Peanut production data

Note that some of the risk information is actuarial (based on statistical data, typically collected and organized by insurance companies), and some of it has been derived from the type of risk assessment discussed in this book (chloroform in chlorinated drinking water, afla-toxin in peanut products). While the uncertainties associated with the figures in Table 11.2 are much greater for some risks than for others (not a trivial problem in presentation of risk data), such a presentation, it would seem, is helpful to people who are trying to acquire some understanding of extremely low probability events, of the order of one-in-one million. 

These data show that peanut products (peanut butter and dry-roasted peanuts) are contaminated with at least three banned pesticides, while mixed nuts, butter crackers, popcorn, sweet roll, pancake mix, and cornbread were reported to contain banned pesticides. Given the low percentage of imports for these products, the occurrence of these pesticides can be said to be the result of past U.S. agricultural practices. Once again, this suggests that even USDA certified organic peanut products will contain a mixture of banned pesticides. The occurrence of banned pesticides in the other grain-based products may be associated with the occurrence of butter or oils in these mixed products. 

Interest in the triacylglycerol structure of peanut oil arose from observations that peanut oil showed atherogenic effects in rabbits and other animals (144—147). This atherogenicity has been attributed to the triacylglycerol structure of peanut oil (148-150) because treatment of peanut oil with a base, to bring about randomization, reduced the atherogenicity to that of corn oil (151). However, the results of the Kritchevsky studies (148, 149, 151) have been questioned (40) on the basis that they did not include other vegetable oils for comparison and a lack of data for appropriate statistical analysis. More recent studies (152-155) have shown that peanut oil and peanut product-based diets produce a reduction in total and LDL cholesterol. 

Unsteady state models for the extraction of natural products. Data on the extraction of caffeine from green coffee beans [90, 102], lignin derivatives from wood particles [77], 6-gingerol from ginger rhizome [103], aromatic hydrocarbons from soil and oil from peanuts have been modelled. The unsteady state models of Kandiah and Spiro [103] (ginger) Goto et al. [77] (wood) and Bartle et al. [104] (soil) are discussed below. 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Dupuy and coworkers have reported a direct gas chromatographic procedure for the examination of volatiles in vegetable oils (11). peanuts and peanut butters (12, 13), and rice and com products (14). When the procedure was appTTed to the analysis of flavor-scored samples, the instrumental data correlated well with sensory data (15, 16, 17), showing that food flavor can be measured by instrvmental means. Our present report provides additional evidence that the direct gas chromatographic method, when coupled with mass spectrometry for the identification of the compounds, can supply valid information about the flavor quality of certain food products. Such information can then be used to understand the mechanisms that affect flavor quality. Experimental Procedures... 

Multiple regression analysis is a useful statistical tool for the prediction of the effect of pH, suspension percentage, and composition of soluble and insoluble fractions of oilseed vegetable protein products on foam properties. Similar studies were completed with emulsion properties of cottonseed and peanut seed protein products (23, 24, 29, 30, 31). As observed with the emulsion statistical studies, these regression equations are not optimal, and predicted values outside the range of the experimental data should be used only with caution. Extension of these studies to include nonlinear (curvilinear) multiple regression equations have proven useful in studies on the functionality of peanut seed products (33). 

Even with the added ingredients to many of these products, the FDA data do suggest that wheat-based products consistently have more chemical contaminants than corn, rice, and oat-based products. As a whole, corn-based products are the least contaminated. Furthermore, products containing oils (e,g., nut products) or cooked in oils (e.g., popcorn and chips) tend to be more contaminated. These data show that the nut products are the most contaminated foods (particularly peanut butter). Once again, this is probably due to the high content of peanut oil. 

Flor et al. (1993) were the first to develop criteria for the authentication of olive oil based on vegetable oil HPLC data. They observed that corn, cottonseed, soyabean, sunflower and safflower oils, to mention the most important commercial products, have large peaks for LLL, LLO and LLP but generally smaller LOO and LOP peaks (abbreviations P, palmitic O, oleic S, stearic L, linoleic Ln, linolenic Po, palmitoleic). Additional typical peaks were observed LnLL peak (ca. 7%) in soyabean and LnLO peak (ca. 7%) in rapeseed oils, respectively. Other relevant compositional pictures were observed peanut oil displays a relatively small LLL peak (ca. 3.5%) but larger LLO and LLP peaks (ca. 18.2, 5.9%, respectively). 

A steady growth in the consumption of cooking and salad oils is evident from the USDA Economic Research Service Oil Crops Situation and Outlook Reports for domestic consumption of salad and cooking oils in the United States. The consumption data by source oil is summarized in Table 25 (25, 33). Deodorized cooking and salad oils are principally prepared from soybean, cottonseed, com, canola, sunflower, and peanut oils. Olive oil is technically a cooking oil and is considered a gourmet product by many due to its distinctive flavor and odor, which would be destroyed by deodorization, considered mandatory for the other liquid oils. 

In the field of edible fats and oils, four associations provide data. The Institute of Shortening and Edible Oils, Inc., in Washington, D. C., issues a monthly report of statistics available on any of the following products cottonseed oil, soybean oil, peanut oil, corn oil, federally inspected lard, and creamery butter. Data are compiled from various government sources and may indicate consumption, supplies, and disappearance, including exports and re-exports. In addition some price information, as well as some statistics on inedible oils, such as tung, linseed, animal fats, and greases, are assembled. 

Recently St. Angelo et al. (38 ) presented data reaffirming their previous observation that hexanal is an enzymically produced volatile product of the peanut lipoxygenase-linoleic acid reaction. They also confirmed the observations of Pattee and co-workers (33) that pentane is present in the headspace volatiles from the reaction. St. Angelo et al. (38) further showed that care must be excerised to prevent pentane artifacts from arising from the known thermal degradation of hydroperoxide products (39) present in the aqueous solution. 

In order to evaluate the relative contribution of tree nuts and dried figs to the overall AFT exposure, the Committee considered other foods known to contribute to the overall exposure to AFT in humans. Occurrence data and dietary exposures to AFT from these other foods were described. Food commodities included in the mean overall exposure were maize, groundnuts (i.e. peanuts) and other nuts (i.e. walnuts, cashews, chestnuts, macadamia nuts, pecans), dried fruits other than figs (apricots, plums, grapes, dates and others), spices, cocoa and cocoa products (cocoa mass, cocoa butter, cocoa powder), peanut butter, peanut cream, oilseeds and butter of Karite nut. 

The reactor used for the sonochemical work was a conventional ultrasonic bath that many readers will recognise as a piece of equipment for cleaning components. The hydrodynamic cavitation reactor was a vessel with an orifice plate in the main feed line to generate cavitation. While fully acceptable yields of 97-99% were achieved with the sonochemical reactor (and also, except for the case of peanut oil feedstock, with the hydrodynanuc cavitation reactor), the most interesting data related to the energy used. These are compared in Table 8.4. The energy efficiency is defined as the yield in kg of product per kJ of energy used in the reactor. 

Table 1.2 presents the world trends in production and consumption of the 17 major oils and fats as tabulated and forecast by Oil World Annual (1992). During these 4 years, stocks declined from a 59-day supply based upon world consumption (1987-1988) to 47 days in 1990-1991 and is expected to be 44.6 days at the end of the current marketing year. The major producers of soybean, palm, rapeseed, sunflower, cottonseed and peanut oils in 1991-1992 with 1989-1990 data in parentheses are shown in Table 1.3. 

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