Sweet corn (Zea mays Saccharata Group) is one of the cultivation groups and varieties. Sweet corn also plays a commercial role alongside regular corn (also called field corn).
This is characterized by high sugar content (especially sucrose) at harvest. Harvesting for production is always done when they are still young (at the “mature milk” stage, approximately 18-22 days after pollination).
The sweet taste at harvest is caused by mutations in one or more genes that regulate the formation of polisakarida chains in corn, and the corn kernels do not produce enough starch.
This failure results in wrinkling of the particles during drying. Unlike field corn, sweet corn is usually sold for human consumption and not as animal feed.
This corn can be boiled, grilled or made into porridge. Sweet corn is classified as a vegetable, while field corn is classified as a minor crop.
Sweet corn is sold raw so it is easily damaged. The “best before” date is an important quality factor, because the sweet taste does not last long (only 1-4 days).
