Agriculture: Where Candy Comes From RESOURCE GUIDE Ag in the Classroom Illinois Farm Bureau® 1701 N. Towanda Ave. Bloomington, IL 61701 (309)557-3334 Fax (309)557-2641 www.agintheclassroom.org Candy College® Library c/o Chocolate Research & Confection History Library 109-125 South Court Street Robinson, IL 62545 (618)546-1558 or (312)388-0656 Fax (618)546-0182 Illinois Center for Food Safety and Technology 6502 South Archer Road Summit-Argo, IL 60501-1933 (708)563-8271 Fax (708)563-1873 www.foodsafety.iit.edu Lesson Plan 5: Make Your Own Gumdrops: Lesson 7: Chocolate History and Activities The Story of Sugar Activities: Activities: Yummy, Edible Dirt! Make Your Own Gumdrop Materials Needed: Materials Needed: -8 inch plastic or clay flowerpot -Jello® powder (one teaspoon per child) -foil -Water -1 large package of Oreos® -Paper Plates -3/4 pound package of gummy worms -Sugar -1 package miniature chocolate chips -Eyedropper -green colored coconut Sugar Consumption -4 T. butter or margarine Materials Needed: -1 8 oz. package of cream cheese -Internet Access -1 cup powdered sugar Holiday Candy -3 1/2 cups milk -2-3 oz. packages of vanilla pudding Lesson 6: Peanut Candy -1-12 oz. container of whipped topping Activities: -Refrigerator Making Candy with Peanuts Chocolate-Scented Play Dough Materials Needed: Materials Needed: -1 pound almond bark -1 1/4 cup flour (chocolate candy coating) -1/2 cup cocoa powder -1 12-oz package of semi-sweet -1/2 cup salt chocolate chips -1/2 T. cream of tarter -1 box of 10 Ziploc® EZ-FIll™ -1 1/2 T. cooking oil bags (1 gallon) -1 cup boiling water -Microwave -bowls -1 20-oz can of peanuts -mixing Spoons -Waxed paper -airtight container Growing Peanuts -plastic spoons Materials Needed: Trading Cocoa Beans -Peanut seed -Sand -Potting soil -Pot George Washington Carver Materials Needed: -Books about George Washington Carver -Pencils & paper Materials Needed to Make a “Candy, Agriculture: Culture, and Creativity Kit” • ”Agriculture: Where Candy Comes From” Reference Booklet • ”Candy, Culture, and Creativity” Lesson Plan Booklet • Selected books, videos, and brochures Where Candy Comes Fr •Materials for the lesson plans Information about the growth and processing of candy ingredients. A list of books, videos, Lesson Plan 1: Candy Ingredients Lesson Plan 2: Candy and Culture and brochures about candy is also included. Activities: Activities: Candy Smell Test/Taste Party Candy Legends Materials Needed: Materials Needed: -Smell/Taste Testing Materials: almonds, -Internet access carob chips, carob powder, coconut, corn -Paper syrup, corn oil, corn starch, cottonseed -Pencils, crayons, markers oil, eggs, honey, maple syrup, milk, mint, Candy Traditions molasses, peanuts, pecans, salt, soybean Materials Needed: oil, sugar, vanilla, walnuts -Internet access -Small plates or dishes -Paper -“Candy Ingredients From Around the -Pencils, crayons, markers It accompanies the “Candy, Culture, and World” World Map (included in lesson Candy Lovers from Around the World plan) Materials Needed: Creativity” lesson plans created by the Illinois Where Does My Candy Come From? -“Candy Lovers from Around the World” worksheet Ag in the Classroom Program of the Illinois Lesson Plan 3: What’s in a Tootsie Roll® Label? Farm Bureau®, the Candy College® Library, Materials Needed: -“What’s in My Tootsie Roll® worksheet” and the Illinois Center for Food Safety and om (included in lesson plan) -Tootsie Roll® for each student Technology. We suggest that you make your ® -Copies of Tootsie Roll Nutrition Facts own “Candy, Culture, and Creativity” kit -Encyclopedias and other resource books using the lesson plan booklet, materials for Lesson Plan 4: Candy and Food Safety Materials Needed: the lessons, this reference booklet, and -“Fight Bac” Colorado Reader (order from Colorado Foundation for selected books, videos, and brochures. Page Agriculture at 970-881-2902) -“Food for Thought” worksheet 16 (included in lesson plan) -cooking spray or vegetable oil -cinnamon -water -soap Candy Books, Videos, and Brochures Where to Find Information About Candy Books A Pocketful of Goobers: A Story about George Washington Ingredients in this Guide Berries, Nuts and Seeds: A Take-Along Guide by Diane L. Carver, ISBN 0-876-14292-7 Burns, ISBN 1-55971-573-1 Sugarbush Spring by Marsha Wilson Chall, ISBN At the Candy Company by Jenna Anderson, ISBN 0-688-14907-3 1-881-50891-9 Videos Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Magic School Bus: In the Rainforest, 30 minutes, grades Dover Doran, ISBN 1-57990-111-5 Pre-K through 5, order from libraryvideo.com, $9.95 Page 3 ..................... Corn Charlie and the Chocolate Factory by Roald Dahl, ISBN Making Candy, ages 3-8, order from libraryvideo.com, $9.95 Page 4 ..................... Soybeans Page 15 ................... Candy Books, 0-14-130115-5 Videos, and Milton Hershey: The Chocolate King, A&E Home Video, Chocolate by Hershey: A Story about Milton S. Hershey