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San Juan Mountains
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San Juan Mountains
San Juan Mountains seen from the San Juan Skyway.
Highest point
Peak
Uncompahgre Peak
Elevation
14,309 ft (4,361 m)
Coordinates
38°04′18″N 107°27′14″W / 38.07167°N 107.45389°W / 38.07167; -107.45389Coordinates: 38°04′18″N 107°27′14″W / 38.07167°N 107.45389°W / 38.07167; -107.45389
Geography
Country
United States
State
Colorado, New Mexico
Parent range
Rocky Mountains
The San Juan Mountains in southern Colorado
The San Juan Mountains are a high and rugged mountain range in the Rocky Mountains in southwestern Colorado and northwestern New Mexico. The area is highly mineralized (the Colorado Mineral Belt) and figured in the gold and silver mining industry of early Colorado. Major towns, all old mining camps, include Creede, Lake City, Silverton, Ouray, and Telluride. Large scale mining has ended in the region, although independent prospectors still work claims throughout the range. The last large scale mines were the Sunnyside Mine near Silverton, which operated until late in the 20th century and the Idarado Mine on Red Mountain Pass that closed down in the 1970s. Famous old San Juan mines include the Camp Bird and Smuggler Union mines, both located between Telluride and Ouray.
The Summitville mine was the scene of a major environmental disaster in the 1990s when the liner of a cyanide-laced tailing pond began leaking heavily. Summitville is in the Summitville caldera, one of many extinct volcanoes making up the San Juan volcanic field. One, La Garita Caldera, is 35 miles (56 km) in diameter. Large beds of lava, some extending under the floor of the San Luis Valley, are characteristic of the eastern slope of the San Juans.
Tourism is now a major part of the regional economy, with the narrow gauge railway between Durango and Silverton being an attraction in the summer. Jeeping is popular on the old trails which linked the historic mining camps, including the notorious Black Bear Road. Visiting old ghost towns is popular, as is wilderness trekking and mountain climbing. Many of the old mining camps are now popular sites of summer homes. Though the San Juans are extremely steep and receive a lot of snow, so far only Telluride has made the transition to a major ski resort. Purgatory Resort, once known as Durango Mountain Resort, is a small ski area 26 miles north of Durango.[1] There is also skiing on Wolf Creek Pass at the Wolf Creek ski area. Recently Silverton Mountain ski area has begun operation near Silverton.
The Rio Grande drains the east side of the range. The other side of the San Juans, the western slope of the continental divide, is drained by tributaries of the San Juan, Dolores and Gunnison rivers, which all flow into the Colorado River.
The San Juan and Uncompahgre National Forests cover a large portion of the San Juan Mountains.
The San Juan Mountains are also distinctive for their high altitude plateaus and peaks. As a result, facilities in the towns and cities of the region are among the highest in the nation. Telluride Airport at an elevation of 9,070 feet.,[2] is the highest in the United States with regularly scheduled commercial service.
Contents
[hide]
1 Prominent peaks
2 History of the area
3 Gallery
4 Acceleration of snowmelt by dust
5 See also
6 References
7 Further reading
8 External links
Prominent peaks[edit]
San Juans in the fall of 2008, viewed from north of Durango
Sneffels Range viewed from Ridgway, Colorado
Red Mountain Pass
Trout Lake near Telluride
Twilight Peak
Uncompahgre Peak seen from Slumgullion Pass
Bridal Veil Falls near Telluride
Note: This is only a partial list of important peaks in the San Juans, listing peaks by prominence only. There are dozens more summits over 12,000 feet.
The 28 peaks of the San Juan Mountains with at least 500 meters of prominence
Rank
Mountain Peak
Elevation
Prominence
Isolation
1 Uncompahgre Peak NGS 7003436500000000000♠4365 m
14,321 ft 7003130363000000000♠1304 m
4,277 ft 7005136890000000000♠136.9 km
85.1 mi
2 Mount Wilson[3] 7003434408000000000♠4344 m
14,252 ft 7003122651500000000♠1227 m
4,024 ft 7004532100000000000♠53.2 km
33.1 mi
3 Mount Sneffels NGS 7003431540000099999♠4315 m
14,158 ft 7002929640000000000♠930 m
3,050 ft 7004253200000000000♠25.3 km
15.73 mi
4 Mount Eolus[3] 7003429425500000000♠4294 m
14,089 ft 7002665378000000000♠665 m
2,183 ft 7004404800000000000♠40.5 km
25.2 mi
5 Handies Peak NGS 7003428480000000000♠4285 m
14,058 ft 7002575462000000000♠575 m
