The Re-Invention of Corn

Nelson Kowalski

The Chinese look to an old saying to highlight the importante of transormation, of renovation: “All that changes remains the same.” That is, people, organisms and situations that change, that reinvent themselves, get off the path of repetition, of sloth, that leads inevitably to failure.

The corn industry, one of the chief actors in the country’s food chain, follows and adopts long-term processes of innovation. The most recent examples include enriching cornmeal with iron and folic acid, an initiative taken in conjunction with Anvisa (Brazil’s food and drug administration—ed.) As you know, the incorporation of those two products works to prevent anemia and spinal bifida, respectively.

The companies that make up the Brazilian Corn Industry Association (Abimilho) are also dedicated to the development of dishes like macaroni, lasagna and other pastas from corn. And that means we’re offering a gluten-free food alternative which fulfills the needs of gluten-intolerant persons, and of those who are simply interested in a healthier diet.

The corn industry, though, isn’t resting on its accomplishments. We’re seeking new innovations, and, as a result, have come to understandings with the Londrina Regional Technological Development Association (Adetec) in order to identify new management and process-oriented projects, applications and preparations from corn and its products.

Abimilho understands that, in the new competitive environment of production and business in which we live, innovation is—more than ever—a key element of entrepreneurial success, with positive effects in social terms. And corn, the key ingredient in Brazil’s most traditional dishes, obviously cannot sit on the sidelines of this movement. Our challenge is to bring together tradition and innovation. What will be gained through the bringing together of those to links in corn’s production chain?

Nelson Kowalski is president of the Brazilian Corn Industry Association