The U.S. produces four basic varieties of peanuts: Runner, Virginia, Spanish and Valencia. Each type is distinctive in size and flavor.

Runner

Runners have become the dominant type due to the introduction in the early 1970's of a new runner variety, the Florunner, which was responsible for a spectacular increase in peanut yields. Runners have rapidly gained wide acceptance because of their attractive kernel size range; a high proportion of runners are used for peanut butter. Runners, grown mainly in Georgia, Alabama, Florida, Texas and Oklahoma, account for 73% of total U.S. production.

Virginia

Virginias have the largest kernels and account for most of the peanuts roasted and eaten as inshells. When shelled, the kernels are sold as salted peanuts. Virginias are grown mainly in southeastern Virginia, northeastern North Carolina and West Texas. Virginia type peanuts account for about 22% of total U.S. production.

Spanish

Spanish type peanuts have smaller kernels covered with a reddish-brown skin. They are used predominantly in peanut candy, although significant quantities are also used for salted nuts and peanut butter. They have a higher oil content than the other types of peanuts which is advantageous when crushing for oil. Grown primarily in Oklahoma and Texas, Spanish type peanuts account for 4% of U.S. production.

Valencia

Valencias usually have three or more small kernels to a pod. They are very sweet peanuts and are usually roasted and sold in the shell; they are also excellent for fresh use as boiled peanuts. Because of the greater demand for other varieties, Valencias account for less than 1% of U.S. production and are grown mainly in New Mexico.