IEH Academy

Peanut 101: Ingredient Uniformity
(PART 1) Training

Course details

Self-Paced eLearning


30 Mins

Dr. Foy Mills, Jr. & David DeShazo

Join us for the latest edition of our Peanut 101 eLearning series. In this course, our spotlight turns to the crucial aspect of ingredient uniformity, exploring its direct impact on food safety and the performance of food products. After the completion of this course, you will gain a deeper understanding of peanut growth and physiology through a comprehensive perspective on this essential topic.


Ingredient uniformity boosts manufacturing efficiency, but perfect consistency eludes food processing. The biological nature of peanuts introduces variations in products like salted nuts, peanut butter, and candies. Different peanut sectors prioritize specific aspects of consistency – confectioners focus on kernel size and oleic acid levels, in-shell markets value shell color, and peanut butter manufacturing emphasizes total fat content. Yet, aflatoxin inconsistency is universally intolerable. This toxic byproduct, generated by fungi like Aspergillus flavus, can infiltrate peanuts at various supply chain stages due to specific environmental conditions. Discover how a comprehensive understanding of peanut physiology and growth can enhance your peanut farming practices.


  • Appreciate that peanuts are a food ingredient and recognize quality begins at the farm.
  • Locate and rank the primary international and domestic peanut production areas.
  • Describe the general growth and development of the peanut plant.
  • Compare the growth habits of determinate and indeterminate plants, and implications to ingredient uniformity.

Registration and Payment

To register for this course, please visit our training portal.

Dr. Foy Mills, Jr.

Meet the Instructors

Dr. Foy Mills, Jr.

David DeShazo