1,888 ft 7004180000000000000♠18.00 km
11.18 mi
6 San Luis Peak NGS 7003427380000000000♠4274 m
14,022 ft 7002948842000000000♠949 m
3,113 ft 7004434100000000000♠43.4 km
27.0 mi
7 Vermilion Peak[3] PB 7003423671900000000♠4237 m
13,900 ft 7002641604000000000♠642 m
2,105 ft 7004146000000000000♠14.60 km
9.07 mi
8 Rio Grande Pyramid NGS PB 7003421449999999999♠4214 m
13,827 ft 7002567232999900000♠567 m
1,861 ft 7004173100000000000♠17.31 km
10.76 mi
9 Mount Oso[3] 7003417265899999999♠4173 m
13,690 ft 7002507187000000000♠507 m
1,664 ft 7003881000000000000♠8.81 km
5.47 mi
10 Tower Mountain[3] PB 7003413244600000000♠4132 m
13,558 ft 7002503530000000000♠504 m
1,652 ft 7003862000000000000♠8.62 km
5.36 mi
11 Sultan Mountain[3] PB 7003407621500000000♠4076 m
13,373 ft 7002569366000000000♠569 m
1,868 ft 7003739000000000000♠7.39 km
4.59 mi
12 Summit Peak NGS PB 7003405604800000000♠4056 m
13,307 ft 7002841248000000000♠841 m
2,760 ft 7004642300000000000♠64.2 km
39.9 mi
13 Dolores Peak[3] PB 7003405259200000000♠4053 m
13,296 ft 7002594360000000000♠594 m
1,950 ft 7003802000000000000♠8.02 km
4.98 mi
14 Lavender Peak[3] PB 7003403719800000000♠4037 m
13,245 ft 7002871728000000000♠872 m
2,860 ft 7004399100000000000♠39.9 km
24.8 mi
15 Bennett Peak[3] PB 7003402605700000000♠4026 m
13,209 ft 7002531266000099999♠531 m
1,743 ft 7004275200000000000♠27.5 km
17.10 mi
16 Conejos Peak NGS PB 7003401700000000000♠4017 m
13,179 ft 7002582778000000000♠583 m
1,912 ft 7004131200000000000♠13.12 km
8.15 mi
17 Twilight Peak[3] 7003401209600000000♠4012 m
13,163 ft 7002712622000000000♠713 m
2,338 ft 7003786000000000000♠7.86 km
4.88 mi
18 South River Peak[3] PB 7003400939000000000♠4009 m
13,154 ft 7002746150000000000♠746 m
2,448 ft 7004353400000000000♠35.3 km
22.0 mi
19 Peak 13,010[3] PB 7003396726200000000♠3967 m
13,016 ft 7002545592000000000♠546 m
1,790 ft 7004153900000000000♠15.39 km
9.56 mi
20 Lone Cone[3] PB 7003384610000000000♠3846 m
12,618 ft 7002692819999900000♠693 m
2,273 ft 7004149700000000000♠14.97 km
9.30 mi
21 Graham Peak NGS PB 7003382110000000000♠3821 m
12,536 ft 7002777545000000000♠778 m
2,551 ft 7004167800000000000♠16.78 km
10.43 mi
22 Elliott Mountain[3] PB 7003376294100000000♠3763 m
12,346 ft 7002682752000000000♠683 m
2,240 ft 7003826000000000000♠8.26 km
5.13 mi
23 Cornwall Mountain[3] PB 7003374618300000000♠3746 m
12,291 ft 7002531571000000000♠532 m
1,744 ft 7003837000000000000♠8.37 km
5.20 mi
24 Sawtooth Mountain NGS PB 7003370420000000000♠3704 m
12,153 ft 7002587350000000000♠587 m
1,927 ft 7004282800000000000♠28.3 km
17.57 mi
25 Chalk Benchmark NGS PB 7003366930000000000♠3669 m
12,038 ft 7002600761000000000♠601 m
1,971 ft 7004116800000000000♠11.68 km
7.26 mi
26 Little Cone NGS PB 7003365400000000000♠3654 m
11,988 ft 7002561136999999999♠561 m
1,841 ft 7003970000000000000♠9.70 km
6.03 mi
27 Cochetopa Dome 7003339483800000000♠3395 m
11,138 ft 7002537058000000000♠537 m
1,762 ft 7003990000000000000♠9.90 km
6.15 mi
28 Horse Mountain[3] PB 7003303330700000000♠3033 m
9,952 ft 7002575158000000000♠575 m
1,887 ft 7004224600000000000♠22.5 km
13.96 mi
History of the area[edit]
Hayden Geological Survey, 1870s
Ore wagons, San Juan Mountains, circa 1900?
Mining operators in the San Juan mountain area formed the San Juan District Mining Association (SJDMA) in 1903, as a direct result of a Western Federation of Miners proposal to the Telluride Mining Association for the eight-hour day, which had been approved in a referendum by 72 percent of Colorado voters.[4] The new association consolidated the power of thirty-six mining properties in San Miguel, Ouray, and San Juan counties.[5] The SJDMA refused to consider any reduction in hours or increase in wages, helping to provoke a bitter strike.
Gallery[edit]
360° panorama of the southwestern San Juans, photographed from the Gold Hill Ridge of the Telluride Ski Resort. Ridgeline annotation indicates the names and elevations of 43 visible peaks
Panorama of the San Juan Mountains' Sneffels Range looking south.
Acceleration of snowmelt by dust[edit]
Dust blown in from adjoining deserts sometimes accelerates snowmelt in the San Juans.[6]
Dust Accelerates Snowmelt in the San Juan Mountains
2005 (Less dust)
2006 (More dust)
2008 (Less dust)
2009 (More dust)
See also[edit]
Colorado portal
Mountains portal
Southern Rocky Mountains
Sneffels Range
Cimmaron Range
Needle Mountains
La Garita Mountains
Cochetopa Hills
La Plata Mountains
Mountain ranges of Colorado
References[edit]
Jump up ^ Slothower, Chuck (25 Feb 2015). "It is 'DMR' No Longer". Durango Herald (26 Feb 2015). Retrieved 17 May 2016.
