Our growers are committed to producing the highest quality, best tasting peanuts in the world by striving to be innovative marketers and a flexible and unifying force within the USA peanut industry.  Consumers throughout the world are concerned about consistently obtaining flavorful, wholesome peanuts that are uniform in size and free from foreign material and contamination. The USA peanut industry continues to invest heavily in plant modernization and the latest designs in automated cleaning, shelling, testing, and sorting equipment to ensure that all buyers receive the best possible product. U.S. government inspectors monitor processing at each stage of the peanut’s journey from the farm to the manufacturer or to the grocery shelf.

Peanut Standards Board
The 2002 Farm Bill established a Peanut Standards Board, which is comprised of 18 members -- three producers and three industry representatives from each of the three producing regions: Southeast (Alabama, Georgia, and Florida); Southwest (Texas, Oklahoma, and New Mexico); and Virginia-Carolina (North Carolina, South Carolina, and Virginia), The Board advises the Secretary of Agriculture regarding the establishment of quality and handling standards for domestically produced and imported peanuts.  One of its many provisions requires that all peanuts marketed in the United States be officially inspected and graded by federal inspectors or federally licensed state inspectors.  These inspectors supervise, inspect and grade peanuts from delivery at buying points to shipment from shelling plants.

Strictly enforced government regulations ensure that all USA-grown peanuts are of consistently high quality. In addition, comprehensive lot identification systems enable peanuts to be tracked throughout the various stages of processing until final delivery to a domestic processor or export customer. The U.S. peanut industry is committed to providing the highest quality peanuts in the world. Toward this end, there are testing procedures throughout the shelling process. These tests enable producers to meet the stringent specifications of their customers as well as the U.S. government standards.

Research Improves Yield and Quality
Due to the emphasis on production of edible peanuts, both the government and the industry allocate a considerable amount of time and money to peanut research to produce a high-quality food item. The focus of the research includes seed breeding for higher yields, higher quality, lower levels or no aflatoxin, better flavor and shelf life, more disease resistance, and mitigation of allergenic reaction.


Peanuts, Peanut Butter, Peanut Oil & Peanut Flour

Runner Peanuts — Grown primarily in Georgia, Alabama, Florida, South Carolina and Oklahoma, this market type accounts for nearly 80% of the peanuts produced in the United States. Its uniform kernel size allows for even roasting and is most commonly used for the manufacture of peanut butter.

Spanish Peanuts — Often referred to as "red skins" because of its distinctive reddish brown seed coat, this type has smaller sized kernels and is used for a variety of cuisine.  Its reputation of having the "nuttiest"' flavor when roasted, is due to its higher oil content. Typically grown in Oklahoma and Texas, they account for 4% of the United States peanut market.

Valencia Peanuts — Perhaps the sweetest of all market types, the Valencia is distinguished by having typically three or more kernels to the shell. Usually roasted and sold in their shells, these peanuts are grown almost exclusively in New Mexico. It is also a popular peanut used for all-natural peanut butter.

Virginia Peanuts —- The largest peanut of the four types produced in the United States is often referred to as the "ball-park" peanut.  Due to its large kernel size, the Virginia type is commonly used as a gourmet snack as well.  The most common type grown in Virginia and the Carolinas, they represent about 15% of U.S. peanut production.

Peanut Butter — Chose from roasted original favorites or a myriad of new sweet and savory flavors. All forms are cholesterol and trans fat-free. Peanut butter is great on its own or as a wonderful addition to a variety of recipes — from desserts to beverages to main courses.

Refined Peanut Oil —- Naturally trans-fat free, with no cholesterol and allergen-free (due to extensive processing that removes the protein allergen), this popular oil is ideal for frying applications. It does not absorb food flavors and has a high smoke point of 450 degrees F making it very durable. It's been the preferred frying oil for numerous restaurants for many years due to its healthful profile, pleasant flavor enhancement, and long-lasting durability.

Cold Pressed Aromatic Roasted Peanut Oil (Unrefined) — Retains a rich, golden color and is a flavorful alternative to other first processing oils. Naturally trans fat-free with no cholesterol. Great choice for salad dressings, roasting vegetables and the many other uses where you need a healthful oil.

Peanut Flour — Defatted roasted peanut flour provides a lower-fat, gluten-free boost to a variety of food items. It is a great source of protein, upwards of 40 percent. This healthful flour is a great thickener for soups, a flavorful and aromatic ingredient for a variety of breads and pastries, as well as a creative and flavorful coating for meats, fish and other center of the plate proteins.