A new variety of peanut, boasting longer shelf life and increased disease resistance, was unveiled by a team of researchers from USDA and Oklahoma State University.
Named OLé, the new peanut variety packs high amounts of a heart-healthy fatty acid called oleic acid. It’s this acid which contributes to the peanuts extended shelf life. Researchers anticipate the peanut will be a hit with farmers and the peanut industry and brings many benefits to consumers.