FARGO - Moisture content, airflow rates, drying temperatures and the drying method used all affect the quality of the dried corn, according to North Dakota State University grain-drying expert Ken ...

‘Bloody Butcher’ usually takes 110 days for full maturity. You can actually eat this corn fresh in the milk stage if you want. You can use it to roast or for stews — it’s just not sweet like hybrid ...

While some Illinois corn growers are heading into harvest early, others are telling Ken Ferrie their corn is drying slowly in the field – they’re seeing moisture levels drop only one point per week.