Ear rots of corn annually reduce yield and grain quality in the United States. Different fungi cause ear rots, and some of these fungi are able to produce toxic compounds, know as mycotoxins. Mycotoxins can be toxic to humans and livestock, and are carefully regulated in food and feed. Often farmers or crop advisors incorrectly believe that they can kill or remove mycotoxins from grain, which is not the case. Mycotoxins are extremely stable in grain and plants, and heat, freezing, and chemicals will not degrade these compounds.
A partnership was formed in 2012 to understand and combat ear rots and mycotoxins. This partnership involves the University of Arkansas, North Carolina State University, Purdue University, Texas A&M University, and is funded by the USDA National Institute of Food and Agriculture. The goal of this partnership is to provide new resources to farmers to aid in ear rot and mycotoxin management.
More information can be found at: cornmycotoxins.com
