March 2013

APC N ews let t e r MARK YOUR CALENDARS!

Registration Now Open for the USA Peanut Congress Western Peanut Growers Annual Meeting

DOMESTIC NEWS AND UPDATES

Snack Peanuts Certified as “heart healthy” by American Heart Association Peanut Butter & Co. Taste Amazing Ad Campaign

GENERAL NEWS EC Communication on Sustainable Food Revised Cadmium Maximum Levels under Discussion in EC Food Safety Webinar - Sanitation for Peanut and Dry Food Processors

TECHNICAL UPDATES

Totebag Task Force Update eTDE Update

SCIENCE

ARS Scientists Explore New Uses for Peanut Skins Institute of Plant Breeding

THE PEANUT FOUNDATION

An Update from TPF 2011 UPPT Results Available 2011 Crop Post Harvest Re-sults Available Research Websites

GUEST COLUMNIST Craig Leva, Arway Confections

INTERNATIONAL NEWS

APC WELCOMES NEW MEMBERS Reginald’s NNZ Israel Groundnuts and Mar-keting Board

PEANUT NUTRITION

Nutrition News You Can Use - Peanuts Equivalent to Treenuts in Biggest Mediterranean Diet health study

MINTEL MARKET ANALYSIS INTERVIEW WITH AMERCIAN BLANCHING CORPORATION

Western Peanut Growers Annual Meeting Slated March 26th

Western Peanut Growers Associa-tion (WPGA) will be hosting their 30th Annual Membership Meeting on Tuesday, March 26, 2013 at the Gaines County Civic Building, 402 NW 5th Street, in Seminole, Texas. Lunch will be served begin-ning at 11:45 a.m. followed by guest speakers and the business meeting. All members are encour-

aged to attend this informative meeting. Guest Speaker, Tom Sell of Comb-est, Sell & Associates, LLC, repre-senting Western Peanut Growers Association and the Southwest Council of Agribusiness (SWCA), will update members on the latest information coming out of Wash-ington, D.C.

Bob Parker, President and CEO of the National Peanut Board will provide attendees with an update on the organizations involvement nationwide with regards to pea-nuts and areas of interest to pea-nut farmers. Mr. Parker has been

in this position for approximately three months.

A business meeting will follow in which time the expiring terms of four directors will be filled.

Registration is now open for the 17th Annual USA Peanut Congress, organized by the American Peanut Council and the American Peanut Shellers Association.

This year’s convention is planned for June 22-25 at the Ritz-Carlton in Amelia Island, Florida. The Ritz-Carlton has been a popular venue for this meeting over the past several years with its beau-tiful pool, beach, and golf course. And nearby Fernandina Beach offers great dining choices. Regis-tration information may be found

at:

http://www.peanut-shellers.org/eventinfo.aspx?eid=4

An interesting business program is planned and it is a great oppor-tunity to showcase your com-pany’s goods and services in our table-top exhibitions which will be located in the coffee break & registration area. Meeting spon-sorships are available to raise the visibility of your company. Please contact APC or APSA staff to learn more about these opportunities.

Hotel reservations should be made soon as the room block often fills long before the cut-off date for making reservations. You can contact the hotel directly to make reservations at the group rate of $269 by calling: +1 (904) 277-1100. The room block ex-pires on May 21, 2013.

Registration Now Open for 17th Annual USA Peanut Congress

MARK YOUR CALENDARS!

March 2013 Page 2 AP C N ew sle tte r

APC Calendar of Events MARCH 2013 23 Peanut Proud Festival Blakely, GA 26 WPGA Annual Meeting Seminole, TX MAY 2013 21 - 23 INC Barcelona Barcelona, Spain JUNE 2013 11 - 13 Snackex 2013 Gothenburg, Sweden JUNE 2013 22 - 25 17th Annual USA Peanut Congress Amelia Island, FL DECEMBER 2013 4 - 5 APC Winter Meeting Washington, DC APRIL 2014 9 - 11 International Peanut Forum Rome, Italy

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on our activities immediately.

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People might assume that oil roasted and salted snack peanuts, delicious as they are, would not pass muster on heart health grounds. They’d be wrong. The American Heart Association (AHA) recently awarded its “AHA Heart Check” certification to oil roasted, salted peanuts.

