corn (मकै)
About corn (मकै)
In Nepal, corn (Makai in Nepali) holds a significant place in the agricultural landscape and dietary habits of the people. It is widely cultivated across different regions, particularly in the hilly and mountainous areas, where it thrives in the diverse climatic conditions. Corn serves as a staple food, especially in rural communities, often consumed as a daily meal in various forms such as corn flour (Makai ko Pitho), corn roti (Makai ko Roti), or boiled corn (Bhutta). Besides direct consumption, corn is also used for livestock feed, making it an essential component of the Nepalese agricultural system. Its versatility and availability make it a critical crop for food security and livelihoods of many Nepalese families.
Nutritional info
These are the major micro nutrients found in corn
Seasonality
In Nepal, the corn growing season typically begins in the late spring (March-April) with planting. The harvest time varies based on altitude and specific varieties, generally taking place in late summer and autumn (August-October). In some lower regions, harvesting can begin a bit earlier. However, the majority of corn is harvested during the post-monsoon season. This seasonal timing is essential for agricultural planning and the food supply chain in Nepal.
History
The history of corn in Nepal is somewhat intertwined with its global history. While corn originated in Mesoamerica, its introduction to Nepal happened through trade routes and agricultural exchanges several centuries ago. It's believed that corn arrived in the Indian subcontinent, including Nepal, via Portuguese traders, after which it spread rapidly due to its adaptability and high yield. Over time, it became an integral part of the Nepali diet, particularly in the hills and mountains where rice cultivation is limited. Corn has not only become a staple but also has deep cultural significance, featuring in various festivals and traditional dishes, reflecting its adoption into the local Nepali heritage.