-Akure.

Sweet corn owes its name and taste to a natural genetic mutation that prevents the usual conversion of sugar into starch within the kernel. Unlike regular field corn, which becomes hard and starchy as it matures, sweet corn retains a high sugar content because of changes in specific genes most notably sugary1 (su1), shrunken2 (sh2), and sugar enhancer1 (se1). These mutations slow or block starch formation, allowing the kernels to stay tender and sweet, especially when harvested at the right immature stage. Farmers should note that different sweet corn types (standard, sugar-enhanced, and supersweet) vary in sweetness, texture, and how long they stay fresh after harvest are important factors when choosing a variety for market or consumption.