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Corn F1 Sweet
Average yield (Yellow) 15,000 kg/ha
Average yield (Green) 23,000 kg/ha
Ear height 80 cm.
Ear length (inch) 20-21
Ear width (cm.) 5.0 – 5.5
Plant height 210 cm.
Days to silking 54 days
Days to harvest 74 days
Grain color Yellow
Grain filling to the end of ear tip
Kernel rows 14-16
Remarks: Excellent eating quality, sweetness, tenderness
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Cucumber CU 4306
F1 Hybrid CU4306
Fruit: whitish-green color skin, cylindrical shape
Size: 4.5cm x 17-18 cm, 220-240 g
Maturity: 38-40 days from sowing
Remarks: Vigorous vines and predominated female flowers, very high yield
CUCUMBER FACTS: The food value of the cucumber is low, but its delicate flavour makes it popular for salads and relishes. Fresh cucumbers should be firm, well-shaped, and bright green in colour. They may be kept in refrigerated storage for about two weeks.
Corn Baby
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
Corn F1 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
Corn Purple-White
This Purple-White Waxy Corn has sweet taste, tender and sticky. Its fruit has dense kernels, 12-16 rows of purple and white color meat, 15 cm. in length, 130-150 grams in weight. Maturity is in 65 days after sowing.
Corn Glutinous Purple
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.
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