Jump up ^ http://www.tellurideairport.com
^ Jump up to: a b c d e f g h i j k l m n o p The elevation of this summit has been converted from the National Geodetic Vertical Datum of 1929 (NGVD 29) to the North American Vertical Datum of 1988 (NAVD 88). National Geodetic Survey
Jump up ^ Roughneck—The Life and Times of Big Bill Haywood, Peter Carlson, 1983, page 65.
Jump up ^ The Corpse On Boomerang Road, Telluride's War On Labor 1899-1908, MaryJoy Martin, 2004, page 201.
Jump up ^ "Dust Accelerates Snow Melt in San Juan Mountains". Earth Observatory NASA. July 4, 2009. Retrieved June 4, 2012.
Further reading[edit]
Bove, D. et al. (2001). Geochronology and geology of Late Oligocene through Miocene volcanism and mineralization in the western San Juan Mountains, Colorado [U.S. Geological Survey Professional Paper 1642]. Washington, D.C.: U.S. Department of the Interior, U.S. Geological Survey.
Lippman, P.W. (2006). Geologic map of the central San Juan Caldera Cluster, southwestern Colorado [Geologic Investigations Series I-2799]. Reston, VA: U.S. Department of the Interior, U.S. Geological Survey.
External links[edit]
Widerange.org: Photos of the San Juan Mountains
San Juan Mountains @ Peakbagger
Southern Rocky Mountains @ Peakbagger
Rocky Mountains @ Peakbagger
Wikimedia Commons has media related to
San Juan Mountains.
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San Juan Mountains (Colorado)
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Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Dalbergieae
Genus: Arachis
Species: A. hypogaea
Binomial name
Arachis hypogaea
L.
subspecies and varieties
subsp. fastigiata Waldron
var. aequatoriana Krapov. & W. C. Greg
var. fastigiata (Waldron) Krapov. & W. C. Greg
var. peruviana Krapov. & W. C. Greg
var. vulgaris Harz
subsp. hypogaea L.
var. hirsuta J. Kohler
var. hypogaea L.
Synonyms[1]
Arachis nambyquarae Hoehne
Lathyrus esquirolii H. Lév.
The peanut, also known as the groundnut and the goober[2] and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to both small and large commercial producers. It is classified as both a grain legume[3] and, because of its high oil content, an oil crop.[4] World annual production of shelled peanuts was 42 million tonnes in 2014. Atypically among crop plants, peanut pods develop underground rather than aboveground. It is this characteristic that the botanist Linnaeus used to assign the specific name hypogaea, which means "under the earth."
As a legume, the peanut belongs to the botanical family Fabaceae; this is also known as Leguminosae, and commonly known as the bean, or pea, family.[1] Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules.[5] This capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations.
Peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and as a culinary nut are often served in similar ways in Western cuisines. The botanical definition of a "nut" is a fruit whose ovary wall becomes very hard at maturity. Using this criterion, the peanut is not a true nut,[6] but rather a legume. However, for culinary purposes and in common English language usage, peanuts are usually referred to as nuts.
Peanuts
Contents
[hide]
1 History
2 Botany
2.1 Parts
3 Cultivation
3.1 China
4 Cultivars in the United States
4.1 Spanish group
4.2 Runner group
4.3 Virginia group
4.4 Valencia group
4.5 Tennessee Red and Tennessee White groups
5 Production and trade
6 Food
6.1 Peanut oil
6.2 Peanut butter
6.3 Peanut flour
6.4 Boiled peanuts
6.5 Dry-roasted peanuts
6.6 Cuisine
6.6.1 Latin America
6.6.2 Middle East
6.6.3 Southeast Asia
6.6.4 South Asia
6.6.5 West Africa
6.6.6 East Africa
6.6.7 North America
6.7 Malnutrition
7 Animal feed
8 Industrial use
9 Nutritional value
9.1 Phytochemicals
9.2 Oil composition
10 Allergy (Severe)
10.1 Allergies
10.2 Contamination with aflatoxin
11 Gallery
12 See also
13 References
14 External links
History[edit]
Cultivated peanut (A. hypogaea) arose from a hybrid between two wild species of peanut, thought to be A. duranensis and A. ipaensis.[7][8][9] The initial hybrid would have been sterile, but spontaneous chromosome doubling restored its fertility,[citation needed] forming what is termed an amphidiploid or allotetraploid. Genetic analysis suggests the hybridization event probably occurred only once and gave rise to A. monticola, a wild form of peanut that occurs in a few restricted locations in northwestern Argentina, and by artificial selection to A. hypogaea.[7][8][10][11] The process of domestication through artificial selection made A. hypogaea dramatically different from its wild relatives. The domesticated plants are bushier and more compact, and have a different pod structure and larger seeds. The initial domestication may have taken place in northwestern Argentina, or in southeastern Bolivia, where the peanut landraces with the most wild-like features are grown today.[12][13] From this primary center of origin, cultivation spread and formed secondary and tertiary centers of diversity in Peru, Ecuador, Brazil, Paraguay, and Uruguay. Over time, thousands of peanut landraces evolved; these are classified into six botanical varieties and two subspecies (as listed in the peanut scientific classification table). Subspecies A. h. fastigiata types are more upright in their growth habit and have shorter crop cycles. Subspecies A. h. hypogaea types spread more on the ground and have longer crop cycles.[12][13]
The oldest known archeological remains of pods have been dated at about 7,600 years old. These may be pods from a wild species that was in cultivation, or A. hypogaea in the early phase of domestication.[14] They were found in Peru, where dry climatic conditions are favorable to the preservation of organic material. Almost certainly, peanut cultivation antedated this at the center of origin where the climate is moister. Many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.[15] Cultivation was well established in Mesoamerica before the Spanish arrived. There, the conquistadors found the tlalcacahuatl (the plant's Nahuatl name, whence Mexican Spanish cacahuate, Castillian Spanish cacahuete, and French cacahuète) being offered for sale in the marketplace of Tenochtitlan. The peanut was later spread worldwide by European traders, and cultivation is now very widespread in tropical and subtropical regions. In West Africa, it substantially replaced a crop plant from the same family, the Bambara groundnut, whose seed pods also develop underground. In Asia, it became an agricultural mainstay and this region is now the largest producer in the world.[16]
In the English-speaking world, peanut growing is most important in the United States. Although it was mainly a garden crop for much of the colonial period, it was mostly used as animal feed stock until the 1930s.[17] The US Department of Agriculture initiated a program to encourage agricultural production and human consumption of peanuts in the late 19th and early 20th centuries. George Washington Carver developed hundreds of recipes for peanuts during his tenure in the program.
