Development of hybrid corn technology in the US and selected countries

THIS NEW HIGH LYSINE (AN AMINO ACID) CORN OUT-YIELDS NATIVE CORN TYPES AND HAS MORE THAN DOUBLED THE NUTRITIVE VALUE OF ORDINARY CORN WITH PROTEIN QUALITY ESSENTIALLY EQUAL TO THAT OF SKIM MILK. WORLDWIDE DEVELOPMENT AND ACCEPTANCE HAVE BEEN RELATIVELY RAPID. UNLIKE ORDINARY CORN, THESE NEW TYPES ARE NOT DEFICIENT IN TWO ESSENTIAL AMINO ACIDS -- LYSINE AND TRYTOPHAN. SHORTAGES OF THESE AMINO ACIDS IN THE DIET OF HUMANS (AND OTHER MONOGASTRIC ANIMALS) CAUSE SERIOUS PROTEIN-DEFICIENCY DISEASES, AND UTILIZATION OF THE NEW HIGH-LYSINE CORN TYPES CAN BE A MAJOR MEANS OF COMBATING THIS FORM OF MALNUTRITION.