Peanuts are native to South America but are grown today in many countries with warm climates, such as India, China, West Africa, the USA and Australia.

The grinding of peanuts into an edible paste goes back 1,000 years to South America.

The making of a more refined Peanut Butter began in the USA just over 100 years ago.

Sanitarium started making and selling Peanut Butter in Australia and New Zealand in 1898.

The Food Value of Peanuts
Peanuts are an excellent source of protein and healthy fats (monounsaturated and polyunsaturated fats) Peanuts are also rich in B group vitamins and vitamin E. They also contain some minerals and fibre.

Cleaning and Preparation
Peanuts grow under the ground and they have to be cleaned of stones, soil and any other contaminants before they can be used.

Roasting
The nuts are roasted for about 20 minutes, until they are an even colour.

Blanching
The next stage is called blanching (removing the skins). This is done by either brushing the peanuts with stiff bristles or rolling them against rubber rollers.

Quality Control
Before grinding, the nuts are passed, one at a time, through a beam of light, which causes the machine to only accept roasted, blanched or whole peanuts and to reject all foreign matter, shrivelled or unblanched nuts.

Grinding
Peanuts are ground into a paste in a mill. Different grinding plates are used to produce smooth and crunchy pastes. With some crunchy varieties we also add finely chopped nuts after grinding.

Setting and Packing
A molten stabiliser is added which stops the Peanut Butter separating from the oils in the jar. The Peanut Butter is then cooled to between 35ºC and 50ºC, poured into jars and allowed to set.

The whole process, from roasting to sealing in the jar, only takes approximately three hours!

From the Factory to the Store
After setting, cartons of Peanut Butter are stored in a company warehouse. From here it is distributed to supermarkets.