Botany[edit]
Peanut flower
Peanut is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall.[18] As a legume, it belongs to the botanical family Fabaceae (also known as Leguminosae, and commonly known as the bean or pea family).[1] Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in their root nodules.[5] The leaves are opposite and pinnate with four leaflets (two opposite pairs; no terminal leaflet); each leaflet is 1 to 7 cm (⅜ to 2¾ in) long and 1 to 3 cm (⅜ to 1 in) across. Like many other legumes, the leaves are nyctinastic, that is, they have "sleep" movements, closing at night.
Peanut pods develop underground, an unusual feature known as geocarpy.[19] The flowers are 1.0 to 1.5 cm (0.4 to 0.6 in) across, and yellowish orange with reddish veining.[12][13] They are borne in axillary clusters on the stems above ground and last for just one day. The ovary is located at the base of what appears to be the flower stem but is actually a highly elongated floral cup. After fertilization, a short stalk at the base of the ovary (termed a pedicel) elongates to form a thread-like structure known as a "peg". This peg grows down into the soil, and the tip, which contains the ovary, develops into a mature peanut pod.[19] Pods are 3 to 7 cm (1.2 to 2.8 in) long, normally containing one to four seeds.[12][13]
Parts[edit]
Parts of the peanut include:
Shell - outer covering, in contact with dirt
Cotyledon - main edible part
Seed coat - brown paper-like covering of the edible part
Radicle - embryonic root at the bottom of the cotyledon, which can be snapped off
Plumule - embryonic shoot emerging from the top of the radicle
Cultivation[edit]
Peanut pegs growing into the soil. The tip of the peg, once buried, swells and develops into a peanut fruit
Cultivation of peanut crop at Directorate of Groundnut Research, Junagadh region of Western India
Peanuts grow best in light, sandy loam soil with a pH of 5.9–7. Their capacity to fix nitrogen means that, providing they nodulate properly, peanuts benefit little or not at all from nitrogen-containing fertilizer,[20] and they improve soil fertility. Therefore, they are valuable in crop rotations. Also, the yield of the peanut crop itself is increased in rotations, through reduced diseases, pests and weeds. For instance, in Texas, peanuts in a three-year rotation with corn yield 50% more than nonrotated peanuts.[20] Adequate levels of phosphorus, potassium, calcium, magnesium, and micronutrients are also necessary for good yields.[20] To develop well, peanuts need warm weather throughout the growing season. They can be grown with as little as 350 mm (14 in) of water,[21] but for best yields need at least 500 mm (20 in).[22] Depending on growing conditions and the cultivar of peanut, harvest is usually 90 to 130 days after planting for subspecies A. h. fastigiata types, and 120 to 150 days after planting for subspecies A. h. hypogaea types.[21][23][24] Subspecies A. h. hypogaea types yield more, and are usually preferred where the growing seasons are long enough.
Peanut plants continue to produce flowers when pods are developing, therefore even when they are ready for harvest, some pods are immature. The timing of harvest is an important decision to maximize yield. If it is too early, too many pods will be unripe. If too late, the pods will snap off at the stalk, and will remain in the soil.[25] For harvesting, the entire plant, including most of the roots, is removed from the soil.[25] The pods are covered with a network of raised veins and are constricted between seeds.
Harvesting occurs in two stages:[26] In mechanized systems, a machine is used to cut off the main root of the peanut plant by cutting through the soil just below the level of the peanut pods. The machine lifts the "bush" from the ground and shakes it, then inverts the bush, leaving the plant upside down on the ground to keep the peanuts out of the soil. This allows the peanuts to dry slowly to a little less than a third of their original moisture level over a period of three to four days. Traditionally, peanuts were pulled and inverted by hand.