What convinced the AHA to make this award? According to The Peanut Institute (TPI), the “AHA Heart Check” reflects the fact that added sodium (salt) on snack peanuts is much less than many people think. This means that per serving (about 1 ounce/30g) snack peanuts are under the

140mg sodium threshold for the AHA certification. That’s less sodium that one slice of many types of commercially baked bread.

Of course, the research is already solid about the health benefits of peanuts, given that they contain vegetable protein with high levels of the amino acid arginine, vita-min E, unsaturated fats, and lots of other vitamins and minerals including magnesium & potas-sium known to have roles in heart health.

TPI has produced a referenced fact sheet about the AHA Heart Check for snack peanuts which can be downloaded from this link :

w w w .p ea n u t - i n s t i tu t e.or g /i m a g e s / h e a r t -disease_2_3061085115.pdf

TPI can advise individual companies in the US about how the AHA Heart Check designation can be used on particular peanut products.

Snack Peanuts Certified as “heart healthy” by American Heart Association

Peanut Butter & Co., which started out as a cozy little sandwich shop in New York City in 1998 and now markets ten delicious varieties of all natural peanut butter, has launched its first national advertising cam-paign in the United States.

The “Taste Amazing” campaign is comprised of a series of three TV commercials that encourage consumers to go beyond smooth and crunchy and step into Peanut Butter & Co.’s exciting world of flavor. The 15-second spots are currently airing on Cooking Channel and other major U.S. cable networks.

Here is the YouTube link if you’d like to see the commercials:

http://www.youtube.com/

peanutbutterco

Consumer sweepstakes, coupons, and online advertising provide additional support to the campaign, and are fully inte-grated with all Peanut Butter & Co. social media channels that connect to over 100,000 super-fans and followers.

“It’s always fun to watch some-one’s reaction the first time they experience our unique flavors like Dark Chocolate Dreams, Cinnamon Raisin Swirl, or White Chocolate Wonderful,” says Pea-nut Butter & Co. Founder & Presi-dent Lee Zalben. “The Taste Amazing campaign, like our brand, is all about flavor and fun, and all of the delicious new ways you can enjoy peanut butter with Peanut Butter & Co.”

Peanut Butter & Co. peanut but-ter is available in over 15,000 supermarkets and specialty retailers in the US, as well as in Canada, Japan and the UK.

Peanut Butter & Co. Taste Amazing Ad Campaign

DOMESTIC NEWS AND UPDATES

March 2013 Page 3 AP C N ew sle tte r

European Commission Communication on Sustainable Food

The Commission Resource Efficiency Road Map (September 2011) announces a Communication on sustainable food, by 2013. The Communication will be used to develop a general food strategy for the European Union. It is expected to cover all three pillars of sustainability (economic, social and environment) and all food-related is-sues, such as food waste, biofuels, health, diets, agriculture, trade etc. It is understood that DG Environment has the lead on the issue; input is mainly provided from DG SANCO, DG AGRI and DG ENTR. The timeline of the Commission is the following: February/March 2013 Commission to launch public consultation March to June 2013 Analysis of stakeholder consultation July to September 2013 Finalizing and submitting the Impact Assessment (IA to the IA Board for drafting communication) November/December Final Communication EC Communication has not yet been discussed on political level in the Commission as priorities had shifted away from sustainability due to the economic crisis. Therefore the above timetable may be adjusted. Source: European Snack Association

GENERAL NEWS

March 26, 1:00 to 2:30 p.m. Central Time (USA) In the continuing series of food safety webinars being conducted by the International Association for Food Protection in partnership with the American Peanut Council, a webinar on Sanitation is planned for March 26. This webinar will discuss the cleaning and sanitation processes necessary to address the needs of peanut and other dry food product manufacturers.

You will learn about both dry and wet cleaning techniques and when each is appropriate. Effective tools, cleaners and sanitizers will also be discussed. Registration is only $25. Speakers: David Blomquist, Executive Technical Support Specialist, Eco-lab Jeff Kornacki, President and Senior Technical Director, Kornacki Microbiology Solutions, Inc.

For registration and other information, please go to: http://www.foodprotection.org/events/webinars-future/sanitation- f o r - p e a n u t - a n d - d r y - f o od -processors/

Food Safety Webinar - Sanitation for Peanut and Dry Food Processors

Revised Cadmium Maximum Levels under Discussion in European Commission

Regulations amending the Maxi-mum Levels (ML) on Cadmium and a draft of a Recommendation to Members States on the monitor-ing of Cadmium in certain foods have been distributed by the Euro-pean Snack Association. These are working documents FOR DISCUS-SION ONLY at the Commission's Expert Group meeting .

