FAQThe information in this section is intended primarily for people associated with the American peanut industry and its worldwide allied activities.  It does not focus on some issues of more interest to food allergic consumers. Policy and regulation can vary considerably between different parts of the world and giving advice to individuals is the role of expert food allergy organizations listed at the end of this section.

What are food allergies?

Food allergies are reactions to otherwise harmless foods or food ingredients that involve the body's immune system (known as “IgE mediated”).  Usually following accidental ingestion (eating the food or something containing it as an ingredient), a reaction rapidly occurs when the immune system responds abnormally to the protein or proteins in the food.

Virtually any food can cause an allergic reaction in a susceptible individual. The most common childhood allergens are cow's milk, egg, peanut, soy, wheat, tree nuts, fish and shellfish.  In adults, the most common allergens are peanut, tree nuts, fish, and shellfish.

In an allergic reaction, histamines and other chemicals flood the body to fight off a perceived invader.  Their effect produces the symptoms that the allergic individual experiences, which may range from mild discomfort to life threatening.  The most serious reactions are termed “anaphylaxis”. 

Commonly seen signs of an acute food allergic reaction are flushing, hives, edema (swelling face, lips), bronchoconstriction (throat constriction, difficulty breathing), abdominal cramping, vomiting, hypotension (drop in blood pressure), and dysrhythmias (irregular heartbeat). 

Reactions to food or food ingredients that do not involve the immune system are not food allergies.  Non-immunologic reactions are termed food intolerance or sensitivities.  There is much confusion around these different terms.

How are food allergies diagnosed?

Diagnosing a food allergy may not be difficult if a person always has the same reaction after eating a certain food.  But foods are generally not eaten in isolation and it can be difficult to track down and identify the cause of the adverse reaction.  A thorough clinical picture is essential, which means  taking a detailed medical and dietary history, keeping a food diary, eliminating suspect foods, conducting skin tests and blood tests, and evaluating food challenges. 

The skills of the clinician making the diagnosis are a key element in its accuracy. The advice of an expert food allergy organization should always be sought about reliable investigation, diagnosis and treatment. 

How common are food allergies?

Little reliable clinical data exists about the numbers of people who have genuine food allergies in different parts of the world.  Estimates vary considerably, from virtually none in much of Asia, Africa, Southern and Eastern Europe, to fairly common in others.  North America and North-Western Europe are reported to have much larger numbers of food allergic  - and specifically peanut allergic  -  individuals.  Strong debate exists over the reasons for rising levels of food allergy reported in these areas. 

Who is most likely to develop food allergies?

Foods do not cause allergies.  Some common foods may act as triggers for allergic reactions in some individuals, particularly younger children.  The immune systems of these individuals cause adverse reactions to one or more common foods containing allergens to which they are sensitive.   When they encounter these foods, almost always when unaware that something they are eating contains them, the symptoms they quickly experience show that they have a food allergy.  

Children with atopic disorders such as asthma or eczema or with existing allergies to foods such as milk or egg are more likely to be allergic to peanut proteins and to proteins in other nuts and other foods. 

What are the most common food allergens?

“Food allergens” are natural components of foods to which some people are allergic.  The allergens are almost always proteins.  Common high protein foods are therefore associated with food allergy.  Official lists of these foods vary around the world, but generally include milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, soy and sometimes sesame, lupin and kiwi.  [Peanuts, while botanically a legume, are generally considered to be a` nut.]  Individuals should always consult a food allergy expert body to find out which foods are required to be labelled as allergens where they are. 

What are the usual symptoms of food allergies?

Most food allergic individuals experience mild reactions when they unexpectedly encounter a trigger food. The range of severity of symptoms, however, is very wide:  degrees of hives (urticaria), swelling of the face, constriction of the throat, difficulty breathing, cramping and vomiting.  A small proportion may experience severe and potentially fatal anaphylactic shock (generally called “anaphylaxis”).

Anaphylaxis is the life-threatening reaction induced by any severe allergy, not just to food.  It can be caused by foods, insect stings and medications.  It can constrict the airways in the lungs, severely lower blood pressure, and swell the tongue or throat, among other symptoms.  Anaphylaxis is rare, but can be fatal if not treated immediately. 

Are food allergies life long?

Children commonly “outgrow” early life allergies to foods such as eggs and milk. Allergies to peanuts, nuts, fish and shellfish generally last much longer, including for life.

