were produced by Ed Leach in Gainesville, Florida, from very red corns that he caught in Spuds and Hastings (N. Florida) that were quite red. Then he did some inbreeding and outcrossing until he started producing what we now call bloodreds. You can read all about the bloodred history in my book. If there is any hybrid blood in any bloodred corns, it is from others who later took bloods and mixed them with something (but I doubt many, if any, did that).

Interestingly, in 2005 we met somebody in St. Augustine (near the original towns where the bloods were collected a long time ago) who has collected some wild "blood het" corns in and around his rural area, and has produced bloods from them recently. I and some others have gotten some of his blood lines to cross to the old ones.

I would be highly amazed if some kind of DNA test ever showed any non-corn blood in most bloods offered today.

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