Popcorn Poppin’ Month

October is National Popcorn Poppin’ Month according to the National Popcorn Board, which makes this a great time to celebrate one of America’s oldest and most beloved snack foods. This year, Americans will consume around 16 billion quarts of popcorn. With popcorn’s “good-for-you” whole grain status, you can take comfort knowing that consuming your share will actually do your body good.

Popcorn is naturally low in fat and calories and because it’s a whole grain, it adds fiber to the diet and boosts energy. And who couldn’t use a little healthy energy boost these days?

Most U.S. popcorn is grown in the Midwest, primarily in Nebraska, Indiana, Ohio, Illinois, Iowa, Kentucky and Missouri. And wouldn’t you know, Nebraska grows the most! In 2007, Nebraska grew 294,541,958 pounds of popcorn.

Nebraska Corn Growers Association President, Brandon Hunnicutt (@cornfedfarmer), is a farmer from Giltner and raises popcorn, along with other crops. Popcorn is a whole grain, and is made up of three components: the germ, endosperm, and pericarp (also know as the hull). So it looks very similar to regular corn when it's growing, and is harvested just like other types of corn.

 Here are some fun popcorn facts:

• Americans consume some 16 billion quarts of this whole grain, good-for-you treat. That’s 52 quarts per man, woman, and child.
• Compared to most snack foods, popcorn is low in calories. Air-popped popcorn has only 31 calories per cup. Oil-popped is 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 6 types of corn—pod, sweet, flour, dent, flint, and popcorn—only popcorn pops.
• Popcorn needs between 13.5-14% moisture to pop. 
• Popcorn differs from other types of corn in that is 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.

For more information about Popcorn Poppin’ Month, facts or recipes, visit www.Popcorn.org.