A small-scale, single operation, dry degerminator, originating from Brazil was tested on six maize samples (from France and Mali) at two moisture contents (10 and 15% wb). The yield of brewery maize grits (< 1% lipids) was higher for extensively dry (10% me) and hard grains. It ranged from 50 to 70% for four cultivars, which was equivalent or higher than for industrial plants. The rancidity of the products was controlled by the fat acidity level, which was 40?60 mg KOH 100 g?1db, after 4 months storage of degermed flour. This indicates that degermed products can be stored at 35°C for up to 6 months without developing significant rancid off?flavour. Thus the Brazilian dry degerminator appears suitable for the treatment of maize in the tropical zone of Africa.