Normal corn is rich in starch and traditionally in India corn refining essentially involves starch extraction. Normal corn has usually around 3.5% oil, principally in the embryo. High-oil corn (HOC) has nearly twice the oil concentration (greater than 6%) and substantially higher protein than conventional corn. This makes high-oil corn grains amenable to higher oil extraction as a byproduct of corn refining. High¬oil corn also serves as an excellent feed ingredient for livestock and poultry producers. High-oil corn hybrids are the result of long term conventional selection and breeding for the trait and not due to genetic engineering application. During the initial period of the history of corn refining, the industry did not realize the value of non-starch parts of corn fibre, germ and protein. As a result, these used to be discarded as waste. However, in 1880s the value of these• byproducts was realized and efforts were made to utilise these components of corn grain. The industry discovered the potentiality of extraction of oil from the germ. The first commercial production of corn oil took place in 1889. The first published research forming the basis of breeding corn with improved protein and oil content entitled " The structure of the corn kernel and the composition if its different parts" was carried out by C.G. Hopkins and his team in 1903. Importance of corn oil as an ingredient in margarine, salad oils, cooking oils and a large number of food products is well known, less known is the use of high-oil corn to enhance the feeding rations of animals.