Grain moisture content at different growth stages is fairly well known. Kernel moisture content decreases as the kernels develop through the blister stage (85%), milk stage (80%), dough stage (70%), dent stage (55%), and finally physiological maturity (30%).

Corn plants in many fields are turning red and that is not a good sign. The red color is coming from a build-up of sugar in the leaves and stalks. The build-up of sugar is a result of too few kernels being developed on the ears.

The rate of field drydown of corn grain and the resulting grain moisture content at harvest obviously influences growers' cost of artificially drying the grain after harvest.