Candy Corn Thesis

The reason I decided on doing this project is because the materials required are inexpensive and easily available at most grocery or dollar stores. Through this experiment, I can educate consumers on which brand pops up the most corn, therefore saving them money.

We are all made of corn. Take a strand of your hair. A recent study proved that if you are like the average American consumer today, your hair is 69% made of corn carbon. This is in contrast to the 5% of corn carbon that is in the hair of Europeans. Americans use more corn in their diet than anyone else, and the corn content of the American diet is partially responsible for our country’s widespread obesity and the prevalence of diabetes. America’s over-production of corn has serious consequences for our health and for our environment.

The history of corn can be dated back to the beginning of time, but the use and value of corn had been unnoticed until it was introduce by the Native Americans. Where corn had seemed to be a big part of their everyday life from, being in myths, legends, and for a huge portion of their diet corn was an essential component. "when the Europeans had touched base to the New World during the late fifteenth century, the Native Americans had introduced corn what they had called maize to the Europeans .This crop was then later on grown and adapted from Canada to southern South America very quickly, which then began to form the new basis of the New World civilization" (Leventin & McManhon, 2012). The way corn has been changing and revolutionizing throughout time has been both fascinating and drastic. Rather than conventional corn being grown, it is genetically modified corn that have been dominating today 's crop industry and farming but the question remains as to how the various types of GMO corn has influenced the way it is grown and used and what its ramification are.

In the article "How Candy Conquered America by Lauren Tarshis" and the article “This Cupcake Is Trying to Hurt You by Kristin Lewis" they both talk about candy and how it became so popular and how it is unhealthy. In the first article it says "They removed the chemical flavorings and colors. Big mistake! Loyal customers were furious. sales dropped 35 percent, and the company decided to return to the original formula." (Tarshis 25). In the second article it says "New studies have linked high-sugar diets to a host of other terrifying diseases too--Diabetes, cancer, heart disease, obesity, high blood pressure, and stroke. Sugar may also contribute to depression, tiredness, and learning and memory issues (not so great on the day of a big test).”

Growing up in Nebraska I can tell you that I have ingested my fair amount of corn and corn-based products, I mean we are the Cornhuskers after all. But what is so special about corn? I ask this question because I want to know what is so special about corn and why is it in almost anything and everything we eat. America's agriculture is vast in the many types of plants that are planted and harvested every year, such as soybeans and wheat that are also used as an ingredient in many of our foods that we consume every day. When trying to answer this question I had to do some of my own investigative work, just as Pollan did when finding out all he could find out about corn. I researched the most grown grains in America, since corn is a grain, and to no surprise, it was corn but the second majorly grown crop that we Americans plant was soybeans. From there I

Imagine being a young child walking into a chocolate museum where chocolate lines the walls, you can create your own one of a kind candy bar, thousands of different types of chocolates, and chocolate bars line the walls.

1. If you were like and choses skittles over an apple. Then you should know the first main ingredient in most candy like skittles corn. Michael pollen states in omnivore's dilemma ”somewhere, behind

Chapter one of The Omnivore’s Dilemma by Michael Pollan follows corn on its journey from acting as the primary crop of the Native Americans all the way to its introduction into the industrial setting. Pollan makes it explicitly clear that corn is in everything. Behind all the chemicals listed in the “ingredients” section on a product, consumers will find corn. Corn even plays a role in our chemical makeup. Because of corn’s ability to intake more carbon than most other plants, it does not have a preference over the carbon isotopes it consumes. By looking at the carbon isotope ratios in humans, we can determine how much corn one has eaten. Pollan states that corn’s variability is what makes it such an important crop. The European settlers

Southern cornbread was cooked with the fat of pigs and was considerably less sweet. The climate in which the corn was grown to make corn bread also changed the appearance of the dish. Although the taste of the corn remained the same, the appearance of corn could be quite drastic in different regions. Yellow corn was prevalent in the northern colonies, white corn was seen in the southern colonies, and blue and red corn was typical to the dryer southwest.

