History
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 1779. It soon became a popular food in southern and central regions of the United States.
Open pollinated varieties of white sweet corn started to become widely available in the United States in the 19th century. Two of the most enduring varieties, still available today, are Country Gentleman (a Shoepeg corn with small, white kernels in irregular rows) and Stowell's Evergreen.
Sweet corn production in the 20th century was influenced by the following key developments:
- hybridization allowed for more uniform maturity, improved quality and disease resistance
- identification of the separate gene mutations responsible for sweetness in corn and the ability to breed varieties based on these characteristics:
- su (normal sugary)
- se (sugary enhanced, originally called Everlasting Heritage)
- sh2 (shrunken-2)
There are currently hundreds of varieties, with more constantly being developed.
Read more about this topic: Sweet Corn
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“Let it suffice that in the light of these two facts, namely, that the mind is One, and that nature is its correlative, history is to be read and written.”
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