These philanthropic paladins acquire the grain of corn with all its nutrients and decompose it, in a series of by-products that are sold in detail. They take away the fiber, the germ (protein and fat source) resulting in corn flour, which is marketed deceptively, as precooked corn flour, being almost pure carbohydrates.
Under the slogan: The pileup is finished, they destroyed the sociocultural network that provided us with arepas, to impose the domineering ease of false white, soft, uniform, round, fast, contaminated and undernourished, which satisfies the hunger of a person by maximum 3 hours, involving more flour, more spending, more sales. The Venezuelan technical-scientific sector worked at the service of the agroindustry, to achieve hard maize that supported mechanization, transportation, silage and subsequent milling, which caused the mealy corn to almost disappear.
In Venezuela, the culture of the indigenous peoples achieved through selection, different races of corn among them, the types classified as floury, such as the Cariaco corn, called by the aborigines Erepa, from this cumanagota voice, comes the word arepa. These maizes were the most common among the native peoples, having as characteristic that the grain is soft, easy to fracture, soften with little time of cooking in water, since they were selected to be processed by the people with simple instruments (stones and fire ). The natives grinding the corn on stone removed the shell that covers the grain, from there they made the dough, the arepas and toasted them in budares, so that most of the nutrients were ingested to satisfy the nutritional demands. These floury maize were preserved by the peasant communities, who added the pylon for processing.
From there arise the pelao and pilao corn arepas with most of the nutrients contained, thus satisfying hunger for 5, 6 hours. So with the false arepa, it is necessary to consume and spend more to acquire the malnourished agroindustrial merchandise (Flour).