A new variety of peanut promises a better peanut butter.
Called OLe’, the new peanut has a longer shelf life and increased disease resistance compared to other varieties, and packs high amounts of a heart-healthy fatty acid called oleic acid.
Kelly Chamberlin, a research biologist with USDA-ARS and part of the team that developed OLe’, anticipates the new variety will benefit consumers, farmers and the peanut industry.
It contains large amounts of oleic acid, which is a heart-healthy monounsaturated fatty acid. Consumption of oleic acid had been linked to several health benefits, including better heart health, decreases in blood pressure and alleviation of some symptoms of type 2 diabetes.
The relative high amounts of oleic acid in OLe’ peanuts increases their shelf life tremendously. The longer shelf life, health benefits and “nuttier” flavor of the OLe’ peanuts make them very attractive to the peanut industry.
“There is a big demand (from the industry) for high-oleic peanuts and there is a premium paid at the buying point for them,” Chamberlin said. “This makes a big difference for the farmers and to their overall profits.”