While Runner peanuts offer a higher yield, they also require more moisture than the Spanish or Virginia peanuts. Around the end of the seventeenth century, Haitians made peanut butter by using a heavy wood mortar and a wood pestle with a metal cap.

The mortar—featuring a metal bottom and weighing about 20 pounds—and the 5-pound pestle were used to pound the peanuts into a paste. During the nineteenth century in the United States, shelled, roasted peanuts were chopped or pounded into a creamy paste in a cloth bag and eaten fresh.

American botanist and inventor George Washington Carver experimented with soybeans, sweet potatoes, and other crops, eventually deriving products from the peanut alone—among the most notable was peanut butter.

A physician in St. Louis, Missouri started manufacturing peanut butter commercially in Featured at the St. Louis World's Fair as a health food, peanut butter was recommended for infants and invalids because of its high nutritional value.

Sanitariums, particularly one in Battle Creek, Michigan, used it for their patients because of its high protein content. Around , peanut butter was sold from an open tub, with half an inch of oil on the surface.

While the paste was sticky and produced considerable thirst, consumers were ready for such an economical and nutritious staple.

Realizing that the financial rewards from pig feed were beginning to dwindle, farmers began investing in the new cash crop.

Thus, with increased harvest and availability of peanuts, the development and production of peanut butter grew. Most recently, peanut butter has been used primarily as a sandwich spread, although it also appears in prepared dishes and confections.

Originally, the process of peanut butter manufacturing was entirely manual. Until about , the peanut farmer shelled the seed by hand, cultivated by hand hoeing about four times, and plowed with a single furrow plow, also four times.

The farmer dug the vines with a single row plow, manually stacked the vines in the field for drying, and then hand-picked the nuts or beat them from the vines.

A mule, a plow, and two hoes were all that was needed as far as peanut cultivation equipment was concerned. To produce peanut butter, small batches of peanuts were roasted, blanched, and ground as needed for sale or consumption.

Mechanized cultivation and harvesting increased the yield of the harvest. Milling plants became larger, and consumption soared. The peanut, rich in fat, protein, vitamin B, phosphorus, and iron, has significant food value.

In its final form, peanut butter consists of about 90 to 95 percent carefully selected, blanched, dry-roasted peanuts, ground to a size to pass through a mesh screen.

To improve smoothness, spreadability and flavor, other ingredients are added, including include salt 1. To enhance peanut butter's nutritive value, ascorbic acid and yeast are also added.

The amounts of other ingredients can vary as long as they do not add up to more than 10 percent of the peanut butter.

Peanut butter contains 50 to 52 percent fat, 28 to 29 percent protein, 2 to 5 percent carbohydrate, and 1 to 2 percent moisture.

George Washington Carver, left, and industrialist Henry Ford share a weed sandwich in this photograph. For George Washington Carver, peanuts were a means to several ends.

Throughout his career, Carver searched for ways to make small Southern family farms, often African-American owned, self-sufficient.

Carver's popularization of peanuts and peanut products was part of his effort to free small farmers from dependence on commercial products and debt.

It was also part of his effort to wean farmers away from the annual production of soil-depleting staple crops like cotton and tobacco. Carver's list of peanut products—from peanut milk and makeup to paint and soap—represented a wide range of household activities.

Carver's interest in peanuts began in the mids, after he had pursued much research and education about other crops, especially sweet potatoes.

A well-organized peanut industry lobby heard of Carver's work and capitalized on their mutual interest in the promotion of peanuts.

Carver became the unofficial spokesman and publicist for the industry, especially after his appearance at tariffs hearings conducted by the U.

House of Representatives' Ways and Means Committee. Facing alternatively bemused and hostile questioning from legislators, the African-American scientist eloquently and humorously explained the social, economic, and nutritional benefits of the domestic cultivation and consumption of peanuts.

What evolved into a lunchtime favorite for kids was thrust into national prominence through one industry's search for growth and one man's search for economic independence for his people.

If edible peanuts need to be stored for more than 60 days, they are placed in refrigerated storage at 34 to 40 degrees Fahrenheit 2 to 6 degrees Celsius , where they may be held for as long as 25 months.

Shelled, the remaining peanuts weigh 30 to 60 percent less, occupy After the peanuts are roasted and cooled, they undergo blanching—removal of the skins by heat or water.

The heat method has the advantage of removing the bitter heart of the peanut. Next, the blanched peanuts are pulverized and ground with salt, dextrose, and hydrogenated oil stabilizer in a grinding machine.

After cooling, the peanut butter is ready to be packaged. Technisch erforderlich. Diese Cookies sind für die Grundfunktionen des Shops notwendig.

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