Less than 2% of the corn grown in American fields is directly consumed in cereal and other food products, according to data from the U.S. Department of Agriculture.
Over the past decade, another 7% of U.S. corn has been turned into corn starch, high fructose corn syrup, glucose and dextrose, common ingredients in a variety of food products.
The vast majority is used as animal feed or in ethanol, the USDA data shows.
Exports, the third-largest destination for American corn, slowly increased since the 2012-13 market year.
Top image: Corn harvest begins on an Illinois farm in late 2021. photo by Darrell Hoemann, Investigate Midwest