Why
Waxy?
To get the functional benefits of nearly 100% amylopectin or
waxy starch. Waxy works especially well as a thickener or stabilizer
in pies, soups, baby food and other processed foods and industrial
materials such as paper adhesives. Waxy dent contains almost 100%
amylopectin. Regular dent corn contains 75% amylopectin and 25% amylose.
Amylopectin is a branched form of starch. Amylose is an unbranched
or linear form.
There is very little production of open market waxy corn. Most waxy
is produced by farmers under contract directly or indirectly to millers.
Test weights and protein levels generally exceed those of yellow dent
corns with similar maturity.
Clarkson Grain offers one white and two yellow waxy hybrids. We provide
clients samples of waxy hybrids to test in their plant or at a preferred
lab. From those results, we select one or more that work best for you.
If you want waxy, we recommend testing followed by contracting. To
get appropriate seed allocation and enlist better farmers, we like
to start contracting farm production on December 1 of each year.
