Yellow corn- The grain most routinely used in commercial poultry and livestock diets due to its good energy content and digestibility. The amino acid profile of the protein in corn complements the amino acid profile of many other ingredients, such as soybean meal, typically used in feed. Alternative grains are typically evaluated in relation to corn.

White corn- White maize is used as energy source because of its high starch content, low fiber, better palatability, presence of some pigments and essential fatty acids in an animal’s diet.  In some parts of Africa white corn is milled into flour and is a staple food source for many people for varying types of applications.

GMO corn (Genetically Modified Organism)- Herbicide-resistant or pest-tolerant varieties which have been commercialized since 1996.

Non-GMO corn- Produced without genetically modified ingredients.