Other benefits of anthocyanin are its beneficial effects in humans on their cholesterol levels, diabetes, low incidence of cancer of the intestines, reduction in cardiovascular illnesses, and it is related to the “French paradox”, which tries to explain the low incidence of heart diseases among the French, who drink red wine (which contains anthocyanin) and eat fats.

The location of the anthocyanin that Agricomseeds has placed in the hybrid corn is in the grain’s pericarp, the only part of the corn that was discarded in industrial processes and which makes it very easy for any standard machinery to extract it.

Another advantage of this innovation of Agricomseeds (non-transgenic hybrids) is that, since the anthocyanin is in the pericarp, and since the genetic composition of this part of the grain is 2n maternal, when it is planted in the fields and it is contaminated from pollen from other fields that have transgenic corn, it cannot contaminate the anthocyanin layer of Agricomseeds’ hybrid corn, making it ideal for consumption in human health and pharmacy.

The anthocyanin that is currently sold in the world mainly comes from Europe; after making wine it is extracted from the skins of the black grapes. But the vineyards are harvested in only 45 days, since the plants produce bunches seasonally for the photo period.

Anthocyanin is also extracted from the cob of purple corn in Peru, but this cannot be done industrially for human health because it does not come from an edible part of the ear.

Now Agricomseeds will produce anthocyanin throughout the entire year and in unlimited quantities with farmers who are its clients; since the pericarp is only the grain’s coating which, after its separation, the grain itself will be destined to bird feed as a by-product, but having the same quality as normal grains.

In the picture, Antonio Montan from Tropigene Brazil, a subsidiary of Agricomseeds, holds the pericarp containing the anthocyanin that was separated from the grain in his hand. In the center is the yellow colored corn and to the left, the grains as they are when they are removed from the plant.