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THE CEREALS
CORN
The spread of corn in Europe occurred in 1600 in the Balkan region thanks to favorable climatic conditions that ensured productions more than double compared to traditional cereals. Then the corn began to spread in Italy, probably with varieties from neighboring Balkans. The Po regions, thanks to the favorable climate, introduced the corn in their cropping systems with width still unsurpassed. In the second half of the twentieth century, the Italian corn culture has changed: productions in fact have been geared towards the market rather than to the human food consumption. Veneto, Lombardy, Piedmont and Friuli-Venezia Giulia produce about 66% of all the corn produced in Italy. Corn is one of the most important cereal, widely cultivated both in tropical and temperate regions.
The corn is used in feeding both as food and ingredient.
From corn, for example, we get the popcorn or corn flakes.
Its beans can be also eaten boiled or grilled.
It is also intended to industrial processings for the extraction of starch and oil or to the fermentation, in order to produce alcoholic beverages or bioethanol for energy purposes. The corn starch is used to produce biodegradable plastics for packaging bags for the collection of urban waste.
There are many varieties of corn. Those grown mainly in Cremona are for example the Taiolone with the thickness of its grain, the mantuan Ottofile named by eight rows of grains placed on the only cob of the plant and, finally, the Quarantino Holy Family.
SORGHUM
Sorghum is the fifth most important cereal in the agricultural world. Rich in fiber, but gluten-free, it is also perfect in diets for celiac (its flour is used to make products gluten-free).
Among the food crops it is one of the most drought and heat resistant, a characteristic that makes it particularly interesting in arid regions, where it is one of the staple foods of the population.
Sorghum was one of the first plants to be cultivated. Probably native of Ethiopia, it has spread first in Asia and Europe and more recently in America and Australia. It was already known in the greek-roman era.
Sorghum is rich in vitamin B complex. It is also rich in antioxidants, which is believed to help reduce the risk of cancer, diabetes and heart disease.
There are different kinds of sorghum:
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grain sorghum: its grain is used in both human and animal feed.
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sweet sorghum: its plant is very high, with broad leaves and juicy and sugary stems in which there is approximately 15-20% sucrose. It is used for the production of syrups and alcohol.
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forage sorghum: its plant, at any time of its development, is very suitable to feed livestock.
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sorghum broom: its inflorescence, without the grain, is used for the manufacture of brooms and brushes.
BLACK CORN
The black corn, loved by the peoples of South America, has been present on the Italian territory for centuries. The young Carlo Maria Recchia wanted to bring to the Cremona this important variety. The black corn has been used by the people of the Andes to give color to foods and drinks, something that the industrialized world has only recently begun exploiting.
Currently, in the same manner of the ancient Peruvians, a drink is also prepared from the entire cob and it is called "chicha morada". Whit this corn also a quite popular cake called "mazamorra morada" is prepared.
Its high content of anthocyanins (blue pigment black) is a powerful natural antioxidant that prevents aging of certain cells of the body, which helps in preventing cancer.
The black corn contains phytonutrients which are deficient in terms of nutritional value but protect the body from the impact of the environment, strengthen the body's immunity and protect against carcinogens.
Consuming it protects against degenerative diseases such as atherosclerosis, diabetes and arthritis. it also reduces arterial pressure and blood cholesterol.
Recent studies have shown that the increase in the consumption of polyphenols, contained in this variety of corn, can decrease the blood pressure in people with hypertension, reduce the tendency of blood to clot and elevate total antioxidant capacity of the blood.
THE LAMERI COMPANY
The company "Lameri" of Cremona is leader in cereals. The group of San Bassano, in fact, work sbehind the most titled brands made in Italy and is the only one that manage the collection of grain in the fields until their packaging.
Its exports come up in France, Germany, Austria, Japan and North Africa.
The new frontier are organic products.
The products are divided between packaged cereals (including organic and energy), cereal meal (especially pearled grains for vegetable soups rich in fiber, cereal breading, extruded and crushed flakes to cover cheese and meat, whole and crushed flakes for biscuits, bread and snacks), cereal and chocolate bars.
Lameri has expanded to the food sector thanks to the acquisition of two other important names from Cremona, Gadeschi and Vergani.
The industry knows no crisis, indeed. Among cereals for breakfast, the diet bars and snacks so beloved by children, the Group Lameri confirms a leading position.
LINK to the company website