Field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. The kernels are boiled or steamed. In Europe and Asia they are often used as a pizza topping or in salads. Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then eaten directly off the cob or cut off. Creamed corn is sweet corn served in a milk or cream sauce. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular.
With an average of 2-4 tonnes of corn harvest per hectre and a market price of #130,000 per ton. Farmers stand a chance of making up to #360,000 as revenue from one hectre, an ROI of almost 50% with top quality inputs, best practices and good training and advisory channels.