Average yield (grain) 12,500 Kg./ha
Ear height 110 cm.
Plant height 200 cm.
Days to anthesis 53 days
Days to silking 56 days
Days to harvest 105-120 days
Grain type Semo Flint and Tip fill
Grain color Bright Orange
Rows of grain 14-16
Shelling percentage 83%
Husk cover Completely , very good
Ear type Cylindrical, small cob
Root and stalk system Very strong
Resistance to Downy Mildew Very Good
Resistance to rust disease Very Good
Remarks: corn , maize 008
Average yield (grain) 12,500 Kg./ha
Ear height 110 cm.
Plant height 200 cm.
Days to anthesis 53 days
Days to silking 56 days
Days to harvest 105-120 days
Grain type Semo Flint and Tip fill
Grain color Bright Orange
Rows of grain 14-16
Shelling percentage 83%
Husk cover Completely , very good
Ear type Cylindrical, small cob
Root and stalk system Very strong
Resistance to Downy Mildew Very Good
Resistance to rust disease Very Good
Remarks: corn , maize 008
weight: 170-200 g
Height plant: 170-200 cm
Shape: long
Fruit: This glutinous corn has medium ears and dense kernels. The test is little sweet and very tender
Maturity: 60-65 days after sowing
Remarks: corn, glutinous corn, big kernels, sweet, sticky
Weight: 200-300 g
Size: 5.5-6 x 25-28 cm
Fruit: glossy deep green skin
Maturity: 60-65 days from sowing
Remarks: bitter gourd, Indian type, high yield
Yield with husk 10,100 kg/ha
Yield without husk 2,000kg/ha
Plant height 210 cm
Ear height 140 cm
Ear/plant 2-3
Ear color Yellow
Silk length 8-10 cm
Days to Detassel 45-47 days
Days of Harvest 5-7 days
Good resistant to DM
Excellent root and stalk system
This glutinous corn has small ears and dense kernels.
The taste is little sweet and very tender. Maturity is in 60-65 days after sowing.
CORN FACTS: Corn is used as livestock feed, as human food, and as raw material in industry. Although it is a major food in many parts of the world, it is inferior to other cereals in nutritional value. Its protein is of poor quality, and it is deficient in niacin. Diets in which it predominates often result in pellagra (niacin-deficiency disease). Its gluten (elastic protein) is of comparatively poor quality, and it is not used to produce leavened bread.
It is widely used, however, in Latin-American cuisine to make masa, a kind of dough usedin such staple foods as tortillas, the round, thin cakes used as bread. In the United States, corn is boiled or roasted on the cob, creamed, converted into hominy (hulled kernels) or meal, and cooked in corn puddings, mush, polenta, griddle cakes, corn bread, and scrapple. It is also used for popcorn, confections, and various manufactured cereal preparations.
Weight: 1.5-2 kg
Shape: round
Fruit: smooth, yellow rind
Flesh: orange flesh, 14-16 % sugar content, crispy
Maturity: 65-70 days from sowing
Remarks: melon, extra early, tolerant to downy mildew and powdery mildew
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