KNOW YOUR CORN

CHICKEN, PORK, BEEF MARGINS ALL DOWN LAST WEEK: ANALYST
July 28, 2015
LEGISLATION THAT WOULD ‘REIN IN’ DIETARY GUIDELINES MOVES FORWARD.
July 30, 2015

TRIVIA:  AN ACRE OF CORN IN THE UNITED STATES YIELDS ABOUT 171 BUSHELS ON AVERAGE>

Chances are, the corn that you’re eating is one of these types:

DENT:  Named for the small indentation that forms in the kernel as it dries, dents are higher in starch and used primarily as animal food or to create industrial products think fuel and biodegradable plastics).

FLINT:  A hard variety prized for flavor and most often used to make polenta and corn meal.

FLOUR:  A soft variety not commonly found today, flour corn was most often used by Native Americans to make – surprise! – corn flour.

POP:  A type of flint mainly used to make popcorn, this one ranges from small to large kernels and comes in a variety of colors.  When heated, the hard out hull allows moisture inside to turn to steam until, with enough pressure, the kernels explode into crisp puffs.

SWEET:  This is the queen of the ball, the cream of the crop, the one corn to rule them all.  Sweet corns, of which there are many hybrids, are bred to be eaten as a vegetable.

Source:  Washington Post, Food Section, 7-15-2015

Leave a Reply

Your email address will not be published.