Listing description
Peanut butter is a food paste popular in many countries, a spread made primarily from ground dry roasted peanuts, but often containing additional ingredients that modify the taste or
texture
Detailed description
The United States[1] is a leading exporter and itself consumes
$800 million of peanut butter annually.[2]Comparable
preparations with nuts actually make for a variety of nut
butters.
History
The use of peanuts dates to the Aztecs and Incas, and peanut paste may have been used by
the Aztecs as a toothache remedy in the first century of the Common
Era (CE).
Marcellus Gilmore Edson (1849 – 1940) of Montreal, Quebec (in Canada) was
the first to patent peanut butter in 1884.[7] Edson's cooled product had "a
consistency like that of butter, lard, or
ointment" according to his patent application which described a process of milling roasted peanuts until the peanuts reached "a fluid or
semi-fluid state". He mixed sugar into the paste to harden its
consistency.
John Harvey Kellogg, known for his line of
prepared breakfast
cereals, was issued a patent for a "Process of Producing
Alimentary Products" in 1898, and
used peanuts, although he boiled the peanuts rather than roasting them. Kellogg
served peanut butter to the patients at his Battle Creek Sanitarium.
Early peanut-butter-making machines were developed by Joseph
Lambert, who had worked at John Harvey Kellogg's Battle Creek Sanitarium, and
Dr. Ambrose Straub who obtained a patent for a peanut-butter-making machine in
1903. "In 1922, chemist
Joseph Rosefield invented a process for making smooth peanut butter that kept
the oil from separating by using partially hydrogenated oil";
Rosefield "...licensed his invention to the company that created Peter Pan peanut butter" in 1928 and in
"...1932 he began producing his own peanut butter under the name Skippy".
Although the idea that George Washington Carver
invented peanut butter is something
that many people in the United States remember hearing while growing up, it is
not true. He did advocate peanuts, as well as other plants, as economically
useful crops with multiple applications, but he was not the inventor of most of
those applications.
Types
The two main types of peanut butter are crunchy (or chunky)
and smooth. In crunchy
peanut butter, some coarsely-ground peanut fragments are included to give extra
texture. The peanuts in smooth peanut butter are ground uniformly.
In the US, food regulations require that any product labelled
"peanut butter" must contain at least 90% peanuts; the remaining <10% usually
consists of "...salt, a sweetener, and an emulsifier or hardened vegetable
oil which prevents the peanut oil from separating".[13]In the
US, no product labelled as "peanut butter" can contain "artificial sweeteners, chemical preservatives, [or] natural
or artificial coloring additives." Some brands of peanut butter are sold
without emulsifiers that bind the peanut oils with the peanut
paste, and so require stirring after separation. Most major brands of peanut
butter add white
sugar, but there are others that use dried cane
syrup, agave
syrup or coconut palm sugar.
Organic
In 2012, organic peanut butter was available.[15] Since the market for organic peanut butter
is small, there is not enough demand to support manufacturers who produce only
organic peanut butter. As a result, most organic peanut butter is produced in
factories that also make non-organic peanut butter.
Production and consumption
A 2012 article stated that "China and India are the first
and second largest producers, respectively", of peanuts.[6] The United States of America "...is
the third largest producer of peanuts (Georgia and Texas are the two major
peanut-producing states)"[6] and "more than half of the American
peanut crop goes into making peanut butter."
Peanut butter is an excellent source (> 19% of the Daily
Value, DV) of protein, dietary
fiber, vitamin
E, pantothenic
acid, niacin and vitamin
B6 (table, USDA National Nutrient Database).[16][17] Also high in content are the dietary
minerals manganese, magnesium, phosphorus, zinc and copper (table).[16][17]Peanut
butter is a good source (10–19% DV) of thiamin, iron and potassium (table).[16][17]
Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic
acid) and unsaturated
fats (primarily oleic and linoleic
acids).[17]
Peanut allergy
For people with a peanut
allergy, peanut butter can cause a variety of possible allergic
reactions.[18] This potential effect has led to banning
peanut butter, among other common foods, in some schools.[19][20]
Other uses
As an ingredient
Peanut butter is included as an ingredient in many recipes: peanut butter and jelly
sandwiches, peanut butter cookies, and candies where peanut is
the main flavour, such as Reese's
Pieces, or various peanut butter and chocolate treats, such as Reese's Peanut Butter Cups and the Crispy
Crunch candy
bar.
Peanut butter's flavor combines well with other flavors, such as
oatmeal, cheese, cured meats, savory sauces, and various types of breads and
crackers. The creamy or crunchy, fatty, salty taste pairs very well with
complementary soft and sweet ingredients like fruit preserves, bananas, apples,
and honey. The taste can also be enhanced by similarly salty things like bacon
(see peanut butter, banana and bacon
sandwich), especially if the peanut butter has added sweetness.
One snack for children is called "Ants on a Log" with
a celery stick acting as the "log". The groove in the celery stick is
filled with peanut butter and raisins arranged in a row along the top are
"ants".[21]
Plumpy'nut is a
peanut butter-based food used to fight malnutrition in famine stricken
countries. A single pack contains 500 calories, can be stored unrefrigerated
for 2 years, and requires no cooking or preparation.
As animal food
Peanut butter inside a hollow chew
toy is a
method to occupy a dog with a favored treat.[23] A common outdoor bird
feeder is a
coating of peanut butter on a pine
cone with an
overlying layer of birdseed.
Other names
A slang term for peanut butter in World
War II was
"monkey butter". In the Netherlands peanut butter is called pindakaas (literally "peanut cheese")
rather than pindaboter ("peanut butter") because
the word butter was a legally protected term for products
that contain actual butter, prompting Calvé, the company which first marketed
it in the country in 1948, to use kaas instead. In the US, food regulations require
that "peanut butter" must contain at least 90% peanuts, otherwise it
must be called "peanut spread".
PRICE
$14.01/KG OR
$6.36/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
