CP+Group+2

 Hi Tanya,

I'm just going to email you everything I have for the moment.

Erin

Hi Group,

Don't panic if you see a big change. I just incorporated Brian's pictures and info into my part of the essay. I kept you red Brian so you get kudos for your work:) The pictures did not come out but they will in the one I sent via Vista web mail to Tanya. As long as everything is visible when we post things it will be okay. Please let me know if I have missed anything (I still have to calculate food miles). Erin

Hello, Hi Tanya, I will email you my section now. I noticed that there is a lot of overlap in all of our section so we will need to edit heavily and cut and paste our colourful writing under the appropriate headings. Will make for a lovely coloured essay. APA style most easiest all you have to do is after a a persons name you are citing ie: John Doe (2007) states blah blah blah, or if you are paraphrasing at the end of your sentence you cite ie: Once the peanuts have been roasted they are then crushed in a massive machine (Peanut Institute, 2009). Easy as pie and easy to edit:) Cheers Erin  Hey Everyone,

Thanks Erin for adding in your info! I haven't gotten your email yet of the word doc version along with the gaphics and other info. Brian and Katherine can you send me your write ups as soon as possible so that I can compile everything, format, edit and let you all look at it as well to edit it? Erin that would be a huge help if you could help with the editing/formatting because I've never cited APA style I'm not really sure what the format is. If Brian and Katherine could also take a section from Chains Methods and issues so we cover all the topics. Erin has volunteered to write about Agriculture, I've taken marketing/labeling, but we still need to cover Processing, Distribution, and Labour. Lets try and get this information up and emailed to me quickly so we have enough time to edit it as a group! =)

Thanks! Enjoy the sunshine this week!

Tanya

Hi Group,

I have just posted my nutritional analysis. Most of my pictures did not come through and my last paragraph refuses to be turned blue. However Tanya I will send you this section via Vista email and my pics should come through there, if not let me know. I wrote in APA style and cited throughout my text. I will add a list of works cited at the end of my last email and add them here to this site when I am done. If you need editing or formatting let me know.

Erin

__Nutritional Analysis__

Information adapted from: Kraft Canada, 2009. Kraft Smooth Peanut Butter is marketed as a “Sensible Solution” for nutritional food choices. Products that carry this little green flag Information adapted from: Kraft Canada, 2009. have to meet particular criteria such as: Information adapted from: Kraft Canada, 2009. Kraft’s nutritional experts used criteria from the 2005 USA Dietary Guidelines and several public health authorities to develop the “Sensible Solutions” information label (Kraft Canada, 2009). The green flag highlights “better-for-you” food options. For example: “Source of 5 Essential Nutrients”, as in the case of Smooth Peanut Butter (Kraft Canada, 2009). Looking at the Nutritional Facts for this product, one can see that Folate, Niacin, Vitamin E, Magnesium and Thiamine are the top 5 (See Fig: 1). But their daily value is not complete leading the consumer to seek out other nutrients rich foods to balance their diet. This product is also advertised as cholesterol, lactose, gluten and trans fat free. Even so, Saturated Fats amount to 1.5 g of one tablespoon translating into 8% of the daily value. The Canada Food Guide recommends 2 Tbsp to equal one serving of meat alternatives, which equals 3 g of saturated fats and 16% of the daily value. We are told to avoid saturated fats in processed foods because they tend to raise the LDL or bad cholesterol in the blood. This is a risk for cardiovascular disease (www.medterms.com, 2009). The total fats for this product are 8 grams or 12% of the daily value, though where the other 6.5 grams of fat are coming from is not clearly stated on the label. This is confusing to the average shopper who may be trying to reduce fat intake in all forms.

Figure 1: Nutritional Facts **Per 1 Tbsp. (15 g)** || Trans 0 g || ** 8%**  || Adapted from: Kraft Smooth Peanut Butter Jar, Kraft Canada. Kraft Smooth Peanut Butter has some benefits for consumers in that it is an alternative to animal products for protein requirements, especially for vegetarians. Furthermore, foods high in protein and fiber such as this product, can make a person feel full for longer periods of time, thus controlling hunger as part of a “reduced calorie balanced diet” (Kraft Canada, 2009). However, consumption should be moderate to prevent increased bad cholesterol that will harm the health of individuals ( [|www.medterms.com], 2009). Strict precautions, especially with children, must be taken, as 2% of all people who come into contact with peanut butter will suffer adverse allergic reactions, which in severe cases result in death (Kraft Canada, 2009). Peanut butter is not exactly kid friendly.
 * **Nutritional Facts For Kraft Smooth Peanut Butter**
 * **Amount % Daily Value** ||
 * **Calories **90 ||
 * **Fat **8 g || ** 12%**  ||
 * Saturated 1.5 g +
 * **Cholesterol **0 mg || ** 0%** ||
 * **Sodium **70 mg || ** 3%** ||
 * **Carbohydrates** 3 g || ** 1%** ||
 * Fibre 1 g || ** 4%** ||
 * Sugars 1 g || ** -** ||
 * **Protein** 3 g || ** -** ||
 * Vitamin A || 0% ||
 * Vitamin C || 0% ||
 * Calcium || 2% ||
 * Iron || 4% ||
 * Vitamin E || 8% ||
 * Thiamine || 6% ||
 * Niacin || 10% ||
 * Folate || 15% ||
 * Magnesium || 8% ||

