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After years of mixing local seeds from Anzoateguí’s majority indigenous farmers along with other national varieties, the farmers of Guanape have created a type of corn that they proudly assert is the best nationally for its growth cycle, taste, texture and other qualities. Corn is a staple in Venezuela and the backbone ingredient for the country’s cuisine including the arepa (corn patty), cachapa (corn pancake) and other dishes.  (Venezuela Analysis/Jeanette Charles)
After years of mixing local seeds from Anzoateguí’s majority indigenous farmers along with other national varieties, the farmers of Guanape have created a type of corn that they proudly assert is the best nationally for its growth cycle, taste, texture and other qualities. Corn is a staple in Venezuela and the backbone ingredient for the country’s cuisine including the arepa (corn patty), cachapa (corn pancake) and other dishes. (Venezuela Analysis/Jeanette Charles)