During this decade we perfected the quality of the "nixtamalized" corn flour, as well as its manufacturing process, thus achieving a better quality tortilla. Our beloved trademark MASECA was born. The name of this extraordinary product was invented by Mr. Roberto González Barrera and derives from the concepts of "Masa + Seca" (dry + dough), i.e., dehydrated corn flour. |
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The 1950s was a decade of experimentation and was crucial in achieving a product acceptable to customers, who wanted to have a tortilla with optimal color, texture and flavor. |
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We built our second facility in Acaponeta, Nayarit [Mexico]. This plant's operation presented two basic challenges: the achievement of efficient and uniform industrial production and customers' and dealers' acceptance of this corn flour as the raw material for the preparation of their meals, mainly tortillas. |