A complex indicator depending on the botanical grain type, its endosperm structure, and physicochemical properties that determine the capability for fractionation.
In the reference
38
varieties
crop Maize,
where this is mentioned in the description.
The suitability of maize for processing is differentiated by biological grain groups: dent maize is used for flour, grits, and starch-syrup production; flint maize is valued for high grits yield; waxy maize is applied in the production of dextrins; popcorn maize is intended for popcorn, while sweet maize is used for canning.
Key assessment criteria include the ratio of vitreous to floury endosperm layers, kernel fissuring which affects product yield, and germination indices, which are critical for the starch-syrup industry. The technological process of maize processing is focused on the efficiency of separating the grain into its constituent fractions: germ, endosperm, and pericarp.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.