Field Corn

Michigan harvested 2.02 million acres for a total of 232.3 million bushels of corn in 2002.  Michigan ranks 11th in corn production nationally and in 2002 produced 3.8% of the nation’s corn crop

While the majority of Michigan field corn is harvested for livestock feed, new uses are continually being developed, including the production of biodegradable plastic bags and disposable diapers.  Corn is also used for food products such as corn meal, oil, syrup and breakfast cereals.

2002 brought the first large-scale ethanol production facility in Michigan.  The plant distills corn for fuel-grade alcohol, which is then blended with gasoline.  By-products of ethanol production include Dried Distillers Grains (DDG), which is a high-protein livestock feed, and carbon dioxide, which is captured and sold to the soft drink bottling industry.

Sweet Corn

Food scientists have found that boiling corn in water can destroy half of the vitamin C content. Microwaving two ears of corn at 600-700 watts for a few minutes, however, preserves most of this critical nutrient. In addition to vitamin C, sweet corn is also a good source of iron, thiamine and riboflavin.

There were 10,600 acres of sweet corn harvested in Michigan in 2001 for fresh consumption. Additional acreage went to processing.

When buying corn, choose ears with medium-sized kernels. Very small kernels are immature, and large kernels have a starchy taste, rather than a sweet one. The husk of the corn should be moist and green. Leaving husks on when storing corn preserves the flavor.

At room temperature the glucose in corn will convert to starch in as little as 24 hours. Therefore, refrigeration of this vegetable is critical for maintaining freshness.

For more information about Michigan corn, contact:

Corn Marketing Program of Michigan