Hazelnut and peanut butters, now breakfast staples, are notable not only for their delicious flavors but also for their fascinating historical development. Both products originated in different geographies and gradually gained global popularity. History of Peanut Butter The history of peanut butter stretches back to ancient civilizations in South America.
  • Ancient Origins (Aztec and Inca Civilizations): The consumption of peanuts as food first appeared in the Aztec Empire in Mexico and the Inca Empire in Peru. These civilizations ground roasted peanuts into a thick paste, which was used for both nutritional and ceremonial purposes. According to some historical records, the Aztecs even used peanut paste for sore gums.
  • Birth of Modern Peanut Butter (Late 19th - Early 20th Century): The development of modern peanut butter began in the late 19th century.
  • Marcellus Gilmore Edson (Canada, 1884): Canadian chemist Marcellus Gilmore Edson patented a process for milling roasted peanuts between heated surfaces to create a more consistent paste, which he called "peanut candy."
  • Dr. John Harvey Kellogg (USA, 1895): Dr. John Harvey Kellogg, also the inventor of Kellogg's cornflakes, patented a process in 1895 for making a "peanut butter"-like product by grinding boiled peanuts. Kellogg offered this product as a high-protein meat alternative, especially to patients with dental problems or those unable to chew solid foods.
  • Dr. Ambrose Straub (USA, 1903): Dr. Ambrose Straub from St. Louis patented a peanut butter making machine in 1903, paving the way for mass production.
  • Commercial Spread and Global Recognition:
  • St. Louis World's Fair (1904): Peanut butter was introduced to a wide public audience at the 1904 St. Louis World's Fair, garnering significant interest.
  • Wartime Popularity: During World War I and II, when meat was rationed, peanut butter became an important food item for armies and households due to its high protein content. The U.S. military is believed to have popularized the peanut butter sandwich during military operations.
    • Industrial Development: Individuals like Joseph Rosefield developed the process of using hydrogenated oil to prevent the separation of peanut butter. Brands like Skippy and Jif turned peanut butter into a global phenomenon.
Today, peanut butter remains a breakfast and snack essential, particularly in North America.
  • History of Hazelnut Butter / Chocolate Hazelnut Spread
The history of hazelnut butter, or more specifically chocolate hazelnut spread, is closely tied to geographies where hazelnuts are extensively cultivated and to the relationship with chocolate.
  • Ancient and Medieval Hazelnut Use: Hazelnuts are native to Anatolia (modern-day Turkey) and have been known for approximately 5,000 years. In ancient Greece and Rome, hazelnuts were used for both nutrition and medicinal purposes. However, there is no widespread evidence of hazelnuts being processed into a spread during these periods.
  • Piedmont and Gianduja (Italy, 19th Century): The origins of modern hazelnut butter or, more specifically, chocolate hazelnut spread, date back to the early 19th century in Italy's Piedmont region. When cocoa imports to Europe were restricted during the Napoleonic Wars, confectioners in Turin began mixing expensive cocoa with locally abundant hazelnuts.
  • Gianduja (1800s): This mixture evolved into a hazelnut-chocolate paste or loaf known as "Gianduja," named after a local carnival character. Gianduja was a method to extend chocolate with less cocoa and gained immense popularity in the Turin region.
  • The Birth of Nutella (Mid-20th Century): Post-World War II cocoa shortages and economic difficulties revived the Gianduja tradition.
  • Pietro Ferrero (Italy, 1946): Italian pastry chef Pietro Ferrero developed a sweet bread spread in 1946 called "Giandujot," made with hazelnuts, sugar, and a small amount of cocoa. His goal was to create a nutritious and accessible treat suitable for children's breakfasts.
  • SuperCrema (1950): This recipe was refined into a creamier, more spreadable version in 1950, named "SuperCrema."
    • Nutella (1964): Pietro Ferrero's son, Michele Ferrero, further improved the recipe, leading to its global success. In 1964, the product's name was changed to "Nutella" and it was launched in glass jars. Nutella transformed hazelnut spread from a regional delicacy into a globally recognized breakfast classic.
Today, chocolate hazelnut spreads like Nutella constitute a large portion of the market, while plain roasted hazelnut butters have also increased in popularity with healthy eating trends. Both types of spreads are excellent examples of humanity's ability to process and flavor foods, and to create nutritious alternatives even in challenging times. Their status as breakfast essentials is a direct result of their long and interesting histories.