By Natalia Palacios/CIMMYT
Two posters developed by scientists from CIMMYT, Chapingo Autonomous University (UACh) and the National Polytechnic Institute (IPN) as part of maize quality collaborative projects were recognized during the Fifth International Nixtamalization Conference held in Monterrey, Nuevo LeĂłn, Mexico, from 7-9 October. Nixtamalization is a method of processing maize.
The poster “Nixtamalized flour mixtures for tortillas,” a collaboration between UACh and CIMMYT, won second place, while third place went to IPN and CIMMYT’s “Effect of the traditional and extruded nixtamalization process on yellow maize carotenoids.” The conference’s supervising committee evaluated 40 posters for coherence with research objectives, clarity in explanation and design, said Natalia Palacios, maize nutrition quality specialist, who coordinates MasAgro’s research on the subject.
More than 250 participants from universities, research centers and companies from the masa and tortilla industry attended the conference. The conference included subjects related to nixtamalization technology, raw materials and quality control, nutrition, biofortification of soja ixtamalized products, sustainability and energy efficiency, competitiveness and marketing.
Nutrition, health and food security 