Under the new draft, the ML for potatoes (root and tuber vegeta-bles excluding parsnips) remains at 0.10 mg/kg wet weight (applies to peeled potatoes); cereal grains (excluding wheat and rice) remain unchanged at 0.10 mg/kg wet

weight; and wheat grains, rice grains, wheat bran and wheat germ for direct consumption remain at 0.2 mg/kg wet weight. There are no levels proposed for peanuts or for tree nuts. As ex-pected the keys changes are to the ML’s cocoa products, infant foods, and fish.

The recommendations are quite vague. It recommends that Member States undertake monitoring programs and communicate mitigation tools to farmers and Food Business Operators, and where necessary, undertake further research or

investigations to "fill out any pos-sible gaps in mitigation methods". It proposes that occurrence data should be reported via EFSA and that the Commission will re-assess the situation by 31 December 2017. An annual report on progress is also to be provided to the Commission (the first time be 31 December 2014).

APC also has additional

food safety webinars

planned on:

Environmental Testing

& Interpretation of

Results, April 30

Traceability & Recalls,

May 21

http://

www.foodprotection.or

g/events/webinars-

future/

March 2013 Page 4 AP C N ew sle tte r

APC Calendar of Events MARCH 2013 23 Peanut Proud Festival Blakely, GA March 26 WPGA Annual Meeting Seminole, TX MAY 2013 21 - 23 INC Barcelona Barcelona, Spain JUNE 2013 11 - 13 Snackex 2013 Gothenburg, Sweden JUNE 2013 22 - 25 17th Annual USA Peanut Congress Amelia Island, FL DECEMBER 2013 4 - 5 APC Winter Meeting Washington, DC APRIL 2014 9 - 11 International Peanut Forum Rome, Italy

Join APC on Facebook!

Visit APC on Facebook to get updates, photos, and news

on our activities immediately.

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Follow APC for our latest peanut industry tweets.

The eTDE Task Force met on March 15 in Atlanta. System Administrator, Steve Calhoun, gave an up-date on the use of the system by several commodity groups:

Calhoun updated the group on the Guidance docu-ments which are now role based and can be ac-c es s ed thr oug h th e eTDE w eb si te www.etde.usda.gov. He also announced that the new eDoc web-based system for creation of the An-nex document is being tested and should be live in

May.

The group discussed getting more involvement from domestic manufacturers and the difficulty shellers were having in supplying documents by email. Work will begin soon with SAP to integrate eTDE into their programs used by many manufacturers. Shellers now currently online with eTDE, will need to get registered since once the Annex document is live on the eDoc system, all of these document will be re-quired to be generated through this website. Several

state FSIS offices were participating in the meeting and they are working on their systems to approve the document once the sheller prepares it. A train-ing session was held in the afternoon to familiarize everyone with the new website. Another session will be held in late April for those who couldn’t attend the meeting.

The eTDE system interface with the TRACES elec-tronic document system for Europe has been ap-proved. It will be tested in May on Dairy documents and then on the peanut Annex document. Upon completion, eTDE will become the EU requested interface for all documents from USDA.

Lori Tortora with USDA-FAS informed the group that contact work has begun with Canada on utilizing eTDE with their eManifest system which is currently receiving electronic documents for entry into Canada. This electronic format will be required start-ing in May 2013 for carrier documents. The Cana-dian Border Service Agency will be phasing in, over the next 2 years, requirements for all importer docu-ments to be electronic. The US Customs Agency is working to make this a requirement for imports into the US as well.

She also stated that China is now receiving all meat and poultry health certificates electronically through the eTDE system and the Chinese port inspection services are working with USDA to increase this to all US commodities arriving in China. Many documents are being falsified in China and this is an effort by the Chinese government to stop this practice. Work is also ongoing between Mexico and USDA-APHIS to move to electronic documents.

If you are a US sheller exporting to Canada, Europe, Mexico or China, we encourage you to get signed up on eTDE. Please contact Steve Calhoun (calhoste@bellsouth.net) for information.

eTDE Update

TECHNICAL UPDATES

The APC Totebag Task force met on March 15th. Discussions included the tests that have been conducted by the National Peanut Lab on top fabric breath-ability by Chris Butts. Chris had also tested various levels of breathability in the side panels and the U panel. After much discussion, the Task Force members voted to increase the minimum breathability in the side panels and the U panel from 20 CFM to 40 CFM. All totebag manufacturers present agreed they could meet the new stan-

dard. The motion was sent to the APC Board for approval.