About 1 in 5 children with peanut allergy become free of it as they get older, but this is not predictable and should never be a reason to be lax in avoiding potential trigger foods.   Food allergy commencing in an adult tends to persist for life. 

Why are peanut allergies common and sometimes severe? 

Peanut allergies are common in some parts of the world primarily because peanuts are so widely consumed and used as food ingredients and exposure to peanut protein in the environment is high.  That should not stigmatise peanuts as they are a wholesome food for the vast majority of people.  Sesame is a more potent allergen than peanut, but because it is not nearly so widely encountered, it is much lower down the list of common allergens. 

Peanuts are a complex plant food, with more than 30 different proteins. Research is underway to identify exactly which proteins trigger an allergic reaction, and why the reaction can vary in severity between individuals. 

Peanut allergens are not broken down or neutralised by processing or cooking and so remain potent in products containing peanuts.

Are the number of people with peanut allergies increasing?

Reported cases of food allergy are rising in North America and some European countries.  From 1997 to 2007, the prevalence of reported food allergy in the United States increased 18% in children under the age of 18 years. Reported peanut allergy tripled in children under the age of 18 years in a similar time frame, from 0.4% in 1997 to 1.4% in 2008.  It is estimated that peanut allergy now affects 0.6% of the US population. 

Research indicates that all allergies, not just to food, are increasing.  It is difficult to determine, however, if the increased reports of food allergies in general and peanut allergy in particular are due more to actual increases in incidence or reflect increased awareness among consumers and health professionals.  It is likely a combination of the two.  Self-reporting studies are the basis for the current high American prevalence figures and these are inherently biased to over reporting.  

The picture is not clear cut in any country. The evidence from double-blind, placebo-controlled food challenges, the gold standard for diagnosing food allergy, points to over-diagnosis of peanut allergy, especially in children, over the past decade.  This may stem from many more non-specialists entering the allergy field and the widespread commercial availability of “skin prick” and other allergy testing kits.  It is very important for a qualified physician to make the proper diagnosis.

Is there a threshold below which peanut protein does not cause an allergic reaction?

In practical terms, probably not. There is considerable interest in this issue from both the food industry and peanut allergic consumers.   Research on “thresholds” is ongoing but is not conclusive.  The problem is compounded by labelling which may not be reliable.  Ingesting even small amounts of peanut protein can be a major problem to seriously allergic individuals, so it is recommended that everyone allergic to peanuts avoid peanut allergen entirely.   They should not assume that a previously mild reaction will always be the case.

Despite media reporting about research into so-called “low allergen” or “non-allergenic” peanuts, the breeding changes that would be required to eliminate the allergenic traits out of every peanut line worldwide make this improbable.  Peanut allergic consumers would not be safe in terms of all products, even if one origin producer were successful in achieving this.

Much more promising are the advances being made in oral immunotherapy and in the potential for achieving early tolerisation to peanuts in susceptible individuals, rather than in manipulating the peanut itself.  See the “current directions in peanut allergy research” section for more information.

Can allergy testing help predict the risk of severe allergic reaction to peanut?

Neither skin nor specific IgE blood testing to the whole peanut allergen allow an accurate prediction of the risk of severe allergic reaction to peanut.  Double blind placebo controlled oral food challenge (DBPCOFC) and specific IgE peanut allergen component blood testing make it possible to more accurately predict the risk of severe allergic reaction to peanut.

Due to cost, time and the risk of inducing severe reaction, DBPCOFCs, which are considered the ‘gold standard’, are often deemed impractical.  Identification of the proteins in peanut that are most likely to cause severe reactions, coupled with advancements in specific IgE allergy blood testing, can allow a much more practical approach to predicting risk of severe allergic reaction to peanut.

Peanuts are made up of many proteins, often called components.  Not all proteins are allergenic and not all allergenic proteins cause severe reactions.  Allergic sensitization to any of the most stable peanut proteins (i.e., storage proteins Ara h1, Ara h2, or Ara h3) can be highly predictive of potential for severe allergic reaction to peanut.  Isolated allergic sensitization to less stable peanut proteins such as Ara h8 or other cross reactive proteins are more predictive of localized reactions, such as oral allergy syndrome and a reduced risk of severe allergic reaction to peanut.

Specific IgE blood testing for FDA cleared peanut components is commercially available in the United States.  If interested, you can visit the Thermo Fisher Scientific website to learn more.

Can anything be done to manage peanut allergy and prevent a reaction?

