Clarification of Answer by
aditya2k-ga
on
22 Aug 2002 15:35 PDT
Hello again gardenvillain,
In addition to thx1138's comment, I'd like to add the following :
A Baby Corn Production publication by the Washington University gives
the necessary details required for the production of baby corn.
Baby Corn Production
http://cru.cahe.wsu.edu/CEPublications/pnw0532/pnw0532.pdf
Some more information from Oregon State University :
Isolation
Isolation from other types of corn does not affect the baby corn crop
as the ears are harvested before pollination. However, adjacent sweet
corn plantings could be affected by pollen from baby corn varieties of
unlike genetic background. The baby corn crop planting can also be
affected if some ears are left to be harvested as sweet corn.
Spacing
For baby corn two systems are used. One system uses standard
populations of about 23,000 plants per acre, where the top ear is left
on the plant for grain corn or sweet corn, and subsequent ears
harvested for baby corn. The second system uses high plant populations
of between 34,000 and 44,000 plants per acre where all ears are
harvested for baby corn. Row spacings range from 24-36 inches apart.
The standard plant populations produce yields of about 4,000 lb
unhusked ears (400 lb husked ears) per acre, while the high
populations produce yields of about 8,000-10,000 lb unhusked ears
(800-1000 lb of husked ears) per acre.
Harvest
Baby corn has to be hand picked at, or within 1-2 days after silks
emerge from the ear tip. Feed corn varieties are harvested at silking,
while supersweet varieties may be harvested up to the time silks are
about 2 inches long but still fresh. Determine suitability of ears for
picking by sampling for size. Market requirements limit size to 4.5-10
cm in length and 7-17 mm in diameter. Ears quickly become too long and
tough. Carefully remove and husk the ear so as not to break or damage
it. Ears intended for processing must be carefully hand husked and
de-silked. Process immediately by pickling or canning.
(Source :: http://www.orst.edu/Dept/NWREC/babycorn.html)
The pickling process (for canning) is as follows :
Blanch baby corn ears for 30 - 45 seconds in boiling water or steam.
Cool at room temperature. Pack into pint or half-pint jars. Add 1/2
teaspoon salt per pint.
Cover with mixture of 1 part water and 1 part vinegar, leaving 1/4
inch headspace.
Add spices, if desired. Process in simmering hot (180o - 190o F) water
bath for 15 minutes.
Source: WSU Food Safety Advisor Program
http://agsyst.wsu.edu/babycorn97.htm
There is also a nice flow diagram of the production process of canned
baby corn at http://www.foodmarketexchange.com/datacenter/product/vegetables/babycorn/detail/dc_pi_ft_babycorn0601.htm
I hope this is what you're looking for. Apologies for the confusion
earlier.
Cheers,
aditya2k
