News: Media Kits: Georgia Agricultural Resources

Corn

Corn is more widely grown than any other Georgia crop. Each county has some corn acreage. Yields were low until 1948 when hybrids better adapted to Southern growing conditions were developed. In 2000, 32.1 million bushels of corn were harvested from 300,000 acres. The average yield was 107 bushels per acre, with the value of crop production coming to $64.2 million.

Corn can be eaten right of the cob or used in many different dishes. The corn's crunch and sweet taste make it one of America's all-time favorite vegetable. No matter how you prepare your corn, it's low in fat, very low in sodium, cholesterol free and a good source of vitamin C.

Some dishes that include the delicious vegetable are corn on the cob, creamed corn, corn soup, succotash, corn chowder, corn soufflé, grits and all the meals we make from corn meal and hominy.

Sweet corn is a warm-weather crop, well suited for Georgia's climate. Georgia corn is available from May through mid-September.

 

More Information

• Georgia Corn Diagnostic Guide
• Disease Control in the Home Vegetable Garden
• Vegetable garden calendar
• Growing vegetables organically
• Weights and processed yields of fruit and vegetable in retail containers
• Georgia Fruit and Vegetable Growers Association
• Call the Georgia Veggie Disease Hotline at 1-800-675-4340.
• GA Agricultural Commodity Commission on Corn: 404/656-3678, Marcia Crowley, Director

 

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