Field corn

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Field corn is maize of varieties that (in contrast with sweet corn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. While popcorn is not grown for human consumption in form of fresh kernels, it is not considered to be field corn. More than 98% of corn-growing land in the U.S. is in use for field-corn production.[1]

Principal field corn varieties are:[1]

Uses[edit]

Large-scale applications for field corn include:[1]

Field corn is not generally regarded, in industrialized societies, as desirable for human food without commercial pre-processing. An exception is "roasting ears", similar in appearance to corn on the cob, although it is necessarily roasted (rather than boiled or steamed as is usual with sweet corn), and is neither tender nor sweet even after the roasting.

References[edit]

  1. ^ a b c "Corn" at Purdue Agriculture
  2. ^ Jian Li, p. 3 in Total Anthocyanin Content in Blue Corn Cookies as Affected by Ingredients and Oven Types, 2009, dissertation in Department of Grain Science and Industry, College of Agriculture, Kansas State University, Manhattan, Kansas