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Flint corn (Zea mays var. indurata; also known as Indian corn or sometimes calico corn) is a variant of maize, the same species as common corn. [1] Because each kernel has a hard outer layer to protect the soft endosperm , it is likened to being hard as flint , hence the name. [ 2 ]
Reid's Yellow Dent is a variety developed by central Illinois farmer James L. Reid. Reid and his father, Robert Reid, moved from Brown County, Ohio, to Tazewell County, Illinois, in 1846 bringing with them a red corn variety known as "Johnny Hopkins", and crossed it with varieties of flint corn and flour corn. [1]
mtreasure/Getty Images. 2. Dent. Common Varieties: Blue Ridge White Capped, Jimmy Red, Cocke’s Prolific Best For: flour, coarse grits, livestock Dent corn is a widely grown type of field corn ...
Field corn, also known as cow corn, is a North American term for maize (Zea mays) grown for livestock fodder (silage and meal), ethanol, cereal, and processed food products. The principal field corn varieties are dent corn , flint corn , flour corn (also known as soft corn) which includes blue corn ( Zea mays amylacea ), [ 1 ] and waxy corn .
Flint corn earns its name from its rock-hard exteriors and relatively small amount of soft starch. As these kernels dry they shrink uniformly and are dent-free, less likely to spoil.
Most Italian agro-ecotypes of maize are from the Indurata and Indentata sections and their combinations, characterized by kernels with flint, semi-dent and dent consistency. A few local varieties from the Everta section (pop-corn) were also grown in Italy. The kernel apex can take different shapes: smooth, horned, cuspidate, rostrum-like or ...
That corn is hulled, dried, and ground between stone or with a steel roller. But how it's ground affects its taste and texture. Typically stone ground grits have a more pronounced corn flavor.
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best eaten immediately after harvest.
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