CHAPTER XIV 



THE COMMERCIAL PRODUCTS OF CORN 



The Commercial Products of Corn May Be Classified as Follows : 



1. THOSE DERIVED FROM THE KERNEL. 



A. By mechanical and milling methods. 



B. By mechanical and chemical processes. 



C. By fermentation. 



2. THOSE DERIVED FROM THE COB. 



3. THOSE DERIVED FROM THE PLANT ITSELF. 



A. From the stalk. 



B. From the leaves. 



C. From the husks. 



PRODUCTS DERIVED FROM THE KERNEL* 



BY MECHANICAL AND MILLING MEANS.— Corn Meal. 

 The early American mill stone produced a coarse meal from corn. 

 This form of meal contained hull, endosperm and germ. Rancidity 

 often resulted from the presence of an excess of oil. Hence, as soon 

 as the milling of corn meal for commercial purposes was developed, 

 the elimination of the germ was found necessary to facilitate storing 

 and shipping. In this process, heavy rollers are used which are set 

 far enough apart to allow a kernel to pass through flatwise. Very 

 sharp, but slight steel projections neatly peel the germ from the 

 kernel, which has previously been softened and hulled. From the 

 rollers, the entire mass is passed into water. The germs rise and are 

 taken off and thoroughly dried. The remainder of the kernel is 

 ground into different grades of corn meal. The classification of corn 

 meal is made according to color, white or yellow; and graded by its 

 structure into coarse, medium and fine. 



Some companies at the present time, put out a "whole meal" during 

 the winter months for a select trade and where it is to be consumed 

 shortly after being manufactured. Very few people understand the 



*Corn Products Company of Chicago. 



