This is an archive of past discussions about Popcorn. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.
There are two different temperatures given for popping pop corn: In the "How popcorn pops"-section, the temperature given is 180°C, in the "As a food" section the temperature given is 450°, neither C nor F (450°F equals 232°C). I assume the latter value is given in Fahrenheit ... An indication would be advisable Bob Sagit. Donik (talk) 13:07, 12 February 2008 (UTC)
I agree with Hyacinth that the article do not need references. As an example, the parts where the popcorn is used as a christmas tree decoration may not need references, as it may be contributed by a editor that personally uses it in that way and that also knows a lot of people that also follow the same custom. There are several good, A-class and featured article that don't have many references at all, so why does this one need them? --Richman271Hello19:38, 16 June 2006 (UTC)
Um seriously, you need to read up on wikipedia policies because you don't seem to know them at all. And if you come across a A-class or feature article that doesn't have any references, please bring it thru a review ASAP to get it delisted Nil Einne16:32, 1 April 2007 (UTC)
This article was delisted in 2006, but has changed substantially since then, including (to my mind) fully addressing the cited fault (lack of references). Does anyone else think it's time this article was renominated? Rnickel (talk) 19:06, 21 November 2008 (UTC)
== Copyvio? ==tori hearts dawson
This page reads exactly like a page on the Popcorn Board's page. See:
Of course who knows whether the Wiki was copied from the Popcorn Board, or vice versa. -- Massysett
I think you're refering only to the section How popcorn pops. I've removed the first paragraph of that section:
The folklore of some Native American tribes told of spirits who lived inside each kernel of popcorn. The spirits were quiet and content to live on their own -- but grew angry if their houses were heated. The hotter their homes became, the angrier they'd get -- shaking the kernels until the heat was too much. Finally they would burst out of their homes and into the air as a disgruntled puff of steam to find another kernel home.
because of the possibility of copyright violation, because I have doubts about its truth and verifiability, and because I find it vaguely offensive. I would prefer not to replace the content until we can find a credible reference that mentions at least which tribes told of this.
I remember an earlier version of this page didn't read "Apparently, early North American colonists loved popcorn so much, that they actually served it for breakfast with sugar and cream. This represents the first puffed breakfast cereal."
It only noted that colonial wives served popcorn with sugar and cream without the "loved popcorn so much" sentiment and "the first puffed breakfast cereal" line. Are there any citations for this? I'd be wary of saying they loved popcorn so much they ate it as cereal. Perhaps it was because it was their cereal crop and arose from neccessity. Earlier versions of this article didn't express any of this.
Malarkey. There are all kinds of "_____ will explode in a bird's stomach" myths, varying from rice to antacid to whatever you could imagine. Ralphael21:13, 4 April 2006 (UTC)
Image of popcorn maker
I uploaded a photo of my popcorn maker today, but I left the licence tag blank and got an automated notice from a bot on my discussion page. As suggested by the bot, I asked for help at
I am trying now to find the instructions for adding a photo to a page. I think I came across them when I was uploading the photo, but can't find them now. In any case, it might be wrong to add the photo to the page if I don't have the correct tag on it. Also, I don't know what others think of having the photo in the article. I wouldn't want to force it (just because it's mine!) if others think there are already enough images, although I personally think that this article needs more information about making popcorn - perhaps a whole section? I know there's a section called "how popcorn pops", but it doesn't say, for example, that some people make it in a saucepan with oil, or that small, inexpensive machines can be purchased. I have also discovered that there is an article called "popcorn maker". Perhaps, if people don't think my photo is right for this article, it could go there, once somebody has helped me to choose the right tag? ElinorD00:22, 25 January 2007 (UTC)
Hi! As far as the right tag goes, since you took the image yourself, you can just tag it with {{gfdl-self}} to release it under the same license that all your textual Wikipedia contributions are (automatically) released under. I agree with you that the article needs information like that. I'll go ahead and add your picture to the article for now. —Bunchofgrapes (talk) 00:29, 25 January 2007 (UTC)
Thanks, Bunchofgrapes. Somebody at the Media copyright questions page told me which tag to use for public domain, and said to go back to the page if I wanted to use a free licence, and they'd help me to choose the right one. So I released it into the public domain, as that seemed less complicated. Also, I've added the image to the article "Popcorn maker". I looked at the code inside the edit box for this article, and then copied exactly what you had done. ElinorD01:05, 25 January 2007 (UTC)
Is it just me or does the article read like an advertisement for Orville something-or-rather. (I'm from Australia, where no such brand exists, so I apologise for forgetting the last name of the brand). Naysie00:58, 20 March 2007 (UTC)
Health section/globalise
The following paragraph in particular
Healthy varieties of pre-made popcorn are commercially available and can typically be found in grocery stores and food shops. The product's nutritional facts should be checked carefully, as different brands may contain different amounts of sodium and fat. Transaturated fatty acids, or trans fats, are "popping" up quite often in most commercial brands of microwave popcorn, and are usually found between 4 - 8 grams per bag, to give a "unique" flavor. However, the Orville Redenbacher and Act II brands do not use hydrogenated oils.
