Fun Facts

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

It takes five to six months for a pig to reach market weight (about 265 pounds). One market hog provides about 160 pounds of pork for the grocery store’s meat case.

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!

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

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

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

Did you know the corn humans eat is different from the corn that cattle eat? Most of the corn people eat is sweet  corn. Cattle and other livestock eat field corn.

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

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

More than 87 percent of land in Kansas is farmland.

One bale of cotton can make 1,256 pillowcases.

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

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!

Beef from cows and steers are used in two different ways. . Cow meat is used primarily as ground beef for hamburgers and the majority of steer meat is used as steaks.

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

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

Compared with 50 years ago, pig farmers are using 41% less water to produce a pound of pork, with a 35% smaller carbon footprint.

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.

Kansas is the top state for growing and storing wheat.

Corn is produced on every continent of the world with the exception of Antarctica. 

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.