25 China Rainbow sticky waxy high glutinous Asian Corn imported seeds non-GMO
Rainbow “sticky waxy” high-glutinous Asian Corn Rare Chinese Corn MIX 25 Non-GMO Heirloom corn seeds Vegetable Seeds: Zea mays. Bulk “sticky” or “waxy” Asian or Chinese Corn. Heirloom, imported Asian corn seeds for planting. Black, white, yellow, red and some other mixes. Imported from China, Ships from California. A unique genetic variety of Zea mays or maize. This corn has most of the same genes as American corn, but varies with the notable absence of one normal starch molecule. When the ancient Minoans were surface mining the Great Lakes copper fields in North America to fuel the European Bronze age some 4,000 years ago, they brought back North American corn seeds (and a particular plant powder from South America as well). Over time, that corn evolved. Plant in spring like any other corn, but isolate by 200 yards from other corn. Very, very hard to find. Generally smaller plants and ears than American maize. Kernels are dense, with less water content than other corn. A unique non-GMO Asian sweet corn for fresh garden picking. Very tough, dense kernels. Very hard to find in the USA. Boil ears for a half hour minimum before eating, and you will still chew. Corn, or maize, wouldn’t exist as we know it if not for ancient humans who developed it from fields of ancient grain. Corn as we know it was developed by humans over centuries from a grass called teosinte. (Most people think of corn as a vegetable, but it’s really a grain). Scientists believe that corn was developed by the native peoples living in central Mexico over 7,000 years ago. The natives throughout North and South America eventually depended on maize for most of their diet, being the tallest of the famous three sisters: corn, squash and beans. Corn spread throughout the Americas and was discovered by explorers from Europe who had never seen corn. There are numerous varieties of corn now from the Americas, but just this one from Asia. Also comes in other colors, such as purple or black. See my other Asian corn listings. “Sticky” corn is sold by many Asian growers. It is chewy and more glutinous than other corn and needs to be cooked longer. In addition, the purple or black sticky corn is even stickier than the white or yellow sticky corn. Waxy corn was found by an American in China in 1909. This plant showed many peculiar traits when analyzed by western scientists. In 1922, a researcher found that the endosperm of waxy maize contained only amylopectin and no amylose starch molecules, in opposition to normal maize varieties that contain both starches. Until 1941, the main source of starch in the USA was tapioca from Japan, but during WWII, food processors were forced to turn to waxy maize for starch production. Amylopectin or waxy starch is used mainly in food products, as well as in the textile, adhesive, corrugating and paper industry. When feeding trials later showed that waxy maize could produce more efficient weight gains in cattle than normal dent maize, interest in waxy maize suddenly mushroomed. Geneticists have shown that waxy maize has an abnormal difference in metabolism precluding the synthesis of amylose in the endosperm. It is coded by a single recessive gene (wx). Waxy maize fields yield about 3.5% less per acre than their other corn cousins. More importantly, Asian corn must be isolated from any nearby western maize fields by at least 200 yards or meters! Mixed kernels of corn would not cook properly. Shipping: Ships First class in a padded envelope. USPS Priority mail available. I will combine shipping whenever possible. International, please write. Visit My eBay Store: White Buffalo Trading Thanks for Looking and Many Blessings on your Life Journey!
