Sweet corn for human consumption has been produced in France only since 1973. Its exterior aspect looks like corn: a tall green plant with a beautiful yellow corn cob. But it is really different from corn. Sweet corn seeds are very specific. Varieties are chosen to produce yellow full and slightly sweet grains with a thin skin.
The ear of corn is harvested when the grain still contains more than 70% of water. Then the grains are immediately sterilized and deep frozen in order to keep its freshness. The corn cob can also be eaten fresh, grilled or boiled.
Key statistics French sweet corn production and processing sector occupies the third worldwide position thanks to its superior performance in both agricultural and industrial sectors. Its growth is linked to the rapid development of the European market for more than twenty years. Today, on the mature European market, sweet corn is confronted by a lot of competitive regulation constraints which threaten its survival and put a stop to all initiatives.
France: third largest worldwide producer
Of the 350,000 ha worldwide, 20% are located in EU27. France is the third largest producer behind the USA and Hungary. However, France is number one for its agronomic performance with an average yield of 18.73 T/ha in 2006.
Increased surfaces in 2007
In France, after two successive years of decline, surfaces increased by 10% in 2007 which represents 25,300 ha. This decline is explained principally by a diminution of stocks linked to yield results and to the surface reduction programmes of 2005 and 2006. In spite of particular climatic conditions in 2007 (abondant and regular rainfall in spring, sand and hail storms, subnormal temperatures), the results should allow stocks to increase.
85% des surfaces sont produites en Aquitaine.
Canned sweet corn decline
After having known a decline of 4,5% in 2005, linked to a surface reduction of 16%, the French sweet corn production for canning decreased to 11% in 2006 to 240,000 T ½ brut. This decline is explained by a decrease of both yield and surface. However, France remains the leader on the European market as the Hungarian production is 228,000 T ½ brut.
Frozen sweet corn increase
In 2005, French frozen sweet corn production declined by 15,7% in volume. In 2006, production increased by 4,4% and stabilized around 28,500 T net while Hungary is ranked first with 53,000 T net.
Stability of the commercial balance of canned sweet corn
French exports increased by 3,7% in 2006 with a growth of 4,4% on the EU market and a decline of 1,6% on the non EU market. France exported 2/3 of the cans produced in 2005 and 75% in 2006. Germany is our first customer with 29%.
Even though imports increased by 24.1 % it only represents 20.000 T ½ brut. Finally, export / import balance increased by 1.6 % compared with 2005.
Frozen sweet corn: free fall of the commercial balance
After a rapid and very important increase in 2005 of more than 60,3%, French frozen sweet corn exports declined by 58,6% in 2006. The important decline is explained by the French operators’ will to reduce exports on a market not very profitable. With only 48,000 T net, imports increase by 31,4%. Export / import balance declined by 78,1%.
Thailand’s condemnation
To counterattack low price exports from Thailand to EU, the European sweet corn industrials lodged a anti-dumping complaint with the European Commission. This complaint not only had a favorable result but also pointed out the illegal practices of the Thai’s exporters on the EU market. This was notably translated by the application of a tax on the net frontier price before leaving customs of 129%. In 2006, the Thai exports increased by 13% but declined by 10% on the EU market which only absorbed 35 % of exported volumes. On the opposite, delivered goods to Russia increased by 300% in direct competition with Hungarian productions.
Very slow consumption evolution
Consumer behaviour towards canned sweet corn consumption evolved very slowly. Mainly eaten in summer salads, sweet corn maintains its forth rank of all canned vegetables. Consumer share was steady at 81% in 2006 and 85% in 2005.
