Article
Article
Peanut
Article By:
Perry, Astor Extension Agronomy Specialist, North Carolina State University, Raleigh, North Carolina.
Littrell, R. H. Plant Pathology Department, Coastal Plains Experiment Station, Tifton, Georgia.
Young, Clyde Department of Food Science, North Carolina State University, Raleigh, North Carolina.
Last reviewed:August 2019
DOI:https://doi.org/10.1036/1097-8542.493100
A low-branching, self-pollinated, one- to six-seeded annual legume (Arachis hypogaea) cultivated for its edible seed, which forms beneath the soil in a pod. Peanuts are cultivated throughout the tropical and temperate climates of the world. Peanut oil, expressed from the seed, is of high quality, and a large percentage of the annual world production of peanuts is used for this purpose. In the United States, about 65% of the production goes into the cleaned and shelled trade, the end products of which are roasted or salted peanuts, peanut butter, and confections. Peanuts are also one of the most common allergy-causing foods in adults and children. See also: Fabales; Farm crops; Food allergy; Legume; Nut crop culture; Seed
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