Do you test for Aflatoxin?
Aflatoxin is a chemical created by mold. Some molds are beneficial, such as penicillin. Some molds make food have a wonderful taste, such as cheese, and some molds can be dangerous, i.e. the aflatoxin mold. Cooking does not destroy aflatoxin.
Aflatoxin can occur in peanuts, nuts, dried fruit, corn, and other grains. Only peanuts are tested multiple times by the USDA. Samples are drawn and tested by the USDA at harvest and again after shelling.
Peanuts and peanut butter are perhaps the safest foods to consume if you are concerned about aflatoxin. We make sure that all of our peanuts are tested for aflatoxin before we purchase them. But we don’t just rely on that data alone; we also test our peanut butter for aflatoxin after it is produced. Both our organic and natural peanuts are blanched to decrease the risk of aflatoxin as it is mainly found in the skins of the peanut. Our almonds and cashews are also tested twice for aflatoxin.
Where do you source your peanuts from?
We source our organic and natural peanuts from Nicaragua, Argentina and the US.
What types of peanuts do you use?
We use runner peanuts for our peanut butters.
Why do you add salt, sugar and oil to your peanut butter?
We have several varieties that we produce. Some have all 3 ingredients, some just have salt and some are made with just peanuts. The salt we use is iodized salt and the sugar we use is organic evaporated cane juice. The palm fruit oil used is sustainably sourced; for more information clickhere.
