I spoke with Earnest Stubbe decades ago. His corns were an accidental cross between yellow dent and a dark or black corn, which I think he said came from Mexico. He said that "every color came out of the black corn". He made murals out of the different colors of kernels. Perhaps the black parent was from Oaxaca and that is where Oaxacan Green got it's name? I'm just guessing.
Maintaining different varieties is better for marketability, and if the varieties have high diversity within, still offers room for engendering a landrace.
Out of interest: why not flip the water tension graph upside down so it represents the level of water in the soil for non-technical readers?
I spoke with Earnest Stubbe decades ago. His corns were an accidental cross between yellow dent and a dark or black corn, which I think he said came from Mexico. He said that "every color came out of the black corn". He made murals out of the different colors of kernels. Perhaps the black parent was from Oaxaca and that is where Oaxacan Green got it's name? I'm just guessing.
Why maintain distinct varieties? Just mix them all together and save the best seed and achieve landrace after a few years
Maintaining different varieties is better for marketability, and if the varieties have high diversity within, still offers room for engendering a landrace.
Have you guys ever considered seeding white clover into the corn?
you know what, if I get whiteclover, I might try that. Prince George, BC. so not maize country.
Does Oaxacan green taste good?