The only certain way to prevent a reaction is avoidance—there is no treatment to prevent peanut allergy.  With proper management, awareness, and education, most reactions to food allergens can be avoided.

Individuals with a food allergy should diligently read all food labels and ask questions about foods consumed away from the home (such as in school or a restaurant). In the day care or school setting, parents of a child with food allergy should educate teachers and school staff to be prepared to recognize and treat severe allergic reactions immediately and seek first aid.   It is widely recommended that each food allergic child has an action plan detailing what needs to happen if they have a reaction, although statistics show that most serious reactions occur outside of school settings. 

Individuals with severe allergic reactions should always carry a self-injectable form of epinephrine (adrenaline). Wearing an identity bracelet or medallion may help to alert others if they have a problem. 

How is a severe allergic reaction to peanuts treated?

With proper medical treatment, most food allergic reactions are manageable. Even if all of an individual’s reactions have been mild in the past, however, there is the possibility that a future reaction could progress to a medical emergency. It is essential, therefore, that all peanut allergic individuals, particularly young people, carry and understand how to use viable auto-injectors containing epinephrine (adrenaline). 

Injecting epinephrine/adrenaline does not eliminate the allergic reaction—in most instances it only relieves the immediate symptoms and allows the extra time necessary to seek emergency medical help.   Anaphylaxis associated with tree nut and peanut exposure more often leads to fatal and near-fatal events than do reactions to other allergens.

Can peanuts be safely consumed during pregnancy and breastfeeding?

Yes, unless the individual is known to be allergic to them. Expert opinion has changed and no longer recommends exclusion of peanuts, peanut butter or foods containing peanuts from a mother’s diet during pregnancy and breastfeeding.  This reflects research that indicated avoidance of peanuts while pregnant or breastfeeding made no difference to the incidence of peanut allergy and excluding foods such as peanuts and peanut butter could reduce the nutritional status of the mother and her child. 

Can peanuts be given to infants and children?

Yes, and peanut butter is a widely used weaning food in many parts of the world.  Delaying the introduction of potentially allergenic foods until 1, 2, or 3 years of age has not been shown to prevent later food allergies.  In 2008, the American Academy of Pediatrics amended their earlier position and no longer recommends avoidance of foods such as peanuts as a preventive measure. 

The previous advice was not to introduce peanuts before three years of age if there was a history of allergy in the immediate family.  Mothers are still recommended to breastfeed for the first six months before introducing other foods.

Should peanut oil be avoided by a peanut allergic individual?

The consensus view is that refined peanut oil should pose no problem for peanut allergic individuals. The process of refining peanut oil removes the protein which would trigger an allergic reaction. Refined peanut oil (sometimes labelled as arachis oil or huile d’arachide) is commonly used as a cooking and salad oil (particularly in Asian cuisines), as an ingredient in processed foods or as an emulsifier/lubricant in body care products.

This is not the case for peanut oil which has been “cold pressed” to retain the flavour and aroma of peanuts and any oil that has been used to cook peanuts or food containing peanuts.  These will contain traces of peanut protein and therefore must be avoided.   Oils from other common allergenic foods such as soy, sesame and corn may also be “cold pressed”.

Though refined peanut oil it is very unlikely to cause an allergic reaction, all peanut oil is required to be labelled as a food allergen in the European Union, but this is not the case in other parts of the world. 

Can a food’s smell cause a serious allergic reaction?

No. False beliefs about the danger which could arise from touching or smelling peanuts  or peanut butter often cause anxiety to the parents of peanut allergic children. Research has demonstrated that a casual contact (not ingestion) with peanut protein, such as a trace of peanut butter getting on the skin of an allergic person, can cause localised reddening or itching,  but this reaction does not spread from the area of contact or worsen and medication is generally not needed. 

Simply smelling the aroma of peanuts is not the same as breathing in protein particles which could cause an allergic reaction in a susceptible person.   The chemicals which are detected as the odour of peanuts are aromatic molecules called pyrazines and incapable of causing allergic reactions. They are not proteins.  A study of peanut allergic children exposed to the smell of open jars of peanut butter did not find any allergic reactions.

Is food allergen labelling mandatory?

Lists of allergens that must be declared on labels vary.  In the US, Canada and the European Union there is mandatory labelling of food allergens on food packaging, including peanut ingredients.  Labelling requirements elsewhere may be quite different.  Always seek the advice of a local food allergy expert organization about the reliability of labelling.

