A Publication of the National Peanut Board for America’s Peanut Farmers | Issue 30

INSIDE THIS ISSUE:

page 9Peanut Genomic InitiativeOverview & Update

page 17Peanuts Power Up Menus & New Retail Products

August 2014 | 7,800

PEANUT ALLERGIES:PROVING SAFETY AND AN OPEN

MARKET CAN COEXIST

page 5School Leaders & Peanut Allergy

page 2Perfectly Powerful Message

As the 2014 chairman of the National Peanut Board, I appreciate the opportunity to represent America’s peanut farmers. I also have a great sense of pride for my home state of Georgia, and

most people know me as John Harrell from north of Whigham. I'm exceptionally proud to have hosted the April meeting of the Board in South Georgia.

Most of the time, we all believe we live in a great place, but at other times it's too easy to complain about our situation. It takes an outsider to fully appreciate our circumstances and realize the benefits of where we live. When my fellow Board members from Oklahoma, New Mexico and Texas came to South Georgia in the springtime--they were shocked at all of the water, trees and greenery. On the other hand, what we appreciate about their area is the beauty of the Southwest and the lack of humidity that makes 100 degrees feel balmy.

Away from my hometown, I've had the privilege of traveling across the United States and across the Atlantic Ocean to help promote the benefits of USA-grown peanuts. At King's College in London in April, I visited with researcher and pediatric allergist Dr. Gideon Lack, whose groundbreaking research may help us understand what causes food allergy and how to prevent it. NPB has been funding this research for years, and seeing it first hand brought the research to life for me.

In connection to the King's College visit, NPB President and CEO Bob Parker, NPB

Florida Delegate Michael Davis and I attended the International Peanut Forum in Rome. Peanut buyers from dozens of countries were represented there, and it was valuable to discover and understand the world's perception of USA-grown peanuts as a high-quality crop.

Back stateside, domestic consumption of peanuts is at an all-time high, and I attribute part of that to the great work of the National Peanut Board. Through NPB’s sponsorship of conferences like the World of Healthy Flavors at the Culinary Institute of America that I attended in January, the growing amount of good news about the nutritional benefits of peanuts and other nuts is reaching more and more people. I congratulate you—my fellow peanut farmer— and the NPB members, alternates and staff on the successful passage of the recent referendum. The great staff at NPB truly makes our voluntary jobs as Board members easy.

At home and overseas, I've come to truly appreciate the meaning of the new slogan for USA-grown peanuts: The Perfectly Powerful Peanut. From messages about nutrition to exports, The Perfectly Powerful Peanut is a rallying cry for our industry and holds an exciting future.

No matter where you are, I hope you appreciate where you live and the value of peanuts at home and abroad.

A Message from Our 2014 Chairman.BY JOHN HARRELL

Chairman

3350 Riverwood Parkway Suite 1150 • Atlanta, Georgia 30339 • toll-free tel: 866.825.7946 • tel: 678.424.5750 • fax: 678.424.5751

email: peanuts@nationalpeanutboard.org • web: nationalpeanutboard.org

Dear Fellow Peanut Farmers, National Peanut Board

2014 Officers and Members

John Harrell, ChairmanBob White, Vice Chairman

Monty Rast, SecretaryGayle White, Treasurer

AlabamaEd White

Tom Corcoran, Alternate

FloridaMichael Davis

Jeffery Pittman, Alternate

GeorgiaJohn Harrell

Andy Bell, Alternate

MississippiDon Self

Mike Steede, Alternate

New MexicoWayne Baker

Kenneth Cox, Alternate

North CarolinaCindy Belch

Dan Ward, Alternate

OklahomaGayle White

Les Crall, Alternate

South CarolinaMonty Rast

Bud Bowers, Alternate

TexasBob White

Peter Froese Jr., Alternate

VirginiaJohn Crumpler II

Paul Rogers, Alternate

Member- at-LargeVic Jordan

CONTACT INFORMATION3350 Riverwood Parkway, Suite 1150

Atlanta, GA 30339tel: 678.424.5750 fax: 678.424.5751

toll-free: 866.825.7946email: peanuts@nationalpeanutboard.org

web: nationalpeanutboard.org

The National Peanut Board represents all of America’s peanut farmers and their families. As farmers and stewards of the

land, our mission is to grow, cultivate and promote the best-tasting peanuts in the

world. We seek to be responsible in all that we do, from production research that

results in a more healthful, sustainable crop, to sharing all the nutritional and

culinary benefits of USA-grown peanuts.

