Corn Germs

Corn germ is a dried Co-product of the corn wet milling process. It consists principally of the germs, containing the corn oil, which are obtained after the coarse grinding of the corn seeds. Corn germ has a medium protein level and is an excellent energy source. Furthermore it has good hydration and pelleting qualities.

Specified values

  Parameter min. max. Methods
Moisture-12.5 %Drying oven (71/393/WEG)
Dry substance 87.5 %-Drying oven (71/393/EWG)
Extractable fat42.0 %-Soxhlet (71/393/EWG)
Crude protein (N x 6.25)-20.0 %Dumas (ONORM EN ISO 1634-1)

Typical values*

Starch12.2 %
Crude fibre6.8 %
Crude ash1.3 %
Crude fat48.0 %
Nitrogen-free extracts (NfE)263.6 g/kg
Calcium0.4 g/kg
Phosphorus2.9 g/kg
Magnesium0.9 g/kg
Potassium1.3 g/kg
Sodium0.5 g/kg
Energy values
Digestible energy pig18.8 MJ/kg
Digestible energy poultry20.3 MJ/kg

*The stated values are non-binding typical values and underlie fluctuations due to the nature of raw materials and processing.

Quality & Certificates

Our corn germs are GMP+ certified and undergo a strict monitoring regime to prevent contamination of residues as mycotoxins, GMO, pesticides, heavy metals, pathogens and others.  Jungbunzlauer Austria AG follows a strict Non-GMO policy for its products and Co-products.