The new ID number sequences that are being added to the bag tag and the barcode that should be placed above the ID were also discussed. These changes will be finalized over the next few months and discussed at the June meeting.

The testing of a stickier barcode tag is still underway and the sam-ples will be discussed at the June meeting as well. Work is still on-going with FSIS over the material

in the tag. Once everyone has approved the new tags then the plastic pouch can be eliminated from the totebags. This will also make the new tag, stuck directly on the bag, more visible and easier to use with barcode scanners.

The next meeting of the Task Force will be held June 23 at Amelia Island, FL during the USA Peanut Congress.

Totebag Task Force Update

Total Number of Chinese Meat & Poultry certificates on eTDE

20,744

Total Number of Russian Meat & Poultry certificates on eTDE(Test)

22

Number of Meat & Poultry Com-panies registered on eTDE

96

Number of Chinese CIQ offices registered on eTDE

16 with 44 ports

Number of Russian Regions Registered on eTDE

9

Number of Peanut Certificates on eTDE

+400,000

March 2013 Page 5 AP C N ew sle tte r

ARS Scientists Explore New Uses for Peanut Skins

In the United States, about 60,000 tons of skins are removed from peanuts each year, usually in preparation for producing peanut products such as peanut butters and pastes. Studies by Agricultural Research Service (ARS) scientists in Raleigh, N.C., suggest that inclusion of some of those skins in peanut products may be accept-able from a flavor perspective and have potential nutritive value for humans.

Peanut and other nut skins are known to contain phenolic compounds that are generally considered to have health-promoting properties and high antioxidant capacity, but they are also associated with bitterness and astringency. The peanut skin accounts for about 3 percent of the weight of a roasted peanut, and some peanuts are consumed with the skin still attached.

The study was conducted by Tim Sanders, leader of the ARS Market Quality and Handling Research Unit in Raleigh, and North Carolina State University doctoral student Chellani Hathorn. ARS is the U.S. Department of Agricul-ture's chief intramural scientific research agency.

The peanut paste and peanut butter used in the study contained 13 and 14 milligrams (mg) of total phenolics per gram of product, respectively. The peanut skins added to those

products contained 158 mg of total phenolics per gram of skin.

In their experiment, the scientists made multiple samples by adding incremental concentrations of peanut skins to both peanut paste and peanut butter. The butter and paste formulations contained 0.5, 1, 5, 10, 15 and 20 percent peanut skins. Two control samples contained no added peanut skins. The objective of the study was to determine the effect of added skins on flavor and antioxidant capacity in the samples.

The researchers used a peanut lexicon developed by ARS scientists, including Sanders and others with a trained descriptive sensory analysis panel to describe both desirable and undesirable flavors of the peanut food samples. The peanut lexicon is a common communication tool used among researchers and within the peanut industry.

The study indicated that adding 1 percent peanut skins to both peanut butter and peanut paste did not change sensory attributes, and that adding 5 percent skins resulted in numerically small increases in skin-related flavor descriptor intensities.

Read more about this study in the November 2012 issue of Journal of Food Science, Volume 77, Issue 11, Pages: S407–S411.

SCIENTIFIC CONTACT:

Tim Sanders ARS Market Quality and Handling Research Unit, Raleigh, N.C. Phone: +1 919-515-9108 tim.sanders@ars.usda.gov

FOR FURTHER READING:

New farming wrinkle may help peanut growers http://www.ars.usda.gov/is/pr/2010/100114.htm

Roasting does more than enhance flavor in peanuts http://www.ars.usda.gov/is/pr/2009/091208.htm

New research presented on peanut components http://www.ars.usda.gov/is/pr/2008/080630.htm

SCIENCE

Dr. Peggy Ozias-Akins, Professor of Horticulture, was appointed Director of the Institute of Plant Breeding, Genetics & Genomics by the Dean of The College of Agricultural and Environmental Sciences on July 1, 2012. The Institute’s mission is to “develop improved plant cultivars from agronomic and horticultural spe-cies of importance to Georgia, the

US, and worldwide that are higher yielding, more disease resistant, more nutritious, or simply of greater ornamental value.” The Institute was established in 2008 with the goal of increasing recognition of The University of Georgia as a center for excellence in the practice of plant breeding and the education of the next generation of plant breeders.

