Fun Facts

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

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...

About two-thirds of the Kansas corn crop is used in-state as livestock feed or in food production.

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

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

Did you know Kansas has more than 2 million pigs?

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

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

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 United States grows more soybeans than any other country and six out of every ten rows of soybeans are exported to other countries.

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

Cotton bolls, which are the puffs of white produced by cotton plants, are technically fruit.

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

One acre of soybeans can make 82,368 crayons!

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!

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.

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.

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

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

About one-third of the milk produced in the U.S. is used for making cheese.