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. Most Runners are used to make peanut butter.
Top ten producers of peanuts in 2008/2009
People's Republic of China = 14.30
India = 6.25
United States = 2.34
Nigeria = 1.55
Indonesia = 1.25
Myanmar = 1.00
Sudan = 0.85
Senegal = 0.71
Argentina = 0.58
Vietnam = 0.50
World = 34.43
The peanut was introduced to China by Portuguese traders in the 17th century and another variety by American missionaries in the 19th century.
Peanut prices received by farmers for all farmer stock peanuts averaged 22.5 cents per pound for the week ending November 27, up 0.6 cent from the previous week. Marketings of all farmer stock peanuts for the week ending November 27 totaled 39.5 million pounds, down 23.1 million pounds from the previous week. Runner-type peanut prices averaged 21.5 cents per pound for the week ending November 27, up 1.5 cents from the previous week. Marketings of Runner-type peanuts were 31.6 million pounds, down 12.2 million pounds from the previous week. Peanut Prices and Marketings by Type - United States: October 30, 2010-November 27, 201.
Peanuts are common ingredients in Peruvian Creole cuisine reflecting the marriage of native ingredients and ingredients introduced by Europeans. In one example peanuts are roasted along with hot peppers (both native to South America) and blended with roasted onions, garlic, and oil (all of European origin) to make a smooth sauce poured over boiled potatoes. This dish is especially famous in the city of Arequipa and is known as "papas con ocopa". Another example combines a similar mixture with saut?ed seafood or boiled and shredded chicken in the form of a fricassee. These dishes are generally known as ajis (the word for hot peppers), such as aji de pollo and aji de mariscos. Not all cooks use peanuts in seafood "ajis".
During Colonial times the Spanish in Peru learned to use ingredients like peanuts in substitution for nuts which were unavailable in Peru. It is well-documented that Spanish cuisine makes extensive use of almonds, pine nuts, and other nuts, in ground or paste form, combined with rice, meats and vegetables, to create dishes like rice pilaf. However, almonds, pine nuts, chestnuts, walnuts, etc. were too expensive or unobtainable in Peru.
In south Asian countries, peanuts are known as either a light snack by themselves, usually roasted and salted, and often sold roasted in pod on roads in the north, or boiled with salt in the south. They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason. Another use of peanut oil as cooking oil . Most indian use Mustard , sunflower and peanut oil for cooking.
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