Shengeng develops ready-to-eat sweetcorn

A variety of sweetcorn developed by Shanghai Shengeng Agricultural Development Co Ltd in Xuhang Town has hit the market.

It’s juicy and glutinous with a fresh sweetness. Peel the corn and it is ready to eat. The variety is a hybrid developed by an American back in 1844, said Sheng Lili, a researcher at the company. He was responsible for breeding new species.

China started to grow such sweetcorn in the 1950s, making it an early starter in the field. In 1968 the first independently bred species was presented by Beijing Agricultural University (now China Agricultural University).

Nowadays there are a number of sweetcorn species in China.

“While Hami melon has a sweetness degree of 16, our corn can reach 18,” said Sheng. “It tastes better with a slight milk flavor when it is just mature.”

The sweetcorn is also rich in micro nutrients. Selenium content, especially, can be as high as 80 times more than common varieties.

The sweetcorn is supposed to be eaten uncooked to best preserve the taste and nutrition.

A limited growing area at the moment will yield 2,500 kilograms a year, so market expansion may take a while.

Shengeng is stepping forward by further developing its products. Anthocyanin, a natural colorant, for example has been cultivated in the fruit corn to win market favor.

During Shanghai New Species Assessment and Training Conference this summer, Shengeng stood out among 51 exhibits and was rated as the most popular.