Institute of Plant Breeding

March 2013 Page 6 AP C N ew sle tte r

An Update from The Peanut Foundation

Have something you want to include in next month’s APC Newsletter?

Contact Cindy Stickles at cstickles@peanutsusa.com

THE PEANUT FOUNDATION

Information on peanut genomics http://www.peanut.bioscience.com

Peanut Research Data Base http://www.apps.caes.uga.edu/peanuts/

Peanut Allergy Research http://www.allerg.qc.ca/peanutallergy.htm#proteins

Important Industry Research Websites

Join TPF on Facebook!

Visit The Peanut Founda-tion Facebook to get up-

dates and news immediately.

Join PGC on Facebook!

Visit Peanut Genomics Consortium on Facebook

to get updates and news immediately.

The Peanut Foundation Board met in Atlanta on March 14. In the morning session, projects funded by the Foundation in 2012 were reviewed, with presentations from each of the researchers.

Dr. Peggy Ozias-Akins also updated the group on the progress on the Peanut Genome Project and the discussion held the previous day with most of the members of the Peanut Genome Consortium. Ozias-Akins reported that overall the project is on schedule with sequencing and hoped to have a preliminary report from BGI in June.

Discussion is ongoing about the next Phase and will be determined once the complete data from Phase I is received.

The afternoon session focused on the general proposals submitted for 2013. Each project was reviewed by the Technical Review Committee and ranked based on quality of the research and whether it addressed the Foundation’s General Strategic Plan or the Peanut Genome Strategic Plan. The ranked proposals were then sent to the full Board for funding considera-tion.

The full Peanut Foundation met in the afternoon and assigned funding amounts to the projects. Howard Valentine, the Executive Director, was instructed to notify the funded researchers as donations to the Foundation were received. In other business, the Foundation elected John Takash to replace Joe West on the Board, and Alan Ayers to replace Joe West as the Treasurer. Valentine gave

the Board an update on the fund raising efforts for the genomics projects. He said that the sheller and grower portion was complete, with each pledging $400,000 a year for 5 years. The other segments, Manufacturer/Allied, were being contacted by the Funding Committee led by George Birdsong. It was anticipated that funding from those segments should be completed in the next 30 days.

Final dates are now set for the 7th International Peanut Genomics meeting in Zhengzhou, China. It will be held on June 17-19, 2013. Attendance is expected to be around 100 participants from over 11 countries. This meeting will be used to review the progress globally on this project and to update our progress versus the strategic plan and make necessary revisions to the plan.

The next meeting of the Peanut Foundation Board will be on June 23 in Amelia Island., FL.

Progress Summary 2013.01.14

3

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 month

WGS sequencing: tetraploid, 60X

Resequencing of 3 other teraploids: 10X

Two RIL population sequencing

6X BAC sequencingGenome and

chromosome

assembly

Genome

annotationComparative

analysis

Phase I

Phase II

Assembly of the WGS, tetraploid

WGS sequencing: diploid A and B, 100X

Assembly of the WGS, A and B

To be determined

Part I

Part II

Part III

Part IV

Finished

Finished

Finished

Finished

In

progress

2011 UPPT Results Available

Bill Branch, coordinator for the Uniform Peanut Performance Test, has made available copies of the 2011 field test for potential new varieties. You may obtain a copy by e-mail, fax or mail. Send your request to: Dr William Branch, University of Georgia Coastal Plain Experiment Station, Tifton, GA 31793-0748 Fax: 229-386-7293 Email: wdbranch@uga.edu

2011 Crop Post Harvest Results Available

Test results are now available on the Post Harvest at-tributes measured at the National Peanut Research Lab in Dawson, Georgia and the Market Quality & Han-dling Research Lab in Raleigh, North Carolina. Copies of the data will be distributed on a CD or can be elec-tronically emailed. If you are interested in a copy con-tact: Marshall Lamb 229-995-7434 Tim Sanders 919-515-6312 Howard Valentine 706-579-1755

AP C N ew sle tte r March 2013

Page 7

INTERNATIONAL NEWS

Mark your calendars now for the 2014 Inter-national Peanut Forum. This key networking and conference event will be held from the 9th to the 11th of April 2014, at the Sheraton Roma Hotel in Rome, Italy. An opportunity to meet with farmers, shellers, brokers, dealers, manufacturers, testing laboratories and equip-ment suppliers from around the world, this event is not to be missed! The Sheraton Roma is a modern but elegant hotel situated in a green residential and busi-ness district in the southern part of the City. Located between the timeless glories of the historical city center and the Fiumicino Leonardo Da Vinci International Airport, the Sheraton Roma is a short taxi or metro ride away from the famous sites of Rome.