Problems arise where food is sold unpackaged, served in restaurants and other settings and bought from “take-aways” or “carry-outs”.  Allergy awareness by food preparers and servers cannot be relied on. Allergen labelling is often not required in these cases.  It is always safest to ask about any food and avoid it if it might contain an allergen to which a particular person is allergic. 

How is the American peanut industry helping?

The American peanut industry actively supports organizations working to ensure food allergic consumers can make safe and informed choices about foods while the widest range of nutritional opportunities, including peanuts, is available to everyone else. 

The industry supports clear and accurate allergen labelling on all products and the provision by the food manufacture and the food service sectors of information about peanut ingredients in foods.  

It works closely with consumer-led food allergy bodies through the world-wide Food Allergy and Anaphylaxis Alliance, particularly on food allergy issues related to young people and schools. 

It supports scientific research on effective measures which may reduce or even eliminate peanut allergy in the future.   See the “current directions in peanut allergy research” section for more information.

More Information About Food Allergy:

Food Allergy and Anaphylaxis Network (FAAN)

United States


The Anaphylaxis Campaign

United Kingdom


Anaphylaxis  Canada



Association québécoise des allergies alimentaires (AQAA)



Nederlands Anafylaxis Network



Deutscher Allergie- und Asthmabund e.V. (DAAB)



Associazione italiana per le allergie alimentari



Japanese Society of Food Allergy



Anaphylaxis Australia



Allergy New Zealand

New Zealand


Disclaimer:  Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a health care professional.  The information in this section is believed to be correct at the time of publication. The American Peanut Council recommends anyone wishing to find out more about food allergies to make contact with one of the specialist organizations listed above.

Member Spotlight

  • Roka logo

    Interview with Ted Andrew, Director, Product Marketing and Dan Behler, VP, Marketing

  • APGG

    Interview with Terry Shamblin, President & CEO of American Peanut Growers Group LLC

    The American Peanut Growers Group, LLC, also known as APGG, maintains a medium-sized shelling facility located in Donalsonville, Georgia.

    How many different peanut farms supply the shelling facility and how do these peanuts get selected at the APGG Buying Points?

    APGG currently represents (79) member entities, consisting of approximately (93) different peanut producers, who deliver peanuts from over (300) different farm numbers. APGG also handles peanuts from about (20) non-member peanut producers each year. Each APGG member is assigned to a buying point location in our system. All (11) buying point locations are owned by producers, or a group of producers, who are all members in APGG. Each APGG member has been approved by APGG's Board of Directors as a quality producer, and with the right character to become an APGG member. Each member is required to bring 100% of his peanut production each and every year to APGG, with some minor exclusions allowed.

    Where do the peanuts come from and what types of peanuts do you shell? What is the capacity at the shelling plant?

    APGG members have farms in an approximately 75-mile radius from our shelling facility. These farms are located in (13) Georgia counties, (1) Florida county, and (1) Alabama county, all contiguous. APGG only handles Runner peanut varieties and shells approximately 100,000 farmer stock tons of peanuts annually, producing some 155 million pounds of shelled peanuts. Our shelling schedule is normally (24) hours per day, (5) days per week, (11) months per year, shelling at a rate of approximately (20) tons per hour.

    Can you explain or describe how APGG is vertically integrated? How does APGG operate from its buying points to shelling and warehouse facilities.

    APGG has attempted to concentrate some of its highest yielding, top quality peanut producers, in the heart of the Southeast U.S. peanut production. The sandy loam soil and 85% irrigated production, coupled with a state-of-the-art peanut shelling facility, offers us the formula to be one of the premier shelling facilities in the U.S. Having the same producers each year, and with each of them having a fully vested interest in the reputation of our Company, provides a unique platform for us to operate, different from most peanut shellers. All of the farm production, buying point operations, procedures, shelling and sales are not dictated, but are directed through our (11) Member Board of Directors and our Management Team. All buying points operate under one APGG license with USDA, and APGG leases all warehouses used in our system, to justify proper control of the procedures and product stored. While each buying point is responsible for labor to receive, dry, grade and store the peanuts during harvest, including a shrink tolerance, APGG personnel manages, inspects, fumigates and unloads the warehouses to ensure the quality and quantities needed by the shelling plant.

    How is this a strength for your company's growth plans?

