The Sweet Corn Breeding program at UW-Madison has been around for about 200 years. Professor Bill Tracy has been a part of it for almost 40 years. He says the focus of research has shifted in that time due to changing industry and consumer needs. For example, when the breeding program first started, flavor and sweetness was the name of the game. Today, the focus is on shelf life, quality, health and... no cooking. The program will be launching a variety that you can eat raw.