears of corn were often stored in corn cribs and these whole ears are a sufficient form for some livestock feeding use. Few modern farms store maize in this manner. Most harvest the grain from the field and store it in bins. The combine with a corn head (with points and snap rolls instead of a reel) does not cut the stalk; it simply pulls the stalk down. The stalk continues downward and is crumpled in to a mangled pile on the ground. The ear of corn is too large to pass through a slit in a plate and the snap rolls pull the ear of corn from the stalk so that only the ear and husk enter the machinery. The combine separates the husk and the cob, keeping only the kernels.

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July 21, 2009 10:36 PM
In Guatemala, an overwhelming percentage of the population consists of poor, rural, subsistence farmers who grow corn as their main food source. Each growing season, these families must shell, or remove the kernels from, all the corn that they grow for storage and consumption. Currently, this process is completely performed by hand, by the family’s women and children, taking up to 10 hours a day during the harvesting season. Inevitably 20% of the corn harvest is further lost every year to pests while the corn is stored before it can be shelled. corn is placed in temporary storage while still on the cob, often in the eaves of houses, for some time after it is dry and during this period approximately 20% of it is lost to vermin. The kernels of corn, once removed from the cob, can be more easily stored in a safe manner, due to their smaller size. Our product will make the shelling process easy enough to be done soon after the corn dries so that the kernels can be safely stored. The market for corn silos that effectively protect the corn from rot and pests during storage will be stimulated.
Corn silos reduce and eliminate the loss of corn from rotting or from rats, if the corn were immediately shelled and put into some form of storage, such as a silo.

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