talking biotech

Talking Biotech: The genetic factors that makes sweet corn sweet

, | March 30, 2018
HOST OVERVIEW
Kevin Folta: University of Florida plant geneticist Kevin Folta launched Talking Biotech in 2015.    More details

When we think about corn, we usually think about sweet corn. It is a departure from its cousins that are grown on the vast majority of the acreage, the corn bred for use as animal feed and fuel. Sweet corn was specifically discovered and selected because of its sweetness. But how does a kernel of corn divert the resources used for starch production into simple sugars? Curt Hannah has been studying starch production over his 45-year career at the University of Florida. Along the way, he interacted with the University of Florida Sweet Corn Breeding Program down in Belle Glade, FL. The discussion covers the genetic differences between sweet corn and corn-corn that lead to sweetness, but also some of the issues with production, breeding, and genetic engineering.

Related article:  Pesticides and Food: It's not a black or white issue, Part 1: Has pesticide use decreased?

Follow Curt Hannah on Twitter @Floridacornman

Visit the Talking Biotech website

Follow Talking Biotech on Twitter @TalkingBiotech

Follow Kevin Folta on Twitter @kevinfolta | Facebook: Facebook.com/kmfolta/ | Lab website: Arabidopsisthaliana.com | All funding: Kevinfolta.com/transparency

Follow Paul Vincelli on Twitter @Pvincell | University of Kentucky webpage 

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