Popcorn
growing areas
Historically popcorn was only grown in the United States. Today popcorn
is grown all over the world. While the majority is still grown in the United
States a significant amount is now produced in Argentina, Australia, South
Africa, Ukraine, and many of the European countries. Popcorn may be grown
wherever other hybrids of corn are grown. One of the largest contributors
to popcorn quality is the processing that the corn is subjected to after
the corn is picked. In this area the United States processors usually have
more experience than those in other parts of the world.
Raw popcorn processing
Popcorn grows on a stalk like other corns and can be harvested by the
same processes. However to get top quality several precautions must be
taken. The popcorn plants and ears are not as large as those of field
corn, which is much more commonly grown. Adjustments and modifications
to the machinery must be made to be sure the popcorn kernels are not
damaged in the picking and shelling process. The damage to the kernels
takes on the form of scratches or cracks in the pericarp. This damage
to the pericarp reduces the popping expansion of the kernels during popping.
To avoid this problem in the past some processors would pick the corn
and keep it on the ear and shell it at a central plant with equipment
adjusted to handle the smaller ears. This usually led to higher costs
but the corn was promoted as very high quality.
Moisture content
After the corn is sorted and cleaned it is dried to the proper moisture
to provide the maximum expansion of the corn. Once corn has been dried
it may be stored almost indefinitely as long as the moisture level is
not permitted change. Kernels of popcorn over 4000 years old found in
the caves in New Mexico were popped in a test.
Corn that has been stored for a period of time will have more uniform
moisture than recently picked and process corn. The result is easier
operation and tuning up of automatic machinery.
Popcorn is usually
delivered to the user with moisture content between 13.5% and 14.5%.
The actual moisture content will depend on the hybrid and what the
corn processor determines will give the popcorn maximum expansion when
popped. Old corn is not a concern as long as the corn has been stored
in such a way that the correct moisture is maintained.
The correct moisture
for popcorn is in the range of 13-1/2 to 14-1/2 %. The correct moisture
will vary from hybrid to hybrid and is not a given value. Too little
moisture and the kernel will not pop, too much and it may become moldy
in storage before it is used.
Most processors utilize
computerized color sorters. Virtually each kernel is inspected by an
optical system that identifies any discolored kernels, weed seeds,
stones, etc., and removes them with a jet of air. The clean corn is
then sent to packaging. Back
to Pop Science |