By Joint Resolution 26/2025 the Secretariat of Health Management and the Secretariat of Agriculture, Livestock and Fisheries have amended Article 694 of the Argentine Food Code on “Farinaceous Foods”, specifically corn flour.

ARTICLE 1.- Article 694 of Chapter IX “Farinaceous Foods” of the Argentine Food Code is hereby replaced and shall be worded as follows: “Article 694: With the denomination of Corn Flour (or Corn Semolina) is understood the product obtained from the milling of clean, healthy and well preserved grains of Zea mays L. to which part of the pericarp and germ are extracted during the process. It must meet the following specifications:

– Water (at 100-105°C, 3 hours): max. 13.5%.

– Ash (at 500-550°C): max. 1.0% on dry matter.

– Fat: max. 1.3% fat on dry matter.

– Proteins: min. 7.0% on dry matter.

– It should not leave residues on the 2,000 micron sieve and no more than 5% should pass through the 250 micron sieve.

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