seems to predominantly refer to a US or at least Western view. I believe airpopped, unsweatened? unsalted? popcorn is actually a fairly common thing in Korea for example. 'Typically found' needs to be clarified. Typically found where? Probably not in Iraq for example. Also It also refers to 2 specific brands which AFAIK are American and are proabbly not be available in most countries. Also, not really to do with the US per se but are trans fats really added to give pop corn a unique flavour? Or are they just a byproduct of the processing and oils used? Nil Einne16:21, 1 April 2007 (UTC)
Industrial uses?
From what I understand, popcorn used to be used as a packing material before styrofoam and bubble-wrap. Does anyone have a reference to that? Identity022:44, 18 February 2007 (UTC)
Easily possible I guess but there are styrofoam things that partially resemble popcorn called popcorn. Are you sure you're not getting confused for this reason? Nil Einne16:24, 1 April 2007 (UTC)
Sugar & Vinegar?
Okay, I've seen all manner of flavors added to popcorn over the years but that's a new one to me. Just where in North America is this done on a regular basis? No one that I have asked (and I work with people from all over the US and Canada) has ever heard of sugar & vinegar flavoring added to popcorn. Hatcat20:56, 11 May 2006 (UTC)
I'm with you. I've never heard of that ever in my whole life and I'm from North America. I added a citation needed to the end of that sentence. MontySpurling02:00, 14 June 2006 (UTC)
I don't know of any food flavored with sugar and vinegar; does anyone know of such?
It sounds good, but it's certainly not a "popular flavoring", at least in the coastal United States. I'm going to change it to "some like" or something to that effect, until somebody comes up with a source or opts to be bolder and remove it altogether. Junjk71.233.249.319:16, 3 September 2006 (UTC)
Actually, it already said "In the United States it is sometimes served with sugar and vinegar" so I just went ahead and took it out. Junjk
Vinegar is sometimes used to make sweet and sour so I guess you could say sweet & sour food is flavoured with sugar and vinegar. These aren't the only components of the flavourings tho (and it would be more accurate to call it something like sweet & sour). As for the actual popcorn issue, I suspect someone got confused. Salt and vinegar are a popular flavouring, at least for potato chips Nil Einne16:28, 1 April 2007 (UTC)
Trivia - west and east
Popcorn has been served in cinemas since 1912: in the West, it is traditionally served salted; in the East, sweet or salted is equally preferred.
