Editing Field corn (section)

{{Short description|North American term for maize}}
'''Field corn''' is a [[North America|North American]] term for [[maize]] (''Zea mays'') grown for livestock fodder (silage and meal), ethanol, cereal, and processed food products. The principal field corn varieties are [[dent corn]], [[flint corn]], [[flour corn]] (also known as soft corn) which includes [[blue corn]] (''Zea mays amylacea''),<ref>Jian Li, p. 3 in [http://krex.k-state.edu/dspace/bitstream/2097/1673/1/JianLi2009.pdf ''Total Anthocyanin Content in Blue Corn Cookies as Affected by Ingredients and Oven Types''], 2009, dissertation in Department of Grain Science and Industry, College of Agriculture, Kansas State University, Manhattan, Kansas</ref> and [[waxy corn]].<ref name=Purdue>[http://www.hort.purdue.edu/newcrop/crops/corn.html "Corn" at Purdue Agriculture]</ref>

Field corn primarily grown for livestock feed and ethanol production is allowed to mature fully before being shelled off the cob and being stored in silos, pits, bins, or grain "flats". Part of it is used to make [[corn syrup]], especially with dent corn.<ref>https://www.iowacorn.org/corn-facts-faq/</ref> Field corn can also be harvested as high-moisture corn, shelled off the cob and piled and packed like [[silage]] for fermentation; or the entire plant may be chopped while still very high in moisture, with the resulting silage either loaded and packed in plastic bags, piled and packed in pits, or blown into and stored in vertical silos.