Age is a discriminatory factor. 91% of the 15 / 24 age group eats sweet corn while only 69% is consumed by the 64+ age group. In fact, consumption is higher for consumers whose monthly income is between 2,500 and 3,000 euros and live in the Mediterranean region. Sweet corn on the cob is eaten by only 11% of consumers whereby 21% live in the Parisian region. Consumption by resident and by country varies significately
Pays
Kg / hab / an
USA
14
Canada
10
Royaume Uni
1.6
Italie
1.6
Allemagne
1.1
France
1
CEI
0.8
Thaïlande
0.6
Superior quality guaranteed
All sweet corn growers are in partnership with the processing sector by signing a production contract. Each partner complies with specifications covering each stage from the field to the plate. All the seeds are supplied to the grower by his industrial partner. He requires the growers to sow sweet corn on the best soils in order to produce a regular quality per harvest. When harvest time is near, field measurements are regularly taken to calculate the ideal moment when maturity is reached producing soft, sweet and crisp kernels. Sweet corn is harvested when the kernels have 70% water. There is a maximum of 6 hours between the time the ears are harvested and the moment the kernels are canned or frozen. This very quick process guarantees the European sweet corn’s freshness. The process does not use any additives nor preservative substances. Thermal processes used for canning or freezing are completely natural. When the sweet corn cobs are delivered for processing, corn is shucked mecanically removing the husks which cover the kernels. Unwanted elements : leaves, stems and damaged or marked cobs are separated during the serting process. A cutting machine equiped with circular blades closely shears kernels off the cob. The impurities which remain on the kernels’ water are removed. The sweet corn is then drained and dried to eliminate any remaining skin. The final electronic visual control is done before the last process in order to remove floury kernels or foreign elements (i.e leaf fragments). Two main objectives : canning and freezing.
Canning : canned or vacuum sterilization
Vacuum canned kernels with a very little quantity of water, a small amount of salt is added and sometimes sugar, guarantees a tasty and crisp sweet corn. The cans are preheated for 3 – 4 minutes at 100°C, and then sterilized for 7 – 9 minutes between 125° - 320°C. So, flavour, texture and nutritional value are preserved all along the chain to the plate. While protected from external atmosphere, sweet corn can be stored at room temperature for months without loosing its qualities.
Freezing : blanched before frozen
Frozen sweet corn is first blanched in hot water or steamed before going through a quick freezing tunnel where the temperature can descend to – 18°C in a few minutes. Sweet corn can be kept for several months in optimal conditions preserving the kernels’ texture and flavour thanks to tiny ice cristals.
Sweet corn nutritional benefits
Sweet corn is highly nutritional. Low in lipids, mainly, recommended and good for the system. Lower in calories but richer in proteins than rice, sweet corn is also five times richer in fiber essential for an efficient digestive system. Also, it contains a little of all the group B vitamins.
Energy: 97 kcals (410 Kjoules) per 100g
Energy: 97 kcals (410 Kjoules) per 100g
Protéines
3g
Phosphore
69mg
VitamineE
0,45mg
Glucides
18,2g
Potassium
200mg
VitamineC
1mg
Lipides
1,2g
Sodium
304mg
VitamineB6
0,09mg
Fibres
2,3g
Fer
0,6mg
Organization
Created in 1992, the sweet corgn organization has a number of assets:
- a region with a high production potential and a steady supply; - a well organized sector with a few number of industrial actors and solid partnerships all along the process chain from the growers to the industry; - recent industrial tools, with large capacities, modern with the latest technology; - recognized trademarks; - worldwide recognized international standards of quality; - a production charter on “quality and environment” compatible with reasoned agriculture practices on which industrial specifications and retail references are based; - traced and geographically referenced sector.
Reportage
Pop corn : a little market full increasing
Pop corn production is about 5.500 ha in France in 2007. The main regions of production are Charentes and Gers. Pop corn produced is then popped by different French and European instrustrialists. On the world market, EU and Argentina are the main country producers with 450,000 T and 160,000 T respectively. 90 % of the entire USA production is destined for their home market. On the contrary, Argentina consumes not much pop corn and exports nearly 95% of its production to other countries of the American continent (Brazil, Colombia, USA) but also to Europe directly competing with French production.
France: third largest worldwide producer