Bob ParkerNPB President and CEO

PQ Editorial Staff & Contributors

Editor: Cathy Johnson

Sr. VP, Marketing & Communications: Ryan Lepicier

Bob CoyleMark Dvorak

Jewel Hazelton Lauren H. Williams

Sherry Coleman Collins

Gene PowersLakeshia Poole

Steve SaariHilary Stiefelmeyer

John C. HarrellChairman

BY BOB PARKERPresident and CEO

A Vote of Confidence for a Perfectly Powerful Message

Referendum Wins with 92 Percent Approval Rate

National Peanut Board to continue promotion, advertising and research programs

In an overwhelming show of confidence in the National Peanut Board, America’s peanut farmers voted in favor of continuing the Peanut Promotion, Research and Information Order,* which authorizes the National Peanut Board. For the continuance referendum to pass, a majority of eligible producers needed to vote in favor of continuing the Order. The referendum passed with a 92 percent approval rate. Voting in the referendum took place from April 7 through April 18. Growers who paid assessments on peanuts produced during the representative period from January 1 through December 31, 2013, and were current peanut producers eligible to vote. The Commodity Promotion, Research and Information Act of 1996 requires a referendum be conducted every five years by the U.S. Department of Agriculture. “It is gratifying to know the work of the National Peanut Board is recognized by the growers we serve as essential to their success and contributes to keeping peanuts as America’s most preferred nut,” said John Harrell, chairman of the National Peanut Board. Since its inception in 2001, National Peanut Board has been pivotal in helping to maintain receptive markets and increasing consumption of USA-grown peanuts.

For example, NPB has invested more than $20 million in 900+ production research projects and funded more than $10 million in food allergy research, education and outreach to help identify causes and seek treatments for food allergy sufferers. More highlights include: • Everyday frequency of consumption of peanuts has doubled since 2001, and everyday consumption of peanut butter increased 71 percent in the same time period, according to a consumer tracking study by The Bantam Group, 2012. • Peanut menu listings have more than doubled on American menus, increasing 122 percent from January - June 2007 to April-June, 2013, and continuing to out pace almonds; according to data from Technomic Menu Monitor, 2013.

*For a copy of the Peanut Promotion, Research and Information Order, please call 678.424.5750.

Over the years, when I have had the privilegeto mentor a young person on his or her career, myadvice has been: “Never stop trying to prove yourself."Whenever someone thinks there is no longer a need to prove themselves, they become complacent and performance soon begins to decline. In a recent referendum, America’s peanut farmers voted 92 percent in favor of continuing the NationalPeanut Board. Your Board and the staff here at NPB are humbled by the vote of confidence and re-energized in our efforts to improve grower economics through marketing, promotion, research and reputation management. We will continue each day to try to prove ourselves on behalf of the over 7,000 peanut farm families thatwe represent. This issue of PQ focuses on a number of efforts undertaken by our team at NPB. There are stories about our peanut allergy initiative that give a comprehensive overview of the effort, and on what we are doing to educate school influencers and decision makers, such as school board members, superintendents and administrators. A big part of our program of work is business development. How do we help businesses that use peanuts, or should use peanuts,

explore ways to use more through product development, menu development or innovation? A good overview of our work with chefs and menu developers can be found on page 17. One of the ways we see an opportunity for increased peanutconsumption is to encourage consumers to eat peanuts morefrequently. One of the great, untapped eating opportunities in the U.S. for peanuts is breakfast. See the story on page 15, “Positive News Coverage Plays Role in Purchase Decisions” for an update on our successful “Peanut Butter for Breakfast” initiative. The staff at NPB is gratified and excited that America’s peanut farmers have reaffirmed us for another five years. We pledge not to become complacent, but to work every single day toprove ourselves.

