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a story as old as the dead sea
The peanut, also known as the groundnut,[2] goober, or monkey nut (UK), 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 44 million tonnes in 2016, led by China with 38% of the world total. 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 also 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 hard at maturity. Using this criterion, the peanut is not a typical nut.[6] However, for culinary purposes and in common English language usage, peanuts are usually referred to as nuts.
Cultivated peanuts (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.
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.
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.
Peanut pods develop underground, an unusual feature known as geocarpy.[19] 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
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.
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>f903fb
soon the jews will have these faggots married in a chymical wedding to reverse all the trannyshilling
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.
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 allergy is a type of food allergy to peanuts. It is different from tree nut allergies. Physical symptoms of allergic reaction can include itchiness, hives, swelling, eczema, sneezing, asthma, abdominal pain, drop in blood pressure, diarrhea, and cardiac arrest.[2] Anaphylaxis may occur.[2]
It is due to a type I hypersensitivity reaction of the immune system in susceptible individuals.[3] The allergy is recognized "as one of the most severe food allergies due to its prevalence, persistency, and potential severity of allergic reaction."[2]
Prevention may be partly achieved through early introduction of peanuts to the diets of pregnant women and babies.[4][5] The principal treatment for anaphylaxis is epinephrine as an injection.[3]
In the United States, peanut allergy is present in 0.6% of the population.[1] It is a common cause of food-related fatal and near-fatal allergic reactions.[6] The declaration of the presence of trace amounts of allergens in foods is not mandatory in any country, with the exception of Brazil.
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