Where does corn come from? 

BY AAJ JYOTI

Kathmandu, Sept. 29: Corn is a crop that does not grow naturally, in the wild. Almost 7000 years ago, in Mesoamerica, a type of grass called Teosinte was abundant. 

Ancient civilizations selectively bred this plant to produce better grain quality, yield and used the grass to serve as a predominant source of nutrition. 

Between April and October, roasted corn sellers can be seen everywhere on the streets of Kathmandu. 

The crop grows during the monsoon season in South Asia, and is mainly imported into the capital city from India. 

Annually, Nepal imports around $100 million worth of corn from India. Other countries from which maize is imported include Argentina, Brazil, Bangladesh, China and United States. 

Nepal grows its own corn too, at an average of 2.39 metric tonnes of maize per hectare of farmland, with concentration around the Terai region during the winter and spring. 

Kamal Magar, a 36-year-old from Kaski, moved to Kathmandu when he was 22. From a family of farmers, he now pushes a corn cart around the streets of Basantapur. He sells around 50 cobs a day, each for 20 rupees and a side of freshly ground pickle. Magar buys his corn each morning from local farmers, and grills them on his cart as the day goes on. 

This cart supports Magar’s family of five, including his wife, son, daughter and mother-in-law. His wife used to help him with his cart before COVID-19, when they had more customers to serve, but now cleans homes to earn enough money. Magar’s children are 13 and five, and both attend state schools. 

Sarita Bhatta sells fresh corn in Ason, which she brings from her family farm in Kavresthali. Bhatta has been holding her stall for nearly 16 years, and usually manages to empty her stall of 60 pieces by the evening. She sets up her basket at 4AM, and sits behind it, waiting for purchasers. One cob can be bought for 15 rupees. 

Bhatta’s stall has helped her finance her only son’s education, who recently graduated twelfth grade. 

For many people, grilled corn with pickle is a comforting snack, both cheap and nutritious, and is readily available for half the year. Per ear of corn, there is around 19 grams of carbohydrates, six grams of sugar, three grams of protein and two grams of sugar. Due to the high carbohydrate amount, it provides a lasting source of energy, along with the sugar. 

The outer shell of corn is made of cellulose - an insoluble fibre - which human bodies are unable to digest, unless broken down before entering the digestive system. 

However, chewing kernels for longer makes it easier for the body to access the additional nutrients from the cellulose walls, adding to its nutritional value.