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Peanut Allergies:Proving Safety and an Open Market Can Coexist

There’s little debate among allergists and researchers that the

prevalence of food allergies has increased significantly in the past two

decades. Whether the allergen is milk, eggs, tree nuts, peanuts – or just

about any other food – the number of Americans who have to carefully

monitor what they consume has continued to grow.

Where there is less consensus, however, is on how to accommodate

people with true food allergies. Some have called for complete bans,

while others believe that allergy management is an issue of personal

responsibility. The debate seems to be greatest in schools, where children

are involved, and in confined spaces, such as on airplanes.

“Parents of food-allergic children have told me stories about being ignored

– until recently,” said National Peanut Board President and CEO Bob Parker.

“To get attention they had to be very vocal, and they had to demand ex-

treme measures as they worked to protect their children.”

Since day one, the National Peanut Board has taken a progressive

approach to food allergies, funding more than $10 million in research,

education and outreach. The goal, Parker says, is both to keep people

with allergies safe while also ensuring an open and receptive market

for America’s favorite nut.

Taking Advantage of a Turning Tide

While there may always be people and organizations that believe bans are the only solution to the food allergy issue, recent studies indicate that most Americans have more balanced, open views. A 2014 study by the University of Michigan’s C.S. Mott Children’s Hospital1 showed that more parents with nut-allergic children want no restrictions on where their child sits in a lunchroom or what classmates can eat. The National Peanut Board’s own research, conducted in 2013 by The Bantam Group, revealed that three-quarters of all households surveyed with school-age children (and 71 percent of household with a self-reported peanut allergy) oppose complete bans on peanut foods. It’s that practical view about — and approach to — food allergy management that National Peanut Board is hoping to build upon with its increased focus on outreach. In March, NPB convened the first meeting of its Food Allergy Education

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Advisory Council. The Council brings together allergists, pediatricians, foodservice executives, school leaders and others involved in food allergies to share their professional perspectives on how NPB can best help bring balance to the discussion.

A Hub for Information

At the center of the Board’s program is a new website –PeanutAllergyFacts.org – that gives consumers, schools, manufacturers,restaurants and healthcare professionals one place to turn for information on how to effectively manage peanut and all food allergies. The site includes testimonials from professionals and average Americans alike who believe that safety and an open market are not mutually exclusive.

Other important elements of the program include daily media monitoring and an active approach to addressing incorrect information, so that falsehoods aren’t allowed to linger. NPB is also engaging a variety of spokespeople – including pediatrician JJ Levenstein, who also chairs the Allergy Council – to conduct media interviews and participate in consumer events on the Board’s behalf. Oklahoma Board member Gayle White has participated in the consumer events and seen the benefits of the program firsthand. “I’ve been amazed to see how receptive the public is to hearing the facts about peanut and food allergies,” she said. “People are soaking in what we have to share with them, and that means our grower dollars are being well spent.”1 http://mottnpch.org/sites/default/files/documents/03172014_FoodAllergies.pdf

Several members of NPB’s Food Allergy Education Advisory Council: Back row (l-r); Mark Dvorak(Golin), Garrett Berdan (School Nutrition Consultant), Ryan Lepicier (NPB), Rick Wolff (CulinaryConsultant), Bob Parker (NPB) and Mitch Head (Golin). Front row (l-r); William Weichelt(National Restaurant Assn.), JJ Levenstein (Pediatrician), Lauren Highfill Williams (NPB),Wesley Eby Johnson (K-12 Lawyer) and Sherry Coleman Collins (NPB).

Gayle White, Oklahoma delegate (L) and JJ Levenstein, MD, pediatrician and chair of NPB’s Food Allergy Education Advisory Council present peanut’s nutritional benefits at the American Academy of Pediatrics’ Healthy Kids Expo.

The new food allergy website, PeanutAllergyFacts.org gives health professionals, foodservice personnel and consumers a place to turn when they need to know how to manage food allergies.

