North Carolina is ranked fifth in the nation in peanut production and is the leading producer of Virginia-type peanuts, which are the larger nuts that are used for direct consumption and fancy candies. Last year, more than 252 million pounds of peanuts were produced in the state.

Other than those grown in gardens, peanuts are grown commercially in about one-third of our counties. Most of that production occurs in the northeastern counties with Bertie, Martin and Chowan being the largest producing counties. The southeastern counties follow with Columbus, Bladen and Sampson leading the way.

Robeson County has never been a major player in peanut production. In years past, most of the peanuts produced in the county were grown in the east Howellsville and Littlefield areas. The loamy well-drained soils in these areas are better suited for peanut production, and it is close to the peanut-processing market in Dublin.

When I began work with Cooperative Extension in the early 1980s, there were only about 300 acres of peanuts being grown by about eight different farmers each year. As more peanuts were imported from China in the 1990s, prices dropped and so did the number of acres. By that time, there were only 140 acres of peanuts being grown by only three farmers.

If you have traveled through the rural areas of the county during the past few months, you might have noticed an unusual looking crop in quite a few fields. First glance might have led you to think it was soybeans, but the plants were growing flat and close to the ground, and they were a slightly different color of green.

If you have traveled these same roads during the past few weeks, you might have seen these plants plowed up from the ground and left in rows to dry out. If you looked closely, you could have seen clusters of peanuts attached to the roots of the plants.

Because of increasing demand and shifting production patterns, new peanut-processing companies have located in Columbus and Bladen counties and are now contracting with some of our local farmers for the peanuts they need. Last year, there were 2,748 acres harvested in the county, and it looks like it might be close to 4,000 acres this year.

Peanuts are now being harvested. Most farmers are still using peanut thrashers, but a couple of our farmers are using large combines that look a lot like corn and soybean combines.

Contrary to what their name implies, peanuts are not true nuts but are a member of a family of legumes related to peas, lentils, chickpeas and other beans. Because of their heavy weight, peanut plants bend toward the ground and eventually burrows underground where the peanut actually matures. The veined brown shell or pod of the peanut usually contains two or three peanut kernels. Each oval-shaped kernel or seed is comprised of two off-white lobes that are covered by a brownish-red skin.

Peanuts are a very good source of monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. Studies of diets with a special emphasis on peanuts have shown that this little legume is a big ally for a healthy heart. In one study, a high monounsaturated diet that emphasized peanuts and peanut butter decreased cardiovascular disease risk by an estimated 21 percent compared to the average American diet.

In addition, peanuts feature an array of other nutrients that have been shown to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese.

Peanuts are also cholesterol free and provide resveratrol, the phenolic antioxidant that is also found in red grapes and red wine that is thought to reduce the risk of cardiovascular. While they do not compare to the antioxidant content of fruits, such as red grapes and pomegranate, roasted peanuts do rival the antioxidant content of blackberries and strawberries and are far richer in antioxidants than apples, carrots or beets.

While some people are highly allergic to peanuts, most people love peanuts and peanut products. The average American eats more than six pounds of peanuts and peanut products each year.

If you like peanuts but are tired of PB&J sandwiches, try adding a little variety in your life. Spread peanut butter on your morning waffle, whole grain toast, or mid-morning crackers. Add a tablespoon of peanut butter to your morning smoothie. Enjoy a handful of dry roasted peanuts with a glass of tomato juice as an afternoon snack. Toss cooked brown rice with sesame oil, chopped peanuts, scallions, sweet red pepper, parsley and currants.

If you like fun facts, just consider:

— One acre of peanuts will make 30,000 PB&J sandwiches.

— When making their PB&J sandwiches, 96 percent of people put the peanut butter on before the jelly.

— Astronaut Alan B. Shepard took a peanut with him to the moon.

— Sixty percent of consumers prefer creamy peanut butter to crunchy.

— Peanut shells are used to make kitty litter.

— Two U.S. presidents were peanut farmers. Do you know which two?

Support our farmers. Put some peanuts in your Pepsi and have another PB&J sandwich.

— Everett Davis is the director of the Robeson County Cooperative Extension Service.