Fun Facts

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

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 3,085 diapers.

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

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

One bushel of corn fed to livestock produces 5.6 pounds of retail beef, 13 pounds of retail pork, 19.6 pounds of chicken or 28 pounds of catfish.

In addition to meat, pigs provide us with lots of other products, including valves for human heart surgery, suede for shoes and clothing, and gelatin for many food and non-food uses.

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...

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!

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

For a dessert to officially be considered ice cream, it must contain at least 10 percent milkfat.

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

Kansas exports more than $4.8 billion in agricultural products per year.

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.

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!

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

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.

One bushel of corn makes 2.8 gallons of ethanol.

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

One 60-pound bushel of wheat provides about 42 pounds of white flour, enough for about 70, one-pound loaves of white bread.