The corn varieties grown for industrial ethanol production are mutually exclusive with the corn varieties grown for human consumption; you cannot use one for the other. They might as well be corn vs soy beans.
Fun fact: corn farmers almost always rotate with soybeans to replenish the nitrogen in the soil.
Also, most corn (and soybeans) is for animal food anyway. Very little of the corn grown in the US is for human consumption.
My understanding(not a corn farmer but have watched a show by one on youtube) is the farmer will harvest the corn then dry and store it, selling over the course of a year or two, the ethanol plant is sort of the fallback option when they need to get rid if it.
> The corn varieties grown for industrial ethanol production are mutually exclusive with the corn varieties grown for human consumption
Not exactly. You wouldn't normally eat "industrial ethanol corn" off the cob, which is what you are probably trying to suggest, but it is often used in other corn-based food like tortilla chips, and, of course, its most infamous use: High-fructose corn syrup.
I assumed something similar. But the author presents this as some sort of trump card, as if the agriculture industry was suggesting farmers grow corn for ethanol instead of for food. And then the researcher lost interest before he could be proven right. Maybe he actually was right, but there's no evidence here.
I believe they grow field corn for animal feed as well as for ethanol. Technically some processed foods also use field corn. While there are a number of varieties of field corn, I don't believe any are exclusive to ethanol production and could be used in other capacities.
> I believe they grow field corn for animal feed as well as for ethanol.
I grow corn. I grow it to be sold. Whatever the buyer decides to do with it — be that feed it to animals, turn it into tortilla chips, make sweeteners, create plastic for 3D printers, produce ethanol, or even burn it in their furnace — is up to them.
