Dive Brief:
- The USDA released a new variety of peanut called OLé. The Spanish peanut contains high amounts of a heart-healthy fatty acid called oleic acid, has a longer shelf life than other peanuts, and is more resistant to diseases.
- Food companies typically use Spanish peanuts for peanut butter, in candy, and as stand-alone snacks. Two-thirds of snack nuts consumed in the U.S. are peanuts, and peanuts add more than $4 billion to the U.S. economy each year, according to the National Peanut Board.
- Seed stock contamination and other logistical problems have created a shortage of Spanish peanuts. Although the peanuts are disease-resistant, especially from fungal diseases that can destroy peanut crops, the yield per hectare for OLé is considered only "acceptable." The research team is working on creating peanut varieties that have higher yields.
Dive Insight:
The OLé was developed to fill a pressing industry need for more peanuts and will provide a viable option for companies that produce foods containing peanuts. The high oleic acid content makes these peanuts a healthier option, and the longer shelf life is beneficial for food manufacturers and consumers.