White and yellow maize are two common varieties of maize (corn) distinguished by their color and specific uses.

White Maize: This variety of maize has a pale, whitish color and is often used in food products such as tortillas, snacks, and various traditional dishes. It is valued for its mild flavor and versatility in culinary applications. White maize is a staple in many diets around the world, particularly in Africa and parts of Central and South America.

Yellow Maize: Known for its vibrant yellow color, yellow maize is rich in carotenoids, including beta-carotene, which is a source of vitamin A. It is widely used in animal feed, as well as in food products like cereals, cornmeal, and popcorn. The color and nutritional content make yellow maize a popular choice in both human and livestock diets.

Both varieties are essential crops, contributing to global food security and agricultural economies. They are cultivated in a range of climates and conditions, and their specific characteristics make them suitable for different uses in both food and industrial applications.