Perry County agriculture changed dramatically from the early 19th century to the 21st century. Wheat, oats, and rye were once the mainstay, but by the 21st century corn had become the largest field crop, producing twice as many bushels on 10% less acreage than in 1954. Wheat, oats, and rye were grown on just 15,800 acres, while corn was grown on 25,000 acres. Soybeans, a new crop for Perry County, increased from 400 acres in 1972 to 10,000 acres forty years later. Farming also became far less common as an occupation: in 1840, 68% of Perry Countians were farmers, but by 2012 only 11% were full- or part-time farmers. Full-time farms became larger, more specialized, and more productive, using soil testing, environmental safeguards, no-till practices, safer and more precise herbicide and pesticide spraying, GPS-guided planting and spraying, and climate-controlled barns with automated feeding and watering systems. Farm markets, organic farms, wineries, direct marketing, and other new agricultural ventures also increased, while Amish farmers practiced limited mechanized farming. Support from organizations and institutions such as the Grange, 4-H, FFA, agricultural colleges, Extension Services, government programs, the Perry County Fair, the Farm Bureau, agribusinesses, and scientific advances helped drive higher production. Among the county’s leading agriculturists were the Master Farmers of Perry County, who since 1950 exemplified the use of the latest agricultural science, research, technologies, and equipment, while also serving farm families and their wider communities. In 2015 Perry County had 19 Century Farms worked by the same family for more than 100 years, including two held by the same family since the 1790s, and in 2016 there were 15 living or late Master Farmers.