What is Dry-down?
At physiological maturity, when the black layer forms at the kernel base, kernel moisture is usually around 30–35%. From then on the kernels keep drying in the field; the rate depends on air temperature and humidity, the husk cover and the genetics of the variety.
Fast-drying varieties reach a harvestable kernel moisture sooner. For safe storage, moisture is usually brought down to around 14–15%; grain that has not dried enough in the field has to be dried in a facility, which adds cost.
Why does it matter when choosing seed?
In late-maturing grain varieties, fast dry-down helps the harvest happen before autumn rain and cold, and reduces drying costs.
CasSeed varieties related to this topic
The relevant characteristics are listed on each variety’s technical sheet.
FAO 700 · CRM 120 · Grain and silage maize seed
A late-maturity grain hybrid with fast dry-down and outstanding standability.
FAO 700 · CRM 118 · Grain and silage maize seed
A flinty red-grained hybrid with high protein and complete tip fill.
FAO 700 · CRM 120 · Grain and silage maize seed
A widely adapted grain hybrid with high test weight, suited to wider spacing.
FAO 700 · CRM 118 · Grain and silage maize seed
Complete tip fill, high test weight and a hybrid that rewards denser planting.
FAO 650 · CRM 117 · Grain and silage maize seed
Broad ears and a strong stalk — a mid-late hybrid for both grain and silage.
Related terms
Physiological maturity (black layer)
Physiological maturity is the growth stage at which maize kernels reach maximum dry matter accumulation and a black layer forms at the kernel base.
Grain maize
Grain maize is maize grown for its mature kernels and threshed with a combine harvester once the kernels have dried sufficiently.
FAO maturity group
The FAO maturity group is a numerical scale that classifies maize varieties by the time they need to mature; the higher the number, the later the variety matures.