During this decade we perfected the quality of the "nixtamalized" corn flour, as well as its manufacturing process, thus achieving a better quality tortilla. 

Our beloved trademark MASECA was born. The name of this extraordinary product was invented by  Mr. Roberto González Barrera and derives from the concepts of  "Masa + Seca" (dry + dough), i.e., dehydrated corn flour. 

The 1950s was a decade of experimentation and was crucial  in achieving a product acceptable to customers, who wanted to have a tortilla with optimal color, texture and flavor. 

We built our second facility in Acaponeta, Nayarit [Mexico]. This plant's operation  presented two basic challenges: the achievement of efficient and uniform industrial production and customers' and dealers' acceptance of this corn flour as the raw material for the preparation of their meals, mainly tortillas.