Fifty years ago, the Gonzalez family: Roberto González Gutiérrez, his wife Barbarita Barrera de Gonzalez, and his son Roberto González Barrera, current Chairman of the Board at GIMSA®, faced the challenge of transforming corn into flour, revolutionizing dough and tortilla elaboration by improving their quality and making them available all around the world.

GIMSA® began operations in 1949 in Cerralvo, Nuevo León by inaugurating its corn flour manufacturing plant with an installed capacity of 15 tons of flour per month.

The process consisted of cooking the corn kernels in a lime-based solution (nixtamal) to remove the hull, drying them under the sun's rays, and finally grinding them to obtain flour. This process led to the first corn flour brand name in Mexico: MASA CK®.

Corn flour changed the habits of food preparation in Mexico by making the tortilla and corn-based dish preparation easier and more hygienic.

Its advantages over the traditional way, led to the gradual but steady growth of a company that today is the world leader in corn flour manufacturing.

Over five decades, GIMSA® has developed an efficient infrastructure to industrialize and market the corn-flour-dough-tortilla chain nationwide.

Today, GIMSA® has 18 corn flour manufacturing plants under the MASECA® brand name, all of which have top quality, state of the art technology, and ongoing development, meeting the highest quality and environment control standards.

GIMSA® has an installed capacity to produce 2.3 million tons per year and a highly qualified and trained staff. .

GIMSA® began to operate in the Mexican Stock Market in 1990.

Fifty years ago corn was transformed into corn flour to make the best tortillas that are used to prepare many delicious dishes in Mexico and all over the world.

GIMSA® is committed to the quality of its products, processes, and services to contribute to the family diet.