Popcorn natural as growth snack
1982
Scales, Harold
Popcorn, an all American snack food (600,000,000 lbs consumed in 1981), has special requirements for a satisfactory pop. The kernel's structure must have organized and imbedded starch grains with a dense, solid structure without interstitial air spaces. Five varieties of corn kernels meet these requirements: white popcorn (the home popping favorite); yellow hulless (retail store, home, and theater); medium kernel yellow; large yellow kernel, and the mushroom or ball-shaped kernel. Most varieties can be grown anywhere, but long summer hours (14-16) encourage the best growth; frost damages crops. Machines can damage kernels if not properly designed and operated, especially if the crop is field shelled. (Field shelled popcorn will usually pop 40-42 times its original volume). However, corn that is ear picked by machine and air dried in cribs before shelling will usually pop 44-45 times its original volume. Constant field monitoring is important especially for moisture control. Nebraska is the number 1 popcorn producing state. (kbc)
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