Grape-Nuts Grape-Nuts Grape-Nuts is a breakfast cereal developed in 1897 by C. W. Post, a former patient and later competitor of the 19th-century breakfast food innovator, Dr. John Harvey Kellogg. The cereal originally prepared by C. W. Post when developing the product was a batter that came from the oven as a rigid sheet. He then broke the sheet into pieces and ran them through a coffee grinder to produce the "nut"-sized kernels. Despite the name, the cereal contains neither grapes nor nuts; it is made with wheat and barley. Post believed that glucose (which he called "grape sugar") formed in
Persan (grape) in full production by the 2016 vintage. In 2001, DNA testing confirmed that the local Bécuet grape growing in the Susa Valley of Piedmont around Pinerolo was, in fact, the Persan grape of Savoie. Today it is often blended with the local grape variety Avanà to make a wine known as Ramiè. Some varietal examples of Bécuet are also made in the province of Turin in the communes of Gravere and Giaglione. Due to the similarities in synonyms it was long thought that Persan was the same grape as Étraire de la Dui which is also found in the Savoie