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Over the years, the National Peanut Board has expanded the audiences it reaches as it seeks to educate about peanut bans and help schools manage food allergies. First, the Board focused on school nutrition, food services and health professionals. Recently, NPB found that school boards, superintendents and administrators were often the people making the decisions about how food allergies were handled in their schools. Often, these leaders are seeking out credible resources and research on handling allergies in schools. This is where National Peanut Board can play a critical role. Two years ago and again this year, NPB exhibited at the National School Board Association annual meeting to help empower these elected officials with the resources and professional recommendations to manage food allergies in their districts. In New Orleans this year, NPB’s registered dietitian and nutrition expert Sherry Coleman Collins presented a 90-minute education session entitled “Digging Deep: Uncovering the Facts about Food Allergy Management in Schools,” which was well-received by attendees. “At this conference we also found advocates for our cause, including a school board member from Alabama who has a daughter with a peanut allergy and backs effective plans for allergy management over bans, which he shared with session attendees,” said Collins.

New this year, NPB exhibited at the national superintendents meeting (AASA) in Nashville to reach another group of school decision makers who do not always have the information they need regarding food allergies. “This conference gave us the opportunity to let superintendents know that NPB is a resource on food allergies, whether they need assistance with the development of a food allergy management plan or basic facts about peanut allergy to properly decide about proposed bans,” said Collins. “Several superintendents said they have active issues and asked for more information.” School nutrition professionals are also key influencers for managing food allergies in schools. As part of a partnership with the Academy of Nutrition and Dietetics that included the development of a certificate of training for food allergies, NPB presented a new webinar in April. Partnering with Gitta Grether-Sweeney, director of school nutrition for the Portland Public School District, Collins shared myth-busting tips and best practices for managing food allergies in schools with 150 school nutrition services professionals. “As a school nutrition director, sharing best practices and evidence with my peers helps ensure that students with food allergies are protected while those who don’t have

School Leaders & Peanut Allergy

Insights from NPB’s Education Outreach

To reach superintendents who are facing increasing pressure to address food allergies in schools,NPB’s Bob Parker networked and provided resources at the national organization’s annual conference.

NPB’s Cathy Johnson, Lauren Highfill Williams and Sherry Coleman Collins met with school board representatives at the NSBA conference. Collins also presented an education session on managing food allergies in schools. 

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allergies can enjoy nutritious foods like peanut butter,” said Grether-Sweeney.

NPB has also partnered this year with the School Nutrition Association, the largest organization for school nutrition and foodservice professionals. In March, NPB presented a webinar for more than 500 attendees entitled “The Latest News in Effective School Food Allergy Management.” During the webinar with NPB’s Collins and an SNA representative, Cindy Kanarek Culver, registered dietitian and director of nutrition for Marietta City Schools in Georgia, shared her experiences in reversing a school’s peanut ban. “It’s important for me to do everything reasonable to ensure that students with food allergies are protected in the cafeteria.  At the same time, I’m responsible for feeding 9,000 students and my menus are based on what’s best for the majority of our students.  Peanut butter is just one of our many popular and nutritious staples for students,” said Culver. To connect further, NPB recently developed a brochure for school audiences that complements the new PeanutAllergyFacts.org. This brochure is useful for multiple members of the school system including school boards, superintendents, principals, nurses and nutrition services. Readers will learn the facts about peanut allergy and find recommendations for their specific roles based on the Centers for Disease Control’s 2013 Voluntary Guidelines for Managing Food Allergies in Schools. For copies of the brochure, please email peanuts@nationalpeanutboard.org or call 866.825.7946.

NPB now has a multi-audience brochure for school decision makers—from school nutrition to administrators—to provide immediate resources and facts about managing food allergies.

Addressing Food Allergies

School Boards | Superintendents | Principals

TO BAN OR NOT TO BAN?

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Q & A WITH GROWERS ACROSS THE PEANUT BELT

Peanut growers from each of the three growing regions—Southwest, Southeast, Virginia-Carolinas—face very different challenges and opportunities every growing season. Watering needs vary among regions, disease control methods change and decisions about using technology can differ depending on soil conditions and weather. We polled a peanut grower from each region to get opinions on some of this year’s most interesting topics.