This doesn't make clear what is meant by "West" and "East". Does it mean "the Western world" versus "the Middle East and Orient", or something more local such as the Western United States versus the Eastern United States? 217.155.20.16323:38, 18 December 2006 (UTC)
Im pretty sure it meant the western world (america) and the eastern world because it was talking about the entire world in the article. 66.203.58.143
I'm not sure that an admin would think that 21 vandalisms in 7 days would justify a semiprotection. I agree it's being vandalised a lot, and I have no objection to semiprotection, but it would have to be requested at WP:RFPP. ElinorD(talk)20:23, 7 May 2007 (UTC)
I placed a request, but since you seem to be the most active reverter I thought I'd ask first. We'll see. The page history looks pretty ugly, almost nothing but vandalism and reverts and it has been like that for months. Han-Kwang21:16, 7 May 2007 (UTC)
I will take this one off my watchlist. Good luck. Maybe one day the Wikipedia community will realize that established editors can actually add content rather than spending most of their editing time reverting. Han-Kwang21:59, 7 May 2007 (UTC)
Well, good luck to you, too. I'll keep it on my list. It's an article that interests me. But I may not be around much for the next few days. ElinorD(talk)22:01, 7 May 2007 (UTC)
Popcorn fumes
The small section on popcorn fumes/lung cancer is almost wholly plagiarized (and the news source given is one that expires quickly and so is not accessible over time). The ideas presented might be useful to include if the focus were first on the health hazards in the industry and then a brief note on the one case that suggests a need for consumer attention. Don't have time right now to do this, so am just taking the bold first step of pulled the problematic section. Cyg-nifier18:09, 6 October 2007 (UTC)
The 'nesting' currently does not make sense to me, and I'd like to put forward the following organisation:
History
How popcorn pops
Expansion and yield
As a food
Nutritional value
Other uses
See also
References (for footnotes)
Other sources (from current References)
External links
If I hear no objection or other suggestions in a few hours, I'll go through the simple task of implementing the change. Though, of course, it's all up for discussion. - chicgeektalk15:25, 20 November 2008 (UTC)
Good changes both, Chicgeek-- thanks! The semi-protection is probably long overdue. I'm glad someone took the initiative. Rnickel (talk) 19:00, 21 November 2008 (UTC)
It says in Source #2 that popcorn was a luxury because it cost 5-10 cents during the depression. But in the article it says that popcorn was cheap at 5-10 cents during the depression. So... something must be wrong here. —Preceding unsigned comment added by 64.30.3.122 (talk) 20:04, 16 February 2009 (UTC)
Originator of popping corn
Early on, I believe the third paragraph gives recognition to "Creators" but later on in the article it talks of "Cretors".
I think this was vandalism but I'm a bit tired and may be missing something: "A fire under a boiler created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered the attention-attracting clown – the Toasty Roasty Man" If I'm wrong feel free to revert me UKWikiGuy (talk) 13:21, 26 April 2009 (UTC)
Native Americans
Apropos of the Native American myth "Native Americans...believed that the popping noise was that of an angry god who escaped the kernel." I looked at the reference cited for this myth, and I wonder how valid it is; sounds more like an urban legend (or in this case, a rural legend). For one, no particular "native American" group is mentioned, which makes me suspicious that it's made up; for another, I've never heard of any native Americans whose gods were *that* small! See also the comments above, under 'Copyvio?'. So if no one can cite a more reputable source, I would suggest removing the reference to this myth. Mcswell (talk) 17:50, 15 March 2009 (UTC)
Popcorn became enterpreneurial commercialized by brother F.W. and Louis Rueckheim (migrants from Germany, today Brandenburg) in 1893. They founded the corporate named "Crackerjack" and sold it later on.The Record (Bergen County, NJ), August 20, 2008 Wednesday: 115 years of Cracker Jack—Preceding unsigned comment added by 85.5.219.49 (talk) 20:14, 17 May 2009 (UTC)
"History"???
Well… Someone one said it a few topics away. “USA is NOT the world”. Do you people, really think the pop corn history begun whit USA? Are you serious?
Ok. Lets see… I`ll tell you. Pop corn is not an American`s (USA citizen) exclusive. A lot of people who lived about the entire continent (yeah… not only North America: South America and the other lands among them) before the european colonists came, knew this corn kind and… yes: They eat it, used it for his burial rituals. They used it like clothes, also. But, nop… I just have known the pop corn history doesn’t exist before USA. Wikipedia said it. —Preceding unsigned comment added by 201.240.161.68 (talk) 05:06, 29 June 2009 (UTC)
I'd like to add "Health Benefits" after the "Health Risks" section and include in it that research has shown that popcorn is a source high in antioxidants. The source is The Telegraph in England. What do people think? Can I add it? Thanks. Rosestiles (talk) 08:25, 23 August 2009 (UTC)RoseStiles
Trail's End update needed
An update is needed for Trail's End in the References section. "Trail's End - America's Favorite Popcorn" should be changed to "Trail's End - America's Best" and the URL should be changed to http://www.trails-end.com (Kajaro (talk) 16:03, 21 September 2009 (UTC))
Nutritions
'Popcorn is naturally very nutritious as it is high in fiber, low in calories, contains no sodium, and is sugar and fat free.'
How can this be described as naturally very nutritious? Fibre contains no nutrition. Could eating cardboard be described as nutritious?