    Our Company's business model has been very successful since the beginning of 2003. We have grown from processing 60,000 farmer stock tons in 2003, to over 100,000 farmer stock tons today. We are operating at a reasonably full, efficient capacity, which has allowed us to make improvements and achieve other efficiencies during this growth cycle. Unfortunately, with farming production costs the highest they have ever been, and commodity prices low, we do not think there will be much agricultural growth over the next few years. Growth usually takes more commitment of capital, and handling thousands of tons takes infrastructure. As all business leaders know, cash is much easier to spend, than it is to make. So, we will continue to operate safely for APGG Members. There are a few beneficial changes which we will make though, even though prices for our products are depressed at this time.

    What are some of the food safety initiatives that APGG follows in order to ensure your customers top quality and safe peanuts?.
    The fifth generation shelling facility designed by Lewis M. Carter Manufacturing (LMC) certainly makes food safety easier. The whole plant is (4) feet off the ground level, with all conveying on the floor level, and all operating equipment on a solid 8 foot high mezzanine above it. We have much more room for ease of operation, maintenance and cleaning than most any other shelling facility previously built. As far as the product, each grade of peanuts goes through two cleaning processes, two gravity separation processes, and more sizing than many older plants. Process controls are used to ensure the quality of our products, including an automated sampling system for ensuring low foreign material levels. Foreign material controls are increasingly important for manufacturing customers to lower customer complaints on their finished products. We are certified compliant with Global Food Safety Initiative (GFSI) standards under the British Retail Consortium (BRC) and audited by The American Institute of Baking (AIB) in compliance with their standards. Additionally, we comply with audits from many of our individual customers each year. Our customers and further processors report APGG has become one of the most consistent, quality suppliers of shelled peanuts in the industry. We are proud of the reputation we have achieved, which includes the ethics and service of our employees and Members.

    APGG is involved in sustainable business practices, from installing the largest solar rooftop in Georgia to improving energy conservation in the plant. What factors contributed toward moving in this direction?

    Sustainability simply makes sense. What makes more sense than making food production, water and natural resources as sustainable as possible? In most cases, sustainable business practices can help your bottom line, even though the largest benefit may come to future generations. We built our plant with programmable logistical controls (PLC) which saves on electrical power by starting motors in sequence and lessens overall power needs. We installed a 400 KW solar system in 2011, and are in the process of clearing about six acres of land now, for a one megawatt solar power system to be installed near the end of this year. We have continued to reduce our waste, and recycle materials. We have partnered with two producer-owned cotton gins, who have some producers who are common within APGG, and constructed a feed mill to produce pelletized calf and cattle feeds from our peanut hull and cotton gin residue by-products. We will continue to find ways to utilize all that is available to us, and if we can't use them, to get these products to someone who can develop a market for them.

    When did APGG start getting involved in export markets and do you expect increased export growth opportunities outside of the U.S.? Which countries? What is your percentage domestic vs. export in sales?

    We began exporting early in our existence. We have continued to expand our export sales over the past (11) years, and think that global growth opportunities will continue to increase considerably for U.S. peanuts. With U.S. prices down since the 2012 crop, our peanuts are actually more price competitive now than many other origins exporting. Freight is always an issue concerning cost, and it takes a year or two to get some contract commitments completed, but my guess is that our industry will continue to export more peanuts from the U.S. over the next several years. Being a much smaller peanut producing origin than China or India, a small export order in their stead, could result in a huge order for us. We have exported peanuts to Canada, Mexico, United Kingdom, The Netherlands, Spain, Italy, Bulgaria, Ukraine, Russia, Malaysia, Indonesia, Singapore, Thailand, Vietnam, China, Japan, Israel, Jordan, United Arab Emirates (UAE) and Colombia. We usually sell 75-85% of our peanuts domestically and 15-25% export.

    As President and CEO, what do you like most about your job at APGG? How has membership with APC enhanced business practices?

    The thing I love most about my job at APGG is easily the people. We have some of the best customers, affiliates, owners and employees. We have been able to align ourselves with honest, hard-working people from every segment. Our owners work hard, and they expect us to do the same, and they have treated us fairly because we do. We try to operate by Total Quality Management training many of us had years ago, authored by Philip Crosby, which taught us that a good trade with a customer was one that created mutual trust, mutual respect and mutual benefit. We see ourselves in a true, honest partnership with our customers. Our major customers must appreciate that also, because most of them treat us that same way. The American Peanut Council has provided us the setting to meet many of these customers and assist in building our relationships with them. They have also helped our industry structure and implement goals, such as the eTDE software system for original documents to be shared electronically, and standards for tote bag packaging. They have brought other topics that require industry-wide cooperative efforts, like traceability and sustainability, to the forefront. They have helped identify and secure food safety training for our employees. And they have helped educate us on the product we are processing. The APC staff does a great job, serving as a platform for businesses from all segments of the peanut industry, to come together and share ideas and goals, and work together to reach them, while also helping to increase sales of U.S. peanuts, both domestic and export.

