Model Number

7

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 and activities.

Sweet corn (Zea mays var. rugo), also called indian corn, sweetcorn, sugar corn, pole corn, or simply corn, is a variety of maize 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, which are harvested when the kernels are dry and fully mature, sweet corn is picked when immature and eaten as a vegetable, rather than agrain. Since the process of maturation involves converting sugar into starch, 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.

Sweetcorn (seeds only) Nutritional value per 100 g (3.5 oz)
Energy 90 kcal   360 kJ
Carbohydrates     19 g - Sugars  3.2 g - Dietary fiber  2.7 g   Fat 1.2 g Protein 3.2 g Vitamin A equiv.  10 μg  1% Folate (Vit. B9)  46 μg  12% Vitamin C  7 mg 12% Iron  0.5 mg 4% Magnesium  37 mg 10%  Potassium  270 mg   6%

Young sweetcorn

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 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 the se (sugary enhanced) mutants, which are more suitable for local fresh sales, and in the 1950s the sh2 (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.