JC 4 Sep 06
I came to this page looking for real facts about the corn that becomes popcorn, how that happens, how it was discovered, and where it is from. "Native America", and "certain kinds of corn" just dont answer those questions for me. I also would really like to know what native americans used it for, as it seems like a great staple for storage and winter use. Was this a major source of calories? —Preceding unsigned comment added by 208.120.34.142 (talk) 19:19, 23 December 2009 (UTC)
Is there no reliable source for the range of expansion factors, under typical conditions??? --Jerzy•t23:51, 5 November 2010 (UTC) It would be interesting to include unpopper kernel storage duration / methods / temperature etc. in this discussion.
prepackaged
consider this sentence:
Many types of small-scale home methods for popping corn also exist, with the most popular in the USA being prepackaged.
how is "prepackaged" a method? and what does this mean? microwaveable? unless youre scooping it out of a drum, its prepackaged. ViniTheHat (talk) 02:54, 11 November 2010 (UTC)
"Prepackaged" and "method" are probably poor choices of words, but nevertheless it's obvious to me that it implies the amount intended to be popped at one time is in its own container, probably along with the oil or fat the marketer considers appropriate. Stovetop Jiffy-Pop, IIRC correctly, is an example, and of course your typical "microwave popcorn". BTW, do we make it clear that any non-"prepackaged" popcorn is quite suitable for microwave popping, as long as you have a loose-topped microwave-safe containter (since the steam has to be let out of the container)? I use a 2-qt hard-plastic container that came with a microwave bought about 25 years ago. --Jerzy•t06:05, 11 November 2010 (UTC)
Facts section
Is it really a good idea to have a "facts" section in an article like this? Is the rest
of the article not fact? The distinction gives an appearance of indicating so.
well, a "facts" section is usually used for a bulleted list of short, interesting facts. the title does seem kinda silly when one thinks about it, but most people wouldn't interpret it as meaning the rest of the article is not fact. -- Vystrix Nexoth 03:26, Dec 16, 2004 (UTC)
--Is there an adequate explanation as to the difference between popcorn, sweet corn, and (field) corn? The latter is far more widely produced for livestock food, ethanol production, corn flakes and corn meal, while sweet corn is the type used for roasting ears and canned corn. Both sweet corn and and field corn have the larger, triangular kernels, while popcorn has smaller kernels which are rounded at the top. Popcorn customarily has shorter cobs which are thinner in diameter. While I will not make an entry on these matters, I will also note that Johnson City, Kansas represents a region of popcorn growers dominant in this agricultural segment. —Preceding unsigned comment added by 68.91.150.125 (talk) 17:33, 6 February 2011 (UTC)
I love popcorn soo much. Its very good and bad at the same time.
Do the Brits refer to it as "popmaize" since they refer to all grains as "corn" and destinguish "corn" from wheat, oats and barley by referring to it as "maize"??? 65.69.81.219:58, 13 July 2007 (UTC)
I have no idea where you got that from but as a Brit I can assure you it is called "Popcorn" and I know of very very few people who call "corn" "maize" so I have no idea where you got that from. —Preceding unsigned comment added by Joeking16 (talk • contribs) 00:11, 4 November 2007 (UTC)
A bunch of people on the maize page who are very nearly violent about 'it's maize, dammit!'...despite the fact that the last time pretty much anyone used 'maize' seriously was an old commercial..."Maize. You call it corn..." --StarChaser Tyger07:57, 12 November 2007 (UTC)
I do. But granted, I'm a mediaeval historian and as pedantic as hell. Nearly all Australians call maize 'corn', but simultaneously know the word maize, without saying it much. 124.149.96.233 (talk) 05:21, 1 August 2011 (UTC)
USA isn't the world
In the section "Nutritional value" , "(the nation's largest theater chain[16])" should absolutely be changed to "(the largest theater chain[16] in the United States)". —Preceding unsigned comment added by 85.225.92.150 (talk) 00:56, 7 October 2008 (UTC)
When you're right, you're right. I made the change. I would say that in the future, you could make a change like that without asking ..... its a pretty clear cut case of needing to be changed to reflect that this is not an American encyclopedia, but an international English encyclopedia. LonelyBeacon (talk) 01:03, 7 October 2008 (UTC)
The Nutritional Value section says that " a small popcorn from Regal Cinema Group (the largest theater chain in the United States) still contains 29g of saturated fat,[21] as much as three Big Macs" which is simly poor mathematics. A Bg Mac has about 24g of fat, meaning three Big Macs would have 72g of fat, not 29. —Preceding unsigned comment added by 152.91.9.153 (talk) 01:16, 26 May 2009 (UTC)
The article specifically says Saturated fat-- the kind of fat believed to contribute to high cholesterol, clogged arteries, heart disease, etc. A Big Mac has 10g. 3 x 10 = 30, which almost exactly matches the 29g in a single small popcorn. If you want to compare total fat, then the popcorn has 50g... only the equivalent of two Big Macs. Blorblowthno (talk) 20:09, 27 May 2009 (UTC)
This is a talk page to discuss improvements to the article. It is NOT a place to pound your chests like apes! It is NOT a place for name calling. Please lay off of both, and if you want to continue posting, please consider recommending improvements to the article. LonelyBeacon (talk) 05:45, 1 August 2011 (UTC)
Edit request from 72.234.140.78, 19 August 2011
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The smell discussion seems culturally biased to the USA. Many non Americans, in my experience, find the
smell mildly repulsive when it is used at the high strengths typical of movie theaters.
