Fun Facts

Did you know that one acre of soybeans can produce 82,368 crayons?

Cotton bolls, which are the puffs of white produced by cotton plants, are technically fruit.

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

There are about 60-80 pods on a mature soybean plant. Each pod contains three small soybeans.

One Kansas farmer raises enough food to feed about 155 people!

Fertilizer contains a lot of helpful nutrients, thanks to Mother Nature! Potash, which is salt from ancient evaporated oceans, is used in fertilizer to feed our soil.

Small engines like lawnmowers and boats can use E10 fuel.

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

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.

The largest market for field corn is to provide feed for animals like cattle, pigs, chicken, and even catfish. 

The average Kansas dairy cow produces about 7 gallons of milk each day. That’s more than 2,544 gallons of milk over the course of a typical year.

Did you know that Americans consume about 132 pounds of wheat flour per person each year?

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. 

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.

One bale of cotton can make 4,312 mid-calf socks.

Kansas is known for its sunflowers. They provide food for insects, birds and cattle, and make great cooking oil, biofuel and a delicious snack for people!

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

A bushel of soybeans weighs 60 pounds and produces 11 pounds of oil and 48 pounds of soybean meal.

Enriched white bread and other enriched grain products are a good source of iron and B vitamins (thiamin, riboflavin, niacin and folic acid), as well as complex carbohydrates.

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

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.