For its preparation, corn grains of a special type are used, which are placed in a pot or container, and roasted (usually by frying them in vegetable oil) until an explosion occurs. Only a few varieties of corn (one of them, called popcorn or rosette corn or the variety Zea mays everata Sturt) produce the desired result, which is the sudden expansion of the grain content that causes the sudden rupture of the husk, and the formation of a white spongy mass, a phenomenon that is mainly due to overheating of internal moisture and the starch contained within.
- White rice, long grain, polished. 5 and 10% broken grain.
- Polished parboiled rice, polished long grain class, Type 1.
- Parboiled whole grain rice, class. fine long grain, type1
- Husked rice
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