The section on "How popcorn pops" is false and the proof is in your kitchen today, so please try the experiment and then update the topic. Thank you. The premise on the current wiki page is that the hull is holding in the building pressure, until the kernel pops like a balloon - "The hull ruptures rapidly".
While attractive, this is false. The hull is only important during storage, where it holds the moisture in. During popping it is irrelevant.
To disprove that the hull plays a part building pressure, simply take 3 or 4 kernels, break all but one with pliers, and put them into the microwave. Start cooking them, and you will see ALL the parts expand, not just the one inside a whole hull. Q.E.D. The popping happens at the cellular level, not the kernel level.
Ralphredan (talk) 18:52, 10 October 2011 (UTC)
My cousin, a very respectabel businessman, is I believe the largest businessowner of a popcorn sidewalk truck in the bronx.I blieve is worth mention is such an article as such a fact. We call him zerox in the neighborhod and I think this means his ideas will stick.guarntee this he will be the mcdolnals of popbor — Preceding unsigned comment added by 205.232.191.16 (talk) 19:03, 4 November 2011 (UTC)
Correct an illustration legend
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The image showing a popping kernel has a quite bad legend, with a spelling mistake, could you replace it by something like: “A popping kernel”?
Tanguy Ortolo (talk) 15:43, 6 November 2011 (UTC)
Is sugarry popcorn really that popular in Europe? I'm European, and I've tried sugarry popcorn once, and found it repulsive. I like salty popcorn much more. — JIP | Talk17:48, 19 July 2005 (UTC)
I'm originally from Illinois - where it is the state snack - and I find sugared popcorn repulsive too. That doesn't mean that other people don't like it here in the UK though - at all the movie theatres I've been to it's eaither exceedingly salty or sugared. Never seen buttered over here, but you can get microwave buttered w/ salt, salted and 'sweet'.194.75.129.223:26, 21 January 2006 (UTC)Robovski
I live in the UK and I think Sugarr popcorn is only second to toffee popcorn with salty being near the bottom, but ofcourse different people have different tastes. Joeking1600:02, 4 November 2007 (UTC)
I know it's an old Conversation here, but still I want to add here: I am from Germany and at least I can tell you that almost all cinemas I know are offering Popcorn salted and as sugarry popcorn portions, too. And please sorry for my grammar :D 84.142.25.213 (talk) 00:57, 3 November 2012 (UTC)
Due to on-going vandalism, semi-protection has once again been requested and applied, this time for 6 months. Page has now been semi-protected 8 times including this one, and the vandalism has always come back (see [1]). If it returns in 6 months (as I suspect it will), then I think consideration of permanent semi-protection may well be warranted. --Rnickel (talk) 01:36, 7 November 2012 (UTC)
Jargon
The Jargon section is currently at the bottom of the Cooking section. It doesn't even have its own section, just an unlabeled paragraph. Not only is it filed in the wrong place, it is unlabeled and difficult to find. — Preceding unsigned comment added by 66.65.118.214 (talk) 22:35, 30 December 2012 (UTC)
"discovered"
The use of the term 'discovered in the first main paragraph is not quite accurate, as maize is a fully domesticated crop, and the varieties available would be developed or bred, not necessarily discovered. A less charged word, such as 'cultivated', with fewer implications, might be better. — Preceding unsigned comment added by Khutulun (talk • contribs) 23:06, 27 October 2013 (UTC)
In the "Popping mechanism" section, the article states that the moisture inside the kernel becomes a "superheated pressurized steam". However, for something to be "superheated" it has to be heated through a phase change temperature without undergoing said phase change; i.e. superheated water is liquid water heated to above its boiling point. Since the kernel pops well before anything inside is hot enough to become a plasma, I think it's safe to say that "superheated steam" is not an accurate description. In actuality, one of two things is happening. Either the moisture inside is converted to pressurized steam, (in which case it is not superheated), or the pressure keeps the moisture from evaporating (in which case it is not steam). Assuming the moisture is primarily water-based, I would speculate that the latter is closer to the truth, so maybe it would be more accurate to say "As the oil and the water around the kernel are heated, the moisture inside the impermeable hull of the kernel becomes superheated as the internal pressure rises." Without knowing exactly what the moisture content of a popcorn kernel is composed of, I'm not sure what phase diagrams we would have to investigate to determine what state the matter inside the hull is in, but I think the present wording is misleading at best, and inaccurate at worst. I would have just made these changes myself, but the semi-protected status of the page prevents me from doing so. — Preceding unsigned comment added by 64.15.81.27 (talk) 10:29, 2 December 2012 (UTC)
