What is Hi-A Corn? These Hi-A corn hybrids are non-GMO and are a new type of corn that contains high-anthocyanin and high-antioxidant content (Hi-A corn) in their kernels, stalks, and other plant tissues. Hi-A corn kernels are tender and sweeter than field corn but contain less sugar than sweet corn. The Hi-A corn hybrids TAMZ102 and TAMZ104 were developed and selected for adaptation to the environments in southern United States by Texas A&M AgriLife Research Corn Breeder Dr. Wenwei Xu in Lubbock and even newer varieties are being developed this year. Being non-GMO, they can be used in both conventional and organic crop systems, and they are earworm and disease tolerant and/or resistant.
A big thanks to the Texas Corn Producers for their long-standing support of Texas A&M AgriLife Research corn breeding programs and helping to initiate the Hi-A corn project. Also, thanks to Southern SARE for funding this 2023-24 Hi-A Corn Producer Education Program. A huge shoutout to our cooperators Juan & Shakera Raygoza in the RGV at Edinburg and to Brant and Kate Hajda in Granger for being super cooperators and growing out these test varieties.
Why Hi-A? Breeders are looking for ways to introduce animal and human health benefits into the foods we eat without sacrificing grain quality. In an organic animal feeding system, Hi-A corn could be beneficial both as a grain and as a silage, preventing inflammation from low levels of disease. We are experimenting with these varieties in several locations and have had Extension meetings where folks even got to eat some fresh ears. Fresh ears of the Hi-A corn still in the husks are ready to eat after being cooked in a microwave oven for 5-minutes. I love it and it’s healthy too!
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