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NW IL | To an extent. There are definitely different characteristics out there though. Dairies often raise more floury corn for digestibility, there's a poultry mill in the area buying hard endosperm going after better nutrition.
I was at a field day where there was a guy that used to buy corn for processing places that made chips and tortillas. He went down the line of hybrids showing what they looked for in kernel size, shape, weight, coating, etc. It was interesting to see how different hybrids expressed those different traits.
I agree though that those characteristics would not have to be bound to the color. But not all dent corn is created equal. | |
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White corn VS Yellow Corn
