Corn Grits (Coarse Maize Grits)
Corn grits are coarsely ground particles made from dried yellow or white maize kernels. They are used in a variety of food and industrial applications, valued for their high-energy content, natural flavor, and versatility.
Physical Properties
Color: Pale yellow to golden yellow
Texture: Coarse, granular
Odor & Taste: Natural corn flavor, neutral odor
Particle Size: 0.5 – 2.5 mm (can vary by specification)
Moisture Content: ≤ 13.5%
Foreign Matter: ≤ 0.5%
Purity: ≥ 98%
Chemical Properties
Carbohydrates: ~70–75%
Protein: ~7–9%
Fat (mainly unsaturated): ~1.5–2.5%
Fiber: ~1–2%
Ash: ~0.5–1%
Gluten-Free: Naturally gluten-free (unless cross-contaminated)
Nutritional Information (per 100g)
Energy: ~360–370 kcal
Protein: ~8g
Fat: ~2g
Carbohydrates: ~75g
Fiber: ~2g
Iron: ~1.5 mg
Calcium: ~7 mg
Vitamins: B-complex (B1, B3), trace amounts of E
Sodium: ~1 mg
Quality Standards
“Compliant with local and European standards according to food safety regulations.”
Free from pests, stones, and visible mold
Uniform grain size and color
No added preservatives or chemicals
Complies with international food safety standards (Codex, ISO, etc.)
Microbiological Standards
Total Plate Count: <10⁴ CFU/g
Yeast & Mold: <10² CFU/g
Salmonella: Absent in 25g
E. coli: Absent
Aflatoxins: Within regulated limits (e.g., <10 ppb total aflatoxins)
Packaging & Storage
As per the customer’s request, polypropylene bags and cartons.”
Storage Conditions: Store in a cool, dry place away from direct sunlight and moisture
Shelf Life:
12 to 18 months under ideal storage conditions
Origin :Egypt
APPLICATION
Used in breakfast cereals, porridge, and snacks
Ingredient in bakery and confectionery
Thickening agent for soups and stews
Used in traditional African, Latin American, and Asian dishes
Used in brewing (as an adjunct in beer production)
Used in poultry and livestock feed due to high energy value
Raw material for starch and ethanol production
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