Corn handbook

Seeds and agricultural products, fertilisers. Machinery and rolling stock. Metals and steel products. Food and beverages. Forest products. Perishables and temperature sensitive cargoes. Oils, fats, acids, chemicals and petroleum products. Other organic materials, such as rubber, leather, wool etc. The kernel of maize has a pericarp of the fruit fused with the seed coat referred to as "caryopsis", typical of the grasses, and the entire kernel is often referred to as the "seed".

The cob is close to a multiple fruit in structure, except that the individual fruits the kernels never fuse into a single mass. The grains are about the size of peas , and adhere in regular rows round a white, pithy substance, which forms the ear.

An ear can commonly hold approx. They are of various colors: blackish, bluish-gray, purple, green, red, white and yellow. When ground into flour , maize yields more flour, with much less bran , than wheat does. It lacks the protein gluten of wheat and, therefore, makes baked goods with poor rising capability. A genetic variant that accumulates more sugar and less starch in the ear is consumed as a vegetable and is called sweet corn.

Contamination by moulds is mainly determined by the temperature of the grain and the availability of water and oxygen. Moulds can grow over a wide range of temperatures, but the rate of growth is lower with lower temperature and less water availability. The interaction between moisture and temperature is important. Corn usually undergoes further post-ripening after harvesting during which moisture is expelled. In this condition, the cereal is very susceptible to mold and should not as yet be shipped overseas.

However, as soon as the moisture content of the cereal is comparatively low approx. This sweating process continues for a period of approximately 1 - 2 months. Corn is used for flour production and as a feedstuff. Starch, margarine and edible oil are also obtained from corn. Corn which is "dry for shipment" may be kept for up to 12 months or longer. Also, products may be added to the list. It is the responsibility of the user of this booklet to stay current with any changes to this list.

If there is no defect action level for a product, or when findings show levels or types of defects that do not appear to fit the action level criteria, FDA evaluates the samples and decides on a case-by-case basis. In this procedure, FDA's technical and regulatory experts in filth and extraneous materials use a variety of criteria, often in combination, in determining the significance and regulatory impact of the findings. The criteria considered is based on the reported findings e.

Moreover, FDA interprets the findings considering available scientific information e. It is FDA's position that pesticides are not the alternative to preventing food defects. The use of chemical substances to control insects, rodents and other natural contaminants has little, if any impact on natural and unavoidable defects in foods. The primary use of pesticides in the field is to protect food plants from being ravaged by destructive plant pests leaf feeders, stem borers, etc.

A secondary use of pesticides is for cosmetic purposes--to prevent some food products from becoming so severely damaged by pests that it becomes unfit to eat.

This edition of The Food Defect Action Level includes the source of each defect and the significance of it i. Food processors may find this information helpful as a quality control tool in their operation. Food commodities Product are listed alphabetically. Each listing indicates the analytical methodology Defect Method used, as well as the parameters for the defect Defect Action Level. However, it is available on the web at Macroanalytical Procedures Manual.

Addition of foreign material, e. Small free-swimming marine crustaceans, many of which are fish parasites. In some species the females enter the tissues of the host fish and may form pus pockets.

Refers to the condition of the product which shows the evidence of the pest habitation or feeding, e. Consists of the bacterial breakdown of the normal product tissues and the subsequent enzyme induced chemical changes. These changes are manifested by abnormal odors, taste, texture, color, etc. Intentional failure to remove inedible materials from the finished product, or the intentional addition or substitution of cheaper food or ingredient to a product.

Any foreign matter in a product associated with objectionable conditions or practices in production, storage, or distribution. Includes: objectionable matter contributed by insects, rodents, and birds; decomposed material; and miscellaneous matter such as sand, soil, glass, rust, or other foreign substances.

Includes objectionable matter such as sticks, stones, burlap bagging, cigarette butts, etc. Also includes the valueless parts of the raw plant material, such as stems. A condition due to the growth of an organism in a host, e. The presence of any live or dead life cycle stages of insects in a host product, e. Refers to downy mildew which is a fungus infection that causes yellow-brown spots on the leaves of edible greens in the mustard family. Refers to the results of the Howard mold count method which is reported as the percentage of positive microscopic fields that have been scored as either positive or negative based on the presence or absence of a minimum amount of mold hyphae.

Performed only on comminuted fruits and vegetables, and some ground spices. The source of the mold hyphae is rotten raw material that is processed along with sound raw material but is no longer visible due to the comminution process. Microscopic examination may be used to confirm the presence of characteristic hyphal filaments and fruiting structures. A condition where a product has a disagreable odor or taste of decomposed oils or fat.

For example, rancid nuts frequently are soft, with a yellow, dark, or oily appearance, a bitter taste and a stale odor. Plant tissue that is visibly decomposed, usually discolored with disagreeable odors and taste. The plant tissue has been invaded and is being digested by microorganisms.

For a general orientation of the labeling requirements, see Appendix V. Popcorn processors are urged to coordinate legal and safe chemical use with growers. It is recommended that processors require growers to keep a written record of chemicals used and submit that information prior to receipt of their popcorn. The Handbook has been developed to help popcorn growers identify pesticides that may be used in growing popcorn. These products are registered by the manufacturers with the EPA as products that may be used safely.

Plant damage may occur if label directions are not followed. Labels have specific instructions covering the use of the pesticide under a number of conditions including the following:. Labels may include information that directs the grower to seek additional information from the seed producer or the contracting company before using the pesticide. Information on rotational restrictions, residue tolerances, mode of action, organic production, and product labels may be found in the Appendix.

In some cases, particularly those where the active ingredient is no longer protected by the patent and a number of similar products are marketed by different registrants, the Handbook may not list every registered product that may be used on popcorn.

Omission of any such product from the Handbook is not intended to suggest that it may not or should not be used on popcorn. The information in this Handbook was gathered by the Popcorn Board from one of more of the following sources: Registrants of the listed products, information found on the product label publicly available EPA information and online databases, other publicly available online resources, and trade publications.

The Board believes the information to be accurate at the time it was published, but cannot and does not warrant or guarantee that all the information in the Handbook is accurate.

The Board strongly suggests, as an added precaution, that users check with local, state and county authorities to determine whether they have imposed restrictions on pesticide use that differ from those imposed by the EPA. The Popcorn Board hereby disclaims any and all responsibility or liability, which may be asserted or claimed arising from, or claimed to have arisen from, reliance upon the information contained herein by any entity or person. You are now leaving the popcorn. All About Popcorn.

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