Porva Corn
Estimated Inventory, lb : 0
Description/Taste
Porva corn varies in size and shape depending on the specific type and strain, with cobs that are cylindrical, conical, or elongated. The cobs are also broad, long, and slender, tapering to a point at the non-stem end, and average 4 to 6 centimeters in diameter and 17 to 19 centimeters in length. Porva corn is found in markets encased in layers of a papery, fibrous, and sheath-like husk with delicate, stringy fibers known as silks. The husks are generally pale green and fresh, turning brown and drying out with age. Vendors can also shuck the corn cultivars, and individual kernels are sold in packages for faster cooking. When the husks are removed, the cobs are covered in rows of large-grained, oval, round, and plump, fleshy yellow kernels that are smooth, taut, and firm. Each cob contains around 14 to 18 rows with 24 kernels per row. The kernels bear a springy, floury, firm, and dense consistency. Porva corn is edible raw or cooked and has a neutral, subtly sweet, starchy taste.
Seasons/Availability
Porva corn is harvested fresh in Colombia twice per year. The main harvest occurs between June and August, with a smaller secondary harvest in December through February. Dried versions of the corn are available year-round.
Current Facts
Porva corn, botanically classified as Zea mays, is a category of corn types grown in Colombia belonging to the Poaceae family. The ears of corn develop on upright, leafy stalks that reach three meters in height and are considered criollo, or indigenous corn, meaning they have been grown in Colombia for centuries. The term Porva is used for varieties grown in the Cundinamarca and Boyacá departments, and many strains and color types are collectively sold under this name. Porva corn comes in yellow, white, black, red, and blue hues, and growers have developed many strains through natural selection and years of cultivation. The corn ears are harvested at maturity, around 270 days after planting, and gathered before they dry out for sale as a fresh crop. Porva corn is known for its productivity, disease resistance, and adaptability across various soil types. The corn type has been cultivated among indigenous communities in Colombia as a life-giving crop and is also utilized by farmers as livestock feed, especially for cattle. Porva corn is sought by chefs and home cooks for its sweet flavor, floury texture, and versatility in sweet and savory culinary preparations.
Nutritional Value
Porva corn has not been extensively studied for its nutritional properties. Corn, in general, is a source of fiber that helps regulate digestion and contains vitamins A, B, C, E, and K, which aid in faster wound healing, protect cells against free radical damage, contribute to energy production, support organ health, and strengthen the immune system. Corn also provides varying amounts of minerals, including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. These minerals help the body support bone and tooth development, balance fluid levels, build red blood cells, and produce the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Porva corn has a sweet and starchy taste suited for fresh and cooked preparations. The variety is sold in Colombian markets as choclo, a term used for fresh corn types with a tender, sweet taste. Choclo is prepared by steaming or boiling on the cob, or by cooking and combining it into various dishes. One of the most famous uses for Porva corn is arepas. This dish is made by blending corn with butter, eggs, sugar, salt, and cornmeal into a batter, then stuffing it with cheese and frying it. Porva corn is also ground and used in doughs for tortillas, tamales, empanadas, and pastries. Other Colombian recipes use Porva corn in natilla, a corn custard served as a holiday dessert; mazamorra, a sweet, porridge-like dessert; and cakes. Porva corn is also incorporated into soups and stews, roasted as a side, or mixed into various vegetable dishes. Beyond culinary uses, Porva corn is used in fermented beverages such as chicha. Porva corn pairs well with spices like cinnamon, cumin, and paprika, meats like beef, pork, and poultry, and aromatics such as garlic, onions, and chile peppers. The kernels will keep for a few days when stored fresh in the refrigerator or dried for extended use.
Ethnic/Cultural Info
Porva corn is celebrated as one of the indigenous varieties in Colombia's Cundinamarca department during the annual Festival de la Mazorca, or Corn Festival. The event is held in the municipality of Simijaca and was established to promote local corn varieties, preserve ancestral traditions, and connect growers, chefs, and producers to strengthen the community. During the festival, corn varieties, including Porva, are sold fresh, and local vendors offer homemade foods made from cultivars. In the Páramo de Sumapaz, or Sumapaz Highlands, also in the Cundinamarca department, Porva corn is the central ingredient in an ancestral recipe called jorobo. The rural communities in the Páramo de Sumapaz historically consumed jorobo when food like potatoes was scarce, and the recipe is a thick, sweet soup or porridge made from ground corn, peas, chickpeas, broad beans, milk, and panela, a type of sugar. Jorobo is customarily eaten on its own and was said to be named after this solo trait, jorobo being a local nickname for a bachelor in Sumapaz. This thick, filling dish was once considered one of the most calorie-dense meals for farmers and is still consumed as a comfort food, using Porva corn for its smooth texture.
Geography/History
Porva corn is a term used to describe several ancestral corn varieties grown in Colombia. These types are descendants of corn’s ancient ancestor, teosinte, a wild grass native to Mexico. It is hypothesized that teosinte was selectively bred and spread by early communities in Mesoamerica, and approximately 5,000 to 6,000 years ago, early types were introduced into parts of South and Central America. It is unknown when corn first arrived in Colombia, but over time, indigenous communities domesticated and bred varieties, creating new types with varying textures, colors, and flavors. Porva corn is primarily found in the Cundinamarca and Boyacá departments of Colombia and thrives in Andean regions at elevations between 2,200 and 2,700 meters. The strains and varieties within this category are adaptable and can grow in cool climates. Porva corn is grown for local and regional sale throughout Colombia and is available fresh from growers at local markets.
Recipe Ideas
Recipes that include Porva Corn. One
is easiest, three is harder.| El Toque Colombiano |
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Natilla De Maiz Porva |