__Peanuts__ Peanuts or “groundnuts” grow underground as opposed to above ground tree nuts such as pecans, walnuts and almonds. This popular little legume originated in South America. Portuguese and Spanish merchants introduced the nut to Africa and Asia through their colonial trade routes. Peanuts were then introduced to America during the salve trade as a cheap, high protein food (Peanut Institute, 2009). Even so, there was not much interest in the nut until after the civil war when the development of production, harvesting, shelling and processing equipment was invented to reduce time and labour intensity (Peanut Institute, 2009). These new invention contributed to the growth of peanut farming and the popularity of the product. Groundnuts are a major industry in the southeastern states of Alabama, Florida, Georgia, North Carolina, Oklahoma, South Carolina and Texas. Only a handful of Canadian peanut farmers exist in Southern Ontario. They are limited by Canada’s climate in cultivating larger acreages (Canadian Peanut Council, 2009). The peanut plant is an annual, so crops have to be planted and cultivated to maturation every season. After the final frost in April or May, peanut kernels are sown in pre-tilled sandy fertile soil with a temperature of 65-70 Fahrenheit or 20 degrees Celsius. Furthermore, once the seeds have been planted they will need 200 frost-free days for a successful harvest (Canadian Peanut Council, 2009). Depending on the type of planting and harvesting equipment used, kernels are planted anywhere from 5 to 15 centimeteres apart in rows that are approximately 1 metre apart. Over the course of the growing season, the fields may be weeded on three occasions to control grasses and other wild plants from invading the crop (American Peanut Council, 2009). Green oval leaves appear 10 to 14 days after planting and the plant will grow to about 18 inches high. Flowers bloom on the lower stems of the plant near the soil. They are self-pollinating and once fertilized the ovary grows towards the soil and away from the plant. Once in the soil, the developing peanut grows horizontally to the soil surface as it matures (see Fig: 1). Depending on the variety, peanuts take from 4 to 5 months from planting to harvesting (Peanut Institute, 2009). Fig: 1. Peanut Plant Fig 1: Peanut Plant, Info Adapted from Google Images, 2009. In an effort to decrease crop disease, farmers use a three-year rotational system by alternating peanuts with cotton, corn and other small grains. However, one particularly virulent pest is the peanut root-knot nematode. Once established in a field, they are difficult to eradicate and can substantially reduce peanut quality and quantity (Flanders, 2005). Alternatives to farmers are nematicides, which are expensive and effective but are a chemical input, which peanut fields have few to none. Another choice is resistant varieties of peanuts that are not available, even thought the Peanut Council of America is working on these strains through their “Peanut Genome Initiative” (Peanut Council of America, 2009). The last alternative is crop rotation using plants that do not have the necessary plant tissues that nematodes need to survive and proliferate. For example, farmers plant a cover crop such as velvet beans that are not a host plant for nematodes. After one or two years, the cover crop reduces the nematode population to below where they would interfere with the peanut yield of the farm. At the same time, the rich green foliage increases soil fertility for the next crop (Flanders, 2005). Farmers are encouraged to use the rotation system through monetary, equipment and technical incentives provided by the1996 Farm Act Establishing Environmental Quality Incentives Programs. This enables producers to keep their lands in agricultural production and at the same time meet natural resource objectives in the USA (Flanders, 2005). In retrospect, peanut farming has little to no adverse effects on the natural environment when farmers are using the rotational crop method. Harvesting peanuts occurs in two steps. When the peanuts have reached approximately 70% maturity, farmers use a digger that drives a horizontal blade into the soil up to 15 centimetres in depth to loosen the plant and cut the taproot. In addition to digging, the machine lifts the plant and shakes the soil carefully off the plants, inverts the plants and leaves them to dry in the sun in long rows. This part of the machine is called the “shaker” or “vine inverter” see Fig 2 (American Peanut Council, 2009). Fig: 2. Peanut Digger Figure: 2. Peanut Digger and Shaker. Information adapted from Google Images, 2009. Once the crops have been satisfactorily dried for 2-3 days they are ready for the second step and what is generally called “harvest curing” (American Peanut Council, 2009). The farmer drives a Peanut Combine down the rows, which separated the peanuts from their vines. The vines are left in the field to decompose and enrich the soil while the peanuts are placed into the hopper on top of the machine (See fig 3). Fig: 3. Peanut Combine Fig: 3. Peanut Combine. Information adapted from Google Images, 2009 The crop is transferred from the hopper to the transport truck that deposits the nuts into drying wagons (See fig 4). Hot air is pumped into the wagons and circulated through the nuts to evenly dry them. This is the final stage of curing and the moisture content of the crop is reduced to 8-10%, which is considered safe for storing (American Peanut Council, 2009). Fig: 4. Peanut Drying Wagon Fig 4: Peanut Drying Wagon. Information adapted from Google Images, 2009.

