Fun Facts

Gluten-free grains have no caloric advantage over grains containing gluten like wheat, barley and rye. All carbohydrates have four calories per gram. Gluten-free foods are often higher in fat and...

Did you know the corn humans eat is different from the corn that cattle eat? Most of the corn people eat is sweet  corn. Cattle and other livestock eat field corn.

About four percent of the land in Kansas is part of conservation or wetland reserve programs.

Soybean oil is a great source of omega-3 fatty acids and vitamin E.

Did you know cotton is becoming a big crop in Kansas? Last year, farmers here produced over 164 million pounds of cotton! 

Did you know some of the fertilizer farmers add to the soil comes from the air we breathe? Companies can convert nitrogen in the air into nitrogen to nourish the ground.

Output from Kansas agriculture has a direct economic impact of $22.5 billion per year.

Grain sorghum is one of the oldest known grains. Its origins can be traced back to ancient Africa and India.

Mexico and Japan are our top international corn buyers. They buy 50 percent of U.S. corn exports.

The United States grows more soybeans than any other country and six out of every ten rows of soybeans are exported to other countries.

About two-thirds of the Kansas corn crop is used in-state as livestock feed or in food production. 

Wheat flour is a good source of complex carbohydrates and contains protein. Plus, it’s low in fat and sodium.

In pre-refrigeration days, hogs were harvested in the fall and cured for six to seven months, just in time for Easter dinner. That’s how ham came to be the traditional Easter favorite.

Did you know there are 15,000 soybean farms in Kansas? In 2016, Kansas farmers harvested more than 4 million acres of soybeans.

Kansas grows winter wheat that is planted and sprouts in the fall, becomes dormant in the winter, grows again in the spring and is harvested in early summer.

Gluten is what helps bread expand while the dough rises, and hold its shape while baking and after it cools. It’s also what makes bread chewy.

Did you know corn tortillas can differ in color based on the type of corn used? Some are white and others are yellow.

Did you know Kansas has an official state soil? It's called Harney silt loam and it covers about 4 million acres of land in our state. 

The majority of oil used for cooking in our country is U.S.-grown 100% soybean oil!

The journey from the time a calf is conceived to the time beef is consumed takes 24-30 months and thousands of miles—from ranches, farms, feed yards and packing plants to grocery stores and...

98 percent of all corn farms are family-run farms.