Q: What do pigs eat?

A: Most pigs eat a diet of corn, soybeans, vitamins and minerals. Much of the corn and soybeans fed on Kansas farms will be grown by...

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Q: How do I cook sorghum?

A: You can fix sorghum like rice or quinoa. But since it comes in a lot of forms—whole and pearled grain, flour, syrup, bran, flake—...

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Q: What causes wheat sensitivity?

A: There is a specific gene that causes people to develop celiac disease.

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Q: How many kernels does an ear of corn have?

A: The average ear of corn has approximately 400 to 600 kernels arranged in 16 rows. Rows per ear can range from 12 to 20. On...

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Q: Do dairy farmers use sustainable practices on their farms?

A: Producing a gallon of milk today requires 90 percent less cropland, 65 percent less water, and has a 63 percent lower carbon...

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Q: Do farmers use chemicals on their crops?

A: Yes, farmers use chemicals to control weeds and pests, but to make sure crops are free from the chemicals, they wait a specified...

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Q: Does beef belong in a healthy diet?

A: Absolutely! A 3-oz serving of lean beef contributes less than 10 percent of calories in a 2,000-calorie diet, yet it supplies...

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Q: How many different GMO crops are there?

A: There are currently nine crops commercially available in the United States. They include alfalfa, canola, corn (field and sweet...

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Q: How many pig farmers are there in Kansas?

A: There are about 1,000 hog farms in Kansas and over 90% of them are family owned.

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Q: Why don’t I see sorghum at the store?

A: Many consumers are becoming more interested in ancient grains that are non-GMO, gluten-free, healthy,and environmentally friendly...

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Q: Is sorghum healthy?

A: Sorghum is high in fiber and potassium and low in sodium, which is great for digestion and blood pressure. It’s also rich in...

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Q: How much does agriculture contribute to the Kansas economy?

A: Agriculture is the largest economic driver in Kansas, valued at more than $62 billion, accounting for 43 percent of the state's...

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Q: How does Greek yogurt compare to traditional yogurt?

A: Greek yogurt is strained to remove much of the liquid whey, lactose and sugar, making it thicker than regular yogurt. It can also...

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