The first several steps in peanut butter manufacture involve processing the main ingredient: the peanuts. After harvesting, the peanuts are cleaned, shelled, dried and graded for size. Next, they are dry roasted in large ovens, and then they are transferred to cooling machines, where suction fans draw cooling air over the peanuts (see Fig: 5) ( [|www.madehow.com], 2009).

Fig: 5. Peanut Butter Manufacturing Fig: 5. Processing of Peanuts, Information adapted from Google Images, 2009 After the peanuts are roasted and cooled, they undergo blanching—removal of the skins by heat or water. The heat method has the advantage of removing the bitter heart of the peanut. Next, the blanched peanuts are pulverized and ground with salt, dextrose, and hydrogenated oil stabilizer in a grinding machine (See fig: 6). After cooling, the peanut butter is ready to be packaged ( [|www.madehow.com] .) Fig: 6. Peanut Butter Process Fig: 6. Peanut Butter Process. Information adapted from Google Images, 2009.

There are several varieties of peanuts grown in the United States and Canada that become peanut butter. The chart below gives the names of the nuts, describes their characteristics and what they are best used for. Fig: 7. Peanut Varieties and Their Uses Information adapted from: The Peanut Council of America, 2009. www.peanutusa.com
 * **Variety Name:** || **Characteristics of Variety:** ||
 * **Runner** || - dominant variety due to its massive peanut yields and attractive kernel size. Large percentage used in peanut butter production. Account for 73% of US production. ||
 * **Virginia** || -has the largest kernel of the four varieties and are mostly roasted and sold whole or “in shell”. Account for 22% of US production. ||
 * **Spanish** || -small kernels with paper thin reddish brown skins. Used mostly in peanut candy, peanut butter and salted nuts. Have the highest oil content, which contribute to crushing for peanut oil. Account for 4% of US production. ||
 * **Valencia** || - 3 or more small kernels in each pod. Usually sold roasted in the shell due to their sweet flavour. Account for only 1 % of US production because of high demand of other varieties. ||

Hello All,

Okay I will do my section in proper essay style, seems easier like you said Tanya. I will also take on the Agriculture section of the chain method as I am already going to be researching that section to begin with. Most of my stuff should be up tomorrow evening. I can also help with editing and formatting the final document. We should use APA style, its easiest and what Gale likes. TTY tomorrow Erin 

Hey Guys,

I think it might be easier and more beneficial if we put all our information in a **word document** instead of a power point just because there is so much information, and so many graphics, and articles that we have to add in, I don't know how that would all work for a power point. Also it would be a lot easier to cut and paste all the work into one document rather than creating all the slides. I took a look at the marking criteria for this project and we need to make sure that we provide some citation for our information as well as a reference page, so make sure that within the body of the document that you put the URL addresses of where you find the information especially if anything is quoted directly.

What does everyone else think?

Also I've added a paragraph about storage to the safety of Peanut Butter. And thanks Brian for all the information! Now we just need to think of the potential Chain Methods and Issues of the processing etc...Agriculture, Processing, Distribution, Marketing (including advertising), Labour. I've written about some of the marketing/advertising issues and don't mind writing that into a paragraph under Chain Methods and Issues heading, can we all take a part of the chain method to write about the concerning issues? Because no one has been assigned that section.

Tanya June 28th

Homemade peanut butter requires refrigeration, however store-bought peanut butter like Kraft can be kept in dry storage between the standard 10oc to 21oc in a dark location. Kraft peanut butter along with other commercially produce peanut butters can keep up to 6 months in storage once opened. If unopened they can be kept up to a year if stored properly. Peanut Butter is not appropriate for freezing. (http://homecooking.about.com/od/foodstorage/a/pbutterstorage.htm) Commercial peanut butter can last for without refrigeration because of the stabilizers and hydrogenated oils contained in peanut butter. These help the shelf life of peanut butter. The hydrogenated oils (Trans Fats) are not recognized on the FDA labeling guidelines because such a small amount is used in Peanut Butter. This means that the labeling of the nutritional value appears as 0 grams of Trans Fats. (http://www.peanutbutterlovers.com/nutrition/transfats.html)
 * Peanut Butter Storing**

Hi Tanya, Brian and Katherine,

I will get my info posted here but also email you my work. I am going to create headings and use point form info underneath so that it will be easier for you to cut and paste into PP slides. I have the info, just been getting other projects due before this one for other classes out of the way. They have been big ones too. So far we have tones of info, but I think some of it can be summarized so that it can be better utilized in power point. Have a happy Sunday. Erin 

Hey Guys,

Here's what I have so far for the conclusion part of our project. I still need to comment on the sustainability side but I'm going to do some more research for that and was hoping to see more of what you guys dig up in terms of production. So far my information has been pretty positive in the marketing and consumption of peanut butter. I think our goal should be to all post our information by **July 1st** so that we can have enough time to edit and add to all the parts as well as to compile it into a word document. It's hard to take the information off wiki and into a word document because the formatting doesn't translate so maybe if we could send our info via email through word docs it would be more efficient. Any thoughts? Hows the 4th category going, Chain methods and Issues? Erin or Katherine you found anyone any relevant info in your research of the manufacturing and farm to fork research?