The Forum will follow the outline of previous years, with plenty of time for networking at the evening receptions and time for business meetings in the afternoons.

The conference sessions will run on the morn-ings of the 10th and 11th April and of course the exhibition will be open throughout the event. Being held in one of the most beautiful cities of Europe, why not extend your visit to enjoy the sights and delights of Rome? The hotel is offering our IPF discounted rates pre and post the event for those who want to stay a little longer. Watch out for more details on how to register for the event and reserve your hotel room in future newsletters.

2014 International Peanut Forum

GUEST COLUMNIST: Craig Leva, Owner & President, Arway Confections, Inc. (Chicago, IL)

Commodity Prices

For Q1 2013, commodity prices in general have been relatively stable and cooperative. APC members are well aware that peanut prices have come back to earth. While some commodities have moved significantly (such as higher almond and pistachio prices and lower peanut and pecans prices), the big picture for the commodity landscape has been somewhat tame. Sure, we have witnessed some markets rise like wheat and corn due to last year’s record heat and lack of rainfall, but we also have seen some prices fall such as sugar and oils due to abundant supplies. Overall, most price movements have been based on supply and demand specific to a crop.

Inflation has been a non-issue over the last several years in spite of the fact that many countries around the world are pushing to devalue their currency through monetary policy. The real concern comes sometime in the future when inflationary pressures finally kick in. Many countries (including the United States) want a weaker currency in order to better compete in a global market. A weak US dollar, for example, allows domestic companies to be more competitive on a global basis, allowing for increased export sales. In an effort to better compete with the U.S.,

another country will push to devalue its currency as a quick fix to increase their exports. While this policy will help a country to export, the flipside is the fact that a lower currency value will push the cost of all imports and commodity prices higher. Take a look at the oil market, which has been heading steadily higher in recent weeks. There are media reports blaming hedge funds and speculators for this rising market. There is another side to this argument, however. It is also possible that the value of oil is not higher, rather our currency is worth less, and it takes more currency to purchase this oil because of its lowered value (the definition of inflation). Lower valued currencies will ultimately send all commodities higher, including peanuts. A timely example can be seen in the pistachio market. Pistachios recently soared in price due to larger than expected shipment numbers from the 2011/12 crop due to surging demand. The interesting story, how-ever, is taking place in Iran where a six month moratorium on exports was put into place in an effort to increase supply and decrease the price. Pricing for pistachios in Iran has doubled over the last couple of months due to the devaluation of Iran’s currency stemming from Western sanctions. This is a case in

point of the effect a devalued currency can have on a commodity price. This example is extreme, but the printing press monetary policies that governments around the world have implemented will create inflationary pressures at some point in time. While I believe 2013 should continue to be relatively stable, I also believe the future of commodity prices will be the child of current global monetary policies.

While none of us has a say in the future direction of commodity prices, at Arway, we always continue to manage our forward contracted positions in various commodity markets with a focus on macroeconomic issues, as well as global supply /demand imbalances, and crop forecasts in an effort to reduce market volatility for our customer base.

Craig Leva craigleva@arwayconfections.com www.arwayconfections.com

Peanut import data from around the world will shortly be available for CY 2012.

If you would like copies please contact Louise McKerchar at lmckerchar@peanutsusa.org.uk

March 2013 Page 8 AP C N ew sle tte r

Join APC on Facebook!

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on our activities immediately.

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The Israel Groundnuts Board was established in 1959. They are the only exporter of Israel inshell groundnuts. The Board represents the growers in Israel and they export the majority of their crop to Western Europe.

Tel: +353 03 5610788

E-mail: isrgnuts@isrgnuts.co.il

Israel Groundnuts and Marketing Board

For The Love Of Peanut Butter

We craft Reginald’s Homemade using only the finest natural ingredients — and very few of them. We start with Virginia peanuts, roast them to perfec-tion, and then add a touch of oil. That’s it. No, really, that’s it. Once we found our signature taste, we took it one step further. Flavors like Reginald’s Bourbon Pecan, Apple Sin, Nana Honey, Hazelnut Amaretto and Double Chocolate.