by 50 minutes, 7th grade to adults, order from libraryvideo.com, Page 5 ..................... Spices Brochures Betty M. Burford, ISBN 0-87614-641-8 $14.95 Page 5-6 .................. Grains Page 16-17 .............. Materials Needed Chocolate: Riches from the Rainforest by Robert Burleigh, Mr. Jelly Belly’s NEW Factory Tour, 8 minutes, K-5, Free List to make a ISBN 0-8109-5734-5 Permanent Loan, order from “Candy, Culture, www.videoplacementworldwide.com Page 6-7 .................. Nuts Chocolate: Savor the Flavor by Elaine Landau, ISBN and Creativity Kit” 1-57103-336-X Life’s Sweet Adventure, 20 minutes, includes a teacher’s Page 8-9 .................. Sweeteners guide for grades 4-6, Free from the Chocolate Chocolate (What’s For Lunch? Series) by Claire Llewellyn, Manufacturers Association/National Confectioners ISBN 0-51626-218-1 Association, 703-790-5750 Page 9 ..................... Fruits Chocolate Thematic Unit, Teacher Created Materials, #239 Brochures Page 10-11 .............. Extracts From the Chocolate Manufacturers Association/National Chocolate Thematic Unit, Teacher Created Materials, #2118 Confectioners Association at 703-790-5011: “The Sweet Truth About Candy” Page 11-13 .............. Others Cocoa Commotion by Melissa Peterson, ISBN 0-064-06660 “A Chocolate A Day . .Keeps the Diet Blues Away!” “How Sweet It Is” Curious George Goes to a Chocolate Factory by Margret & “Chocolate: Melting the Myths” H.A. Rey, ISBN 0-395-91214-8 “The Story of Chocolate” “Fun Facts About Chocolate” Food by Fiona MacDonald, ISBN 0-7787-0248-0 “Chocolate & Health” I Like Chocolate by Robin Pickering, ISBN 0-516-23008-5 Page The Legend of the Candy Cane by Lori Walburg, ISBN 2 0-310-21247-2 The Magic School Bus in the Rain Forest by Joanna Cole, ISBN 0-439-23960-5 Sources CORN CORN SYRUP, CORN OIL, AND CORN STARCH: • “Almonds,” www.springtree.com/almonds.htm • “Mint in Wisconsin,” http://ipcm.wise.edu/piap/ • “Almonds Are In,” www.almondsarein.com mint.htm • Candy! A Sweet Selection of Fun and Easy Recipes by • “A New World of Food: Peanuts,” Gourmet, Corn syrup and corn starch are made from corn. Corn is a Laura Dover Doran March 1992 native grain to the American continents. Aztecs, Incas, and • “Carob,” www.hort.purdue.edu/newcrop/Crops/ • “Pecans,”www.agr.state.nc.us/markets/commodit/ Mayans were the first to grow corn. Christopher Columbus carob.html horticul/pecans/tips.htm found native Americans growing corn in Cuba in 1492. Corn • “Carob,” www.springtree.com/carob.html • “The South’s Family Tree,” Southern Living, is one of nature’s most amazing energy-storing devices. • “Carob—The Cocoa Substitute,” www.botgard.usla.edu/ November 1996 html/botanytextbooks/economicbotany/Ceratonia/ • “Nutrition Information,” www.ilovepecans.org/ A corn kernel weighs about one hundredth of an ounce. Yet • “Cocoa Butter,” http://www.thenutfactory.com/kitchen/ nutrition.htm this tiny seed can produce a corn plant that will grow 7 to 10 facts/facts-chocolate-glossary.html • “Texas Pecans,” www.texaspecan.com feet tall and that will produce between 600 and 1,000 seeds • “Making Learning Sweet,” Creative Classroom, • “Sorghum Molasses,” http://southernfood.about.com/ like the one from which the plant started. The seeds of a September/October 2001 library/weekly/aa101798.htm corn plant are the kernels that you find on an ear of corn. •“Teaching with Chocolate,” Terese A. D’Amico • 2001 Soyfoods Guide, Soy Protein Partners The kernels are arranged in rows along the ear. An ear of • “Coconut,” www.hort.purdue.edu/newcrop/Crops/ • “Soybean,” www.nmsu.edu/~molbio/plant/ corn may have as few as 8 or as many as 36 rows, but the Corn starch is made by soaking corn kernels in a stainless Coconut.html soybean.html number of rows is always even. steel vat, called steeping. As the corn swells and softens • “The Many Uses of the Coconut,” www.coconut.com/ • “How Beet Sugar is Made,” www.sucrose.com/ in the water, the mild acidity of the steepwater begins to museum/uses.html lbeet.html Each fall, U.S. farmers produce almost nine billion bushels of loosen the bonds that the starch has with the corn kernel. • “Shades of Sweet Gold,” Fancy Food & Culinary • “How Cane Sugar is Made,” www.sucrose.com/ corn. The area of the U. S. known as the “Corn Belt” Next it is ground in a mill. Then the starch, gluten, and Products lcane.html produces 86% of the corn harvested in the nation. States fiber are suspended over screens which catch the fiber but • “Honey: More Than Sweet,” Science News, Volume • “Sugar,” All Around Wrigley, Winter 1985 included in the “Corn Belt” are Illinois, Iowa, Nebraska, allow starch and gluten to pass through. The starch-gluten 154 • “Vanilla Farming? Not as Bland as You Might Think,” Minnesota, Indiana, Wisconsin, Ohio, Michigan, South suspension, called mill starch, is piped to starch separators. • “An Introduction to the History of Maple Syrup New York Times International, January19, 1998 Dakota, and Missouri.