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Using Dried Corn

By Claudia Botzet

Corn is a nutrient dense food full of vitamins and minerals and can be dried using food preservation methods of sun-drying, solar-drying, or using a dehydrator. When dried, corn is lightweight and does not need to be refrigerated for storage. A half cup of dried corn will re-hydrate to yield one cup. Dried corn can be used in soups and stews, eaten as a snack, or ground as cornmeal.

Source : sdstate.edu

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Do Cold Temps Impact Emerging Corn & Soybeans? | Pioneer Agronomy

Video: Do Cold Temps Impact Emerging Corn & Soybeans? | Pioneer Agronomy

A cold snap swept across west central Minnesota and eastern South Dakota, bringing frost, fog, and temperatures dipping into the 20s—raising urgent questions about early crop damage.

Pioneer Agronomist Eric Rice breaks down what those overnight temperatures could mean for emerged corn and soybeans, how to assess frost injury, and why patience is key before making any replant decisions. Learn the critical differences between corn and soybean growing points, what cosmetic vs. serious damage looks like, and how last week’s high winds may also be influencing what you’re seeing in the field.

Watch for:

• Frost thresholds for early-season crop damage

• Why corn may be more resilient than it looks

• Soybean growth stages and frost susceptibility

• How to evaluate brittle stems and discolored tissue

• Why waiting 4–5 days before assessing stand loss matters

• When to contact your local Pioneer agronomist or sales representative