I hope the point of this post is simply humor and that you're really not trying to find peanuts in any of those locations. (By the way they come from the ground)
It might be easier for you to ask him, since I will be too busy to track him down. Since you have heard him, I'm sure he would be happy to talk to you. Tell him that Manny sent you, and that you can't wait to learn new and exciting stuff from GWC....mmkay?
Guess you can't tell sarcasm when you see it, huh? That word describes what this poll is. I'm surprised more haven't run it off the board. At least ZRB's "poll...poll poll...poll poll poll...poll poll poll poll" post was somewhat funny!
reaal classy. heres some peanut info monkey disease. Peanut, common name for an annual warm-season plant of the legume family, and for its seeds. Peanuts originated in South America, probably in Brazil, and have been cultivated since ancient times by Native Americans. Plants grow about 75 cm (about 30 in) tall and can spread 1.2 m (4 ft). Some types develop a bunchy erect growth; others, called runners, spread over the ground. The peanut is unusual in that, after the flower is fertilized, the elongated receptacle, called the peg, turns downward from the base of the flower stalk to bury the ovary tip in the soil, where the fruit or pod develops. Many types of peanuts exist, and both large- and small-seeded kinds are grown extensively in the United States. Large-seeded varieties are used for roasting and confections, and small-seeded types are used for peanut butter and oil. After peanuts are harvested, the plants are used as forage for livestock. The traditional use as fodder and grain feeds for cattle and hogs has declined. Peanuts require sunshine, a warm growing season of 120 to 140 days, and moderate rainfall. They do best on well-drained sandy soils; dark soils tend to stain the shells. Traditionally, production has been in the southern United States and in the warm-season areas of South America, Africa, and Asia. Peanuts are nutritious and high in energy. The seeds contain 40 to 50 percent oil and 20 to 30 percent protein, and they are an excellent source of B vitamins. About half the peanuts grown in the United States are made into peanut butter, and one-fourth are sold as roasted peanuts. Peanut oil is also popular as a high-quality salad and cooking oil and is commonly used in margarine. The leading peanut-producing countries, in order of production, are China, India, and the United States. In the United States peanuts are grown primarily for food; in other countries they are used principally for edible oil. Production in the United States averages 1.9 million metric tons annually, about one-tenth of the world crop, with nearly half the United States crop grown in Georgia. Scientific classification: The peanut belongs to the family Leguminosae. It is classified as Arachis hypogaea. Legume, common name for a plant family, the only member of the third largest order of flowering plants in terms of species, with some 18,000; and the second most important economically, after the grasses. The family is worldwide in distribution, but its greatest concentration is in tropical and subtropical regions. The plants show great diversity in both vegetative and floral form; woody, perennial species predominate, but numerous herbaceous forms and even a few aquatics also occur. The fruit is the feature by which the family is best characterized. Technically known as a legume, it is a single-chambered, flattened seedpod with two sutures. It usually splits open along the two sutures, as in the common pea. The seeds are attached along one of the sutures. The legume may be indehiscent (not splitting), as in the peanut, which matures underground; or explosively dehiscent, as in broom or lupine. It also may range from only a few millimeters long to more than 30 cm (more than 12 in) and may be single or many seeded and brightly or dully colored. Legume flowers are quite variable, but in all of them the bases of the five sepals (outer floral whorls) and five petals (inner floral whorls) and the stamens (male floral parts) are fused to form a cup (hypanthium) about the base of the ovary (female floral structure). Usually ten stamens are found; they either are fused into a single structure or occur as two groups, one containing nine stamens and one containing a single stamen. The ovary, which matures into the fruit, consists of a single carpel (egg-bearing structure) and is superior-that is, borne above the other floral parts. A common feature in the family is the presence of root nodules containing bacteria of the genus Rhizobium. These bacteria are capable of converting atmospheric nitrogen, which cannot be used by the plants, into nitrate (NO3-), a form that can be used. Legumes are often planted specifically to renew nitrogen supplies in soils. See Nitrogen Fixation. The family is divided into three closely related subfamilies, often treated as three separate families. One subfamily is mostly herbaceous, with simple leaves and highly irregular flowers with ten stamens in two clusters. About 12,000 species exist, including such plants as peas, beans, peanuts, and soybeans; clover and alfalfa; and sweet pea, broom, and lupine. The second subfamily contains mostly trees and shrubs and is characterized by bipinnately compound (doubly branching) leaves and regular (radially symmetrical) flowers with ten or more stamens extending beyond the petals. This subfamily contains about 3000 species. The third subfamily is also mostly woody, but with leaves pinnately compound, and slightly to highly irregular flowers with ten stamens in one cluster. This subfamily contains about 3000 species, of which about 535 form a single genus, and includes such plants as brazilwood, carob, honey locust, Judas tree, logwood, and tamarind. Scientific classification: Legumes make up the family Leguminosae, alternately called Fabaceae. The three subfamilies are Papilionoideae (or family Fabaceae); Mimosoideae (or family Mimosaceae); and Caesalpinoideae (or family Caesalpiniaceae), which includes the genus Cassia, containing about 535 species. Nut, term commonly and loosely applied to any dry, hard-shelled fruit or seed having a rind that can be easily separated from the internal, edible kernel. In botanical terminology, the term nut is restricted to a one-seeded fruit that has developed from a compound ovary, that has external walls hardened to a woody consistency, and that is indehiscent, which means that it does not split open to release its seed. Such so-called true nuts may be edible or inedible; common examples are acorns, beechnuts, chestnuts, and hazelnuts. Examples of fruits or seeds that are incorrectly and popularly termed nuts include almonds and walnuts, which are drupes with the fleshy outer layer removed; peanuts, which are seeds contained in pods; and horse chestnuts and Brazil nuts, which are seeds contained in capsules.