In Reginald’s, you’ll find only real fruit and natural extracts. No added salt. No preservatives. Ever. The same philosophy was applied when we went beyond the peanut to our Cinnamon Molasses Cashew Butter, White Chocolate Macadamia and Cashew Nilla Butter. Equally decadent and equally simple. Always.

So dig in with a knife, a spoon or your finger. When you’re done,

we guarantee you’ll have the cleanest peanut butter jar you’ve ever seen.

For more information on our products, visit http://reginaldshomemade.com/

Reginald’s

APC WELCOMES NEW MEMBERS

NNZ

NNZ is a 90 year old family-owned business with its roots in the agricultural industry trading burlap bags. Since then we have grown into a large packag-ing company with 13 offices around the world. NNZ USA is located in the Atlanta, GA area; we have 7 warehouses throughout the United States to cover our distribution needs. NNZ’s extensive experience in produce packaging makes us a perfect supplier to the Peanut Industry. We can provide Leno Mesh Bags, Burlap Bags, and ventilated pallet wraps.

Contact info:

Mike Gear (678) 575-9198, mgear@nnzusa.com Ashley Wood (800)634-7666, awood@nnzusa.com www.nnzusa.com

March 2013

Page 9 AP C N ew sle tte r

Find Health and

Nutrition resources at

www.peanutsusa.com

PREDIMED stands for Prevención con Dieta Mediterránea, the largest and most robust study ever mounted of the health impact of the Mediterranean Diet. Based in Spanish academic centres, PREDIMED researchers reported recently that consuming a diet rich in either extra-virgin olive oil or nuts cuts by 30% the chances of those at risk experiencing heart attacks or strokes or dying of a heart condition. (1) This finding itself isn’t new, but the size and power (7,000+ participants aged 55-88, almost 60% female followed up for nearly 5 years) of the PREDIMED study is and that’s what makes the outcomes important in public health terms.

So what does this mean for peanuts? The simple answer is “quite a lot”. Even though the study focused on common European treenuts (walnuts, almonds and hazelnuts) PREDIMED’s dietary recommen-dations to participants made the point that peanuts are nutritionally equivalent to treenuts. Peanuts, of course, have also recently gained the American Heart Association’s "health check" certification.

There is media and consumer confusion about what constitutes a Mediterranean diet and what its equivalents are for people in non-Mediterranean countries. It is certainly not about drizzling olive oil over what we are eating already. Traditionally it is associated with what people in rural Southern Europe ate about a century ago - lots of cooked and fresh vegetables including legumes, grains, fruit, fish, small amounts of meat and dairy products, nuts, wine with meals and of course olive oil as the predominant fat for cooking and dressing vegetables.

This eating pattern was part of a traditional lifestyle which was characterised for most people by regular hard physical work. Modern day equivalent eating patterns are equally good, but our problem is urban, largely sedentary lifestyles. And even in the Mediterranean world obesity is now a growing problem. In considering the PREDIMED results, therefore, we have to remember that this diet is not a magic bullet, but a powerful part of a healthful eating and activity pattern.

Participants in the Mediterranean diet group were split into two groups: one consumed four table-spoons of extra-virgin olive oil a day and the other version of the diet ate about an ounce a day of walnuts, almonds and hazel-nuts. A control group followed a low-fat diet avoiding olive oil and nuts.

After adjustments, the bottom line finding was that compared to those on a standard low fat diet, those assigned to a Mediterra-nean diet with extra-virgin olive

oil had a 30% reduced risk of suffering a heart attack, stroke or dying from a cardiovascular event. Those consuming a Mediterranean diet with nuts had a 28% reduced risk of suffering a heart attack, stroke or dying from a cardiovascular event. The authors concluded: “an energy-unrestricted Mediterranean diet supplemented with extra virgin olive oil or nuts resulted in a sub-stantial reduction in the risk of major cardiovascular events among high risk persons. The results support the benefits of the Mediterranean diet for the primary prevention of cardiovas-cular disease.”

This study is part of our growing understanding of what “eating the right kinds of fat” means. And it shows that peanuts and other nuts are central to what “the right kinds of fat” should be as part of an eating pattern which can used on its own or which can be adapted to suit non-Mediterranean cultures while being delicious, easy to consume and hugely beneficial for everyone.

