Measurement and maintenance of corn quality

The measurement methods of most value to determine corn quality depend first and foremost on the use to be made of the corn. While corn may be used for wet milling, dry milling, dry-grind ethanol processing, snack food or alkaline processing, feeding, or seed production, each of these uses has specific measurement methods that help select optimal quality of corn for each use. The U.S. corn-grading standards provide universal information on breakage, test weight, heat, and total damage important for all uses. Wet millers prefer corn with high starch extractability, whereas dry-grind ethanol processors want high fermentables. Other characteristics of low stress cracks, low pericarp cracks, low breakage, well-filled mature kernels, medium density, and large kernels are desired for both wet millers and dry-grind ethanol processors. Dry millers, snack food processors, and alkaline processors prefer high-density, hard-endosperm corn for making large flaking grits and proper alkaline cooking. All three would prefer low stress cracks, low breakage susceptibility, and low pericarp damage. Because the corn is going into food use, negligible fungal damage is essential. Feed uses are becoming more differentiated by livestock and poultry species. Low mycotoxin levels are very important. Nutritive enhancements with desired amino acid and fatty acids are becoming more prevalent and will be even more so as future biotechnologic changes occur.