The Red Queen (Red corn or Maize)

Current Facts

Red corn, also known as Red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of Red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in Red corn is created by the plant pigment, anthocyanin. The red gene is recessive, thus a high percentage of red kernels must be planted to maintain the color variation.

Description/Taste

Red corn is a type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest Red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

 Red Corn is a hardy and beautiful alternative to everyday sweet corn.

 A striking variety of corn grown since the 1800's

 Red Corn  has a deep red color and when cooked a soft, firm texture

Current Facts

Red corn, also known as Red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of Red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in Red corn is created by the plant pigment, anthocyanin. The red gene is recessive, thus a high percentage of red kernels must be planted to maintain the color variation.

Description/Taste

Red corn is a type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest Red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

Current Facts

Red corn, also known as Red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of Red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in Red corn is created by the plant pigment, anthocyanin. The red gene is recessive, thus a high percentage of red kernels must be planted to maintain the color variation.

Description/Taste

Red corn is a type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest Red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

Current Facts

Red corn, also known as Red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of Red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in Red corn is created by the plant pigment, anthocyanin. The red gene is recessive, thus a high percentage of red kernels must be planted to maintain the color variation.

Description/Taste

Red corn is a type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest Red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

Current Facts

Red corn, also known as Red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of Red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in Red corn is created by the plant pigment, anthocyanin. The red gene is recessive, thus a high percentage of red kernels must be planted to maintain the color variation.

Description/Taste

Red corn is a type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest Red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

 Days to Maturity 100-110 days.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

Current Facts

Red corn, also known as Red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of Red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in Red corn is created by the plant pigment, anthocyanin. The red gene is recessive, thus a high percentage of red kernels must be planted to maintain the color variation.

Description/Taste

Red corn is a type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest Red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn.

- Souce from : http://www.specialtyproduce.com/produce/Red_Corn_2852.php

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

Current Facts

Red corn, also known as Red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of Red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in Red corn is created by the plant pigment, anthocyanin. The red gene is recessive, thus a high percentage of red kernels must be planted to maintain the color variation.

Description/Taste

Red corn is a type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of Red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the Red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest Red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.

Nutritional Value

Red corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red corn contains 350% more antioxidants than common white or yellow corn. - See more at: http://www.specialtyproduce.com/produce/Red_Corn_2852.php#sthash.dx3TYAju.dpuf

Uses of Vermi-Copost

                                                         Vermicompost 

Vermicompost is excreta of earthworm. It is produced through organic material with the help of earthworms. Organic materials generally include crop residues, saw dust, cow dung and all biodegradable wastes. It is highly required in case of organic farming. It is the major source of nutrients for plants in case of organic farming. It is also highly demanded for inorganic farming. Earthworm feeds the organic waste into natural fertiliser by digesting these materials in the alimentary canal. Earthworm transforms the organic waste into odourless and neutral. Neutral means PH of compost is 7. Casting contains five times nitrogen, seven times potash and one and half times calcium more than normal top soil. On the other hand it is highly useful for enhancement of porosity, structure, drainage and water holding capacity. Vermicompost is compatible process with sound environmental principles that value conservation of resources and sustainable practices. Vermicompost is known to be the good organic fertilizer. Vermiculture is for vermicompost. Vermiculture means artificial rearing or cultivation of worms (Earthworms) and the technology is the scientific process of using them for the betterment of human beings. Vermiculture technology has improved the crop productivity by increasing soil fertility through ecological methods of farming. Vermiculture has been embraced throughout the world right from the developed countries to the developing countries. Vermicompost is a panacea for solid waste management. It is a simple kindred process of composting, in which certain species of microorganism such as earthworms are used to enhance the process of waste conversion and produce a better end product. Earthworms serve as “nature’s ploughman” to facilitate these functions. They form nature’s gift to produce good humus, which is the most precious material to fulfil the nutritional needs of crops.

Components of vermicompost

 

 

1)      Earthworms:

Of about 350 species of earth worms in India with various food and burrowing habits, Eisenia fetida, Eudrilus eugeniae, are some of the species for rearing to convert organic wastes into manure. The worms feed on any biodegradable matter ranging from crop residue to kitchen garbage. One earthworm reaching reproductive age of about six weeks lays one egg capsule every 7 - 10 days. Three to seven worms emerge out of each capsule. Thus, the multiplication of worms under optimum growth conditions is very fast. The worms live for about 2 years. Fully grown worms could be separated and dried in a oven to make 'worm meal' which is a rich source of protein (70%) for use in animal feed.

2)      Organic waste:

 The following organic wastes can be utilized for vermicompost.

·         Crop based waste materials such as straw, stubble, chaff, husk, etc., tree leaves and twigs, weeds

·         Animal based wastes such as cattle dung, sheep and goat dung, poultry wastes

·         Household wastes such as vegetable and fruit wastes, leftover and spoilt foods

 

3)      Water:

Adequate amount of water should be available for maintain the moisture level of

Vermicompost. 30-40% of moisture level should be available for proper growth of earthworm is required.

Nutrient value of vermicompost

·         Organic carbon -20-25%

·         Nitrogen- 1.5-2.0%

·         Phosphorus- 0.5-1.5%

·         Potassium- 0.5-1.0%

·         Calcium- 0.4-0.8%

·         Magnesium- 0.3-0.6%

·         Sulphur- 100-500 ppm

·         Iron- 6.7-9.3 ppm

·         Copper- 2.0-9.5 ppm

·         Zinc- 5.7-11.5 ppm

      Here ppm means parts per million

                                           

There are various reasons for using vermicompost, which are as follows:

1)      Organic Farming:

Today people are highly conscious about health. There is highly demand of organic food. Accordingly farmers are shifting from traditional farming to organic farming. It is good for farmers as well as soils. Vermicompost is main ingredient of organic farming, which improves soil structure as well as soil health. On the other hand farmers don’t use fertiliser and pesticide, which reduces the input coast and ultimately leads towards agriculture sustainability.

2)      Soil health:

Farmers don’t know how much fertiliser and pesticide should be applied for good productions. They simply think that productivity is directly proportion to fertiliser applications.  Fertilizer is highly detrimental for soil health as well as soil structure. High application of inorganic inputs leads to salinity of soil followed by reduction in water holding capacity. And at the end of day, farmers are unable to grow crops as fields become unproductive. The same thing has happened in Punjab and Haryana. In these states productivity of various crops are highly reduced. Therefore farmers are using vermicompost in traditional farming and as a result farms’ condition is improving day by day.

3)      Environmental issues:

Farmers are using very high quantity of pesticides as well as fertilisers. We know that only 1% of total pesticides are utilised in pest controlling system. Rest 99% pesticides are unutilised and move into the other ecosystem as it flows through rain water and mixed with either in ground water or river. In river it reaches to fish or other water animals, which ultimately reach to human body and cause various diseases to human being.

4)      Other uses:

Vermicompost is highly beneficial for soil. It helps the soil by improving water holding capacity, soil porosity and soil structure. It enhances water holding capacity of soil; hence farmers would be capable to save water. It also provides several growth hormone and other essential hormones required for growth of crops. Its use enhances colour, smell, taste, flavour and keeping quality of flowers, fruits, vegetables and food grains and helps the growers to sell their products at a higher price in the market