MARKETING PEANUTS 
65 
The National Peanut Butter Manufacturers' Association, formed 
in 1922, is the trade association of the industry. Its chief objects 
are to increase the consumption of peanut butter and to standardize 
its quality. The association has adopted the following standards : 
Fancy peanut butter is made from none other than clean, sweet No. 1 peanuts, 
properly picked ,with hearts and all foreign matter removed. Standard peanut 
butter is made from nothing less than clean, sweet No. 2 peanuts, properly picked, 
with hearts and foreign matter removed. 
PEANUT CANDY 
Peanut candies of various kinds furnish an outlet for shelled pea- 
nuts that is hardly less important than that supplied by salters and 
peanut-butter manufacturers. Both Spanish and Virginia type pea- 
nuts are used for candies. No. 2 grades are in heavy demand for the 
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Fig. 32.— Rolling out peanut candy, preparatory to cutting it up into 5-cent bars. The iron 
" rails " at the sides of the table keep the candy to a uniform thickness 
cheaper types of candy, such as peanut squares and peanut bars 
retailing for a cent, and for some of the 5-cent bars. No. 1 grade 
nuts are used for the 5 and 10 cent bars, as well as for peanut brittle 
and other candies. Virginia tvpe peanuts of No. 1 or extra large grade 
are used as a substitute for almonds in chocolate bars. They are in 
considerable demand for making sugar-coated peanuts. Shelled 
Runners are sometimes substituted for snelled Virginias in the cheaper 
grades of candy. 
PEANUT BARS 
The following formula is sometimes used commercially in making 
candy for peanut bars: Five pounds glucose, 6 pounds sugar, 25 
pounds blanched Virginia-type peanuts, and enough water to dissolve 
the sugar. When the sirup of sugar and water comes to a boil, 10 
75379°— 26t 5 