Pollan states, “In the United States most of the corn we consume is invisible, having been heavily processed or passed through food animals before it reaches us. Most of the animals we eat (chickens, pigs and cows) today subsist on a diet of corn, regardless of whether it is good for them” (pollan 1). Food companies hide all of these corn products in the food and drinks as sweeteners and syrups. The livestock eat a corn diet, which isn’t good for them, forcing us to give them antibiotics so they don’t get sick. We then eat these livestock that are drugged and full of corn. The most successful way we’ve found to sneak it into our food and drinks is through high-fructose corn syrup. This is a substitute for sugars and is extremely cheap. It’s so cheap that majority of snack and drink companies use it to save money and increase profit. Pollan says, “Nearly 10 percent of the calories Americans consume now come from corn sweeteners; the figure is 20 percent for many children” (Pollan 2). We eat these foods and drink these drinks and expect us to be fine. “A recent study at the University of Minnesota found that a diet high in fructose (as compared to glucose) elevates triglyceride levels in men shortly after eating, a phenomenon that has been linked to an increased risk of obesity and heart disease” (Pollan 2). The food companies are feeding

An unforgettable confectionery that is never left off guard which always drawed attention to me, with its delightful and water dropping flavor, the Jolly Rancher. In this matter, he Jolly Rancher has a significant smooth sticky texture and with a personal favorite flavor of mine, cherry, includes a kick of a tangy sweetness. Truly,I consider the best among other candies because lasts in your mouth for a long period of time and impacts a lot of flavor from the moment you put it in your mouth to the second it melts on your tongue. Indeed is why the hardness of the candy makes it such a while to melt which makes the flavor last that is very similar to a lollipop but with no stick. Furthermore, according to erika on http://dessertreport.com/article/8-facts-about-jolly-rancher-candies#sthash.qe868LkE.dpuf,

I would like to think of myself as a healthy eater. I try not to eat much meat during the week and I always eat a variety vegetables. Nevertheless, I have this weakness that renders all my attempts at healthy eating D.O.A. Of course I am talking about candy. Even thought it is almost completely made of sugar, I cannot get enough. Everyone has their favorite candy; some may like sour or sweet while others stick to the classics; chocolate or camel. The only problem is I like them all so narrowing it down is not easy. I think the

I hope all is well with you. Thank you for asking my opinion about high fructose corn syrup. Rest assure I do not want you to be concerned, I will try to explain it as much as I can. Let me start by explaining to you what high fructose syrup means in comparison to regular sugar. HFCS is composed of a mix of glucose and fructose (Beil). This same chemical components are also found in “regular” table sugar. Table sugar also has another name called sucrose. It has a linear ring structure with three to seven carbon atoms (Phelan 854). To make it easier on you to understand, we eat sugar it breaks down in our stomach as glucose and fructose (Busken 112-113). If the breakdown of HFCS and sugar is compared you will find that HFCS gives the better opportunity of using in food (Busken 112-113). The digestion of sugar is 50/50, while the breakdown of HFCS is 42% fructose and 55% glucose (Busken 112-113). The remaining 3% are chains of saccharides (Busken 112-113).

The board game I have chosen to center my paper around is Candyland. This child`s game was played quite a lot in my childhood years and therefore has a profound impact on my board game experience in general. Even though it has been quite a while since playing it, I still have strikingly strong memories of parts of the game. Based mainly on pure chance and card draws, it is just as likely for a child to win as an adult. As such me and my brother mainly played it with each other in younger days.

We have eight years of experience in providing popcorn kernels to major popcorn manufacturers. We supply popcorn to several national grocery store chains for their store-brand microwave popcorn. These grocery stores include: Kroger, Albertsons, and Randalls. We have grown consistently over our eight-year history, quadrupling sales in the last three years. Moreover, we hold a patent on No-Maid corn, a popcorn hybrid that we developed that has less than 1 old maid per every 1,000 kernels. While we have not transitioned to all No-Maid kernels, our mix of No-Maid and regular kernels allows us to consistently fall well below the industry average of old-maid kernels.