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Corn Corn has been an
important part of human civilization.It generally is believed that corn evolved from a
wild grass that grew about 60,000 years ago. Corn formed the background of tribal
civilizations in the Western Hemisphere. The Mayan, Aztec and Inca civilizations all
depended on corn for food and as an important part of their religion and art. After
Christopher Columbus discovered corn in the Western Hemisphere, he introduced it to Europe
where it was grown for many years only out of curiosity. In North America, the Indians, as
well as the colonists, relied on corn for survival.Now, corn is grown in nearly all
temperate and tropical regions of the world. The United States is the leader in corn
production, normally growing 35 to 50 percent of the entire world crop.
Different Varieties
(1) Dent Corn
called "dent" corn because of the indentation on the top part of the kernel,
which is caused by a shrinkage of starch. There are three different classes of dent corn
grown in the United States:
a) Yellow which accounts for most of the dent corn, is used for livestock feed
and for wet milling into sweeteners, starches and other products for human and industrial
use.
b) White which is used by dry corn millers to manufacture corn flour, hominy and
grits, and for industrial uses.
(2). Sweet Corn is the kind of corn you buy in the grocery store in cans
or as "corn-on-the-cob."
(3). Popcorn
(4). Flint Corn (which more commonly is grown in Argentina and South Africa, and
which has a hard, or flinty, starchy layer covering the soft starch in the center of the
kernel.
Stages Of Life
Corn is a warm-season crop. There are
several stages in the growing process:
Planting: Corn planting occurs from early April
through late May, depending on the region of the country. One to three weeks after
planting, the plant emerges from the soil surface.
Pollination: About midway through the growing
season -- in July -- the plant reaches its maximum height and pollen is shed from the
tassels to fertilize one or two ears on each plant.
Growing: Seven to eight weeks after
pollination, the kernels grow. Kernels reach their maximum weight in September. After
that, the plant begins to lose its green color and the kernels, stalks and leaves begin to
dry.
Harvest: Harvest usually starts in early
October, once the kernels have dried (optimally to between 15 to 22 percent range). A
special combine known as a "picker-sheller" is used, which removes the ear from
the plant, removes the husks from the ear and shells the grain by removing the kernels
from the cob. Most of the corn usually is harvested by mid November.
Transformation
into Products
Corn is found in countless consumer
and industrial products. But first, it must be processed by:
(a) Feed millers, who grind the
whole kernel and mix it with different kinds of vitamins, tract minerals, salt, molasses
and other ingredients to make wholesome feed for livestock and poultry. The corn and grain
byproducts account for 85 to 95 percent of the feed ration; or
(b) Wet corn millers, who soak corn
in a solution of warm water and sulfur dioxide in a process known as "steeping."
The softened kernels then are pulped in mills and the kernel is separated into its various
parts -- hulls, germ, gluten and starch; or
(c) Dry corn millers, who clean and
then temper the corn with hot water and steam for two to six hours to soften the bran and
germ so they can be separated from the endosperm. Sifting machines separate the flinty,
coarse, granular material. Then the miller extracts corn oil, flaking grits and corn flour
from the kernel.
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