As a former child (depending on who you talk to) I have over the years found many variations on the taste of peanut butter.
Some have more roasted flavors, some are creamier, some are sweeter, some are thicker and some are more smooth.
But I suppose this standard may be used as a value in a calculation for nutritionists. Maybe not a reference to be calibrated to but sort of an representative average of peanut butters.
Maybe if you were studying a weight loss drug and using mice for testing, you'd want to make sure they were all being fed a consistent food when fattening them up.