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Fun Popcorn Facts from JOLLY TIME

Fun Popcorn Facts

  • Americans consume 16 billion quarts of this whole grain, good-for-you treat. That’s 51 quarts per man, woman and child.
  • How high popcorn kernels can pop? Up to 3 feet in the air.
  • If you made a trail of popcorn from New York City to Los Angeles, you would need more than 352,028,160 popped kernels.
  • Volunteers in Sac City, Iowa created the world’s largest popcorn ball in February 2009. It weighed 5,000 lbs., stood over 8 ft. tall and measured 28.8 ft. in circumference.
  • "Popability" is popcorn lingo that refers to the percentage of kernels that pop.
  • There is no such thing as “hull-less” popcorn. All popcorn needs a hull in order to pop. Some varieties of popcorn have been bred so the hull shatters upon popping, making it appear to be hull-less.
  • Most popcorn comes in two basic shapes when it's popped: snowflake and mushroom. Snowflake is used in movie theaters and ballparks because it looks and pops bigger. Mushroom is used for candy confections because it doesn't crumble.
  •  The peak period for popcorn sales for home consumption is in the fall.
  • Compared to most snack foods, popcorn is low in calories. Air-popped popcorn has only 31 calories per cup. Oil-popped has only 55 per cup.
  • Popcorn is a type of maize (or corn), a member of the grass family, and is scientifically known as Zea mays everta.
  • Of the six types of maize/corn—pod, sweet, flour, dent, flint, and popcorn— only popcorn pops.
  • Popcorn is a whole grain. It is made up of three components: the germ, endosperm, and pericarp (also know as the hull).
  • Popcorn needs between 13.5-14 percent moisture to pop.
  • Popcorn differs from other types of maize/corn in that it has a thicker pericarp/hull. The hull allows pressure from the heated water to build and eventually bursts open. The inside starch becomes gelatinous while being heated; when the hull bursts, the gelatinized starch spills out and cools, giving it its familiar popcorn shape.
  • Most U.S. popcorn is grown in the Midwest, primarily in Indiana, Nebraska, Ohio, Illinois, Iowa, Kentucky and Missouri.
  • Many people believe the acres of corn they see in the Midwest during growing season could be picked and eaten for dinner, or dried and popped. In fact, those acres are typically field corn, which is used largely for livestock feed, and differs from both sweet corn and popcorn.
  • Popping popcorn is one of the number one uses for microwave ovens. Most microwave ovens have a "popcorn" control button.

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About JOLLY TIME Pop Corn

The American Pop Corn Company of Sioux City, Iowa, is an independent and family-owned company that, for nearly 100 years, has produced and marketed JOLLY TIME Pop Corn, the first branded popcorn ever produced. JOLLY TIME offers a variety of traditional and microwave popcorn products in grocery stores nationwide and has the only microwave popcorn endorsed by Weight Watchers. Learn more at www.jollytime.com.