Fresh on the cob
Fresh Sweet Corn
Fresh sweet corn is the least forgiving format in the category. Sugar starts converting the moment the ear leaves the stalk, so everything depends on how short the gap…
Grower · Processor · Exporter
Sweet corn so tender you can eat it raw
Pearl White is our white super-sweet fruit corn — thin-skinned, crisp and 18–24° Brix sweet. Grown on our own farmland in Shandong and shipped fresh, IQF quick-frozen or vacuum-packed.
10,000+ mu of company farmland
We don't source the corn. We grow it.
One variety, one accountable origin. Owning the fields is what lets us choose the seed, time the harvest to peak sweetness, and move corn into processing within hours of cutting.
Frozen at −35 to −40°C
Frozen fast enough to keep its snap
Ice crystals under 100 microns mean cell walls stay whole — so thawed corn holds its bite, its colour and its juice instead of leaking them into your dish.
18–24°
Brix sweetness
4.08%
Pericarp residue, as low as
10,000+
Mu of own farmland
3
Export formats, one variety
Own-farm traceable · IQF cold chain · Early-maturing variety · Bulk & private-label export
Why Pearl White
A fruit corn, not a field corn
Most "sweet" corn is bred to be cooked. Pearl White (Shengtian Baizhu) is a super-sweet variety with skin thin enough to break under your teeth — the difference buyers and their customers taste immediately.
Sweet enough to eat raw
At 18–24° Brix with water-soluble sugar up to 34.95%, the kernels are crisp, juicy and clean-tasting straight off the cob.
Thin, tender pericarp
A pericarp residue rate as low as 4.08% means almost no chewy hulls — graded 85 points in standardized taste evaluation.
Early and productive
Fresh ears are ready in 72–81.6 days, about 6.6 days ahead of the control variety, with strong lodging resistance in the field.
IQF that keeps texture
Flash-frozen at −35 to −40°C, ice crystals stay under 100 microns — so cell walls, snap and flavour survive the freeze and the thaw.
Grown on our own land
More than 10,000 mu of company farmland means one accountable source, full traceability and consistent grade lot to lot.
Built for export
Bulk volumes, private-label packing and documentation tuned to importers, food service and retail across multiple markets.
Three ways to buy
One corn, packed for your line
Three ways to buy the same variety — chosen by your cold chain, your channel and your calendar, not by quality grade.
IQF quick-frozen
IQF Quick-Frozen Corn
Most complaints about frozen sweet corn are complaints about slow freezing: kernels that thaw limp, bleed water into a sauce, and taste flat. That is a physics problem,…
Vacuum-pack ambient
Vacuum-Pack Sweet Corn
Frozen supply assumes your customer has freezer space. A great many of them do not — convenience retail, ambient grocery aisles, hotel and catering stores, e-commerce…
The freeze that respects the kernel
Why our IQF corn doesn't go mushy
Slow freezing forms large ice crystals that puncture cell walls — which is why ordinary frozen corn leaks water and loses its snap when thawed. We freeze fast instead.
Flash temperature
Kernels drop to −35 to −40°C in moving air, almost instantly.
Micro ice nuclei
Countless crystals under 100 microns form at once, evenly through the tissue.
Intact cell walls
No large crystals means no rupture — so colour, shape and juice stay put after thawing.
Slow freeze · hours near 0 °C
Large ice crystals
A few large crystals grow against the cell walls and tear them. On thawing the ruptured cells leak water and flavour — the corn turns soft, watery and dull.
Our IQF · −35 to −40 °C, instant
Micro ice nuclei under 100 microns
Countless tiny nuclei form at once, evenly through the tissue. Nothing grows large enough to rupture a cell wall, so shape, juice, colour and snap survive the thaw.
From our fields
Grown, picked and packed by us
One accountable source — from standing crop to husked ear. These are our own fields and our own harvest, photographed in season.
Knowledge
Sourcing sweet corn, explained
Nine guides on what the specification numbers mean, how to judge a frozen sample, and which format fits your channel.
Variety
What is fruit corn, and how is it different from sweet corn?
"Fruit corn" is not a marketing flourish. It describes corn that can be eaten the way fruit is eaten — raw, off the cob, for its juice and sweetness…
Specification
Brix in sweet corn: what the number tells a buyer
Brix turns up in almost every sweet corn specification and is almost never explained. It is a useful number — but only if you know what it measures,…
Specification
Pericarp residue: the number behind "no chewy hulls"
Ask someone why they stopped buying a corn and they rarely say "the pericarp was too thick." They say it was chewy, or that bits stayed in their…
Let's talk volumes, formats and packing
Send your target market and specification — we'll come back with samples, lead times and a quote.