Bethany Timm
Professor Scott Olsen
IWC 100
13 December 2022
Peanut Butter: The Delicious All-American Food
When picturing American cuisine, a lot of foods come to mind: burgers, hot dogs, and potato chips with dip. Included in this long list of products is peanut butter, a popular spread that is essentially what its name suggests. The Encyclopedia of Food and Culture shares a statistic on peanut butter in America: “Americans consume annually about 857 million pounds of peanut butter” (Katz and Weaver 57). Similar to a large number of Americans, I consume a lot of peanut butter. I specifically believe the invention of peanut butter is one of the best events to ever happen to our country. I eat it frequently, with my sandwiches, cold vegetables, any breakfast food, different chocolate candy or desserts, and plain by itself. The taste of peanut butter is exquisite, and it is affordable and convenient to use. If I could eat any food for the rest of my life, peanut butter would instantly be my first choice. Peanut butter was created in the late 1890’s and I am beyond thankful for such an amazing creation (Films). It became a “staple food” to Americans and can be found at a majority of grocery stores today (Katz and Weaver 57). Isn’t it the best heading straight towards the peanut butter section when walking into a grocery store? I can proudly say it is my favorite activity; picking out my peanut butter, knowing I’ll go through the jar in about two weeks. Peanut butter’s popularity is deserved because it is versatile and complex, despite being a “basic” American food.
The evolution of peanut butter begins with the discovery of the peanut plant. Before peanuts were introduced to America, the slaves in the British colonies who were part of the slave trade “grew peanuts in their gardens and introduced them in mainstream cookery” (Katz and Weaver 56). Spanish explorers began to trade and share the peanuts they discovered to different continents, such as Asia and Africa. In the early 1700s, peanuts quickly got introduced to North America. About a hundred years after peanuts were brought to America, they were “used for oil, food and as a cocoa substitute” (“History of Peanuts & Peanut Butter”). Now peanuts were being used in the America’s, so factory workers decided to put them through a manufacturing process, rather than picking them all individually from the plant like the British slaves. In the 1900’s, “labor-saving equipment was invented for planting, cultivating, harvesting and picking peanuts from the plants, as well as for shelling and cleaning the kernels” (“History of Peanuts & Peanut Butter”). Since there is a process to separate the peanut from the plant quicker than hand-picking, more peanuts were made for people to eat. Having more peanuts available, more people began to eat them and discover the nutritional benefits to the product. Peanuts became a common food to eat after the Civil War because armies noticed the high amount of protein they contained, and they needed the energy for certain wartime activities. The discovery of the peanut later led to the bigger picture: the creation of peanut butter.
The men who had a big role in the creation of peanut butter are John and Will Kellogg. John Kellogg attended Bellevue Hospital College in New York, and then in 1876 took over the Sanitarium, which was a hospital in Battle Creek, Michigan “visited by America’s rich and famous people” (Katz and Weaver 329). It was the Sanitarium where John and his brother Will Kellogg “experimented with rolling, flattening, and baking whole grains” (Katz and Weaver 329). They discovered their experiments were a “culinary success,” and began to work with nut products (Katz and Weaver 329). The Kellogg brothers made nut butters from different nut-based products and found peanuts to be the “least expensive” (Katz and Weaver 329). Due to the low price of peanuts, peanut butter became the easiest and most efficient to produce. Peanut butter quickly became “an American favorite,” after the Kellogg brothers started sharing the product with people (Katz and Weaver 330). It began as a product for vegetarians to have, for the high intake of protein. In 1899, vegetarians began cooking with peanut butter “for making mock means or meat substitutes” (Katz and Weaver 330).