Not true. Steam at one atmosphere at sea level has a temperature of about 212°F, or 100°C. When it is contained in a vessel or pipe, as in a steam engine or steam turbine, it can still be in vapor form, but at a much higher temperature. In fact, I've been told by ex-navy men that if they heard a steam leak in the engine room of a ship, they would take a corn broom by the end of the handle and wave it in the general area, since the escaping superheated steam was extremely hot and invisible, and extremely dangerous. When the broom straws disappeared, they knew they had found the leak. It may be difficult to ascertain whether the moisture inside a kernel of corn is superheated fluid or gas, due to the small scale and difficulty of instrumenting it. Perhaps with modern computer modeling it could be determined. — QuicksilverT@00:22, 23 March 2013 (UTC)
What you've said is mostly true, but that doesn't change the fact that to be "superheated", a substance has to be at a higher temperature than normally possible for the given state of matter at the given pressure. For example, superheated water is liquid water at a temperature above 212°F or 100°C at 1 atm. Your example of steam leaks on submarines involves extremely hot steam, but "extremely hot" is not the same as "superheated" by any means. Therefore, if the water inside a kernel of popcorn is at a temperature above its boiling point, it must be either steam (vapor) or superheated (liquid). It cannot be both, as steam cannot be superheated unless it remains gaseous at temperature so hot that it should be a plasma. As mentioned above, popcorn is not routinely subjected to the necessary conditions to form a plasma in the course of its preparation. While it would undoubtedly make for a beautiful lightshow, stripping away all of the electrons would completely destroy the popcorn, probably along with whatever device it was cooked in. All in all, it would be a complete waste of time, energy, and delicious snack food. 64.15.81.27 (talk) 02:58, 9 November 2013 (UTC)
First use in theater
The article said that popcorn was first served in theaters in 1914 [Popcorn is a popular snack food at sporting events and in cinemas, where it has been served since 1914.[citation needed]], but I found a site that claims that popcorn was first served in movie theaters in 1912. Movie Theater History http://www.kidzworld.com/article/6744-movie-theater-historyJamThi (talk) 15:44, 17 March 2014 (UTC)
Replacement for missing video
The "External links" section of the article includes an entry, "Kernel Exploding in Slow Motion- link currently unavailable". This link has been unavailable for several years per archive.org.
That URL will download a copy of the video, rather than play it. I've added an entry for the archived copy, and am documenting that here, in case an experienced editor knows of a more appropriate way to use this information.
The world's largest popcorn ball was created at the Indiana State Fair, besting the previous Guinness World Records' record by 1,450 pounds; the 6,510-pound popcorn ball, which is 8 feet in diameter and has a circumference of 24 feet, 9 inches, was unveiled at the Ball State Agriculture / Horticulture building and sets the new world record for the Largest popcorn ball, according to the World Record Academy: www.worldrecordacademy.com/.largest popcorn ball world record set at the Indiana State Fair
Photo: The World's largest popcorn ball weighing in at 6,510 pounds is comprised of 977 pounds of popped popcorn, 1,113 pounds of mushroom-shaped popcorn kernels and 5,534 of a syrup mixture that contains water, sugar and corn syrup to hold it together. Photo: Indiana State Fair (enlarge photo)
The World's largest popcorn ball is in Sac City, IA and weighs over 5,000 pounds being created in 2009. Sac City also had a previous world record popcorn ball. —Preceding unsigned comment added by 71.38.174.188 (talk) 04:40, 12 February 2010 (UTC)
Popcorn health
Is popcorn health food or junk food?