After the peanuts have dried sufficiently, they are threshed, removing the peanut pods from the rest of the bush.[25] It is particularly important that peanuts are dried properly and stored in dry conditions. If they are too high in moisture, or if storage conditions are poor, they may become infected by the mold fungus Aspergillus flavus. Many strains of this fungus release toxic and highly carcinogenic substances called aflatoxins.
China[edit]
Main article: Peanut production in China
Cultivars in the United States[edit]
There are many peanut cultivars grown around the world. The market classes grown in the United States are Spanish, Runner, Virginia, and Valencia.[27] Peanuts produced in the United States are divided into three major areas: the southeastern United States region which includes Alabama, Georgia, and Florida; the southwestern United States region which includes New Mexico, Oklahoma, and Texas; and the third region in the general eastern United States which include Virginia, North Carolina, and South Carolina.[27]
Certain cultivar groups are preferred for particular characteristics, such as differences in flavor, oil content, size, shape, and disease resistance.[26] Most peanuts marketed in the shell are of the Virginia type, along with some Valencias selected for large size and the attractive appearance of the shell. Spanish peanuts are used mostly for peanut candy, salted nuts, and peanut butter.
Spanish group[edit]
The small Spanish types are grown in South Africa, and in the southwestern and southeastern US. Prior to 1940, 90% of the peanuts grown in Georgia, USA, were Spanish types, but the trend since then has been larger-seeded, higher-yielding, more disease-resistant cultivars. Spanish peanuts have a higher oil content than other types of peanuts. In the United States, the Spanish group is primarily grown in New Mexico, Oklahoma, and Texas.[27]
Cultivars of the Spanish group include 'Dixie Spanish', 'Improved Spanish 2B', 'GFA Spanish', 'Argentine', 'Spantex', 'Spanette', 'Shaffers Spanish', 'Natal Common (Spanish)', "White Kernel Varieties', 'Starr', 'Comet', 'Florispan', 'Spanhoma', 'Spancross', 'OLin', 'Tamspan 90', 'AT 9899–14', 'Spanco', 'Wilco I', 'GG 2', 'GG 4', 'TMV 2', and 'Tamnut 06'.
Runner group[edit]
Since 1940, the southeastern US region has seen a shift to production of Runner group peanuts. This shift is due to good flavor, better roasting characteristics and higher yields when compared to Spanish types, leading to food manufacturers' preference for the use in peanut butter and salted nuts. Georgia's production is now almost 100% Runner type.[26]
Cultivars of Runners include 'Southeastern Runner 56-15', 'Dixie Runner', 'Early Runner', 'Virginia Bunch 67', 'Bradford Runner', 'Egyptian Giant' (also known as 'Virginia Bunch' and 'Giant'), 'Rhodesian Spanish Bunch' (Valencia and Virginia Bunch), 'North Carolina Runner 56-15', 'Florunner', 'Virugard', 'Georgia Green', 'Tamrun 96', 'Flavor Runner 458', 'Tamrun OL01', 'Tamrun OL02' 'AT-120', 'Andru-93', 'Southern Runner', 'AT1-1', 'Georgia Brown', 'GK-7', and 'AT-108'.
Virginia group[edit]
The large-seeded Virginia group peanuts are grown in the US states of Virginia, North Carolina, Tennessee, Texas, New Mexico, Oklahoma, and parts of Georgia. They are increasing in popularity due to demand for large peanuts for processing, particularly for salting, confections, and roasting in the shells.
Virginia group peanuts are either bunch or running in growth habit. The bunch type is upright to spreading. It attains a height of 45 to 55 cm (18 to 22 in), and a spread of 70 to 80 cm (28 to 31 in), with 80-to-90 cm (31-to-35 in) rows that seldom cover the ground. The pods are borne within 5 to 10 cm of the base of the plant.
Cultivars of Virginia type peanuts include 'NC 7', 'NC 9', 'NC 10C', 'NC-V 11', 'VA 93B', 'NC 12C', 'VA-C 92R', 'Gregory', 'VA 98R', 'Perry', 'Wilson, 'Hull', 'AT VC-2' and' Shulamit'.
Valencia group[edit]
Valencia group peanuts are coarse, and they have heavy reddish stems and large foliage. In the United States, large commercial production is primarily in the South Plains of West Texas and eastern New Mexico near and south of Portales, New Mexico, but they are grown on a small scale elsewhere in the South as the best-flavored and preferred type for boiled peanuts[by whom?]. They are comparatively tall, having a height of 125 cm (49 in) and a spread of 75 cm (30 in). Peanut pods are borne on pegs arising from the main stem and the side branches. Most of the pods are clustered around the base of the plant, and only a few are found several inches away. Valencia types are three- to five-seeded and smooth, with no constriction of the shell between the seeds. Seeds are oval and tightly crowded into the pods. Typical seed weight is 0.4 to 0.5 g. This type is used heavily for sale roasted and salted in-shell peanuts and peanut butter. Varieties include 'Valencia A' and 'Valencia C'.
Tennessee Red and Tennessee White groups[edit]
These are alike, except for the color of the seed. Sometimes known also as Texas Red or White, the plants are similar to Valencia types, except the stems are green to greenish brown, and the pods are rough, irregular, and have a smaller proportion of kernels.
