The History of Corn From Ancient Mesoamerica to Today

by Edwin Torres, age 13

Corn is an ancient grain with an interesting history that most people have not heard about. Originating in Mesoamerica, specifically Mexico, corn is now widely enjoyed and produced across the world. However, only 40 percent of corn that is grown is consumed by people, while the remaining 60 percent is used as animal feed.

Modern corn as we know it did not exist 10,000 years ago. Instead, its ancestor was a wild grass called teosinte. Teosinte did not look like the corn we know today, but farmers in Mexico began the process of domestication around 9,000 years ago by selecting kernels to plant. While the history of corn is still debated, there is evidence showing that the domestication of corn began in the South Central region of Mexico.

For centuries, corn has been valued as an important crop for people. In fact, corn was so important that indigenous Mesoamericans even worshipped it and believed that it was a gift from the gods. One reason why corn was appreciated so much was that the crop was relatively easy to grow. This made corn an amazing crop for feeding the population and provided the leaders of indigenous civilizations with more power.

Today, corn is a huge part of Mexican cuisine. It is used to make many foods like tamales, tacos, and atole. Corn is also used to make masa, a type of dough used for tortillas, another common Mexican food.

A significant controversy in both Mexico and the U.S. is the use of Genetically Modified Organisms (GMOs). In Mexico, the use of GMOs has been prohibited since 1998 to protect native corn varieties and agricultural heritage. Meanwhile, in the U.S., the use of GMOs is widespread, meaning that much of the U.S.'s corn is GMO-grown. Therefore, it is often cheaper for Mexicans to buy corn imported from the U.S., enabled by U.S.-Mexican trade policies.

Due to these policies, the Mexican government, influenced by economic pressures, has encouraged farmers to produce the most profitable corn varieties. As a result, the diversity of corn types in Mexico has decreased. Even though thousands of corn varieties exist in Mexico, the use of native corn is threatened. Since much of the corn produced in Mexico is exported to the U.S., farmers in Mexico often focus on cultivating corn types that are in demand in the U.S.

In the U.S., only a small percentage of corn is used for direct human consumption as whole kernels or cornmeal. The majority of the corn is turned into ethanol, oil, plastic, and high-fructose corn syrup. In Mexico, about 28 percent of corn produced is consumed directly by humans.

Corn has been an important grain for centuries and continues to be a leading crop in today’s world. As a key food source and staple to many cultures, corn remains a major player in the food industry and energy sectors of society.

[Source: North Dakota State University]