Lovely, long cobs, yellow kernels, nicely rounded and sweet – this is the sweet corn we all know! It is used solely for human consumption and the seed is the result of careful breeding. First it is fresh: the ear of corn is picked while it still has more than 2/3 moisture content, and packed quickly, remaining both crisp and tender. Sweet corn is now the fifth most popular vegetable in France, and is eaten either fresh on the cob, or as kernels, frozen or canned.
Sweet corn was originally an American idea, and made its way onto the European market some twenty years ago. Today it is number five on the vegetable hit parade with French families.
It can be served on the cob or in salads and the flavour is always enjoyed.
Sweet corn is a valuable part of a good diet: it has low fat content, is rich in fibre (so good for the digestive system) and B vitamins, which are often missing in a modern diet of refined foods, but are so essential for physical and mental well-being and also for a healthy skin.
Sweet Corn
A “fresh vegetable”
Seeds are chosen specifically for sweet corn so as to produce yellow, nicely rounded kernels with a fine outer layer and slightly sweet flavour. The ear is picked when the kernel still has a moisture content of more than 70%. The vegetable is packed very quickly (in less than 6 hours) to retain freshness and is used for human consumption only.
Sweet Corn – Nutritional Value
Sweet corn has low fat content; it has fewer calories and more protein than rice, and also has five times more fibre which is so important for healthy digestion. It contains most of the B-group vitamins which are often missing from modern refined food. The energy content of 100g of sweet corn is 97kcal (410 Kjoules).
Consumption
Sweet corn was first grown in America but has now won over Europe where there is still great scope for market growth. Fifteen years ago it was unusual to see sweet corn in the average French shopping basket, but it is now the 5th most popular vegetable in terms of volume, and accounts for 10% of the value of vegetables eaten in French households.
Kg/habitant/an
France
Etats-Unis
Grande-Bretagne
Italie
Allemagne
Appertisé
0,8
2,2
1,6
0,2
1,1
Surgelé
0,1
3,4
-
-
-
Frais
0,5
1,4
-
-
-
Total
1,0
7,0
1,6
0,2
1,1
Mode de consommation du maïs doux dans cinq pays développés
Different Forms on the Market
Sweet corn is packaged:
- fresh on the cob, on trays of one or more cobs (5% of the market) - vacuum sealed in cans, as cobs or kernels ("niblets") , either plain or mixed with other vegetables (70%), - frozen, on the cob or as kernels (25%)
Cornmeal Products
Cornmeal is used to make traditional dishes: polenta in Italy and south-eastern France, tortillas in South America and corn chips in the southern United States. It is also used to produce certain ingredients and food products (corn bread, baby food, prepared dishes, crackers and biscuits).
Maize oil
Maize industries (cornmeal and starch) extract the oil in the maize germ which is rich in linoleic acid (an essential fatty acid), making it a quality dietary ingredient.
Maize & Alcoholic Beverages
Maize can be distilled to produce alcoholic beverages: whisky (a blend of maize grain and barley malt), gin (pure maize grain), and even beer (with cornstarch being added to the barley malt and hops for a smoother drink).
Cornstarch – used in many food products
The starch industry extracts the starch by steeping and obtains glucose by hydrolysis. Starch and glucose are useful for their different properties: binding, thickening, gelling, sweetening, stopping crystal formation, moistening, colouring, acidulating etc., and are therefore used in a range of products, e.g. sauces, bouillons, soups, dietetic products, dairy products, baby food, cakes, chocolates, sweets, biscuits, fat substitutes, desserts, ice-cream, jam, compotes, liqueurs and soft drinks.
100% — No Wastage
