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Interesting Facts about Popcorn
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| Popcorn: the long-running success at the concession stand |
| Popcorn is and will probably always be the number one hit at the concession stand: It can be easily produce, attractively |
displayed, and has for decades enjoyed the greatest popularity among the theater audience. |
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| Looking back: corn in early Mexico |
| The origins of the coveted snacks can be traced back very far: archeological findings reveal that the corn plant was already cultivated in Mexico’s central plateaus around 2,500 BC. To the Aztecs, corn was not only used as an important food source, |
but also as ornaments in head decorations, or even as oracle pieces: experienced medicine men would throw the kernels into an open fire and tell the future according to their ‘popping direction.’ |
In 1493, the explorer Christopher Columbus brought the corn to Europe. Extensive cultivation, however, did not take place until the invention of the plow in the mid-18th century. |
| The invention of the popcorn machine |
| In 1885, the American Charles Cretors invented the popcorn machine. Actually, his newly designed patent was originally a peanut roaster, to which he simply added |
a top part for popcorn production. The real breakthrough for C. Cretors & Co., however, came at the Columbian Exhibition in Chicago in 1893, when |
the first mobile, steam driven popcorn machine was introduced to a large, pop-eyed public. |
| A snack establishes itself |
In the United States, popcorn was immensely popular from the very beginning: In the early 1900s, popcorn wagons, drawn by horses, were seen on nearly all festivals and fairs. And in the Golden Twenties, the horse wagons were replaced by more powerful, HP-driven ‘popcorn-mobiles.’ |
During the depression, popcorn, with the reasonable price of only five cents, was one of the very few luxury goods that the many impoverished families could afford. And when candy production hit a low during the 2nd World War, as sugar was sent overseas to the US troops, popcorn consumption suddenly even tripled.
In the mid-80s, the popcorn machine – and with it also popcorn in general – was finally established by OCTAGON in German film theaters as well. |
By the way: Marion, Ohio (USA), is proud to be home to the only popcorn museum in the world – featuring a large number of historical popcorn machines. |
| Pop the question: How does popcorn work? |
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When a popcorn kernel heats up, the moisture inside the kernel expands until the hard shell cannot withstand the pressure and explodes. This takes place at a temperature of around 240 to 260°C. In a fraction of a second, the over-heated starch inside the kernel puffs up by the moisture pressure, forming a white fluffy solid and then immediately cooling off. Through the rapid cooling, it solidifies shortly before the final part of the ‘explosion.’ Popcorn is thus in fact nothing more than a tiny ‘frozen explosion.’
Native Americans had a less scientific explanation how corn kernels turned into popcorn: It was believed that little spirits lived inside the kernels, who, when their ‘homes’ were heated, were instantly disturbed and would angrily burst out of the kernels. |
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| Not every kind of corn can become popcorn |
| For the production of popcorn, only a certain kind of maize kernels can be used; they have to contain the needed moisture-filled hollows. Their main cultivation areas are the USA, Argentina, and the south of France; whereas the very best quality popcorn comes from Indiana and Ohio. |
Even among the right sorts of popcorn, there are differences in quality: a skilled professional would recognize a real premium sort of corn by characteristics such as its popping volume (between 1:44 and 1:48), the amount of kernels per gram (preferably |
less than 75 kernels per 10 g corn), and a moisture content of about 15 percent at 70°F. |
| Pop goes the kernel: this is how a popcorn machine works |
| The operational principle of today’s popcorn machines is easily explained: the machine contains a steel kettle which includes a dumping mechanism for easy emptying of ready popcorn. The kettle is electrically powered, allowing for the corn |
to get heated to more than 250°C in no time. On most machines, an agitator, reaching down into the kettle, provides for continual stirring of the corn and sugar (or salt), thereby preventing it from burning. The kettle is |
covered with a light tin lid, which is automatically lifted when the pressure of the popping kernels increases. Many machines also feature a heated base-plate to keep the fresh popcorn warm. |
| Pop-cornucopia: Nutritional Facts |
| Popcorn consumption and a sound diet are in no way contradictory: popcorn contains plenty of fibers, potassium, vitamins B1 and B2, and energy-providing |
carbohydrates. What’s more, there are no artificial additives or preservatives. Consequently, it’s perfect as a small in-between snack. |
A cup of unsweetened popcorn contains between 31 and 55 calories. In other words, this crunchy movie treat is far behind those true fatteners such as potato chips and chocolate bars. |
| A variety ranging from sugar-sweet to rich and savory |
| Over the years, the most varied flavors of popcorn have established themselves – depending on which flavorings and additives are used at the concession |
stand. While Germany, Belgium, Luxemburg and Switzerland loves sweet popcorn, the rest of Europe prefers the salted version. Americans, |
furthermore, add melted butter, and the Japanese even tickle their palates with seaweed- or shrimp-flavored popcorn. |
| Do it yourself: Making popcorn at home |
There is no doubt about it: nothing beats movie theater popcorn! If someone still wants to try themselves as ‘home poppers,’ the following contains some helpful advice:
For microwave use, the corn is filled into a large paper bag and heated about 7 to 8 minutes at 450 Watt. Shake the bag thoroughly every now and then for an optimal result. |
Or the classical way of making popcorn: you heat coconut oil in a pan with a lid, then add the corn, making sure the kernels are evenly spread out and do not cover each other. Put the lid on, and shake the pan every 10 to 15 seconds at first; when the kernels start popping, shake it every 5 or 6 seconds. When the popcorn is ready, fill it into a dish, and add sugar or salt as you wish. |
By the way: popcorn portion packs are also available for both pan and microwave use. They are ready-to-use, sealed bags containing all original ingredients needed for making popcorn. And whoever wants it even easier, simply grab one of those practical popcorn machines for home use. |
| © OCTAGON HANDELS GMBH |
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