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Corn Super Sweet
size: 4.5-5 x 18-20 cm
Fruit: Vigorous with prolific growth, Large ears with kernels golden yellow
Maturity: 65 – 70 days
Remarks: corn
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Corn F1 Maize 007
Average yield (grain) 8,000-13,000 Kg./ha
Ear height 100 cm.
Ear length (inch) 10-12
Ear wide (cm.) 5.0 – 5.4
Ear weight (g.) 300
Plant height 210-240 cm.
Days to anthesis 56 days
Days to silking 56 days
Days to harvest 110-120 days
Grain type Semi Flint
Grain color Orange – Yellow
Rows of grain 14-16
Shelling percentage 83%
Husk cover Completely
Ear type Cylindrical
Root and stalk system Very strong
Resistance to foliar diseases Good
Resistance to rust disease Good
Corn F1 Sweet – 2
Green weight: 23,900 kg/ha
Yellow weight:16,000 kg/ha
Avg. green weight best 10 ears: 4.50 kg
Avg. yellow weight best 10 ears: 3 kg
Plant height: 230 cm
Ear height: 80 cm
Days to silk: 54 days
Days to harvest after silking: 20 days
Ear length: 20 – 21 cm
Ear width: 5 – 5.5 cm
Kernel rows: 14 – 16 rows
Grain filling: To the end of ear tip
Eating quality: Excellent
Sweetness: Excellent
Tenderness: Excellent
Remarks: corn, sweet corn
Corn White 8
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
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
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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