    For more information, contact:
    Terry L. Shamblin, President & CEO
    American Peanut Growers Group, LLC
    5212 Highway 39 North
    Donalsonville, Georgia 39845
    Phone (229) 524-8250
    Fax (229) 524-8220
    Website: www.apgg.com




  • The Virginia Diner

    An interview with Christine Epperson, President of the Virginia Diner

    APC: This year the Virginia Diner will be celebrating its 85th Anniversary

    The Virginia DinerCE: The Virginia Diner is an important part of Virginia history and there are several special events being planned to mark the anniversary.  There will be two open houses, one from April 25-27 and the major one will be from September 25-28.  We will feature our peanut products and the food for which we have become famous – chicken, ham, biscuits and peanut pie. Special guests and elected officials will be in attendance. Make plans to attend the 85th Anniversary! 

    APC: The Virginia Diner started out as a small diner in a railcar in 1929, when did peanuts become a major part of the business?

    CE: The Diner has been cooking and selling peanuts since the late 1940s.  The peanut part of the business grew out of the Diner, as travelers requested peanuts be shipped to them.  My parents bought the business in 1976. At that time, the mail order part of the business was mostly fourth quarter seasonal with everything still being done in the Diner kitchen utilizing many of the restaurant employees.  It was in the mid-1980s before we had full time staff hired for the peanut side of the business. Today, we provide sample bags of peanuts for diners in the restaurant. The Diner is a whole entity, you can’t have one without the other.

    APC: Is the mail order peanut business larger than the restaurant business, and when did this occur?

    CE: The peanut side is about 80% of our sales now.  Peanuts became a larger business in the mid-1980s. We printed our first "catalog" in 1984. Prior to that, we mailed letters with order forms and yellow envelope –sized cards with our products on them.

    APC: What kinds of peanuts do you use and what are some of your top selling products?

    Virginia Diner Peanut PieCE: We use only Super Extra Large peanuts and we have a production facility for most of our products. The salted peanuts are our best sellers, followed by the double dipped chocolate peanuts and butter toasted peanuts.

    APC: Are Virginia Diner peanuts sold nationwide?

    CE: Yes, but pockets of the business are in large metropolitan areas. We sell to resellers (particularly on the west coast due to shipping costs), internet sales, corporate gifts, home buyers and fundraising groups.

    APC: The American Heart Association has awarded your peanuts the "Heart-Check Food Certification". How has this impacted sales? 

    CE: This is very new and exciting and we are the only peanut company thus far to receive this.  There has been a lot of interest at wholesale shows, but it is too soon to tell.

    APC: Who developed your tag line, "A Legend in a Nutshell since 1929", which your firm has lived up to?

    CE: My father, now deceased, was a visionary.  He came up with the tag line, as well as first naming our product gourmet. He received a phone call from Moscow back in 1977. The ambassador wanted our Virginia Super Extra Large Salted Peanuts shipped to him for a banquet.  My father said that if our peanuts were being served alongside caviar and champagne, then by God we were gourmet! He was also the first among the peanut companies to lead the way to the world wide web.  We were on CompuServe in 1993, DOS, and then Windows 3.1.

    APC: How has APC membership helped your business?

    CE: Membership has given us a wonderful source of information. Helped us reverse the decision to keep peanuts out of the Boy Scout Jamboree in DC (where we sold).  It provides a resource for vendors and to our customers.  Membership also provides us with educational materials, and funding for the Ag schools which assist us with various projects.  And it has helped us prepare a response regarding peanut allergies in the schools when we had a school division threatening to not use our fundraiser.

    APC: Anything else you would like to add?

    GC: We are the oldest continually run roadside Diner in Virginia.

    For more information, visit: www.vadiner.com

    Virginia Diner, Inc.
    322 W. Main Street
    Wakefield, VA 23888



  • Mississippi Growers AssociationAn interview with Dr. Malcolm Broome, Executive Director, Mississippi Peanut Growers Association.

Peanut Bureau of Canada