Description : Corn grains are taken from the ears of corn plants. Corn is a grain, and the seeds are used in cooking as a vegetable or source of starch. The grain consists of endosperm, germ, pericarp, and tip cap. One corn cob contains approximately 800 shells in 16 rows. Corn seeds are available in large quantities in all corn producing areas. They have a number of uses, including food and biofuel. Color : Fairly good yellow color; Not more than 5 discolored or decayed kernels per pound (454 g) Variety : Whole kernel corn of one-color variety Cut : Fairly evenly and neatly from the cob; 90% by weight free from torn or ragged kernels Blanching : Blanched sufficiently to inactivate the peroxidase enzyme system, Freezing Technique : IQF [Individual Quick Frozen] Skin Defects % (weight/weight) max : 3.00 Off Size % (weight/weight) max : 3.00 Storage & Handling : Transport and store at 0°F or colder. Shelf Life : 24 months at 0°F or colder. Origin Country : West Java - Indonesia