Peanut

Peanuts hold a prominent place in global cuisine and culture. They are central to dishes such as African groundnut stew, Asian satay, and American peanut brittle. In the United States, peanuts are synonymous with peanut butter—a staple food—and are celebrated in festivals and folklore. The crop’s widespread use and adaptability have made it a symbol of agricultural innovation and resilience in many societies.

• Peanuts develop their pods underground, a rare trait among legumes known as geocarpy.
• They are an allotetraploid species, originating from a hybridization of two wild ancestors.
• Peanuts are a major source of edible oil, prized for its mild flavor and high smoke point.
• The crop is known by many names worldwide, including groundnut, goober, and maní.
• Strict regulations govern peanut trade due to the risk of aflatoxin contamination.

Peanut domestication began in South America over 3,500 years ago, with archaeological evidence pointing to early cultivation in the Andean foothills. The crop’s unique genetic makeup stems from hybridization between two wild species, resulting in an allotetraploid plant. After European contact, peanuts spread rapidly across continents, adapting to diverse climates and farming systems. Modern breeding programs have focused on disease resistance, yield improvement, and oil quality, led by institutions such as ICRISAT and the USDA.

Peanut plants are annuals with a prostrate or erect growth habit, depending on the variety. After germination, the plant produces leafy stems and yellow flowers above ground. Upon fertilization, the ovary extends downward, embedding itself in the soil, where pods mature over 90–150 days. The lifecycle concludes with harvest when pods reach full size and seeds attain optimal oil and protein content.

Like other legumes, peanuts form a symbiotic relationship with nitrogen-fixing bacteria (Bradyrhizobium) in their roots. This process converts atmospheric nitrogen into forms usable by plants, reducing the need for synthetic fertilizers and enhancing soil fertility. Peanut cultivation is often integrated into crop rotations to improve soil health and support sustainable agriculture.

Peanuts are enjoyed in countless culinary forms: eaten raw, roasted, boiled, or ground into peanut butter. They feature in global dishes such as groundnut stew (Africa), satay sauce (Asia), and peanut brittle (Americas). Nutritionally, peanuts are rich in protein, healthy fats, fiber, vitamins, and minerals, making them a valuable food for energy and heart health. Peanut oil is prized for cooking due to its mild flavor and high smoke point.

Peanuts are a major cash crop, with leading producers including China, India, Nigeria, the United States, and Sudan. The crop is traded internationally under codes such as FAO 0242 and USDA ARHY, with strict quality standards, especially regarding aflatoxin contamination. Peanuts and their products are vital to food industries, oil production, and animal feed markets worldwide.

Peanuts face several disease threats, notably early and late leaf spot, peanut rust, and aflatoxin-producing molds. Breeding programs have developed varieties with improved resistance to leaf spot, rust, nematodes, and enhanced oil quality. Proper storage and handling are crucial to prevent mold growth and aflatoxin contamination, which can impact food safety and trade eligibility.

Peanuts are known by many names worldwide: groundnut (Africa, South Asia, UK), goober (Southern US), monkey nut (UK), pindar, maní (Spanish), arachide (French), and amendoim (Portuguese). Key regional varieties include Spanish, Virginia, Runner, and Valencia types, each distinguished by pod shape, seed color, and culinary use. Trade codes and local terminology may vary by country and market.