Yellow corn, a staple food crop worldwide, exists in both GMO (Genetically Modified Organism) and non-GMO varieties, each with its unique benefits and concerns regarding human consumption.

GMO yellow corn has been genetically modified to exhibit specific advantageous traits, such as pest resistance, herbicide tolerance, and enhanced nutritional content. One of the most common modifications is the insertion of genes from Bacillus thuringiensis (Bt), a bacterium that produces proteins toxic to certain insects. This reduces the need for chemical insecticides, potentially lowering production costs and environmental impact. Additionally, GMO corn can be engineered for improved yield and resilience against environmental stresses like drought. Despite these benefits, GMO corn has faced significant scrutiny and debate. Critics raise concerns about potential health risks, such as allergenicity and long-term health effects, although scientific consensus generally supports the safety of approved GMOs for human consumption. Environmental concerns include the impact on non-target organisms and the development of herbicide-resistant weeds.

Non-GMO yellow corn, cultivated through traditional breeding methods, appeals to consumers seeking natural food products free from genetic modification. Non-GMO corn is often preferred by organic farmers and those adhering to strict organic standards, prohibiting the use of genetically modified seeds. This variety is perceived as safer and more natural by many consumers, which drives demand for non-GMO and organic products, often commanding a higher market price. Non-GMO corn is also considered beneficial for maintaining biodiversity and reducing the risk of creating herbicide-resistant weed species.

The choice between GMO and non-GMO yellow corn for human consumption depends on various factors, including consumer preferences, market demands, and agricultural practices. While GMO corn offers practical advantages in terms of yield and pest resistance, non-GMO corn caters to a growing market of health-conscious consumers and those committed to organic and natural foods.

In conclusion, both GMO and non-GMO yellow corn are crucial to global agriculture and human consumption, each with distinct advantages and challenges. Understanding these differences helps consumers make informed choices based on their health, environmental, and ethical considerations.

 Yellow Corn GMO Human Consumption- Brazil

 Origin: Brazil

 Crop: 2022

 Suitable for human consumption

 Protein: 10% minimum

 Color: yellow

 Moisture content: 14% max

 Mixing: 1.5% max

 Discolored: 3% max

 Broken grains: 3% max

 Foreign material: 1.5% max

 Damaged kernels: 1.5% max

 Shriveled / immature kernels: 4.5% max

 Aflatoxin: 20 PPB max

 Free of insect’s, mold, foreign matter.

Yellow Corn NON GMO Human Consumption- Brazil

YELLOW CORN GRADE 2

HS Code: 1005.90.10

GMO or NON-GMO: NON-GMO

Grade: #2 – Food Based 

Crop: 2022

Quality: Standard export quality

Process: Dried

Type: FIELD YELLOW CORN – Suitable for human consumption 

Form: Kernel

Admixture: 1.5 % max

Color: Yellow normal

Moisture: 12 to 14 % max

Broken kernels: 1 to 3 % max

Aflatoxin: 20 PPB max

Protein: 8% to 9 % min

Kernel Size: 4-6 mm

Discolored: 3 % max

Foreign Materials: 0.5 to 1.5 % max

Other Colored Grains: 1% max

Damaged Grains: 0.5% to 1.5% max

Neville Damaged Grains: 1% max

Shrivelled /Immature grains: 2.5% to 4.5% max

Test Weight: -68kg/HI

TDK: 5 % max

Sand: 1.5% max

Mercury: 0.5 PPM max

Cadmium: 2.5 PPM max

Heat Damage: 0.5 %max

Total Damage: 3.5% max

Radiation: Normal internationally accepted limit

Crop: Recent Crop/Storage

Free of all kinds of moulds

Free of sprouted grains

Free from alive insects

Vitamin: A, B1, B3, B9, C

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