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Sweet Corn Genotypes
SU Sugary (Normal)
Normal sugary (SU) varieties have been around for years and are the standard type. They are know for their creamy flavor and mild sugars. This type should be eaten immediately once harvested because sugars are quickly converted to starch.
Isolate from field, popcorn and SH2 groups of sweet corns.
|SE Sugary (Enhanced)||These sugary enhanced (SE) corns have modified genes that increase their sugars and tenderness. The higher sugar helps maintain their quality over a longer amount of time. ||Isolate from field, popcorn and SH2 groups of sweet corns. For best results also isolate from SU corns.|
|Synergistic or TripleSweet||This variety of sweet corn combines characteristics of both SE and SH2. The kernels segregate on the ear at a ration of 3(SE): 1 (SH2). Not recommended for long deliveries.||Isolate from field, popcorn and SH2 groups of sweet corns. For best results also isolte from SU corns.|
|SH2 (Shrunken)||The shrunken variety contain the SH2 gene and get their name from kernels that appear dried out. The SH2 contain very high sugar levels, as well as slow sugar to starch conversion. ||Isolate from all groups of sweet corn and popcorns. Do not plant too deep. Soil temperatures need to be at least 60°F.|