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Fun Ag Facts X

fun ag fact of the day:  Turkey is the largest producer of apricots in the world.

fun ag fact of the day: Bananas are the most produced fruit in the world, roughly 33lbs each year for everyone on earth.

Fun ag fact of the day: Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%).

fun ag fact of the day: It takes 768 bees flying over 55,000 miles visiting 2 million flowers to produce 1lb of honey.

fun ag fact of the day: There are over 3,000 pear varieties grown throughout the world. These varieties include Green Anjou, Red Anjou, Bartlett, Bosc, Comice, Concorde, Forelle, Seckle and Starkrimson. Each variety has its own unique flavor, smell and texture.

fun ag fact of the day: Washington is the top pear producing stated, followed by California, Oregon, New York and Pennsylvania.

fun ag fact of the day: The crabapple is the only apple native to North America.

fun ag fact of the day: Moro oranges are also called blood oranges.

fun ag fact of the day: Plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered “drupes,” fruits that have a hard stone pit surrounding their seeds. When plums are dried, they are known as prunes.

fun ag fact of the day: Twenty-nine cuts of beef meet government guidelines for lean.

fun ag fact of the day: Beef is a nutrient-dense food and is the #1 source of protein, vitamin B12 and zinc.

fun ag fact of the day: Two peanut farmers have been elected president of the USA – Thomas Jefferson and Jimmy Carter.

fun ag fact of the day:  The United States and Canada are ranked 1st & 2nd and account for roughly 85% of the world’s production of blueberries, followed by France in 3rd.

fun ag fact of the day: There is an estimated 1,500 different types of tea.

fun ag fact of the day: There are two basic methods employed in processing corn kernels. They are known as “dry milling” and “wet milling.”
Dry milling is the process in which corn is separated into flour, corn meal, grits and other products by soaking corn kernels in water, then removing the germ for processing into oil. The remaining parts of the kernel are ground and sieved into various fractions.
Wet milling is the process by which corn is separated into starch (syrup, ethanol, corn starch), germ (oil), and fiber and gluten (animal feed) by soaking corn kernels in water (and often sulfur dioxide) before separating them into the components above by grinding and centrifuge.

fun ag fact of the day: Super Bowl Sunday is the second-largest day for consumption of food and drink for Americans, behind Thanksgiving Day.

fun ag fact of the day: Oenophobia is an intense fear or hatred of wine.

fun ag fact of the day: The smell of young wine is called an “aroma” while a more mature wine offers a more subtle “bouquet.”

fun ag fact of the day: Asparagus can be green, white or purple.

fun ag fact of the day: In 1900, the death rate in the US from gastritis, duodentitis, enteritis, and colitis was 142.7 people per 100,000. Today, just 1.4 deaths per 100,000 people

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Fun Ag Facts IX

fun ag fact of the day: Carrot production in the U.S. is highly mechanized and centralized. Only two Californian companies account for the majority of production in the U.S. In addition to California, Washington and Colorado are also important production areas.

fun ag fact of the day: California is the fourth-largest wine producer in the world, after France, Italy, and Spain.

fun ag fact of the day: Red wines are red because fermentation extracts color from the grape skins. White wines are not fermented with the skins present.

fun ag fact of the day: Approximately 208 million avocados will be consumed on Super Bowl Sunday!

fun ag fact of the day: The corncob (ear) is actually part of the corn plant’s flower.

fun fact of the day: Bananas float in water, as do apples and watermelons.

fun ag fact of the day: In the USA, a person consumes about twenty pounds of rice a year, with about four pounds attributed to the use of rice is for brewing American beers.

fun ag fact of the day: There are more than 40,000 varieties of rice that grow on every continent except on Antarctica.

fun ag fact of the day: Barley is highest in fiber of all the whole grains, with common varieties clocking in at about 17% fiber, and some, such as the variety called Prowashonupana barley, having up to 30% fiber!

fun ag fact of the day: Christopher Columbus brought the first orange seeds and seedlings to the New World on his second voyage in 1493.

fun ag fact of the day: The Meyer lemon, actually a cross between a lemon and possibly an orange or a mandarin, was named for Frank N. Meyer who first discovered it in 1908.

fun ag fact of the day: Buddha’s Hand citron contains no pulp or juice, so it’s used for it’s fragrant zest only.

fun ag fact of the day: It won its name after becoming popular in the Belgian capital in the 16th Century, but the Brussels sprout is ­originally thought to have come from Iran and Afghanistan.

fun ag fact of the day: Washington ranks first in the nation in production of processing carrots and fourth in the nation in production of fresh carrots.

fun ag fact of the day: The Hubbard squash probably originated in South America and first arrived in Marblehead, MA in the 1700’s aboard sailing ships from the West Indies.

fun ag fact of the day: The U.S. is the world’s largest producer of blueberries, harvesting a total of 564.4 million pounds of cultivated and wild blueberries in 2012.

fun ag fact of the day: the skin of winter squash is inedible.

fun ag fact of the day:  Pumpkins are orange because they contain massive amounts of lutein, alpha- and beta-carotene. These nutrients turn to vitamin A in the body.

fun ag fact of the day: A barrel of cranberries weighs 100 pounds. Give or take a few, there are about 450 cranberries in a pound and 4,400 cranberries in one gallon of juice.

fun ag fact of the day: There are enough peanuts in one acre to make 30,000 peanut butter sandwiches.

fun ag fact of the day: Canned mandarin segments are peeled to remove the white pith prior to canning; otherwise, they turn bitter. Segments are peeled using a chemical process. First, the segments are scalded in hot water to loosen the skin; then they are bathed in a lye solution, which digests the albedo and membranes. Finally, the segments undergo several rinses in plain water.

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