In most countries, the grain of the Zea mays plant is called maize. In the United States, it’s called corn. Maize grows best on well-drained soils that have good water-holding characteristics. Sweet corn seed generally is planted when soil temperatures reach at least 55°F and the possibility of hard frosts (24°F or lower) has passed in the area.

Maize contains approximately 72% starch, 10% protein, and 4% fat, supplying an energy density of 365 Kcal/100 g and is grown throughout the world.

Different types of maize are grown with different colors ranging from white to yellow to red to black. Most of the maize grown in the United States is yellow, whereas people in Africa, Central America, and the southern United States prefer white maize.

There is a classification of maize on the basis of the size and composition of the endosperm, resulting in an artificial definition by kernel type as follows: dent, flint, waxy, flour, sweet, pop, Indian, and pod corn. Another difference or classification criterion is the sweetness or amount of sugar. The amount of residual sugar depends on the variety of maize and when it is harvested from the field.

Maize needs 450 to 600 mm of water per season, which is mainly acquired from the soil moisture reserves.

Most people regard maize as a breakfast cereal. However, in a processed form it is also found as fuel (ethanol) and starch. Starch in turn involves enzymatic conversion into products such as sorbitol, dextrine, sorbic and lactic acid, and appears in household items such as beer, ice cream, syrup, shoe polish, glue, fireworks, ink, batteries, mustard, cosmetics, aspirin and paint.

Planting depth of maize varies from 5 to 10 cm, depending on the soil type and planting date. As a rule, planting should be shallower in heavier soils than in sandy soils.