The cultivation of corn for producing corn flour in Indonesia begins with planting maize varieties known for their high starch content and suitable for processing into flour. Farmers prepare the land by plowing and ensuring good drainage, then sow seeds during the rainy season to benefit from natural irrigation. Regular weeding, pest control, and fertilization ensure healthy crop growth. After 3-4 months, the maize is harvested once fully matured and dried under the sun to reduce moisture content, a critical step for quality flour production. The dried maize kernels are then milled into corn flour, often in small-scale or industrial facilities, and packaged for distribution to local and international markets.