Sweet enough to eat raw
At 18–24° Brix with a water-soluble sugar content up to 34.95%, the kernels are crisp, juicy and clean-tasting straight off the cob.
Grower · Processor · Exporter
Sweet corn so tender
Sweet corn so tender
you can eat it raw.
Pearl White is our white super-sweet fruit corn — thin-skinned, crisp and 18–24° Brix sweet. We grow it on our own farmland in Shandong and ship it fresh-packed or IQF quick-frozen to buyers worldwide.
- 18–24°
- Brix sweetness
- 10,000+
- mu of own farmland
- 4.08%
- pericarp residue
Raw-edible
Own-farm traceable
IQF cold chain
Early-maturing variety
Bulk & private-label export
Why Pearl White
A fruit corn, not a field corn
Most "sweet" corn is bred to be cooked. Pearl White (Shengtian Baizhu) is a super-sweet variety with skin thin enough to break under your teeth — the difference buyers and their customers taste immediately.
Thin, tender pericarp
A pericarp (skin) residue rate as low as 4.08% means almost no chewy hulls — graded 85 points in standardized taste evaluation.
Early & productive
Fresh ears are ready in 72–81.6 days — about 6.6 days ahead of the control variety — with strong lodging resistance in the field.
IQF that keeps texture
Flash-frozen at −35 to −40°C, ice crystals stay under 100 microns — so cell walls, snap and flavor survive the freeze and the thaw.
Grown on our own land
More than 10,000 mu of company farmland means one accountable source, full traceability and consistent grade lot to lot.
Built for export
Bulk volumes, private-label packing and documentation tuned to importers, food service and retail across multiple markets.
Three ways to buy
All products & specs
One corn, packed for your line
Pearl White on the cob
The signature fruit corn — sold fresh in season and as the base for every frozen format.
View variety →
IQF quick-frozen
Individually quick-frozen kernels and cob sections, frozen within hours of harvest.
View IQF →
Vacuum-pack fresh
Whole cooked cobs sealed for ambient shelf life — heat and serve, field-fresh flavor.
View fresh pack →
The freeze that respects the kernel
Why our IQF corn doesn't go mushy
Slow freezing forms large ice crystals that puncture cell walls — which is why ordinary frozen corn leaks water and loses its snap when thawed. We freeze fast instead.
Flash temperature. Kernels drop to −35 to −40°C in moving air, almost instantly.
Micro ice nuclei. Countless crystals under 100 microns form at once, evenly through the tissue.
Intact cell walls. No big crystals means no rupture — so colour, shape and juice stay put after thawing.
Slow freeze
Large crystals
Cell walls rupture · water & flavour leak out
Our IQF
Micro crystals
Cells intact · texture & flavour preserved
From our fields
Grown, picked and packed by us
One accountable source — from standing crop to husked ear. These are our own fields and harvest.
Let's talk volumes, formats and packing
Send your target market and specification — we'll come back with samples, lead times and a quote.