|
Post by nathanp on Feb 6, 2016 9:00:19 GMT -5
I'll just post this here since I could not tell how far back I would have to go to find a similar post. I found this very interesting. Joseph, I remember what you said a few years ago about how you found that the kernels to select for sweetness were the opposite of what many others said to select? Ie., you would save kernels that dried the fastest as being higher sugar content? Versus what others mentioned high sugar content as delaying the drying process. This essentially says the same thing and the explanation given here is the Anasazi derived corn. Interesting, I'd bet you have at least a few Anasazi corns that went into your diverse corn mixes. Top Hat and Tuxana sweet corn article
|
|