The most highly preferred maize for chicha is chuspillo, 
a many-rowed sweet corn. Most of this sweet corn is 
grown on the larger haciendas for use only as toasted 
grains, or for the preparation of an especially strong 
chicha. 
The next choice for chicha is cull, a cherry-red to al- 
most black maize which contains large amounts of water- 
soluble anthocyanins. Usually the purple cobs are ground 
and added to the corn flour. Chicha made from cu//i is a 
rich Burgundy color. Occasionally the fruits of one of 
the various Opuntias called arampu (Opuntia sulphurea 
G. Don in the Cochabamba district (Pl. 1Vc), O. Soeh- 
rensiu Britt. & Rose near La Paz, and an undescribed 
species from near Arani) are added to chicha to give it 
this desired color. The young inflorescences of a purple 
amaranth are also said to be used to dye chicha. 
Uchukilla, a maize with small ears closely resembling 
culli except that it is white, is the third choice for chicha- 
making in the Cochabamba Valley. Very similar small 
orange flint ears grown at altitudes of about 2,700 meters 
are used for chicha in 'Totora, in the Department of 
Cochabamba. The chicha made from this maize is one 
of the best. 
Another preferred source of chicha is pa/tal hualtacu, 
also somewhat like wehukilla but with larger ears, yellow 
flint endosperm and an occasional slight tinge of blue in 
the aleurone. 
Notwithstanding the fact that chicha made from any 
of the five types of maize already referred to is of superior 
quality, the most common source of the beverage in the 
Cochabamba Valley is huilcaparu the maize most fre- 
quently grown. This has a rust-red cob with fourteen to 
eighteen rows of dented grains. The denting varies from 
small dimples to as much as is found in the most extreme 
of North American dents. The endosperm is yellow and 
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