Plukenetia Volubilis L.

Purple Corn

Agrorgánico Perú > Purple Corn

Purple Corn

Purple corn is a healthy heritage for humanity; since it contains phenolic substances and anthocyanins, in addition to other phytochemicals very important for health. This corn is used since the pre-Inca period and has been represented in different ceramic objects of the Mochica culture that date back more than 2,500 years. In Peru, “chicha morada” and “mazamorra morada” prepared with this corn are very popular, recognized as very nutritious.

There are different varieties of purple corn all derived from a more ancestral line called “Kculli” still grown in Peru, Bolivia and Argentina. In Mexico it is known as blue corn. Its color is due to anthocyanins, a water-soluble and natural pigment that is also found in cranberry, cherry, raspberry, purple cabbage and plums.

Human health benefits

Detoxifies the body of environmental pollution agents , deactivates carcinogens, strengthens the immune system and protects the body in the development of chronic degenerative diseases such as cataracts, arthritis , high blood pressure diabetes, aging, atherosclerosis.

  • Native Fruits

    Purple Corn

  • the number of hectares

    3 500

  • collected tons

    33 836

  • Amount of workers



Geographical distribution

The purple corn is a set of varieties of Zea mays that have a fruit (infrutescence) of purple color. They grow mainly in the Andes of Peru, Bolivia, Colombia, Ecuador and Argentina, as well as in the Sierra Tarahumara (Mexico). Scattered and cultivated also in the coasts of the Peruvian territory, since long before the Incas.


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