1. Estruch R et al. “Primary Prevention of Cardiovascular Disease with a Mediterranean Diet” New England Journal of Medicine February 2013.

Free to download from

www.nejm.org/doi/pdf/10.1056/NEJMoa1200303

Nutrition News You Can Use - Peanuts Equivalent to Treenuts in Biggest Mediterranean Diet health study

Dr. Andrew Craig, APC Health Consultant, London

PEANUT NUTRITION

Calendar Year 2012 EU Rapid Alerts and Border

Rejections

http://www.peanutsusa.com//PDF-Library/Newsletter-Docs/EU-Rapid-Alerts-

CY-2012.pdf

“An energy- unrestricted Mediterranean diet supplemented with extra virgin olive oil or nuts resulted in a substantial reduction in the risk of major cardiovascular events among high risk persons. The results support the benefits of the Mediterranean diet for the primary prevention of cardiovascular dis-ease.”

March 2013 Page 10 AP C N ew sle tte r

Jack Warden talks to us about drought and short crops, crop surpluses and the running of a modern blanching and manufacturing business.

If you’d like to read the interview to learn more about the company please visit :

http://www.peanutsusa.com/Home/Member-Spotlight/An-interview-with-Jack-Warden-CEO-American-Blanching-Company-Fitzgerald-GA.html

An Interview with Jack Warden, CEO, American Blanching Company, Fitzgerald, GA

Market analysts Mintel asked 1500 UK internet users 16+ about their consumption of snack nuts and savory snacks in late 2012 and got some interesting results for anyone interested in where the UK nuts market may be head-ing. Commodity inflation since 2007 pushed up the value of nut sales in the UK, but conversely meant that the volume sales of nuts actually was held back over the period as a result of the higher prices. That’s a problem and probably accounted for the fact that 39% of snack users in the sample claimed they would eat more nuts if they were lower in price. Perhaps surprisingly Mintel found that people over 65 were most responsive to the “eat more nuts” message as healthier alter-natives to saltier snacks. Older people are a rapidly growing part of the UK population and most other EU states, so the nut market in the UK cannot ignore the fact that 40% of the over 55s in this Mintel survey expressed a view in favor or eating more nuts and seeds. Paying more attention to the preferences of this market segment may help offset resistance to higher nut prices generally.

There are two messages from the analysis that manufacturers might want to note. The first was: “This

healthy image could be leveraged more effectively by manufacturers to polish the value credentials of nuts by positioning them as a healthy ‘snack fix’. In an attempt to make nuts more accessible to a wider audience, give them a more dynamic image and more af-fordable appeal, manufacturers could introduce small ‘shot’ style packets of unroasted nuts.” That doesn’t mean people are clamoring for raw nuts, but it does mean there is scope for minimally processed alternative offers to oil roasted and salted snack nuts. And they don’t have to be flavored or coated. It could mean something as classic as baked plain peanut kernels so that the peanutty aroma and flavor comes through. Mintel found older Brit-ish consumers expressing pref-erences for unflavored savory snacks generally.

The second key message was: “The small pack size would incur a lower price, and marketing could center around the health benefits … as well as an impactful ‘hunger-busting’ effect even in small portions that is well-placed to appeal to diet-conscious consumers who are looking to control their appetite with something more nutritious and less salt/sugar-laden than snacks like crisps and biscuits. This relates

to the 31% of snack buyers who cite fillingness as a factor influenc-ing choice of snack.” The satiety effect of low glycaemic index peanuts is well known, as well as the fact that frequent peanut consumers eating an overall balanced diet do not gain weight. Smaller, lower priced packs of “fill you up healthy peanuts” might appeal to this older, prosperous and health conscious demographic.

In fact, Mintel sees the older age market as a potential “new gold rush” because the over-55s are becoming an increasingly power-ful and influential demographic. “Our growing longevity offers a commercial opportunity, present-ing retailers with a new gold rush of purchasing power and product needs.” That sounds like some-thing manufacturers might not want to ignore.

Source: Mintel. Crisps, Salty Snacks and Nuts – UK. January 2013

What consumers say about snacking on nuts if you ask them

MINTEL MARKET ANALYSIS

Have something you want to include in next month’s APC Newsletter?

Contact Cindy Stickles at cstickles@peanutsusa.com