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The US is the world's largest producer of corn. [8] According to the United States Department of Agriculture (USDA), the average U.S. yield for corn was 177 bushels per acre, up 3.3 percent over 2020 and a record high, with 16 states posting state records in output, and Iowa reporting a record of 205 bushels of corn per acre.
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
The Corn Belt is a region of the Midwestern United States and part of the Southern United States that, since the 1850s, has dominated corn production in the United States. In North America , corn is the common word for maize .
America's meat packing industry; a brief survey of its development and economics. (1939) online edition; McCormick, Cyrus (1931). The century of the reaper; an account of Cyrus Hall McCormick, the inventor. Mullendore, William Clinton. History of the United States Food Administration, 1917–1919 (1941) online edition; Nourse, Edwin Griswold.
An aerial view shows the corn maze at Richardson Adventure Farm in Spring Grove, Illinois. The 28-acre maze is billed as the world's largest.
The following are international Maize (corn) production statistics come from the Food and Agriculture Organization figures from FAOSTAT statics The quantities of corn (maize, Zea mays) in the following table are in million metric tonnes (m STs, m LTs). All countries with a typical production quantity of at least 10 million t (11 million short ...
However, it’s the Grass Family, and chief members among them include rice, wheat and the star of today’s show, corn. ... native to North America. Columbus and other early European explorers ...
Food historian Lois Ellen Frank calls potatoes, tomatoes, corn, beans, squash, chili, cacao, and vanilla the "magic eight" ingredients that were found and used only in the Americas before 1492 and were taken via the Columbian Exchange back to the Old World, dramatically transforming the cuisine there. [17] [18] [19] According to Frank, [20]