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Ahhhhh, popcorn.  One of six varieties of corn, popcorn is the only corn that pops.  We at Cornzapoppin are very happy that it does pop.  And, God Bless America's farmers, for manufacturing most of the world's popcorn.


Sales (unpopped popcorn)
1970 353,000,000 1981 600,000,000 1992 1,124,600,000
1971 363,000,000 1982 611,000,000 1993 1,158,000,000
1972 372,000,000 1983 618,000,000 1994 1,080,760,000
1973 383,000,000 1984 630,000,000 1995 1,025,000,000
1974 401,000,000 1985 670,000,000 1996 1,068,255,000
1975 393,000,000 1986 700,000,000 1997 1,059,100,000
1976 415,000,000 1987 741,000,000 1998 934,132,810
1977 450,000,000 1988 807,000,000 1999 938,100,156
1978 486,000,000 1989 872,000,000 2000 979,910,286
1979 520,000,000 1990 938,000,000 2001 1,038,481,689
1980 568,000,000 1991 1,031,800,000 2002 1,040,901,135

Americans consume 17 billion quarts of popped popcorn annually or 54 quarts per man, woman and child. It is one of the most wholesome and economical foods available.

Approximately 70 percent is eaten in the home (home popped and pre-popped) and about 30 percent outside the home (theaters, stadiums, schools, etc.). Unpopped popcorn accounts for approximately 90 percent of sales for home consumption.

Major popcorn producing states are Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska and Ohio.

The peak period for popcorn sales for home consumption is the fall. Sales remain fairly high throughout the winter months then taper off during the spring and summer. Popcorn is a popular snack with all age groups.

Popcorn Abroad
Most of the popcorn consumed throughout the world is grown in the United States. Although world-wide sales of popcorn are steadily increasing, Americans consume more popcorn than the citizens of any other country.

Popcorn Quality
Factors influencing popcorn quality include kernel moisture and expansion ratio, processing procedures, home storage and home handling.

To achieve the utmost in popability, the moisture content of popcorn should be from 13 percent to 14.5 percent; 13.5 percent is considered ideal. A moisture content over or under these percentages greatly reduces popability.

Processors consider the minimum expansion ratio for good popcorn to be 35 to 38 to one. However, some of today's improved hybrids will expand over 40 times.

Good popcorn should provide at least 98 percent popped kernels with well under two percent "spinsters" or unpopped kernels. Proper care at the processing level helps to assure this. Processors guard against contamination and other types of kernel damage which could lower popcorn quality.

Because home storage and handling can affect the moisture content of popcorn -- and therefore the popability -- opened packages of raw kernels should be stored in airtight containers until used. Stay away from storing popcorn in the refrigerator. Air inside a refrigerator contains very little moisture and can cause the popcorn to dry out.

Microwave Popcorn
In the early 1980's, microwave popcorn was born into the popcorn family. Today, more than 80% of U.S. consumers households own microwaves - that's over 73 million microwaves in homes alone! Outside of the home, people of all ages enjoy the taste of warm, freshly popped popcorn, too. With the time and preparation convenience microwavable popcorn offers, you can see popcorn "poppin' up" as an afternoon snack at work or afterschool, and in dormitories and hotel rooms. Microwavable popcorn also comes in a wide-variety of flavors including lowfat, extra butter, and gourmet to satisfy all appetites.

The Popcorn Board
The Popcorn Board is a non-profit organization funded by U.S. Popcorn Processors. The Board strives to raise the awareness of U.S. popcorn as a nutritious and versatile snack via domestic and international marketing efforts.

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Cornzapoppin is a registered trademark of Cornzapoppin, LLC. Any unauthorized use of this trademark is a violation of United States trademark law.
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