Clarkson waxy dent corn hybrids deliver the functional benefits of nearly 100% amylopectin or waxy starch. Waxy dent corn works especially well as a thickener or stabilizer in pies, soups, baby food and other processed foods, as well as in industrial materials such as paper adhesives. By way of comparison, regular dent corn contains 75% amylopectin and 25% amylose. Amylopectin is a branched form of starch. Amylose is an unbranched or linear form. Test weights and protein levels generally exceed those of yellow dent corns with similar maturity.
There is very little production of open market waxy corn. Most waxy is produced by farmers under contract, which is the way Clarkson works with our producers. Clarkson offers one white and two yellow waxy hybrids. We are happy to provide you with samples of waxy hybrids to test in your plant or at a preferred lab. From those results, we select one or more hybrids that work best for you.
If you want waxy, we recommend testing followed by contracting. To get appropriate seed allocation and enlist the best farmers, we like to start contracting farm production no later than December 1 of each year.