Tanya Friday June 26th

Peanut Butter in the North America continues to be successful because it is a healthy snack-food that suits the demands of our modern day society. “Peanut Butter is found in about 75% of our homes.” (http://www.preparedpantry.com/choosingtherightpeanutbutter.aspx) The snack-food element of Peanut butter combined with its inexpensive cost and high value in nutrition makes it a highly desirable product for its consumers’ busy lifestyles. The prevalence of peanut butter is strong because of its marketability. More research of peanut butter shows that foods like peanut butter that are rich in protein or fiber can help in weight-loss diets. The richness of protein and fiber provide a feeling of “fullness” which can help subside the feeling of hunger when dieting. Kraft Peanut Butter’s prevalence is also attained through its domination of breakfast nutrients. There are little products that can compete with the speed, nutrition and appetizing elements of Peanut Butter for breakfast consumers. Peanut Butter is also commonly used in cooking and home baking. Store bough peanut butter like Kraft, provides a sweeter, more velvety texture for baking goods. (http://www.preparedpantry.com/choosingtherightpeanutbutter.aspx). Since peanut butter is marketed as such a good source of nutrients consumers can get caught up in the marketing and forget about the importance of moderation. This is common with most foods. Another concern is the low calories in peanut butter. For people who are not dieting, peanut butter should be consumed with carbohydrates like toast or bagels to meet the standard calorie intake. Peanuts are a highly sought after product because of its natural source of nutrients. Peanut butter is consumed because of its high protein, low saturation of fats and high value in daily nutrients. Peanuts “contain 26 percent protein, higher than eggs, dairy products and many cuts of meat and fish” making them a nutritional snack-food. Peanuts contain a higher amount of protein than any other legume or nut. Peanut butter is continually being researched for its health benefits. Commercial Peanut Butter is legislated to contain 90% or more peanuts with no artificial sweeteners or colours or preservatives making it a healthy and safe choice. Kraft Peanut Butter does add in sugar, salt, and stabilizers (hydrogenated oil). The small amount of “hydrogenated oil keeps the peanut oils from separating and improves shelf life. Two tablespoons of this peanut butter typically contains 16 grams of fat with 3 grams of that being saturated along with 190 calories.” (http://www.preparedpantry.com/choosingtherightpeanutbutter.aspx) Scientists and researchers have found that the “monounsaturated fats” that are in peanuts can protect against and lower the risk of heart disease. Peanuts are a plant food and naturally contain no cholesterol. The fats contained in peanut butter also are proven to lower blood cholesterol levels, which in turn reduce the rick of coronary heart disease. Peanuts may also help prevent diabetes because they are low on the glycemic index. Just a “small handful” of peanuts will fulfill 9 percent of your needed daily nutrients. That same handful will provide you with 16 percent of your daily needed vitamin E as well as full of B vitamins, essential minerals and photochemical, making peanut butter a highly desirable product. In the fitness world Peanut Butter is making is name known as a healthy product for consumption. It is a perfect product for dieters because it is high in protein, which keeps you fuller longer. The fats that are contained in peanut butter are the healthier fats necessary for you body. For athletes, peanut butter is an inexpensive way to fuel themselves without “breaking-the-bank”. Athletes are continually consuming protein bars, weight gain shakes and other engineered sports foods. //“One hundred calories of peanut butter (about 1 tablespoon) costs about 7¢, far less than 100 calories of other protein sources, such as cottage cheese (55¢ per 100 calories), tuna (60¢) and deli turkey breast (75¢). The cost of 200 calories of peanut butter is about 15¢, far less than the $1.49 you'd spend on 200 calories of an energy bar”.// http://www.beginnertriathlete.com/cms/article-detail.asp?articleid=332 The problem occurs when people use peanut butter as a substitute for meals. Though peanut butter is an excellent source for nutrients it is low in calories, which is good for dieting but if you are trying to maintain a standard daily calorie diet then you need to add a slice of toast along with the spread. Problems can also occur while dieting if you overeat your total calories a day. Yes Peanut Butter is full of nutrients and protein but it too can be hindering if you do not eat in moderation, along with anything in your diet. Both problems that peanut butter can produce- overeating and low calories, is something marketers fail to mention about the product. Consumers need to be educated and need to be told about the low-calories in peanut butter especially when feeding to kids who need more calorie intake, and for dieters to keep in mind that you must eat peanut butter in moderation. Peanut Butter itself serves as an alternative for many lifestyles, people and foods. The high protein content found in peanut butter is especially important for children. It acts as a nutritional substitute for vegetarians and people who eat more meatless meals. Two tablespoons of Kraft’s Peanut Butter is equivalent to one serving of the Meat and Alternatives Food Group on Canada’s Food Guide to Healthy Eating. Peanuts also are an excellent alternative because they an inexpensive product full of protein and other essential nutrients. Many missionaries, Peace Corp volunteers and National Ambassadors are introducing the use of peanut butter to under developing countries due to the scarcity of food and affordability of nutrients. Peanut butter serves as an inexpensive alternative to under developing countries and allows people to feel fuller longer.
 * Peanut Butter in the Canadian Market**
 * Peanut Butter In our Diet & Consumption Reasons**
 * Food Possible Alternatives**

Hey Team,

Here's a handy website with lots of information:

http://www.peanutbureau.ca

Hows the research and writing going? Should we makes some goals on when everything should be handed in to be compiled? The deadline is coming up. I'm not sure if powerpoint is the best idea just because it may take a lot of time for one person to do, so creating a word document with headings may be a more fair way of compiling our research. Let me know what you guys think! Also make sure to add to the resource section for any relevant sources.

Hope everyone's enjoying the sun!

Tanya

 Hey Team,

Just a reminder that any information you input should be colour coded, so Gale can see how we divided the work up. I think this is what she explained in the project out line.

Tanya = green Erin =  blue  Katherine = pink  Brian = Red

I just made that legend according to what we've all used so far. Also don't forget to cite your resources at the bottom when you input information. I hope all the research for everyone is going well!

Hi Erin, Katherine, and Tanya Here are some food safety issues regarding Kraft PB Brian

**5. FOOD SAFETY **
//any food safety issues related to the food product or the ingredients in the food product (the food safety module will be helpful here) //

<span style="color: rgb(255, 0, 0);">**__March 11, 2009 Kraft Canda responds to media reports over salmonella found in peanut products in the United States__** Peanut Products Update ** Kraft Canada is NOT recalling any products in connection with the recent salmonella outbreak involving peanut products manufactured by Peanut Corporation of America’s (PCA). || <span style="color: rgb(255, 0, 0);">Source: kraftcanda.com <span class="news_story_title"><span style="color: rgb(255, 0, 0);">Source: kraftcanada.com
 * <span style="color: rgb(255, 0, 0);">[[image:http://www.kraftcanada.com/SiteCollectionImages/ImageRepository/4/PB_Logo_smooth.jpg width="160" height="125" caption="Smooth"]]<span style="color: rgb(255, 0, 0);"> || <span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 128); font-family: Arial;">**<span style="color: rgb(255, 0, 0);">Consumer Alert
 * <span style="color: rgb(255, 0, 0);">[[image:http://www.kraftcanada.com/SiteCollectionImages/ImageRepository/4/crunchylight.jpg width="83" height="110" caption="Kraft Peanut Butter"]] || =<span style="color: rgb(255, 0, 0);">Did You Know? =
 * <span style="color: rgb(255, 0, 0);">//Kraft// Peanut Butter has always been:
 * <span style="color: rgb(255, 0, 0);">Cholesterol free
 * <span style="color: rgb(255, 0, 0);">Lactose free
 * <span style="color: rgb(255, 0, 0);">Gluten free
 * <span style="color: rgb(255, 0, 0);">//Kraft// Peanut Butter does not require refrigeration. Just keep in a cool, dry place. At intervals, check the expiration date on the jar.
 * <span style="color: rgb(255, 0, 0);">For approximately 2% of us, eating or coming in contact with peanuts will cause an allergic reaction. ||

<span style="color: rgb(255, 0, 0);">**__March 4, 2009 Bloomberg article on how Kraft has changed its postion on food safety regulations.__**

General Mills, Kraft Seek Safety Rules in ‘Philosophical Shift’ <span style="color: rgb(255, 0, 0);">By Duane D. Stanford

March 4 (Bloomberg) -- General Mills Inc., Kraft Foods Inc. and Kellogg Co. have reversed past opposition to increased food safety regulation and support U.S. legislation designed to prevent tainted food such as the contaminated peanut butter that killed nine people, the companies’ trade group said. A bill introduced in the Senate yesterday by Dick Durbin, an Illinois Democrat, and Judd Gregg, a New Hampshire Republican, would give the Food and Drug Administration new authority to recall products, require food-safety plans from manufacturers and impose regulations on fruits and vegetables most at risk of causing illness. “The food industry has been notorious in wanting to self- regulate,” said Sanford Miller, a senior fellow at University of Maryland’s Joint Institute for Food Safety and Applied Nutrition. “What’s happening now is a question of survival. The more the public becomes concerned about of all things their food supply, particularly for their children, the more there will be demand for regulation of the industry.” Closely held Peanut Corp. of America, which in January recalled peanut products it supplied to hundreds of food manufacturers, faces a lawsuit and a criminal investigation after more than 600 people were sickened by salmonella. The FDA has said Peanut Corp. knew it was shipping tainted ingredients. The Senate bill would require all food manufacturers to draft safety plans, available to the FDA on request, that spell out contamination risks and methods used to avoid them. “It is crucial for all food manufacturers to build safeguards into both the product design and the manufacturing process to ensure safe, wholesome food,” Kraft spokeswoman Susan Davison said in an e-mailed response to questions. <span style="font-size: 10pt; color: rgb(72, 72, 72); font-family: Verdana;"> <span style="font-size: 10pt; color: rgb(0, 0, 0); font-family: Verdana;"> <span style="color: rgb(255, 0, 0);">**__Peanut Butter Allergies__** As many as one-and-a-half million Americans are allergic to peanuts and could be risking their lives with each peanut butter sandwich. So serious can this allergy be that it accounts for over three-fourths of all deaths related to food allergies each year. An allergy to peanut butter typically manifests at some point during early childhood. In fact, the initial occurrence of symptoms develops by the age of two for most of those peanut allergy sufferers. The initial warning signs of an allergic reaction to peanut butter can be as easy to underestimate as a runny nose or a skin rash that can be found on part of the body. A more uncommon symptom that usually gets one's attention is a tingling sensation on the tongue. The real danger involved in an allergic reaction is that these rather mundane symptoms very rapidly and without warning of the seriousness of the situation evolve into far more dangerous manifestations such as trouble breathing, a swelling of the throat or other areas of the body, a sudden and shocking drop of blood pressure, as well as dizziness that leads to unconsciousness. Additional signs of a dangerous allergic reaction to peanut butter can also include nausea, vomiting, abdominal discomfort, diarrhea, and a constricted feeling in the throat. The most extreme reaction is anaphylactic shock, which can proceed with such rapidity that death can result in mere minutes. Someone who goes into anaphylactic shock must be quickly treated with epinephrine with the onset of symptoms. Anaphylactic shock can occur after just the slightest exposure to peanut butter and can happen just seconds after being exposed to a triggering substance. While it has been estimated that up to 1% of the population in America may have some level of allergy to peanuts, children are by far at the highest risk. Usually, these children have a family history of hay fever, asthma or eczema. It's important to note that nut allergy and peanut allergy are totally different, peanuts being a legume. There is always the case of accidental exposure to peanut butter at school, in restaurants, or at outdoor gatherings such as picnics or field trips. <span style="color: rgb(255, 0, 0);">Sou rce: peanutbutter.com ===Hey Team, I just organized the topics into headings so we can all post under them. Feel free to change it around if you think it would work better for your topic! Tanya Kraft Smooth Peanut Butter: <span style="font-size: 10px; color: rgb(83, 72, 62); line-height: 12px; font-family: verdana;"><span class="facts_header" style="font-size: 18px; line-height: 20px;">**Nutrition**  ===

1. Nutrient Analysis
<span style="display: block; text-align: center; color: rgb(0, 0, 128);">

2. Manufacturer
//an analysis of the manufacturer __**Katherine will do this**__//

3. From Field to Fork
//a description of how the product (or ingredients in the product) gets from farm to table, field to fork (e.g., what type of farm, how many "food miles" __**Erin would like to do this:)**__//

4. Chain Method and Issues
//identification of the methods and issues associated with each part of the chain, such as those related to agriculture, processing, distribution, marketing (including advertising), and labor and a discussion of the consequences of those issues// Processing Distribution Marketing (including advertising)**
 * Agriculture
 * Labour**

**5. FOOD SAFETY**
//any food safety issues related to the food product or the ingredients in the food product (the food safety module will be helpful here)//

**Food Sustainability**
//a discussion of the prevalence of this product in the marketplace (has it changed over time?), what role does the product play in the diet, how and why people consume your product and possible alternatives if you indicate that it is low in nutrients or that production is not sustainable or that by buying it you are supporting a company or practices that are problematic. __**<span style="color: rgb(0, 128, 0);">Tanya would like to do this **__//

**Resources:**
<span style="color: rgb(255, 0, 255);">Hi Erin and Tanya. I will do #2, Brian with #5. Should we all add to #4 as we find relevant material? It seems as though that particular # involves aspects of all of our other sections. I like the idea of adding all our information here, and then packaging it at the end. I'm on a PC, but hopefully that won't present any issues.... I'm looking forward to this! It should be really interesting. Katherine.

Okay I get how to do the colour change, yayy!!<span style="color: rgb(0, 0, 128); font-family: Arial,Helvetica,sans-serif;">

Hi All,

<span style="color: rgb(0, 0, 128); font-family: Arial,Helvetica,sans-serif;">Sounds good, just make sure you are researching for smooth peanut butter:) Tanya like your ideas about getting the info up on this board. I suggest peaking at Group 6 for lay out as well. I will get started on my tasks then.

Got to where the colour is but it will not change for me. Must be missing something. Erin

<span style="color: rgb(0, 128, 0);">Hey Erin,

When you are editing their the page a toolbar should appear and the font colour option is beside the underline its a painters palette with a T on it! =)

Hello Everyone,

I'd like to do number 6 "a discussion of the prevalence of this product in the marketplace (has it changed over time?), what role does the product play in the diet, how and why people consume your product and possible alternatives if you indicate that it is low in nutrients or that production is not sustainable or that by buying it you are supporting a company or practices that are problematic" I think Gale suggested that we make the headings here on this page and then just add to the information. And as we each upload our sections, the others can add to it using a different colour to show who contributes what. And then a the end we can put it all together, and I guess I'm the one who needs to upload it to the assignment section as we've chosen my product. I think that's what she explained in the assignment description...?

Tanya Wednesday 3:08pm

Hello All,

Nice to see we are making some headway. I think we should choose smooth peanut butter maybe more processing involved. I also work on a Mac but I am not power point savvy. I have signed myself up for a combined 1 and 3 for now if that is okay with everyone. I will start as soon as possible. I think we should use the list as a guide for our outline and submit information in point form under each heading. Make it easy for now and then do a good edit before submitting to power point etc. Erin P.S. how can I change the colour of my typing?

<span style="color: rgb(0, 128, 0);">Hello Everyone,

I'm in for Kraft Peanut Butter, I think we have a lot of information to assist us with our project. We need to decide on a specific type, smooth crunchy etc... so we work off the same i. Power point as our final product sounds like great idea as well. Is everyone power point savvy? Do you use a PC or Mac? I use a Mac and I know sometimes PCs have a hard time converting some of the files, but we can deal with that a little later. We need to start dividing the work. Here's the list of topics needed to cover:


 * 1) As a group you decide who is going to be responsible for different parts of the analysis:
 * 2) nutrient analysis and nutritional issues associated with this food __**Erin would like to do this:)**__
 * 3) an analysis of the manufacturer __**Katherine will do this**__
 * 4) a description of how the product (or ingredients in the product) gets from farm to table, field to fork (e.g., what type of farm, how many "food miles" __**Erin would like to do this:)**__
 * 5) identification of the methods and issues associated with each part of the chain, such as those related to agriculture, processing, distribution, marketing (including advertising), and labor and a discussion of the consequences of those issues
 * 6) any food safety issues related to the food product or the ingredients in the food product (the food safety module will be helpful here)
 * 7) a discussion of the prevalence of this product in the marketplace (has it changed over time?), what role does the product play in the diet, how and why people consume your product and possible alternatives if you indicate that it is low in nutrients or that production is not sustainable or that by buying it you are supporting a company or practices that are problematic. __**<span style="color: rgb(0, 128, 0);">Tanya would like to do this **__
 * 8) You will keep a reference list and cite sources of information (may be text materials or web sites).

<span style="color: rgb(0, 128, 0);">Do we want to sign up are names beside a number? I think number 1 and 5 can be combined for one person because they are closely related.

Tanya

Hi All,

The post before Katherine was me, Erin, I voted for peanut butter. I like the headings with point form info underneath for the bulk of the work and it would also be easier to change that into power point as the end result or the final product so to speak of our work.

Erin

<span style="color: rgb(0, 0, 255);"> Hi All. I am open to either peanut butter or Cheese Whiz. I am especially interested in exploring a Kraft product because (my prejudice showing) I think Kraft has too much power and control in the food marketplace. Considering that most of their products are overprocessed and over-packaged Frankenfoods with low/diminished nutritional value, I think they have been hugely responsible for detrimentally impacting North Americans' health. On the one hand, I think peanut butter would be interesting because of the foreign link (possible issues of labour exploitation and environmental degradation in growing of peanuts), but on the other hand I think Cheese Whiz would be interesting simply because it is so totally disgusting and gross, yet very popular and widely consumed. What does that say about Kraft and its marketing power and genius? Cheese Whiz does have a farm connection, because presumably one of the ingredients is cheese made from milk from cows, but judging from the final product, that real cheese must be a very distant memory.

In short, I am totally open to what the 3 other group members decide. Should we have a vote? Also, any thoughts on how to present our findings? I was thinking a Power Point might work. Any other suggestions or ideas?

Would it be possible for each person to say who they are when they post ideas? Wasn't sure who the last entry was by, but thinking it might be Brian? Thanks.

Katherine.

Oh My goodness, Cheez Whiz is disgusting. I just wanted to mention that peanuts are not just grown in the United States but African and Latin countries as well and I think mostly for export to the USA. They originated in Brazil and in Peru then were introduced to Africa, Australia and other countries. Canada started to grow them in 1982 with the decline of tobacco. Ontario is the only province where they are grown.

