Spanish red-corn has its origins traced from Italy. It is considered a premium crop in European markets.
Genetically modified organisms greatly affect crop diversity, pose a threat to human food security and have potential health and environmental risks. The modern process of genetic modification is relatively new. In the past, genetic modification was done naturally through cross-breeding during pollination. Currently, corn is genetically modified in a lab, by alternating the genetic material within the corns DNA.
Non-GMO Spanish red corn represents a more natural and pure method of growing, from soil, to seed, to your dinner plate as it has not been modified, and grown with tender loving care.