Production and trade[edit]
Peanut production in 2014[16]
(millions of tonnes)
Country
Production
China 16.5
India 6.6
Nigeria 3.4
United States 2.4
Sudan 1.8
World 43.9
In 2014, world production of peanuts (in shells) was 43.9 million tonnes, led by China with 38% of the global total followed by India (15%) (table). Other significant producers were Nigeria, the United States, and Sudan. Major exporters in 2013 were India with 541,337 tonnes, which accounts for 32% of world total exports (1.7 million tonnes), and the United States with 19% of total exports.[28] The European Union imported 52% of the world supply of shelled peanuts in 2013, with the Netherlands alone accounting for 40% of the European total.[28]
In the United States, Georgia is the leading peanut-producing state, followed by Texas and Alabama, respectively.[29] About half of all peanuts produced in the US are grown within a 100 mi (160 km) radius of Dothan, Alabama.[30] Dothan is home to the National Peanut Festival established in 1938 and held each fall to honor peanut growers and celebrate the harvest.[31]
Food[edit]
Peanut oil
Peanut butter
Peanut oil[edit]
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content, it is considered healthier than saturated oils, and is resistant to rancidity. The several types of peanut oil include: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold-pressed peanut oil, and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.[32]
Peanut butter[edit]
Peanut butter is a food paste or spread made from ground dry roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners or emulsifiers. Peanut butter is served as a spread on bread, toast or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of confections, such as peanut-flavored granola bars or croissants and other pastries. The United States[33] is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.[34]
Peanut flour[edit]
Peanut flour is lower in fat than peanut butter, and has high protein content making it suitable as a flavor enhancer.[citation needed] Peanut flour is used as a gluten-free solution.
Boiled peanuts[edit]
Boiled peanuts are a popular snack in the southern United States, as well as in India, China, and West Africa. In the US South, boiled peanuts are often prepared in briny water, and sold in street side stands.
Dry-roasted peanuts[edit]
Roasted peanuts as snack food
Dry peanuts can be roasted in the shell or shelled in a home oven if spread out one layer deep in a pan and baked at a temperature of 350 °F or 177 °C for 15 to 20 min (shelled) and 20 to 25 min (in shell).
Cuisine[edit]
See also: List of peanut dishes
Fried curry peanuts
Boiled groundnuts (peanuts)
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Latin America[edit]
Peanuts are particularly common in Peruvian and Mexican cuisine, both of which marry indigenous and European ingredients. For instance, in Peru, a popular traditional dish is picante de cuy,[35] a roasted guinea pig served in a sauce of ground peanuts (ingredients native to South America) with roasted onions and garlic (ingredients from European cuisine). Also, in the Peruvian city of Arequipa, a dish called ocopa consists of a smooth sauce of roasted peanuts and hot peppers (both native to the region) with roasted onions, garlic, and oil, poured over meat or potatoes.[36] Another example is a fricassee combining a similar mixture with sautéed seafood or boiled and shredded chicken. These dishes are generally known as ajíes, meaning "hot peppers", such as ají de pollo and ají de mariscos (seafood ajíes may omit peanuts).
Likewise, during colonial times in Peru, the Spanish used peanuts to replace nuts unavailable locally, but used extensively in Spanish cuisine, such as almonds and pine nuts, typically ground or as paste mixed with rice, meats, and vegetables for dishes like rice pilaf.
Throughout the region, many candies and snacks are made using peanuts.
Middle East[edit]
See also: Israeli sweets and snack foods
Crunchy coated peanuts, called kabukim in Hebrew, are a popular snack in Israel. Kabukim are commonly sold by weight at corner stores where fresh nuts and seeds are sold, though they are also available packaged. The coating typically consists of flour, salt, starch, lecithin, and sometimes sesame seeds. The origin of the name is obscure (it may be derived from kabuk which means nutshell or husk in Turkish). An additional variety of crunchy coated peanuts popular in Israel is "American peanuts". The coating of this variety is thinner, but harder to crack.
Bamba puffs are a popular snack in the Middle East. Their shape is similar to Cheez Doodles, but are made of corn and flavored with peanut butter.
Southeast Asia[edit]
Peanuts are also widely used in Southeast Asian cuisine, such as in Malaysia, Vietnam, and Indonesia, where they are typically made into a spicy sauce. Peanuts originally came to Indonesia from the Philippines, where the legume derived from Mexico in times of Spanish colonization. One Philippine dish using peanuts is kare-kare, a mixture of meat and peanut butter.
Common Indonesian peanut-based dishes include gado-gado, pecel, karedok, and ketoprak, vegetable salads mixed with peanut sauce, and the peanut-based sauce, satay.
South Asia[edit]
In the Indian subcontinent, peanuts are a light snack, usually roasted and salted (sometimes with the addition of chilli powder), and often sold roasted in pods or boiled with salt. They are also made into dessert or sweet snack pieces by processing with refined sugar and jaggery. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason. Another use is peanut oil for cooking. Most Indians use mustard, sunflower, and peanut oil for cooking. In South India, groundnut 'chutney' is partaken with dosa and idli at breakfast. Peanut is also used in sweets and savory items in South India. Kovilpatti is known for its sweet peanut barfi, which is also used in savory and sweet mixtures, and as a flavor in tamarind rice.
