Dent corn (Zea mays var. indentata), also known as field corn, is the most widely cultivated variety of maize, particularly in the United States. It is characterized by a distinctive indentation on the crown of each kernel, formed during the drying process due to the unequal drying of the hard and soft starches.

Characteristics:

• Kernel Structure: Dent corn kernels have a hard, flinty exterior with a soft, starchy interior. As the corn dries, the soft starch contracts more than the hard starch, creating a characteristic “dent” on the top of each kernel.
• Color: While yellow dent corn is most common, varieties can also be found in white and other colors.

Uses:

• Livestock Feed: Dent corn is primarily used as animal feed due to its high starch content, providing a significant energy source for livestock.
• Food Products: It is processed into various food products, including cornmeal, corn syrup, and corn oil. Additionally, it serves as a base for producing high-fructose corn syrup, a common sweetener in many processed foods.
• Industrial Applications: Beyond food, dent corn is utilized in the production of biodegradable plastics, pharmaceuticals, and cosmetics.

Cultivation:

• Planting: Dent corn is typically planted in rich, fertile soil with a minimum soil temperature of 65°F (18°C). Seeds are sown about 1 inch (2.5 cm) deep and spaced 4 to 6 inches (10-15 cm) apart in rows 30 to 36 inches (76-91 cm) apart. Regular watering and nitrogen-rich fertilizers are essential for optimal growth.
• Harvesting: The corn is harvested when the kernels are fully mature and the moisture content is suitable for storage or processing.

In summary, dent corn is a versatile and essential crop with applications spanning from animal feed to various food and industrial products, playing a crucial role in agriculture and the economy.