Are We Nuts?
No, we are not CornNuts. Our Wundercorn came a long way to get this special taste and fluffy texture. The origins of corn, or maize, trace back approximately 9,000 years when indigenous people domesticated a wild grass called teosinte. Over centuries, maize became a staple food for civilizations across the Americas, particularly the Maya, the Aztec and Inca. These early cultures developed various methods to prepare corn, including roasting, which helped preserve it and make it more portable. The concept of roasting corn kernels to create a crunchy snack might have ancient roots, but the modern commercial version of corn nuts has more recent history. In the 1930, a man named Albert Holloway from Oakland, California began experimenting with roasting large white corn kernels known as Cuzco Corn, imported from Peru. He initially sold them under the name “Oli Brown Jug Toasted Corn” before rebranding them as “Corn Nuts” in the 1940. In Spain,Kikos, as they are called, have been a popluar snack for many decades. Their origins are linked to Spains long history of maize cultivation which dates back to when corn was introduces to Europe following the Columbian exchange in the 16th century, and roasting kernels became a particularly popular method. The biggest challenge to make this snack popular was always the crunch and texture, which could be quite hard on the teeth. So, we never thought we were nuts to take on this little undervalued snack and produce an organic, puffier, healthier version. We always saw the potential but it took years of cultivating the best suitable organic version of corn and an improved roasting method for a healthier and better crunch experience.
