Become a channel member and receive exclusive benefits: / @agricultureforestry Current video lead time over 1 month - • Members-only videos Maize (Zea mays), also called Kukuruz (from Slavic) in parts of Austria and Old Bavaria, and also Turks[1] in Switzerland, Tyrol and Carinthia, is a plant species within the grass family (Poaceae). The grain originally comes from Mexico and is a monoecious C4 plant. The subspecies Zea mays subsp. mays is economically important. With over 1.2 billion tons (2021), maize ranks first in the world grain harvest, ahead of wheat and rice. Over 60% of this is processed into maize silage and fed to livestock, which are mainly used for milk and meat production. Grain maize is one of the staple foods of the population of Africa and Latin America. The gluten-free grain is also suitable for people with hypersensitivity to gluten (celiac disease). In addition to processing in the food industry, the starch obtained from corn is used as a renewable raw material for the production of bio-based plastics. In addition, energy corn is used as a renewable raw material for the production of bioethanol and biogas. Cultivated corn is monoecious. At the tip of the shoot are the terminal male paniculate inflorescences, which are made up of spikelets arranged in pairs on the panicle branches, each with two male flowers. One to three female inflorescences grow in leaf axils in the lower to middle area of ​​the stalk. These lateral, short-stemmed cobs are completely covered by bracts (also called Lizzies, pronounced /ˈliːʃən/) and bear spikelets in pairs in 8 to 16 longitudinal rows. Each spikelet contains two flowers, but only one of them is fully developed. The ovary is very small at three millimeters, but at anthesis it has 20 to 40 centimetres long styles. Later, the dried styles protrude as a brownish bundle from the tip of the cob between the leaf sheaths. Since the lemmas and palea of ​​the female flowers do not develop further, the fruits can bulge out without hulls.[2][3] When ripe, the cob-shaped fruit contains corn kernels (caryopses), which can be whitish, golden yellow, red or black-violet depending on the variety; the thousand-grain weight is 250 to 400 grams. Corn cultivation in Germany It was only after a plant epidemic in 1805 and 1806 caused major losses in the potato harvest that people began to breed corn varieties that were suitable for the somewhat harsher central and northern German climate. Even though recipes were published during this period for how corn could be used for soups, puddings, cakes, porridge and as a coffee substitute, corn was mainly used for green fodder.[10] However, the area under cultivation remained small in the 19th century and amounted to less than one percent in Germany. Only in Baden was the cultivation of corn somewhat more widespread.[36] It was not until the 1970s that varieties adapted to Central European site conditions were developed, so that corn cultivation expanded greatly here. My equipment *DJ Phantom 4 Pro Plus https://amzn.to/3J1Ph26 *Panasonic 1500 https://amzn.to/3K3P7YB *Lumix FZ 2000 https://amzn.to/3rsPbut *GoPro Hero10 https://amzn.to/3GyiC2A *GoPro Hero 7 https://amzn.to/34u4YA2 *IPhone 13 https://amzn.to/3gpgbEA *Tripod https://amzn.to/3B0QK5N *Stabilizer https://amzn.to/3rqnEK5 *Computer https://amzn.to/3sb2yyq The links marked with an asterisk are affiliate links. By purchasing via these links you support the channel without having to pay more. ????Other facts: - Recording time: approx. 1 day(s) Processing time: approx. 16 h ------------------------------------------------------------------------------------------------------------- You want to support me? Then just leave a thumbs up and a nice comment. Of course you are also welcome to recommend me. You are also welcome to donate some money to me so that I can invest in new video equipment to further improve the video quality. My Paypal donation account:https://www.paypal.com/cgi-bin/webscr... ????MUSIC: Soundtaxi.net, Audiojungel Editing program: Video: Movavi Video Editor Plus 2022 Camera: Richard J. Editing: Richard J.