Sam Krug is the second generation at Preferred Popcorn, a Nebraska (n.内布拉斯加州) factory that produces Americans favorite movie snack. Here fresh batches of popcorn are made every 15 minutes and immediately tested and tasted for quality.
The whole process begins with growing the right kind of corn, not surprisingly cold popcorn. The big difference between corn and popcorn is that popcorn has lots of starch (n.淀粉) inside of it. The shell is hard and so the starch, when you heat it up, mixes with the moisture in the kernel (n.玉米粒) and it boils inside of this. And it gets so hot and the shell is so hard on the outside that it gets hotter and hotter and more excited and more excited and eventually it just blows out.
Nebraska has perfect conditions for growing popcorn, including the right climate and plenty of water for irrigation. And you don't have to look far to find local farmers to work with. They usually take it to the factory where the kernels are sorted by weight, color and size.
Factory staffs pop a sample of each batch to test it out. They always pop at 480 degrees and use exactly the same amount of oil when they are going to pop. During the course, factory standard coconut (n.椰子) oil is used.
The factory sells kernels for different kinds of popcorn, depending on how the buyer plans to prepare it. It seems that the Americans eat more popcorn than any other nation in the world. And the US Popcorn Board says that in 2018 they consumed more than 14 billion liters of the snack.