While the Kellogg brothers were creating peanut butter, they were not expecting it to become so common among Americans. Surprisingly, peanut butter has nutritional value and is cheap to produce, which is why it became popular to Americans. Peanut butter provides nutritional advantages to those who eat it: “the quality of the peanut protein is superior” and is a “good source of phosphorus and fair source of iron, and a good source of vitamin B” (Beattie 13). As a result of the health benefits, the demand for peanut butter rose and more factories started to produce it. Factories such as “Jumbo, Virginia Bunch, Virginia Runner, and Spanish” began to produce peanut butter, similar to the Kellogg brothers (Beattie 2). Those workplaces (or any peanut butter factories) need to have good conditions for the peanut butter to taste adequate. The conditions should consist of good sanitation, being close to a railroad, and a “four- or five- story building equipped and arranged for convenience and economy” (Beattie 3). Factories also have to keep certain supplies in stock to make peanut butter most efficiently. A typical factory will have “roasters, blanchers, picking tables, grinders, bottle-filling, capping, and labeling machines” (Beattie 3). Peanut butter is being produced at more factories because of the technological equipment and is spreading rapidly to Americans.
The rise in the popularity of peanut butter is also represented through television, where people are taking time to share their knowledge on the product. “The Food Detectives” is a television series that began in 2013, and it examines different foods people eat each day. Professionals typically have a segment in the episodes and show how the food is made, along with the science behind it. At the beginning of “The Food Detectives: Episode 3,” Alice Roberts, host of the episode, questions people on whether peanut butter is junk food or healthy food (Allen and Infobase). Most people considered peanut butter to be junk food with the amount of sugars in it, but it actually has a high nutritional value. Dr. Sue Baic is a dietitian and nutritionist who shows Roberts how to make peanut butter (Allen and Infobase). She uses oil, salt, and peanuts and mixes them for about ten minutes. After mixing them, a natural peanut butter is made. Baic observed a peanut under a microscope and determined 50% by weight is fat, and they contain mostly unsaturated fats. Those fats are actually good for us because of the cholesterol involved. The minerals involved in a peanut are Zinc, Copper, and Magnesium, which are nutritious, especially when paired with a plant protein (Allen and Infobase). Roberts suggests a good meal would be some peanut butter toast, which is one of my favorite meals to have. The healthiness of peanut butter can also depend on the recipe, so the nutritional information can vary. The overall purpose of the episode was to prove peanut butter is a healthy option, if paired with another food that has high protein.
An additional television series based on food called “Modern Marvels” further analyzes the history and creation of peanut butter. The thirteenth season has an episode titled “Nuts,” where the roots of peanuts and evolution of peanut butter are explored through factories and historical figures. The narrator of the episode claims, “2.4 billion pounds of peanuts [are] harvested each year…50% go into peanut butter” (Films). The popularity of peanut butter is increasingly growing, with having half of the harvested nuts go towards the product. Peanuts have unique growing habits, where they are “planted in the last frost of April” and flower above the ground rather than below (Films). Peanut butter is made through different factories, and larger factories started to run in the 1920’s because of the demand for the product. One factory that began peanut butter production is the Peter Pan Facility in Sylvester, Georgia, which has been up and running for ninety years (Films). Their company produces peanut butter and runs on sophisticated grinding, cooling, and faculty systems, along with the world’s largest oven roasters. They became “the first company to market a stabilized peanut butter,” which could “last on store shelves for over a year” (Films). Every hour, they produce fifty thousand pounds of peanut butter, with the same ingredients since 1928 (Films). Ever since the creation of peanut butter, the sales have risen each year, due to how many people enjoy it: peanut butter “account[s] for $850 million in retail sales each year” (“History of Peanuts & Peanut Butter”). The amount of peanut butter produced from factories is expected, considering how high the demand became.
A favorite peanut butter product of a lot of people is the all-American peanut butter and jelly (PB&J) sandwich. In 1901, the first peanut butter and jelly sandwich combination was published (Katz and Weaver 56). PB&J’s became well liked for their versatility, flavor, and nostalgic comfort. The PB&J spread its popularity in the mid-1900’s when World War II occurred: “the U.S. army popularized the peanut butter and jelly sandwich for sustenance during maneuvers in World War II” (“History of Peanuts & Peanut Butter”). Remember being a child and going out for a picnic in the park on a beautiful day, and the first item pulled out from the picnic basket is a PB&J. What a wonderful situation to be in, and what a wonderful food to have for lunch. That nostalgia can reoccur from eating PB&J sandwiches today, as I know I eat them at least twice a week. Another reason people enjoy PB&J’s are because of the ingredients, which are nothing other than peanut butter, jelly, and your bread of choice. The ingredients in PB&J are nutritional and “power-packed” for the most part: “15 grams of protein per serving, 13 grams of plant-based unsaturated fat and 5 grams of fiber…plus 12.5 grams of sugar” (Warner). Even with the sugar content in the sandwich, there are still other factors giving individuals energy when eating them. Athletes prefer PB&J’s as a snack as well: “ESPN magazine recently called the PB&J a ‘staple snack’ of the NBA” (Warner).
