Poor guy at 3.19 who has to duck his head under that low height …to work all day like that would be frustrating as hell
Sweet corn (Zea mays convar. saccharata var. rugosa),[1] also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties grown for animal fodder, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.
Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called 'Papoon') to European settlers in 1779.[3] It soon became a popular food in the southern and central regions of the United States
Young sweet cornThe same rows of corn 41 days later at maturity
Open pollinated cultivars of white sweet corn started to become widely available in the United States in the 19th century. Two of the most enduring cultivars, still available today, are 'Country Gentleman' (a Shoepeg corn with small kernels in irregular rows) and 'Stowell's Evergreen'.[4]
Sweet corn production in the 20th century was influenced by the following key developments:
