Peanut Butter Production at Walnut Acres

Paul Keene’s peanut butter easily became one of the most beloved products among regular customers. Its delectable taste can be attributed to its wholesome, organic means of production. Aside from his revolutionary emphasis on all-natural ingredients, Keene’s technique of physically making the peanut butter largely differed from his competitors. At the time, peanut butter was typically produced through machines specifically designed for them, such as peanut butter mills. Keene, however, utilized an industrial coffee grinder and hopper to make his own version!

Walnut Acres’s peanut butter products via Spring/Summer 1989 catalogue

Making Coffee to Making Peanut Butter

A Model For Sustainability

Paul Keene purchased the coffee mechanisms with the intention of using it for peanut butter production instead. For one, he recognized the nature of the coffee grinder and hopper bore similarities to mechanisms used in peanut butter production, as coffee beans and peanuts were similar in size. Keene also repurposed the coffee grinder and hopper in order to uphold his regenerative approach to farming.
Making Peanut Butter from Coffee Technology

How did Keene manage to successfully convert machinery designed to manufacture coffee to produce peanut butter? In order to fully understand, one must consider the mechanisms and history of the coffee grinder and hopper.

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Jabez Burns & Sons

The coffee grinder and hopper used on Walnut Acres was manufactured by the company Jabez Burns & Sons. Learn more about their mechanics here:

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Employee Dena Long working peanut butter production. She dedicated several years to Walnut Acres, perfecting the roasting and packaging of peanut butter. — “If only our long-since departed city friend were only here today to witness the yearly transmutation of many tons of live peanuts into our simply delicious, fresh, unbeatable butter.”

— Paul Keene, *Fear Not To Sow Because Of The Birds*

Employee Deena Long working peanut butter production. She dedicated several years to Walnut Acres, perfecting the roasting and packaging of peanut butter.

An Organic Revelation

Like the rest of its products, Walnut Acres’s peanut butter flaunts the title of “organic.” The journey to achieve this coveted status, however, took a surprising amount of effort due to challenges posed by the Food and Drug Administration (FDA).

Walnut Acres’s Chunky and Smooth Peanut Butter

Inside the Peanut Butter

Keene intended his peanut butter to be comprised of more wholesome unblanched peanuts, emphasizing the inclusion of “vitamin-containing red skins and peanut heart (or “germ”)” (Keene, Fear Not To Sow Because Of The Birds). Even the seeds used to grow the peanuts maintained Walnut Acres’s focus on sustainability. Instead of seconds, splits, or nuts that were unsuitable for sale in any other form, Keene planted seed peanuts because of their ability to grow again.

Trouble with the FDA

At the time, FDA regulations did not recognize organic methods that farms like Walnut Acres used. Its standard for peanut butter allowed the use of from 10 to 15 percent of non-peanut products like sugar, salt, and hydrogenated fats. Because his product was made solely from whole unblanched peanuts, the FDA required Keene to label his product imitation peanut butter.

An Unconventional Success

In response to the FDA’s unnecessary requirements, Walnut Acres encouraged its customers to voice their opinions. Soon, hundreds of letters criticizing the illegitimacy of the standard caused the FDA to make the following alterations: whole peanuts, including red skins, were allowed to be used in making peanut butter! With this, Walnut Acres proceeded to grow its sales, making delicious baked goods like peanut butter cookies as well as their fan-favorite peanut butter jars. Not only did the farm succeed in its continuation of their peanut butter production, but their loyal customers’ uproar sparked a country-wide interest in both Walnut Acres and organic farming.