Clean pure water from Lake Champlain to your tortillas

Water is essential in corn production, serving multiple critical functions throughout the crop's growth cycle. It is vital for germination, as seeds require adequate moisture to sprout. During growth, water facilitates nutrient uptake from the soil, enabling the plant to develop strong roots, stems, and leaves. Adequate water is necessary for photosynthesis, the process by which corn plants convert sunlight into energy. Water also helps regulate the plant's temperature through transpiration. Consistent and sufficient irrigation is crucial, especially during key growth stages like tasseling, silking, and grain filling, to ensure optimal yield and quality of the corn crop.

Water plays a crucial role in making corn tortillas. Mixed with lime, it hydrates the cooked corn, creating a pliable dough that can be easily shaped into tortillas. Water activates the starches in the corn, which helps the dough bind together and maintain its structure during cooking. The right amount of water ensures the tortillas are soft, flexible, and can puff up slightly when cooked, contributing to their characteristic texture and flavor.

Shelburne, Vermont, boasts high-quality water, sourced primarily from Lake Champlain and supplemented by groundwater wells. The town’s water supply undergoes rigorous treatment and testing to meet or exceed state and federal standards for safety and purity. Regular monitoring ensures that contaminants such as bacteria, heavy metals, and chemicals remain at safe levels. Shelburne's commitment to maintaining excellent water quality ensures that residents have access to clean, safe drinking water.

At the Vermont Tortilla Company, we source our water from the Champlain Water District, which draws from the deep underwater canyon of Shelburne Bay, at a depth of 75 feet and a half-mile from shore. The CWD invested in this intake source area because it is well away from potential sources of contamination. Shelburne Bay holds 33 billion gallons of water!