Archaeological evidence suggests that popcorn was first discovered in Peru around 10,000 years ago.

The Aztecs, Incas, and Mayans all consumed popcorn as a snack and during religious ceremonies.

Popcorn became popular in the United States through a combination of Native American trade, European settlers, and African slaves.

The first popcorn machine was invented by Charles Cretors in 1885.

Orville Redenbacher's was the first commercially successful popcorn brand, launched in 1956.

Dwight D. Eisenhower was known for his love of popcorn and often served it to guests at the White House.

The largest popcorn ball ever made weighed 3,000 pounds and was created in 2013 at the National Popcorn Festival in Marion, Ohio.

Butter is the most popular popcorn flavor in the United States, followed by caramel, cheddar cheese, and salt.

Americans consume approximately 15 billion pounds of popcorn each year.

The scientific name for popcorn is Zea mays everta.

The average number of kernels in a single ear of popcorn is approximately 300.

The ideal moisture content for popcorn kernels is approximately 14%.

The popping temperature for popcorn kernels is approximately 450°F.

The chemical reaction that causes popcorn to pop is gelatinization, which is the process by which starch granules absorb water and swell.

The average size of a popped popcorn kernel is approximately 2 inches.