Cross of four blue flour corn varieties: Enables production of unique, high-protein blue corn flour
Drought-tolerant and robust: Thrives in PNW and similar climates for reliable yields
High protein content (up to 14%): Produces superior quality flour compared to dent corn
Versatile use: Can be eaten fresh as sweet corn or used for baking and making blue corn varieties
Heirloom potential: Seeds can be saved for future generations, supporting sustainable agriculture
Summarized by Shop
Corn, Oregon Blue Maiz, Flour (75-110 days)
Zea mays
We have created a strain cross between 4 blue flour corns (Hopi Blue, Rio Grande Pueblo from NM, Chihuahua Blue, and Papa's Blue - which is a blue strain of the short season Painted Mountain.) The goal is to eventually develop a well adapted, reliable staple Maiz for the PNW and simi
