Maseca
Corn flour
GRUMA's corn-flour brand: dried nixtamalized masa that tortilla shops buy in sacks and households buy in 1 kg packs in Mexico, the United States and Central America.
Corn flourSince 1949San Pedro Garza García, Mexico
How it started
Gruma's first product.
1949the year it started
Roberto González Barrera opened the world's first nixtamalized corn-flour plant in Cerralvo, Nuevo León, in 1949 and named the product Maseca, from masa seca (dry dough).
How big it is
How big is Maseca?
2.13M tGIMSA corn-flour volume, Mexico (mainly Maseca)FY2025
18GIMSA corn-flour mills in MexicoFY2025
82%GIMSA volume sold in bulk to tortilla makersFY2025
Its place in GRUMA
The flour behind Gruma's tortillas.
Maseca is the main brand of GIMSA, Gruma's Mexican corn-flour arm, and of Azteca Milling in the US, which sold about 25% of its corn-flour volume to Gruma's own Mission tortilla plants in 2025.
Who it competes with
GGrupo MinsaCCargillHHari MasaTTraditional nixtamal mills
What GRUMA does not disclose
- Maseca brand sales or volume (Gruma reports GIMSA and Azteca Milling, which also sell other brands)
- Maseca share of Gruma revenue
- Maseca market share (Gruma only says it believes about a quarter of Mexican tortilla masa uses its flour)
- Maseca volume outside Mexico
The group behind itGRUMA
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Sources
Every number on this page comes from GRUMA's own reports.
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