My final decision is Peanut Butter because it has an interesting history and there is more to it than nuts if we go by the ingredients on the label. MARK 1 FOR KRAFT PEANUT BUTTER: MY last work :)

http://www.peanut-institute.org/PeanutFAQs.html http://www.nationalpeanutboard.org/manufacturing.php <span style="color: rgb(0, 128, 0); line-height: normal;">www.pca.com.au/bmp/pdfs/2c_indust_hist.pdf (Lots of stats and history in this one) http://www.peanutsusa.com/USA/index.cfm?fuseaction=home.page&pid=26 http://www.madehow.com/Volume-1/Peanut-Butter.html http://practicalaction.org/docs/technical_information_service/groundnut_processing.pdf http://www.nutritiondata.com/facts/legumes-and-legume-products/4453/2 http://www.thedailyplate.com/nutrition-calories/food/kraft/peanut-butter-4 http://peanutvan.com.au/growing.htm http://edis.ifas.ufl.edu/AA148 http://www.canadianpeanuts.com/plantgrow.htm http://international-trade-leaders.suite101.com/article.cfm/top_peanut_countries (Canada imports the most o raw peanuts from the USA and USA is Canada's top exporter for roasted nuts, peanut butters and so on, gotta love NAFTA!) <span style="color: rgb(0, 128, 0);">Hello Group,

I think both ideas would be great. I was reading some of the links Erin posted and there seems to be some interesting controversial information out there regarding Cheez whiz. I myself have never eaten it because it looks disgusting! But I'm really open to either one. Cheez wiz ingredients: http://www.foodsdatabase.com/LinkedLabel.aspx?FoodId=206 Milk And Part-Skim Milk, Water, Whey, Milkfat, Sodium Phosphate, Contains Less Than 2% Of Dried Corn Syrup, Salt, Worcestershire Sauce (Vinegar, Water, Molasses, Corn Syrup, Salt, Sugar, Caramel Color, Dried Garlic, Spice, Anchovies, Tamarino, Natural Preservative, Annatto (Color), Oleoresin Paprika, Enzymes I think Cheez wiz has the highest "barf" factor, but if we think there is not enough to analyze then we can do peanut butter.

I think we should try and make a decision tonight or tomorrow so we can start dividing work, does that sound alright?

Tanya

Hello All,

Well we are in a bit of dilemma about what to choose. Both Peanut butter and cheez whiz are good ideas. I guess it depends on much of a challenge we want:) I think we should choose the one that will have the highest "ick or barf" factor after thoroughly dissecting it. I am happy to do either one, but I am concerned that Cheez whiz may not have any ingredients that actually come from a field or farm. Just looking at my 2 kg jug of Costco Kraft peanut butter it contains: Select roasted peanuts, soybean oil, maltodextrin, sugar, hydrogenated veg oil, dextrose and salt (there are several ingredients that need further examination, derivation, harvesting, processing etc).

Cheeze Whiz would be a good choice as I consider it a Franken Food. Anyone able to post an ingredient list. Check out the two websites below on how individuals investigated it how it was manufactured. There are some eye opening things they discovered. http://www.wisegeek.com/what-is-cheez-whiz.htm http://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html http://www.answers.com/topic/cheez-whiz http://www.maddogproductions.com/ds_cheezwhiz.htm (this one tells you how to remove a grease stain from your clothes with cheez whiz) also a documentary called Food Inc http://www.cbsnews.com/stories/2000/10/13/earlyshow/saturday/main241073.shtml http://www.iff-ifoundfreedom.com/healthfreedom/cheez.html (this one is shaky but could lead our investigation in another direction)

I'll check in a little later to see what your responses are, Take care, Erin

<span style="color: rgb(0, 0, 255);">

Hi Erin, Brian, and Tanya.

Greetings to everyone, and please accept my apologies for not getting into this group project earlier.

My suggestion for our manufactured food product is either Kraft Cheese Whiz or Velveeta Cheese. Both foods are highly processed (to the degree that they no longer really resemble cheese), are of dubious nutritional value, and are widely consumed. I also find it interesting that Kraft is involved in the development, production and promotion of so many pseudo-foods/Frankenfoods. One of their latest products I've seen is Bagelfuls; a Twinkie-like product that is instead a bagel filled with cream cheese. I really know very little about Kraft as a company, so would find it interesting to learn more. I also know very little about either Cheese Whiz or Velveeta as food products, except that I really wouldn't want to eat them.

I'm just wondering when we are aiming to have chosen our food to research? Does Monday or Tuesday seem reasonable to everyone?

Katherine.

Hi Erin, Katherine, and Tanya

My first thought was Cheez Whiz as well, although I couldn't find much information on how or where it is manufactured. Lots of information on how to make ants on a log! I too was interested in Kraft products, they send out a magazine every season and I'm always amazed with what they consider food for families.

Brian

Please click on the edit button on the top right corner to write. Don't forget to save when you are done.

Hello Brian, Katherine and Tanya, Just checking this out to see how things work. Enjoy the long weekend.

Erin. M.