IQF sweet corn tablets: L5-7mm
IQF corn stick
It is certified by SGS(under UKAS No. 005)with ISO9000: 2000,
SQF2000, HACCP and Kosher by Orthodox Union for all its processes
Sweet corn(Zea maysvar.rugo), also calledindian corn,sweetcorn,sugar corn,pole corn, or simplycorn, is a variety ofmaizewith a highsugarcontent. Sweet corn is the result of a naturally-occurringrecessivemutationin the genes which control conversion of sugar to starch inside theendospermof the corn kernel. Unlikefield cornvarieties, which are harvested when the kernels are dry and fully
mature, sweet corn is picked when immature and eaten as avegetable, rather than agrain. Since the process of maturation involves converting sugar intostarch, sweet corn stores poorly and must be eaten,canned, or frozen before the kernels become tough and starchy. Despite
much controversy Sweet corn is infact not a form of carbohydrate,
but instead contains protein.
Nutritional value per 100g (3.5 oz)
|Energy 90 kcal 360 kJ|
|- Sugars 3.2 g|
|-Dietary fiber2.7 g|
|Vitamin Aequiv. 10 μg||1%|
|Folate(Vit. B9) 46 μg||12%|
|Vitamin C7 mg||12%|
Sweet corn occurs as a spontaneous mutation in field corn and was
grown by severalNative Americantribes. TheIroquoisgave the first recorded sweet corn (called "Papoon") to European
settlers in it.It soon became a popular vegetable in southern and
central regions of the United States.
Commercial production in the 20th century saw the rise of these(sugary enhanced) mutants, which are more suitable for local fresh sales, and in
the 1950s thesh2(shrunken-2) gene was isolated that minimized production of the enzyme that
converts sugar to starch. There are currently hundreds of
varieties, with more constantly being developed.