A new Spanish peanut variety that packs high levels of healthful oleic acid has been released by Agricultural Research Service scientists and university cooperators. The new variety, called OLé, could provide producers and consumers with a peanut that has a longer shelf life and heart-healthy qualities.
ARS biologist Kelly Chamberlin, in the Wheat, Peanut, and Other Field Crops Research Unit in Stillwater, Oklahoma, and cooperators at Oklahoma State University developed OLé.
Oleic acid is a beneficial monounsaturated fatty acid, and the high oleic acid levels in the peanut make its oil a heart-healthy one for consumers. Growers like the new variety because of its disease resistance and potential for high yield and grade.
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