Corn

Christopher Columbus first sampled corn in Cuba.  He was impressed, declaring it “most tasty boiled, roasted, or ground into flour.”  When he returned to Spain, he took along a few Indians, some handfuls of gold dust and a packet of corn kernels.  

In Africa, corn became an essential staple that transformed agriculture and food systems. Introduced by Portuguese traders, maize adapted well to a variety of African climates and soon became a primary crop for many communities. Its high productivity supported population growth and allowed for more stable food supplies, which, in turn, facilitated the expansion of settlements and trade networks. However, the integration of maize into African agricultural practices also had complex implications; while it contributed to nutrition and food security, it sometimes displaced traditional crops, altering local diets and farming techniques.

 Corn played an essential role in the transatlantic slave trade by serving as a crucial food source that sustained the system of forced labor and enabled the transportation and maintenance of enslaved Africans. During the Middle Passage, the nutritious value and ease of storage of corn made it one of the staple foods used to feed captives on slave ships. Although the diet was minimal and far from adequate, corn's role in sustaining life ensured that a portion of the captives survived the brutal journey to the Americas. Its ability to be stored for long periods without significant spoilage made it ideal for transatlantic voyages, where the risk of food shortages and spoilage was high. 

Corn also traveled to Asia and became a staple in Chinese cooking. Because, the Chinese did not depend on corn as a staple and instead treated it as a supplement to their already nutritious diet, the Chinese population soared after the introduction of these American calories.   Chinese population stood at 100 million in 1500.  As a result of American crops such as corn it surged to 225 million by 1750 (see graph at left).  Corn allowed Chinese farmers to take advantage of soil that had previously gone uncultivated.