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National Popcorn Day celebrates one of nature's most extraordinary foods: popcorn! Popcorn has the unique ability to literally turn itself inside out, providing whole-grain goodness in a tasty snack.
Popcorn lovers rejoice: October is National Popcorn Poppin' Month, a seasonal celebration of one of America's oldest and most beloved snack foods.
About the Popcorn Board
The Popcorn Board is a non-profit check-off organization funded by U.S. popcorn processors to raise awareness of popcorn as a versatile, whole-grain snack. The Popcorn Board is a national commodity promotion and research program. It was formed in April 1998 as an Act of Congress at the request of the popcorn processing industry
Need a resource that's all about popcorn? This "Popcorn, a Primer" PDF has everything you want to know (but have been too busy eating to ask).
All materials on our website or social media outlets may be used for editorial or educational purposes. We just ask that you credit The Popcorn Board and that you add a link back to our website if you are sharing them on your website. You may not use our content in your own advertising or packaging.
Popcorn is Non-GMO
There are no known GMO crops of popcorn in the U.S. All popcorn is GMO free, even if it is not labeled non-GMO.
It's hard to believe a snack food that tastes so good can actually be good for you, but it's true! Popcorn is a whole grain that is 100-percent unprocessed with no additional additives, hidden ingredients, or GMOs.
In addition to engaging with us on social media, we encourage you to get the most of your popcorn-related social media content by using these pop-ular hashtags: #Popcorn, #HealthySnacks, #ILovePopcorn, #NationalPopcornDay (on Jan. 19), #FarmtoTable, #HowYouPopcorn, #PopcornMonth or #PopcornPoppinMonth (in October), and #PopItandTopIt.
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Popcorn seeds are bred to produce desirable traits such as stalk strength, grain color, and successful popping.
Popcorn is ready for harvesting and processing when the kernel is hard and the stalk and leaves are brown and dry.
Farmers plant popcorn seeds about 1 1⁄2 inches deep and 6 inches apart in the soil. Each popcorn plant will grow about 8 feet tall!
Once the popcorn has dried to the optimum moisture level of 14%, it's cleaned, polished, and ready to be packaged.
Cover the bottom of a 3- to 4-quart pot with a thin layer of vegetable oil.
When the kernels pop, pour in enough popcorn to cover the bottom of the pot (one kernel deep), cover the pot, and shake to evenly spread the oil.
Place 3 kernels of popcorn in the pot, cover with a loose lid, and heat.
When popping begins to slow to a few seconds apart, remove the pot from the stovetop.
Whole grains (like popcorn!) contain the entire grain kernel — the bran, germ and endosperm. One serving of popcorn can provide about 70% of an individual's recommended daily intake of whole grains.
Americans consume some 15 billion quarts of this whole-grain, good-for-you treat. That's 47 quarts per person (adults and children!).
There are four types of corn — dent, sweet, flint, and popcorn — but only popcorn pops!
Air-popped popcorn contains only 30 calories per cup.
Popcorn is e-corn-omical. One 3-cup serving of popcorn only costs about 15 cents when following a classic, old-fashioned method: stovetop popping.
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