Because of the high costs of corn flakes to make the arepas at home, they bought corn and take it to a place where there is a thresher where it removes the shell and chops it leaving it clean ready to be parboiled and then when it is cooled it proceeds to grind it and get the club and then make the arepas. The thresher makes that process in 6 minutes if the corn is not very hard, if it is hard the process is left up to 9 minutes, as the corn is being threshed on one side it is bouncing the shell with corn powder called nepe and at the end of the process, the piled corn is lowered to the tray where it distributes, by means of a rotating sieve, the finest corn called pico and the thickest corn called piled corn.
Here the corn in shell.
Here the corn without shell called piled corn.
We call this nepe and I use it to cook it with anything to the dogs since the food of the dogs are very expensive
