Comparative analysis of four corn (Zea mays L.) varieties, transformed from grain corn into tortilla

Objective To identify the corn variety with the best yield, nutrients, flavor, and profitability to use as main input for a future tortillería (tortilla store) operated by the Sociedad de Producción Rural Campo Lima (SCL). A mixed research methodology was used to compare key values of the transformation chain of corn grains into nixtamalized tortilla. In addition, interviews with key players and participant observation were used as information tools and included weights, properties, and yields of the tortillerías. The findings allowed a comparative evaluation of the four corn varieties (Niebla, HS-2, native corn, and Sinaloa) and included the following yield indicators: nixtamalization-to-dough-to-tortilla, nutrient content, sensory perception, and benefit/cost analysis. The hybrid HS-2 (developed by the Colegio de Postgraduados) stood out with the highest average value. A limitation was the scarce literature about this type of research carried out in semi-mechanized tortillerías. In conclusion, the identification and selection of the most efficient and balanced corn input will help the small producers of the Sociedad de Producción Rural Campo-Lima to carry out a better decision-making process and responsibly invest in the creation of a tortillería. This step will get them closer to a fair market inclusion, consequently, generating a fair income. This process will add value to the corn they grow and will motivate new generations to continue sowing corn.