The new peanut has a longer shelf life and better disease resistance against a range of pests, when compared with common peanut varieties. The peanut has also been devised to contain high quantities of a fatty acid called oleic acid. Oleic acid is a common monounsaturated fat in human diet. Monounsaturated fats are associated with lower cholesterol in the human body in contrast to saturated fats. As a component of olive oil, oleic acid could be associated with lowering blood pressure.
The peanut was created through genetic selection and cross-breeding of different cultivars of the peanut plant: a cross between ‘Tamspan 90′ and F435. With this, the male parent, F435, is the original donor of the high-oleic genes.
Commenting on the initiative, Kelly Chamberlin, a Research Biologist in the Wheat, Peanut and Other Field Crops Research Unit at the United States Department of Agriculture, told Lab Manager magazine: “The peanut industry [found itself] in urgent need of a replacement high-oleic Spanish cultivar with acceptable seed size, yield and disease resistance package.”
Thus the aim of the new peanut is for it to be easier to grow, hardier in the face of crop pests and better for the consumer with its better fat content. With disease resistance there is a clear economic factor. Peanuts are big business in many parts of the world, especially in the U.S. Americans hand over $800 million each year for peanut butter. All peanut related products contribute in excess of $4 billion per year to the U.S. economy.
All this is good stuff, but most importantly — what about the taste? Those who have tried the new peanut say it has a ‘nuttier’ flavor and that it is quite tasty. In many part of the world, especially the U.S., consumers can start to find out for themselves. The peanuts can be eaten as a snack or used to make peanut candy, salted peanuts and peanut butter. Digital Journal is interested know if you have tried some. If so, please use the comments section below.
The findings have been reported to the Journal of Plant Registration. The paper is headed “Registration of ‘OLé’ Peanut.”