This would be good to address in the article. As you can see from the nutritional information in the article, plain air-popped popcorn is quite healthy, because it has some fiber, a minimal amount of fat, and is very low in calories per serving (mainly due to its low density--it is filling without eating too much of it). However, microwave popcorn, or especially movie theater popcorn tends to have a huge amount of salt and oil, often unhealthy palm oil, meaning that it is fatty, high calorie, and high sodium. Most popcorn is consumed in this form, however plain old home air-popped popcorn is a healthy snack. NTK 23:55, 23 Apr 2005 (UTC)
You have to be careful about introducing POV, though. While some doctors and dietitians would have us believe fatty foods, high calorie foods, and high sodium foods are unhealthy, others disagree about one or more of those categories. Others would say popcorn is unhealthy because of its high carbohydrate content. --Angr/comhrá 17:42, 28 Apr 2005 (UTC)
Here it is years later, and TV Dr Oz weighs in on two chemicals of bagged popcorn:
Headline-1: Dr. Oz Reveals the Hidden Dangers of Microwave Popcorn
QUOTE: "Another problem is PFOA, a chemical that lines the bag. Dr. Oz said that 20 percent of this chemical in our bodies comes from microwave popcorn. It can cause thyroid issues, high cholesterol and bladder cancer." -- Charles Edwin Shipp (talk) 02:16, 29 April 2014 (UTC) -- PS:FYI for future editing.
You forgot to mention what he suggests: "There is good news for popcorn lovers. Instead, put organic kernels in a brown paper bag and lay it flat in the microwave. After a few minutes, you'll have the exact same product without all the dangerous chemicals", says Dr Oz. -- AstroU (talk) 02:21, 29 April 2014 (UTC)
Semi-protected edit request on 25 March 2014
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Dear Talk-to-me, what do Native American Indians call themselves and their ancestors? They probably just call themselves 'Americans' but their ancestors were here before America. -- Just asking, AstroU (talk) 22:59, 6 May 2014 (UTC) PS: This may be the reason the page was 'semi-protected'.
Which temperature?
I'm cornfused (sorry about that).
There are two places in the article that mention the temperature for popping the corn.
Under Popping Mechanism: "The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa)[8] and a temperature of 180 °C (356 °F). "
Under Cooking Methods: Where Charles Cretor's machine is described, it reads "This mixture could withstand the 450 °F (232 °C) temperature needed to pop corn..."
So, there are two temperatures that differ by 52°C. I understand that the higher temperature is reached because the corn is being cooked under pressure. But that doesn't explain why the cooking happens at two different temperatures; I'd have thought the temperature would have been constant for the exact same food to be cooked with the same result.
Popcorn starts popping at around 180ºC (e.g. here or here), but Cretors prefers to pop it quickly at a higher temperature (here). That's just their preference, and not really a technical limitation, so the article should probably make that a bit clearer. 45.40.70.25 (talk) 20:22, 2 October 2015 (UTC)
Error In History Section
The history section claims that the Mexicans domesticated corn about 9,000 years ago. This must have been done by mistake since the earth is only 6,000 years old. — Preceding unsigned comment added by 96.246.229.45 (talk) 23:55, 5 May 2016 (UTC)
o pobre desses artigos é que se focam em zonas sem mostrar a dispersão quem é da america tem curiosidade pra saber sobre os eurasianos oceania etc por exemplo ok que o produto realmente teve influencia maior dos eua mas — Preceding unsigned comment added by 187.181.141.134 (talk) 16:50, 5 July 2019 (UTC)
Semi-protection (again) Jan 30, 2020-Jan 30 2021
Last night after a period of vandalism and IP hopping vandals, I put in for and it was granted semi-protection status for 1 year (Jan 30, 2020-Jan 30 2021) per several rationale from WP:SILVERLOCK. Hopefully that will allow a drastic drop in vandals WP:EDITWAR users reverting to clean edits and allow users to continue improving the article. --Bhockey10 (talk) 19:33, 30 January 2020 (UTC)
Done, thanks--Jac16888 Talk 16:13, 6 November 2011 (UTC)