Fun Facts

Did you know that in Kansas cows outnumber people 2-to1? There are almost 3 million people and more than 6 million cattle!

Drink local with milk! It takes about 48 hours for milk to travel from dairy farms to the grocery store.

More than 87 percent of land in Kansas is farmland.

Within an hour of birth calves are up and ready to nurse. A baby calf will drink a gallon of milk a day.

One dairy cow can produce more than 3,000 gallons of milk in a year. There are about 160,000 dairy cows in Kansas. That's a lot of milk!

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.

A common ingredient in fertilizer is phosphate, which comes from ancient sea life. Phosphate is one of many natural ingredients used to keep soil — and plants! — healthy.

One acre of soybeans can make 82,368 crayons!

The top five agiculture commodities in Kansas are cattle, corn, wheat, soybeans and sorghum.

In 2018, farmers in Kansas planted 165,000 acres of cotton, which produced about 335,000 bales!

Pork tenderloin is as lean as a skinless chicken breast.

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

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

One bale of cotton can make 3,085 diapers.

Cattle are great recyclers. They convert natural resources that would otherwise be wasted into beef, an edible protein containing 10 essential nutrients such as zinc, iron and B vitamins.  

Looking for a gluten-free grain? Try sorghum! It's gluten-free and packed with protein, iron, vitamin B-6, niacin, magnesium and phosphorus.  

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

Farmers in Kansas grow more than 650 million bushels of corn each year. 

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

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.

Pig farmers have reduced greenhouse gas emissions on pig farms by 35% per pound of pork by changing how crops are raised, how pigs are fed, and how nutrients are recycled.