Mexican scientists are working to make “nixtamalization,” the ancestral
technique for preparing maize to be made into tortillas, a more environmentally
sustainable process.
The process for making corn tortillas, the tasty and millennia-old food for much
of Mexico and Central America, contaminates huge volumes of water and consumes a
great deal of energy.
“Some years ago, a group of millers came to ask us if we had done anything in
this area, and we realized that with thousands of mills in the country, the
problem was big and something should be done,” Gerardo Ramrez Romero,
researcher at the biotechnology department of the Autonomous Metropolitan
University of Mexico (UAM), told Tierramrica.
That is how the study, “Nixtamal Mills: Towards a Sustainable Enterprise”,
began.
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