Types of Corn: Flint, Dent, Sweet, Popcorn, Starchy, and Waxy Varieties Explained
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Cultivated corn exists today in many distinct varieties, and the variety a kernel belongs to is determined by the structure and composition of its grain.
By outward appearance, shape, internal structure, and grain composition, botanists distinguish the following botanical varieties of corn:
flint corn,
dent corn,
floury (starchy) corn,
popping corn,
sweet corn,
waxy corn,
pod (husk) corn.
In addition to these, crossing flint and dent corn produced a hybrid known as semi-dent corn, which is widely grown across the CIS countries.
Of all the varieties listed, only pod corn has no industrial significance. Every other type is used in one branch or another of the food industry, with the choice depending on the structure and composition of the grain and on the technological requirements of the particular industry that processes it.
How do the varieties of corn differ from one another?
The varieties differ chiefly in the texture, shape, and internal makeup of their kernels, and these traits decide how each one is used. The descriptions below set out the defining features of each botanical group.
Flint corn has a smooth, glossy, unwrinkled kernel with a rounded crown. The grain is white or yellow in color. Dent corn produces elongated, oblong kernels that somewhat resemble a horse's tooth — which is exactly where the name "dent" comes from. Floury, or starchy, corn is distinguished by its soft, mealy grain; the kernel is smooth and matte, also with a rounded crown. Popping corn, used for popcorn, stands out sharply because its kernels burst, deform, or puff up when heated and roasted. The kernels are smooth, with a glossy surface. Two subgroups of popping corn are recognized: rice popcorn and pearl popcorn.
The kernels of these two subgroups differ only in shape, resembling rice and pearl barley grains respectively. Sweet corn produces kernels with a wrinkled surface that appear glassy in cross-section. The group's name reflects the elevated sugar content the grain holds as it ripens. Waxy corn has smooth, hard kernels with a matte surface. It owes its name to the fact that, when a kernel is cut open, its interior resembles wax in structure. Finally, pod, or husk, corn is characterized by kernels enclosed in husks that sometimes even bear bristles (awns). As noted above, this variety has no industrial significance.
Frequently Asked Questions
What are the main botanical types of corn?
The main types are flint, dent, starchy (floury), popping, sweet, waxy, and pod corn. Each differs by the structure and composition of its kernel, which determines its industrial and food uses.
What is the difference between flint and dent corn?
Flint corn has smooth, glossy, non-wrinkled kernels with rounded tops in white or yellow. Dent corn has elongated kernels resembling a horse's tooth, which gives it its name. A hybrid of both is called semi-dent corn.
Why does popping corn pop?
Popping (popcorn) corn has smooth, glossy kernels that burst, deform, or swell when heated. It is divided into two subgroups, rice and pearl, which differ in kernel shape resembling rice and pearl barley grains.
Why is sweet corn called sweet?
Sweet corn is named for its higher sugar content in the kernel as it ripens. Its kernels have a wrinkled surface and appear glassy or translucent when cut.
Which type of corn has no industrial value?
Pod corn is the only botanical variety with no industrial value. All other types are used in various branches of the food industry depending on kernel structure and processing requirements.
What is semi-dent corn?
Semi-dent corn is a hybrid produced by crossing flint and dent corn. It is widely cultivated and distributed throughout the CIS countries.
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