William T. CarteLive Oak, FLGrows: peanuts, primarily; raises cattle

What technology do you think you will bring to your farm in 10 years?We don’t have an automated steering pro-gram. I’m looking at putting auto-steer in over the next year. We are hoping to do precision farming and grid sampling in the next 10 years. I currently use the fol-lowing mobile apps on my cell phone: Farm Futures App, a commodity pricing app; Weather Channel App and Flat Earth.

In your opinion, what diseases cause the most concern in the Southeast?Leaf spot and white mold. We have had more insect problems in the past few years than anything. Wet weather in the past few years has been a problem; also Soy Bean Loopers, Armyworms andCutworms.

Van Hensarling Richton, MSGrows: peanuts, cotton and corn

When people find out you are a peanut farmer, what do they ask you about pea-nut farming?Lately it’s been peanut allergies. It seems as if peanut allergies have seen an in-crease in being the topic of conversation. I appreciate that the National Peanut Board and Mississippi Peanut Growers Associa-tion are trying to combat the misconcep-tions of peanuts in schools. My grandson’s school tried to ban peanuts, but the Mis-sissippi Peanut Growers Association was able to prevent them from doing so. We don’t want the future generation thinking peanuts aren’t good for them.

What do you love most about farming? Satisfaction in planting a crop and seeing it grow.

Richard RentzBranchville, SCGrows: peanuts

What technology do you think you will bring to your farm in 10 years?I believe we will see methods to spray based on local conditions. For example, I may have a weather station with real time data that could alert me that certain fields need to be sprayed with product A and others with B, since some received rainfall and others did not.

What do you love most about farming? Being my own boss.

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National Peanut Board Represents U.S. Farmers at International

Peanut ForumBy Stephanie Grunenfelder, American Peanut Council

Over 330 attendees from 35 countries registered for the biennial Interna-tional Peanut Forum held in Rome, Italy, April 9-11. The only meeting of its kind for the world’s peanut industry, this networking event also provided delegates with a diverse conference program. A dozen companies showcased their products in theexhibition hall, including the National Peanut Board. NPB President and CEO Bob Parker, Chairman John Harrell of Georgia and Michael Davis of Florida and export chair attended. Along with NPB’s export promotions partner, the American Peanut Council, all represented U.S. peanut growers at a U.S.A. peanut exhibit. The conference program included presentations about recentnutrition research favorable for peanuts, opportunities that social

media provides companies to spread the news about their brands and a panel on the industry’s genomics project; supported in part by National Peanut Board. Dr. Pamela Ewan, one of the lead research-ers from Cambridge University Hospital, UK, spoke on the recently published oral

immunotherapy trials to treat peanut allergy she has conducted. Jeff Roper, a peanut farmer from West Texas, represented U.S. growers on a panel to discuss high oleic varieties, which was led by Anne-Marie DeLorenzo of Mars. Anupam Jindel of Olam International presented a comprehensive update of the major peanut-producing origins and prospects for the coming year. The peanut industry is becoming more global in nature with many changes in the world market. The export future for U.S. peanut producers, however, seems very bright.

National Peanut Board

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The International Peanut Expo in Rome gave members of NPB and APC opportunities to present the benefits of peanuts to an international audience. (L-R) Ken Barton, executive director of Florida Peanut Producers Assn., Carolina Olivieri, APC membership director, Michael Davis, NPB Florida delegate and export committee chair, Bob Parker, NPB president and CEO and Stephanie Grunenfelder, APC.

Peanut Genomic Initiative Overview & UpdateBy Howard Valentine, Executive Director of The Peanut Foundation

....Thanks to funding from the growers through the National Peanut Board, shellers through the area sheller associations, and the majority of manufacturers and allied industry groups, the peanut industry is well on the way to accomplishing the goals established in 2012 by the U.S. Peanut Genomic Initiative (PGI).1 This new technology will produce new peanut varieties with traits that lower the cost of production and produce kernels with the quality traits desired by processors and consumers.

