Agricultural products
Corn, as cereal crops, belongs to the grass family (Poaceae, Graminae). In that big family, genus corn – Zea together with more seven geni make up the tribe Maydeae. The genus Zea has only one variety Zea mays L. and only as a culture form. There are no wild types of corn.

Corn stands out among all cereal crops with the greatest yield potential. Regarding the organic matter it can yield per hectare it is counted among the field plants with the greatest quantity of useful organic matter.

It originated in Middle and South America. It was brought to Europe most likely with the first expedition of Columbus (in 1492), but definitely with the second one (in 1494). At first corn was a curious plant and as such it was cultivated in gardens. In 1525 corn was already being cultivated in Spain on larger areas and was then spread to France, Italy, South-East Europe, Africa. It arrived to the Balkans in the 17th century. It is cultivated in moderate and warm parts of the world in a great number of sub-species, varieties and sorts.

It is used for human and domestic animals diet and for industrial production. Almost all parts of the corn plant may be used for industrial processing, which is exactly what gives the corn its special economic significance. Today more than 500 different industrial corn processed products are produced. Upon processing of the corn grain in separate basic ingredients almost nothing is lost so in terms of weight equal amount of the product is obtained. It is used in food and pharmaceutical industries, production of cosmetics, for production of various beverages, and in textile and chemical industries.

Importance of corn in cattle breeding must be especially emphasized, starting from the silage of the whole plant to the use of certain parts of the plant, cob and grain for special purposes in production of meat, milk, eggs and other products with certain categories of cattle.

Chemical content of the corn grain depends on the same factors as in other cereal crops: sort, agrotechnology and area. The content of raw proteins is about 10%, with fairly weak amino acid content. Oil content ranges on average from 5 to 6%. Corn may be interesting as a source of production of high quality oil. Corn germ in proportion to the remaining part of the grain is 10-14%, and the oil content may be up to 40%. The base of the endosperm is starch. In the corn grain 80% of proteins are in the endosperm, and 20% in the germ. Apart from starch there are sugars (especially with the sub-species sweet corn). Sugars are present in the form of amylodextrin, glucose and sucrose.

Corn is cultivated at agricultural land of DTD Ribarstvo in the area of 1.492 ha where excellent yields are achieved.