West Africa[edit]
Peanuts grow well in southern Mali and adjacent regions of the Ivory Coast, Burkina Faso, Ghana, Nigeria, and Senegal; peanuts are similar in both agricultural and culinary qualities to the Bambara groundnut native to the region, and West Africans have adopted the crop as a staple. Peanut sauce, prepared with onions, garlic, peanut butter/paste, and vegetables such as carrots, cabbage, and cauliflower, can be vegetarian (the peanuts supplying ample protein) or prepared with meat, usually chicken.
Peanuts are used in the Malian meat stew maafe. In Ghana, peanut butter is used for peanut butter soup nkate nkwan.[37] Crushed peanuts may also be used for peanut candies nkate cake and kuli-kuli, as well as other local foods such as oto.[37] Peanut butter is an ingredient in Nigeria's "African salad". Peanut powder is an important ingredient in the spicy coating for kebabs in Nigeria and Ghana.
East Africa[edit]
Peanuts are a common ingredient of several types of relishes (dishes which accompany nshima) eaten by the tribes in Malawi and in the eastern part of Zambia, and these dishes are common throughout both countries. Thick peanut butter sauces are also made in Uganda to serve with rice and other starchy foods. Groundnut stew, locally called ebinyebwa in Uganda, is made by boiling ground peanut flour with other ingredients, such as cabbage, mushrooms, dried fish, meat or other vegetables.[38] Across East Africa, roasted peanuts, often in cones of newspaper, are obtained from street vendors.
North America[edit]
In Canada and the United States, peanuts are used in candies, cakes, cookies, and other sweets. Individually, they are eaten dry-roasted with or without salt. Ninety-five percent of Canadians eat peanuts or peanut butter, with average consumption of 3 kilograms (6.6 lb) of peanuts per person annually, and 79% of Canadians consuming peanut butter weekly.[39] In the United States, peanuts and peanut butter are central to American dietary practices, and are typically considered as comfort foods.[40] Peanut butter is a common peanut-based food, representing half of American total peanut consumption and $850 million in annual retail sales.[41] Peanut soup is found on restaurant menus in the southeastern states.[42] In some southern portions of the US, peanuts are boiled for several hours until soft and moist.[43] Peanuts are also deep-fried, sometimes within the shell. Per person, Americans eat 6 pounds (2.7 kg) of peanut products annually, spending a total of $2 billion in peanut retail purchases.[41]
Malnutrition[edit]
Peanuts are used to help fight malnutrition. Plumpy Nut, MANA Nutrition,[44] and Medika Mamba[45] are high-protein, high-energy, and high-nutrient peanut-based pastes developed to be used as a therapeutic food to aid in famine relief. The World Health Organization, UNICEF, Project Peanut Butter, and Doctors Without Borders have used these products to help save malnourished children in developing countries.
Peanuts can be used like other legumes and grains to make a lactose-free, milk-like beverage, peanut milk, which is promoted in Africa as a way to reduce malnutrition among children.
Animal feed[edit]
Peanut plant tops and crop residues can be used for hay.[46]
The protein cake (oilcake meal) residue from oil processing is used as an animal feed and as a soil fertilizer. Groundnut cake is a livestock feed, mostly used by cattle as protein supplements.[47] It is one of the most important and valuable feed for all types of livestocks and one of the most active ingredient for poultry rations.[48] Poor storage of the cake may sometimes results in its contamination by aflatoxin, a naturally occurring mycotoxin that is produced by Aspergillus flavus and Aspergillus parasiticus.[49] The major constituents of the cake are essential amino acids such as lysine and glutamine. Other components are crude fiber, crude protein, and fat.[50]
Some peanuts can also be fed whole to livestock, for example those in excess of the peanut quota in the USA, or those with a higher aflatoxin content than that permitted by the food regulations.[51]
Peanut processing often requires dehulling: the hulls generated in large amounts by the peanut industries can then be used to feed livestock, particularly ruminants.[52]
Industrial use[edit]
Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and nitroglycerin are made from peanut oil. Soap is made from saponified oil, and many cosmetics contain peanut oil and its derivatives. The protein portion is used in the manufacture of some textile fibers. Peanut shells are used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in rayon and paper), and mucilage (glue).
