Corn meets the requirements of DSTU 4525:2006
|Humidity –||base 14,5%;|
|Garbage admixture –||base 2,0%;|
|Grain admixture –||max. 15,0%;|
|Including damaged grains –||base 5,0%; max. 8,0%;|
|Including cracked grains –||base 5,0%, max. 15,0% minus damaged.|
Corn was introduced into the culture 7-12 thousand years ago in the territory of modern Mexico. The culinary possibilities and the variety of corn are great. Freshly harvested cobs are eatable, but are usually consumed in boiled form anyways. For long-term storage, they can be frozen. Canned corn grains are used for salads, first and second courses. Coarse corn flour is used to make cereals, and fine flour is used for puddings, dumplings, pancakes and other pastries. Corn flakes are made from pre-flavored and fragmented corn grains – a finished food product that does not require additional cooking. They are consumed as a side dish, as well as an independent dish.
Corn is grown for silage and harvested at the stage of milk-wax ripeness by forage harvesters with special reapers. Silage corn has a high yield.