This is a heritage corn from NZ and was from the Wellington Seed Library. I do not know what the Maori used this corn for. The Maori historically used corn to making a fermented corn, they ate corn fresh, they make something that looks like a tamale, and they ate a pudding/mush from corn.
|April 23 Foreground, Isola di Este, Kaanga Pango - near compost pile|
It was estimated that Kaanga Pango was 110 days.
|May 11, 2014 - Corn side dressed|
|June 15, 2014 Kaanga Pango Left, Isola di Este Right|
Kaanga Pango is about 6' tall. It makes 3-4 tillers, and on the outside edges, each of these tillers made an additional corn. These were planted on 18 inch centers, and by the looks of them, they could have used 24 or even 36" centers. It's Leo's opinion that if I had planted them on 36 er's I would have yielded 4x as much corn. For a not very tall corn, they are very broad. The corn is held at about 2 1/2 feet above the ground.
|July 13, 2015 Kaanga Pango & Papago Corn in the foreground|
|July 30, Kaanga Pango on the hoof|
|A few individual ears. Note the yellow kernel where the Isola crossed with the Kaanga Panga|
|Harvest from only 2 rows|
My son tasted this corn in the dough stage and found it to be very sweet. It may double as a sweet/roasting corn if harvested early enough. The outside husks were loaded with aphids...they know a sweet thing when they see it. As for disease issues, there was some minor corn ear worm damage. With worm damage, comes a frass that causes mold. This occurred only on the tip of the corn, I think it partly because of the tight wrapper.
So, if we grow this corn again, we will grow at 24" and give it a try as a roasting corn.
Next up with this, we'll try baking and boiling.