Fun Facts

One cowhide can produce enough leather to make 20 footballs, 18 soccer balls, 18 volleyballs or 12 basketballs.

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

There are 7 different breeds of dairy cattle. Farmers choose their breeds based on milk production, size and even personality.

In Kansas alone, pig farmers raised over 3.2 million pigs in 2015, producing over 600 million pounds of pork!

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.

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

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

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

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

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

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.

Grains can be categorized into food grains (for people) and feed grains (for cattle). Cattle eat feed grains like field corn and grain sorghum. An average of 4 ½ pounds of grain is used to produce a...

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...

All the wheat grown in Kansas in a single year would fit in a train stretching from western Kansas to the Atlantic Ocean.

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

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

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

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

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.

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

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...