Fun Facts

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

Did you know that one acre of soybeans can produce 82,368 crayons?

The cotton gin first came to Kansas in 1854 when a Polish immigrant wanted to gin local cotton near Valley Falls.

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...

Enriched white bread and other enriched grain products are a good source of iron and B vitamins (thiamin, riboflavin, niacin and folic acid), as well as complex carbohydrates.

Pork tenderloin is as lean as a skinless chicken breast.

Kansas is the top state for growing and storing wheat.

Did you know Kansas has more than 2 million pigs?

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

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

One acre of soybeans can make 82,368 crayons!

Did you know cotton is becoming a big crop in Kansas? Last year, farmers here produced over 164 million pounds of cotton! 

Fertilizer contains a lot of helpful nutrients, thanks to Mother Nature! Potash, which is salt from ancient evaporated oceans, is used in fertilizer to feed our soil.

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

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.

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.

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

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

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

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.

Did you know Kansas farmers grow about 330 million bushels of wheat each year? That’s enough to make 23 billion loaves of bread!