|
The varieties of Bolivian maize are the result of thousands of years of selective breeding for superior agronomic and cooking traits. Climate and soil diversity is a key feature of the landscape of Bolivia, a country extending between 9° to 22° South and 57° to 69° West. The indigenous cultures that played a key role in the differentiation of the native Bolivian maize races were the Aymara in the north, the ''Sauces'' in central Bolivia, and the Yampara in the south. Specifically, the Aymara adapted maize crop growth to the Lake Titicaca plateau, about 3,500-3,800 meters above sea level, a harsh environment, cold, arid, and windy. Traditionally, maize is cropped in the following regions: * Low tropics (200-900 masl) * Subtropics (1,000–1,600 masl) * Sub-Andean Chaco (200–1,500 masl) * Inter-Andean slopes and valleys (1,700–3,000 masl, as far as the shore of Lake Titicaca at 3,800 masl) Most maize harvested under 1,000 masl is cropped in commercial farms and used to feed livestock. ==Use as food== Maize is a staple ingredient of traditional Bolivian cooking. It is used to prepare typical dishes such as; * ''Api'' - hot drink for breakfast, * ''Chaque'' & ''Lagua'' - soup, * ''Chicha'' - alcoholic drink, * ''Choclo'' - kernels boiled inside the ear leaves, * ''Confituras'' - cooked popped kernels dressed with honey, * ''Huminta'' - smashed milky kernels, seasoned and cooked inside the ear leaves, * ''Mote'' - dry cooked kernels, * ''Tostado'' or ''Palomitas de maíz'' - popcorn. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bolivia maize varieties」の詳細全文を読む スポンサード リンク
|