Does Quality of Popcorn Affect the Amount of Popped Kernels?

Popping all the kernels means no waste.

The smell of freshly popping corn is enticing and -- as everyone in the house comes running for their share -- it's disappointing when there are unpopped kernels at the bottom of the bowl.

Old Maids

Dubbed "old maids," companies producing popping corn have addressed the problem of unpopped kernels in two ways; the species or variety of the corn used for popping and the moisture content of the kernels themselves.

Popcorn Varieties

While commercial popcorn brands rarely mention the variety of popcorn used, there are specific strains that are especially good for popcorn, while others are better for eating fresh from the cob. Some of the best for popping are Japanese Hulless, Ladyfinger, South American yellow and Strawberry.

Moisture Content

After variety, the most important consideration for popping every kernel is water content. Popcorn that is dried out, either in manufacture or storage, does not contain enough moisture to create the steam necessary for an efficient pop. Corn that isn't popping completely can be rehydrated by taking a quart jar, adding popping corn until it is three-quarters full and moistening the corn with one tablespoon of water. Cap the jar and shake occasionally until the water is absorbed and let it sit for two or three days in a cool place. Pop a batch and check if the popping ratio has improved. If not, a teaspoon or so of water can be added and the process repeated.

References

• The Popcorn Board: Saving "Old Maids"
• Crop Science Society of America: North American Popcorns