The term “natural” frequently appears on food labels, leading to questions about what it truly signifies for products like corn. This article clarifies common misunderstandings surrounding “natural corn” by exploring how this label is applied, how it differs from genetically modified and organic varieties, and the historical journey of corn itself. Understanding these distinctions can help make informed choices about the food we consume.
The Meaning of “Natural” on Corn Labels
The term “natural” on corn labels does not have a regulated meaning from the United States Department of Agriculture (USDA) for raw agricultural products like corn. This absence of a specific standard means corn labeled “natural” can be grown using a variety of farming practices.
For processed food items, the Food and Drug Administration (FDA) considers “natural” to mean nothing artificial or synthetic, including artificial colors, flavors, or preservatives, has been added. However, this guideline does not extend to how raw agricultural ingredients, like corn, were cultivated. Therefore, corn marketed as “natural” can still be grown using conventional farming methods, which may involve synthetic pesticides and fertilizers.
Distinguishing Natural and Genetically Modified Corn
Genetic modification involves altering an organism’s DNA using biotechnology to introduce specific traits, such as resistance to certain insects or herbicides. A common misconception is that corn labeled “natural” automatically means it is not genetically modified.
A product labeled as “natural corn” could potentially be derived from genetically modified corn. The “natural” label on its own does not provide any assurance regarding the absence of genetic modification. Consumers seeking non-GMO corn typically look for specific third-party certifications, such as the Non-GMO Project Verified seal, which indicates that the product has been tested and verified to be free of genetically engineered ingredients.
How Natural Corn Compares to Organic Corn
The “USDA Organic” certification provides a regulated standard for how corn is grown and processed. For corn to be certified organic, it must be cultivated without synthetic pesticides, synthetic fertilizers, or sewage sludge. Organic farming practices also prohibit the use of genetically modified organisms. This certification ensures that the corn meets strict environmental and production standards.
In contrast, while organic corn explicitly prohibits genetic modification and synthetic inputs, “natural” corn does not have such requirements. The “USDA Organic” seal provides a verifiable assurance of specific farming methods and non-GMO status, which the “natural” label does not offer.
The Ancestry of Modern Corn
All modern corn varieties are the result of extensive human intervention over thousands of years. The wild ancestor of corn is a grass called teosinte, which originated in what is now Mexico. Teosinte ears were small, with only 5 to 12 kernels encased in hard shells.
Over approximately 9,000 years, ancient Mesoamerican farmers selectively bred teosinte, choosing plants with desirable traits like larger, softer kernels and ears that remained intact when harvested. This deliberate cultivation transformed teosinte into the large, exposed-kernel ears of corn we recognize today. This long history of human-directed modification means no corn consumed currently is “natural” in the sense of being a wild, unaltered plant.