In 1945, when American electronics expert, Perry Spencer paused in front of a power tube called a magnetron, he felt a “weird” feeling and noticed a chocolate candy bar in his pocket had melted. He decided to see the waves would pop popcorn, which they did.
The microwave bags had to wait until 1981 to take shape and head for market.
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But back to popcorn. So much good stuff popped up in my digging that today I’m doing a first at the Red Barn, a double Tendrils. The first ten will deal with the grain’s popularity, and the second on just what we’re eating as a snack food.
Here goes:
- By volume, popcorn is America’s favorite snack food
- Approximately 70 percent of popcorn sold in America is eaten in the home. The other 30 percent is eaten in theaters, stadiums, school, etc.
- Americans eat more popcorn than any other country – about 70 quarts of popcorn per person each year.
- Most of the popcorn eaten around the world is grown in the United States. Indiana recently overtook Nebraska as the leading producer, followed by Illinois, Ohio, and Iowa.
- Autumn is the peak time for consumption, followed by winter. Sales taper off in spring and summer.
- It’s cheap. Two tablespoons of kernels produce a quart of popcorn for about 25 cents. By the way, in case you’re counting or bored and looking for something to do, there are about 1,600 popcorn kernels in a single cup. Not that I’ve confirmed that.
- Its popularity as a concession-stand staple originates with Charles Cretors, an Ohio-born candy store owner who was so upset with a peanut roaster he had purchased in Iowa that he redesigned it, and moved to Chicago to manufacture more, leading him to create the original large-scale commercial popcorn machine in 1885, a line of products his family is still producing. His steam-powered machine was the first that could pop popcorn in its own seasonings uniformly. Fame and fortune followed its appearance at the 1893 World’s Fair (Columbian Exposition) in Chicago.
- In movie theaters, where popcorn’s been sold since 1912, about 90 cents of every dollar spent on the snack is profit. Its role as a moneymaker is enhanced by making people thirsty, leading to the sales of overpriced colas or water as well.
- Orville Redenbacher is the best-selling popcorn in the world. The brand’s founder, Orville, first grew popping corn in 1919, when he was just 12. He then went on to become an agricultural scientist who, according to the New York Times, became “the agricultural visionary who all but single-handedly revolutionized the American popcorn industry.” That was even became a household face with horned-rimmed glasses and a bow tie through his appearances in television commercials in the 1970s. As some of us still remember.
- It’s been a human food and ceremonial element for more than 5,000 years – basically, the full scope of recorded history.
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Personally, I’m most likely to eat it during the Eastern Orthodox fast periods of Advent and Lent, after tackling the dietary restrictions one year and discovering how it filled in for snack foods I was missing.
And now I’m delighted to find out there’s no need to feel guilty about indulging. It’s actually healthy in addition to being vegan and gluten-free. Here’s more:
- It has more protein than any other cereal grain. More iron than eggs or roast beef. More fiber than pretzels or potato chips. Vitamins, minerals, and antioxidants, too. Most of the nutrients are in the hull or shell rather than the fluffy, white part.
- A cup of plain popcorn comes in at a mere 31 calories.
- Beware, though, of countering the health benefits with too much butter, salt, oil, white cheese, or caramel.
- The popped comes in two shapes: “mushroom” or the bigger “snowflake,” typically sold in movie theaters.
- Its one of six major maize types and come in three shapes: rice, pearl, and South American. Most commercial popcorn is the pearl type.
- The distinguishing trait shared by all types of popcorn kernels is their ability to create a flake when exposed to heat. Unlike many other grains, popcorn’s shell is not water permeable, preventing the small amount of water inside from escaping until the pressure to the point we hear the “pop.”
- Cooked popcorn expands up to 30 times its original size.
- Many other corns also pop, but their flakes are smaller. Additionally, some varieties of rice, milo, millet, and sorghum also pop. Some varieties of quinoa, a sacred Incan food, also pops like popcorn, as does amaranth.
- Unpopped kernels are called “spinsters” or “old maids.” As a guideline for quality popcorn, no more than two percent should remain spinsters.
- The ideal popping temperature for popcorn is 400-460 degrees Fahrenheit. A kernel will pop, on average, when it reaches 347.
This time of year, let’s not overlook strings of popcorn as garland for the Christmas tree and windows.
Jnana's Red Barn 