How is peanut butter made

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. Large manufacturers prefer the continuous method, in which peanuts are fed from the hopper, roasted, cooled, ground into peanut butter and stabilized in one operation.

This method is less labor-intensive, creates a more uniform roasting, and decreases spillage. Still, some operators believe that the best commercial peanut butter is obtained by using the batch method. Since peanut butter may call for a blending of peanuts, the batch method allows for the different varieties to be roasted separately.

Furthermore, since peanuts frequently come in lots of different moisture content which may need special attention during roasting, the batch method can also meet these needs readily.

The steps outlined below apply to peanut butter manufacturing that uses the batch method of roasting. Water blanching: A newer process than heat blanching, water blanching was introduced in While the kernels are not heated to destroy natural antioxidants, drying is necessary in this process and the hearts are retained.

The first step is to arrange the kernels in troughs, then roll them between sharp stationary blades to slit the skins on opposite sides. The skins are removed as a spiral conveyor carries the kernels through a one-minute scalding water bath and then under an oscillating canvas-covered pad, which rubs off their skins.

The blanched kernels are then dried for at least six hours by a current of degrees Fahrenheit For Erika and her friend Keeley Tillotson, it was a shared passion for peanut butter and the success they found in making flavored versions. That afternoon, we came up with so many different flavors and gave it away to friends and family. What we thought would just be a fun weekend project, quickly turned into a budding business!

Peanut butter is typically made by two grinding steps. The first reduces the peanuts to a medium grind and the second to a fine, smooth texture. To make chunky peanut butter, manufacturers incorporate larger peanut pieces or they use a varied grinding process by removing a rib from the grinder.

At the same time the peanuts are fed into the grinder, manufacturers sometimes add just a few ingredients to the mix. Keeley and Erika develop their own recipes for their flavored peanut butters—from chocolate coconut to honey pretzel. Our food processor still gets lots of use! Outside the test kitchen, peanut butter moves from the grinder to a stainless steel hopper, which serves as an intermediate mixing and storage point. Spoon your peanut butter into a clean, airtight jar.

Spread on toast for a healthy breakfast, try it slathered on a slice of banana bread , make it into icing in this indulgent vegan nutty chocolate cake or use it in place of tahini when making hummus.

Store at room temperature for a couple of weeks. Food writer and editor, Malou is on a mission to promote good, sustainable food and how not to waste it. We use cookies to give you the best online experience as well as some personalised advertising. You can allow all cookies or manage them for yourself, you can change them any time on www. Malou Herkes Food writer and editor, Malou is on a mission to promote good, sustainable food and how not to waste it.

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