What makes it waxy?
The starch content of the kernels is what separates waxy from regular yellow dent field corn. This is not a difference that can be seen by just looking at a corn field. Normal corn kernels consist of 75% amylopectin and 25% amylose while waxy varieties are nearly 100% amylopectin. The amylopection content makes waxy suitable for a number of uses for both food and other industries. After the wet milling process the resulting starch is used as a thickener and stabilizer in many food products. Waxy also makes good adhesives. Cardboard boxes may contain glue made from waxy corn. The sticky backing on envelopes is another adhesive product.
Seeds per packet: 10