Advances in breeding fruit corn varieties in Viet Nam

Behind this success lies a unique gene combination strategy and the technical challenges of crossbreeding from purple sweet corn. The VNUA168 variety, rich in anthocyanins, not only responds to the modern trend of healthy and delicious eating but also offers hope for people with diabetes thanks to its low glycemic index (GI).

On this topic, Dr. Pham Quang Tuan from the Institute of Crop Research and Development, Vietnam National University of Agriculture (VNUA) shared his insights with the Vietnam Agriculture Newspaper.

VNUA168 fruit corn is hailed as a breakthrough in breeding next-generation corn varieties. Could you please tell us the core genetic and biological differences compared to traditional corn varieties?

The core genetic and biological difference compared to traditional corn lies in the combination of genes controlling the waxy trait (Waxy) and the super-sweet trait (Shrunken-2) in a single corn kernel, creating grains that are both chewy and very sweet.

The challenge in breeding anthocyanin-rich fruit corn is to develop parent corn lines that are double mutants (carrying both Waxy and Shrunken-2 genes) derived from purple sweet corn. The technique used is traditional sexual hybridization, creating new variations through crossing-over.

Could you please tell us how to harmonize the natural sweetness, nutritional value, and beneficial bioactive compounds for consumers’ health?

To harmonize natural sweetness, nutritional value, and beneficial bioactive compounds for consumers’ health, first, materials carrying the target genes must be developed, and then multiple hybridization methods must be combined simultaneously, for example, by applying complementary crosses and hybrid vigor in developing F1 hybrid corn.

It may be a bit early to answer the question of whether Vietnamese consumers are ready for this “fresh-eating” product, since this next-generation corn variety has only recently been successfully bred, and the research team is currently finalizing technological processes for its development.

However, as the demand shifts from eating to be full to eating for taste and health, especially with the VNUA168 variety rich in anthocyanins and with a low glycemic index (low GI), it is very suitable for people with diabetes in Vietnam.

In the future, the variety will become known and chosen by many Vietnamese consumers in various forms: eaten raw, in salads, fresh corn milk, corn yogurt, boiled, or grilled.

Enterprises such as ADI and Vinaseed are “seeking out” fruit corn, which shows its high commercial potential. The factors that determine success in bringing VNUA168 from the research institute to the market—and ensuring that farmers can access and apply it effectively—include business cooperation, seed accessibility, good planning and communication, and a supportive legal framework.

It is known that your research team has applied the MGIDI (Multitrait Genotype-Ideotype Distance Index) with a 5% selection pressure from 30 hybrid combinations to select the two most promising varieties. Is this the first time this method has been applied to fruit corn in Vietnam? And what are the outstanding advantages of MGIDI compared to traditional selection methods?

This is a commonly used method and tool for plant breeders to select genetic materials and promising varieties for further research.

With a vision of achieving self-sufficiency in corn seeds for Viet Nam, this study is independent in terms of seed production technology. Domestic seed autonomy will create more jobs for workers in the seed production industry, reduce seed costs compared to imported varieties, and bring economic efficiency to producers—thereby helping to promote stable and sustainable economic development.

In the context of climate change, the VNUA168 fruit corn variety has been successfully bred, evaluated, and tested in ecological regions across the country. Logically, the variety is adaptable to local ecological conditions and has potential resilience to climate change.

After the success of the anthocyanin-rich fruit corn, does the research team plan to expand into other crops or continue improving corn quality with new nutritional traits?

From the initial success in breeding high-nutritional-value fruit corn varieties, the research team has identified the core technology, which will be used to improve existing food corn varieties and to continue breeding new corn varieties with enhanced nutritional characteristics.

Thank you very much!