Introduction
Organic corn growing in the United States has recently been on the rise. In the last two decades, organic corn production has increased by over 400%. Minnesota is particularly the state that produces the largest amount of corn in the United States. Most of this corn grown organically is used domestically to produce food products as well as organic livestock feed. Although the conventional corn usually gives higher yields, the net return of the organic acres is significantly greater than that of the acres under conventional corn. Some of the major types of corn that are being grown organically in the United States include sweet corn, dent corn, flint corn and popcorn. All these corn varieties have different characteristics that dictate the procedure of their organic cultivation and growth. When farmers are selecting which type of corn to grow, it is paramount that they follow the guidelines of the USDA National Organic Program on corn growing. The development of the organic corn is usually a two step procedure: 1) the potential female and male parents of corn are inbred for a couple of generations so that desirable characteristics can be concentrated: and 2) the selected inbreds are then crossed genetically to give rise to superior hybrid that gives higher yields and that has superior characteristics to those of the parents. The organic corn seed is usually planted two weeks after the conventional seed has been planted. This is because by this time, the soil will be warmer and will therefore facilitate uniform and quick corn emergence and the risk of contamination will be relatively lower. The organic crop usually reaches maturity 60 days after it has been pollinated and it is then harvested.
Works Cited
"Corn Production: Organic Risk Management: Agronomy and Plant Genetics: University of Minnesota." Home Page: Organic Risk Management: Agronomy and Plant Genetics: University of Minnesota. N.p., 12 Feb. 2009. Web. 31 May 2013.