The PB&J is only one version of the many products and combinations peanut butter has inspired. The three different kinds of peanut butter consist of creamy, crunchy, and natural, but there are a lot of different brands containing separate ingredients. Taste of Home’s test kitchen tested different peanut butters brands to decipher which one was the best. The kitchen employees tried the peanut butter for texture, flavor, and best use (Kaminski). Alicia Rooker (test kitchen worker) and Catherine Ward (manager of the kitchen) decided Jif Creamy and Crunchy Peanut Butters were the best (Kaminski). They agree the products are spreadable, flavorful, and perfect with their textures. A majority of the Taste of Home staff agree the best natural peanut butter brand is Skippy’s: “Skippy’s natural spread tastes like freshly roasted peanuts with a nice dose of salt” (Kaminski). Skippy’s natural peanut butter does not require any stirring, which is another reason why the staff enjoys it. My personal favorite peanut butter is Old Home’s 100% All Natural Peanut Butter, which I have been eating for years now. The best combination is a waffle and a little of the peanut butter spread; it melts in your mouth. Both creamy and crunchy peanut butter are made similarly, but have a minor difference with the steaming process. Creamy peanut butter is roasted in a large oven and “the peanuts are ground twice, then later sent through a homogenizer” (Films). For crunchy peanut butter, some of the peanuts go through the paste stream and get chopped. People have the ability to choose which peanut butter they enjoy the most; there is not exactly a “best” option.
Along with the different types of peanut butter, there are different products that have been created, other than the PB&J. A rather sweet product, Reese’s Peanut Butter Cups, have become immensely popular since they’ve been created. The peanut butter used for the product is “specially processed,” so it will not be exactly the same as a jar of Jif (Katz and Weaver 57). A former worker of the Hershey’s Company, Harry Burnett (H.B.), is famous for producing the Reese’s Peanut Butter Cup. He made his own candy company to create Reese’s: “In 1928, H.B. Reese Candy Company produced a chocolate-covered peanut butter cup” (Katz and Weaver 57). In 1963, after the Hershey’s Company found out about Burnett’s creation, they decided to buy his candy company and collaborate (Katz and Weaver 57). People began to put recipes online to make a homemade Reese’s Cup, like Todd Wilbur. He devised a list of peanut butter recipes for peanut butter lovers to recreate. Here is the list of ingredients for a Reese’s Cup: “1 cup peanut butter, ¼ teaspoon salt, ½ cup powdered sugar, and one 12-oz package Hershey’s milk-chocolate chips” (Wilbur 104). Besides the Reese’s, Frank and Ethel Mars made the “Snickers Bar” shortly after: “combination of peanut butter nougat, peanuts, and caramel encased in milk chocolate” (Katz and Weaver 57). Seeing peanut butter is a part of many candy bars, it is no surprise Americans consume so many nuts per year.
Even though peanut butter is a delicious and relatively nutritional option to people, not everyone can consume it because of nut allergies. Concordia College in Moorhead, MN, offers nutritional and allergen data for anyone who might be allergic to certain foods, such as peanuts. NetNutrition is a website where anyone can access nutritional information for food being served at Anderson Commons, The Maize, Meals on Wheels, and Valley Senior Services. A few examples of products they have with peanuts are “creamy peanut butter” and “fudgy peanut butter bars,” which both have a relatively high calorie count and about 20% fat (“NetNutrition”). There are other resources for schools around America, as well. For students and families who choose to eat school lunch, The National Nut Board is taking precautions through their website PeanutsinSchools.org for those to reach out about their allergies. Their goal is to form a “comprehensive allergen management plan” to maintain food safety in schools, but still be able to provide peanut butter to students who can have it (Hayes and Reilly).
