VERY LIMITED SUPPLY
Pekoruntu Yellow corn is a lovely landrace with uparalleled artistic patterns! This specific variety of corn in the ancient Quechua language is called “Peskoruntu K’uyu Uqi K’ello”. This form is from the Sacred Valley all the way back up north to the highlands of the Abancay and Ayacucho districts of Peru. The kernels are streaked, speckled and splattered in purple, grey, yellowish-cream, violet, bluish and sometimes pink! Speaking about the unrivaled artistic patterns and colors of the kernels, Patrick Simcox says “Each one appears to be hand painted when seen up close; it is simply unreal what God’s hand makes on this earth!” Some of the corn kernels near the bottom of the cobs develop a peculiar claw or hook (like an eagle’s claw). After much research, Patty concluded that it is just a characteristic of these types of corn in Peru. This type also forms really weird decorative corncobs that are shorter, fatter and rounder than usual.
All over Southern and Central Peru, this prized corn is cherished for its excellent flavor when toasted as Cancha. The kernels are quite large and have a very tender textured endosperm that is sweet. If you ever take a trip to the Sacred Valley Region in Southern Peru, you will likely, be served this fine corn as an appetizer before getting your main dish in many restaurants. Joseph and Patrick, fought like cats and dogs over this toasted corn every time it came to the table because it is so irresistibly delicious. It is also commonly ground into flour and used for bread, tortillas, tortas, arepas and desserts.
These Peruvian corns are daylight sensitive, being from the Andean region of Southern Peru (the length of the days are shorter) and is grown at high altitudes (2,300 to 3,300 meters above see level) and this variety needs from 165 to 195 days to reach maturity. When growing this variety, please remember that these Peruvian “Kings of the Corn World” are adapted to cool subtropical conditions year round and won’t take well to extreme heat or freezing cold spells.
Because this corn is day-length sensitive, the long day length in much of the USA could pose the biggest challenge for growers. The Peruvian types usually won’t tassel until the sunlight is down to 12 hours per day, which normally occurs in the northern hemisphere around the 21st of September. If you are successful at getting it to tassel, be ready to assist with pollination. Artificial shading might be a temporary solution until we are able to acclimatize them to northern latitudes. However, there has been some success with Peruvian corn in the Pacific Northwest, as well as other coastal, cooler or higher altitude areas. Hawaii could also prove to be a suitable climate for this variety. Growing the corn in large climate-controlled greenhouses may also prove successful. Please SAVE and SHARE your seeds as well as you gardening techniques if you are successful at getting a crop!
We believe this is the first time ever that Peskoruntu Yellow corn has been offered commercially. Our supply is very limited!