Nutritional value[edit]
Peanut, valencia, raw
Nutritional value per 100 g (3.5 oz)
Energy
2,385 kJ (570 kcal)
Carbohydrates
21 g
Sugars
0.0 g
Dietary fiber
9 g
Fat
48 g
Saturated
7 g
Monounsaturated
24 g
Polyunsaturated
16 g
Protein
25 g
Tryptophan
0.2445 g
Threonine
0.859 g
Isoleucine
0.882 g
Leucine
1.627 g
Lysine
0.901 g
Methionine
0.308 g
Cystine
0.322 g
Phenylalanine
1.300 g
Tyrosine
1.020 g
Valine
1.052 g
Arginine
3.001 g
Histidine
0.634 g
Alanine
0.997 g
Aspartic acid
3.060 g
Glutamic acid
5.243 g
Glycine
1.512 g
Proline
1.107 g
Serine
1.236 g
Vitamins
(%DV)†
Qty
Thiamine (B1)
(52%)
0.6 mg
Riboflavin (B2)
(25%)
0.3 mg
Niacin (B3)
(86%)
12.9 mg
Pantothenic acid (B5)
(36%)
1.8 mg
Vitamin B6
(23%)
0.3 mg
Folate (B9)
(62%)
246 μg
Vitamin C
(0%)
0.0 mg
Vitamin E
(44%)
6.6 mg
Minerals
Calcium
(6%)
62 mg
Iron
(15%)
2 mg
Magnesium
(52%)
184 mg
Manganese
(95%)
2.0 mg
Phosphorus
(48%)
336 mg
Potassium
(7%)
332 mg
Zinc
(35%)
3.3 mg
Other constituents
Water
4.26 g
Link to full USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Peanuts are rich in essential nutrients (right table, USDA nutrient data). In a 100 g serving, peanuts provide 570 calories and are an excellent source (defined as more than 20% of the Daily Value, DV) of several B vitamins, vitamin E, several dietary minerals, such as manganese (95% DV), magnesium (52% DV) and phosphorus (48% DV), and dietary fiber (right table). They also contain about 25 g protein per 100 g serving, a higher proportion than in many tree nuts.[53]
Some studies show that regular consumption of peanuts is associated with a lower risk of mortality specifically from certain diseases.[54][55] However, the study designs do not allow cause and effect to be inferred. According to the US Food and Drug Administration, "Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts (such as peanuts) as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."[56]
Phytochemicals[edit]
Peanuts contain polyphenols, polyunsaturated and monounsaturated fats, phytosterols and dietary fiber in amounts similar to several tree nuts.[55]
Peanut skins contain resveratrol which is under preliminary research for its potential effects in humans.[57][58]
Oil composition[edit]
A common cooking and salad oil, peanut oil is 46% monounsaturated fats (primarily oleic acid), 32% polyunsaturated fats (primarily linoleic acid), and 17% saturated fats (primarily palmitic acid).[59][60] Extractable from whole peanuts using a simple water and centrifugation method, the oil is being considered by NASA's Advanced Life Support program for future long-duration human space missions.[61]
Allergy (Severe)[edit]
Allergies[edit]
Main article: Peanut allergy
Some people (0.6%[62] of the United States population) report that they experience allergic reactions to peanut exposure; symptoms are specifically severe for this nut, and can range from watery eyes to anaphylactic shock, which is generally fatal if untreated. Eating a small amount of peanut can cause a reaction. Because of their widespread use in prepared and packaged foods, the avoidance of peanuts can be difficult. The reading of ingredients and warnings on product packaging is due necessary to avoid this allergen. Foods that are processed in facilities which also handle peanuts on the same equipment as other foods are required to carry such warnings on their labels. Avoiding cross contamination with peanuts and peanut products, (along with other severe allergens like shellfish) is a promoted and common practice which chefs and restaurants worldwide are becoming aware of.
The hygiene hypothesis of allergy states that a lack of early childhood exposure to infectious agents like germs and parasites could be causing the increase of food allergies.[63]
Studies comparing age of peanut introduction in Great Britain with introduction in Israel showed that delaying exposure to peanuts in childhood can dramatically increase the risk of developing peanut allergies.[64][65]
Peanut allergy has been associated with the use of skin preparations containing peanut oil among children, but the evidence is not regarded as conclusive.[66] Peanut allergies have also been associated with family history and intake of soy products.[66]
Some school districts in the United States and elsewhere have banned peanuts.[67][68][69] However, the efficacy of the bans in reducing allergic reactions is uncertain. A recent study in Canada has shown that there is no difference in the percentage of accidental exposures occurring in schools prohibiting peanuts than in schools allowing them.[70]
Refined peanut oil will not cause allergic reactions in most people with peanut allergies.[71] However, crude (unrefined) peanut oils have been shown to contain protein, which may cause allergic reactions.[72] In a randomized, double-blind crossover study, 60 people with proven peanut allergy were challenged with both crude peanut oil and refined peanut oil. The authors concluded, "Crude peanut oil caused allergic reactions in 10% of allergic subjects studied and should continue to be avoided." They also stated, "Refined peanut oil does not seem to pose a risk to most people with peanut allergy." However, they point out that refined peanut oil can still pose a risk to peanut-allergic individuals if oil that has previously been used to cook foods containing peanuts is reused.[73]
Contamination with aflatoxin[edit]
If peanut plants are subjected to severe drought during pod formation, or if pods are not properly stored, they may become contaminated with the mold Aspergillus flavus which may produce carcinogenic substances called aflatoxins. Lower-quality peanuts, particularly where mold is evident, are more likely to be contaminated.[74] The United States Department of Agriculture tests every truckload of raw peanuts for aflatoxin; any containing aflatoxin levels of more than 15 parts per billion are destroyed. The peanut industry has manufacturing steps in place to ensure all peanuts are inspected for aflatoxin.[75]
Gallery[edit]
A warning sign for the presence of peanuts and peanut dust
Arachis hypogaea flower
Peanut pegs penetrating the ground
Developing pods of Peanut
Track-type peanut harvester
Harvesting peanuts
A bowl of sev mamra, consisting of puffed rice, peanuts and fried seasoned noodles
Peanut sweet known as chikki made from peanuts and jaggery
See also[edit]
Food portal
African Groundnut Council
BBCH-scale (peanut)
Beer Nuts
Columbian exchange
Cracker nuts
Ground nut soup
List of peanut dishes
List of edible seeds
Peanut pie
Tanganyika groundnut scheme, a failure started in 1951
Universal Nut Sheller
References[edit]
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