There is a new peanut variety coming to town. The Olé peanut is the result of a joint effort between the USDA and Oklahoma State University. Researchers created the Olé using hybrid methods and it is genetically resistant to diseases like Sclerotinia and pod rot.
Both diseases affect peanut crops and can cause massive crop loss. In the Texas, Virginia, North Carolina, Oklahoma region, losses to these diseases can be as high 50%.
The amazing breakthrough makes peanuts healthier with the reduced need for pesticides and fungicides. And the benefits also trickle down the ecosystem-bees and other natural pollinators, which used to die because of pesticides, can return to the crops once they are introduced commercially.
Peanut farmers will also feel the benefits. The removal of pesticide costs makes for over $ 150 per acre in annual savings.
The Olé peanut has a high oleic acid content, the same found in olive oil. It is a beneficial monounsaturated fatty acid and is good for the heart. Oleic acid is linked to lower blood pressure, better heart rate, and less diabetes symptoms in patients.
Oleic acid is also beneficial for shelf life. Unlike linoleic acid naturally found in peanuts, oleic acid does not turn rancid as quickly. This high oil content also affects flavor. This gives the Olé peanut a nuttier flavor.
The first attempt at creating a high oleic acid peanut was made in 2002 between Texas AgriLife Research, Agricultural Research Service (ARS), and Oklahoma State University. The peanut was called OLin. Olé, its updated version, boasts much higher oleic acid levels.
The peanut butter industry generates $ 1.18 billion per year. The new Olé peanuts are sure to affect this positively as costs go down and quality of the product goes up. The new peanut will be in commercial production starting next year.