Despite the allergies occurring with peanuts, educational programs still want to have peanut products be an option. Schools argue peanut butter should be on the cafeteria menu because of the benefits it provides to students. One main reason is children love peanut butter and eat it consistently: “the average American will eat as many as 3,000 peanut butter sandwiches in their lifetime” (Hayes and Reilly). Additionally, peanut butter is a convenient product, where the wrapped PB&J sandwiches are a crowd favorite for students (Hayes and Reilly). Throughout the peak Covid years, it was a preferred meal to have because of the easy preparation. Not only is peanut butter easy to use, but it is affordable to families and to buy in large bulk for educational programs: “a cost-effective plant-based protein, meat/meat alternate option with minimal labor investment” (Hayes and Reilly). My love for peanut butter is strong because of the sweet, delicious flavor, but also because of the high protein intake. Many schools and families agree with my reasoning, and they might be tempted to buy more peanut butter products for their students.
The history of peanut butter in American culture gives insight to why it is so popular today, and the popularity continues to spread. In my opinion, peanut butter is one of the best-tasting snacks to have, and it isn’t the worst food to eat, in terms of healthy foods. The complexity of the background in peanut production, factory names, and different brands of peanut butter set up the success it has today. Peanut butter is considered an American staple because of the simplicity of using the product for schools, athletes, parents, and more, but also having it taste so delicious. Even though peanut butter is not one hundred percent healthy, there are nutritional benefits, such as protein intake and unsaturated fats (both factors give energy to people). Despite the health factors, peanut butter is a large part of America’s diets. My diet will continue to have peanut butter in it, especially now since I know different homemade recipes and products I can make myself.
Works Cited
Allen, Ted, and Infobase, directors. “The Food Detectives: Episode 3.” Performance by Alice Roberts. Season 1, episode 3, BBC (Firm), 25 April 2016. Food Network, digital-films-com.cordproxy.mnpals.net/p_ViewVideo.aspx?xtid=128854#.
Beattie, W.R. Making And Using Peanut Butter. vol. 384, U.S. Department of Agriculture, 1936. HathiTrust, babel.hathitrust.org/cgi/pt?id=uiug.30112019271052&view=1up&seq=1.
Films, Media Group, director. “Modern Marvels: Nuts.” Season 13, episode 3, Films for the Humanities & Sciences (Firm), 2 August 2006, digital-films-com.cordproxy.mnpals. net/p_ViewVideo.aspx?xtid=42875#.
Hayes, Dayle, and Jeanne Reilly. “Peanuts in Schools.” National Peanut Board, www.nationalpeanutboard.org/news/peanuts-in-schools.htm.
“History of Peanuts & Peanut Butter.” National Peanut Board, www.nationalpeanutboard.org/peanut-info/history-peanuts-peanut-butter.htm.
Kaminski, Lisa. “We Found the Best Peanut Butter Brands for Creamy and Chunky Fans.” Taste of Home, 1 November 2022, www.tasteofhome.com/collection/best-peanut-butter/.
Katz, Solomon H., and William W. Weaver. Encyclopedia of Food and Culture. vol. 2, Scribner, 2003. 3 vols.
Klu, Y.A.K, and J. Chen. “Influence of Probiotics, Included in Peanut Butter, on the Fate of Selected Salmonella and Listeria Strains Under Simulated Gastrointestinal Conditions.” Journal of Applied Microbiology, vol. 120, 2016, pp. 1052-1060, doi.org/10.1111/ja m.13084.
Krampner, Jon. Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food. Columbia University Press, 2013. ProQuest Ebook Central, ebookcentral.pro quest.com/lib/cord-ebooks/detail.action?docID=932137.
“NetNutrition.” cbord, netnutrition.cord.edu/NetNutrition/1.
Warner, Justin. “5 Reasons PB&J is the Best Sandwich Ever.” National Peanut Board, www.nationalpeanutboard.org/news/5-reasons-pbj-is-best-sandwich-ever.htm.
Wilbur, Todd. Top Secret Recipes: Creating Kitchen Clones of America’s Favorite Brand-Name Foods. Penguin Publishing Group, 1993, books.google.com/books?id=8V5OuCleTL QC&printsec=frontcover&source=gbs_ViewAPI#v=onepage&q=peanut%20butter&f=false.