Strong Beginnings

The Peanut Genomic effort started in 2006 with a meeting in Guangzhou, China. There were over 150 delegates there that had research focused on either us-ing genomics to advance peanut breeding or aflatoxin reduction in peanuts. As a result of that meeting, the research lead-ers from the U.S., China, Brazil and India decided to form an in-ternational group to meet regularly and share data as well as en-courage more collaborative research. This collaboration resulted in the establishment of the PGI in 2007. The real effort took off in 2012 when all segments of the U.S. peanut industry came together to fully fund a five-year genomes research effort to find gene markers for all the key peanut diseas-es and quality traits. A Strategic Plan was drawn up and approved, resulting in the formation of a consortium to manage the plan for the next five years. The Plan contained five primary components.

A

Announcing Important Genome Sequencing

Through the early part of 2014, the consortium and theresearchers involved have made great strides. In March we announced the sequencing and assembly of two peanut genomes. While these were wild species, it was a major step forward for the Initiative. The two wild species chosen were the ancestral parents of the current domesticated peanut and form a major part of its genome. This will help in the next step later this year, assembling the cultivated peanut genome. Thousands of gene markers were discovered in this initial effort and finding their functions is well underway. Gene marker discovery and their function are components two and three of the Strategic Plan.

[1] http://www.peanutbioscience.com/peanutgenomeinitiative.html

Howard Valentine9

Arkansas Deemed a Primary Peanut-Producing State by USDAElected Nominees Await Appointment by U.S. Secretary of Agriculture

Earlier this year, USDA-AMS issued a ruling adding Arkansas as a primary peanut-producing state under the Peanut Promotion, Research and Information Order. The Order is administered by the National Peanut Board. This rule created a new seat on the National Peanut Board for Arkansas. Under the Order, primary peanut-producing states must maintain a three-year average production of at least 10,000 tons of peanuts. Arkansas’s peanut production met this requirement. This action was recommended by the Board and ensures the Board’s representation reflects changes in the geographical distribution of the production of peanuts. Currently, the Board is composed of 11 producer-members and alternates: One member and alternate from each primary producing state and one at-large member and alternate collectively from the minor peanut-producing states. This rule classifies the state of Arkansas as a primary peanut-producing state and specifies the Board will be composed of 12 peanut producer-members and their alternates rather than 11. The members and alternates are nominated by state producers or producer groups. Arkansas Peanut Growers Association held a nominations election in May to select two nominees each for member and alternate to the National Peanut Board. The association submitted their nominees to U.S. Secretary of Agriculture Tom Vilsack, who will make the appointments to the National Peanut Board later this year.

Identifying Resistant and Improved Quality Traits

We have already identified some of the genes whose functions are involved in late leafspot, TSWV, and nematode resistance. Unfortunately these complex traits contain many more genes, and it is important to have them all identified and located to have effective markers for these resistant traits. We have also identified genes responsible for the high oleic traits. Part of identifying the gene functions and plants with natural resistance is also underway with field trials of the core of the germplasm collection and over 30 populations of segregating peanut crosses. These component four trials are yielding significant plants, both wild and domesticated, that have the genes we will use in the breeding process to develop new varieties with both resistant traits and improved quality traits.

Preserving Data for the Future

Preserving all this data requires computer storage and intricate computer programs. These have been developed at Iowa State University as component five using a clone of the soybean system that was developed by USDA three years ago. The data is already accessible at www.peanutbase.com. This program will be combined with a breeder software tool (Integrated Breeding Platform-IBP) developed under a grant from the Gates Foundation. When this integration is complete early next year it will give peanut breeders an easy way to identify gene markers for the disease resistance and quality traits they want and the peanut varieties they will need to use in their crosses.

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Good News: 5 New Studies Say Peanuts Positive for Your Health

Nutrition research

over the past 20 years has helped change people’s perceptions of peanuts from “a high-fat

food to be avoided” to a Superfood that’s heart healthy and packed with nutrition. Several new studies over the past year have contributed to the expanding body of research on the nutritional benefits of peanuts and peanut butter and those that explore solutions for peanut allergy. Here are the top five new studies you need to know about.

Connection Between Peanut Consumption and Longevity A study1 by the Harvard School of Public Health, Brigham and Women’s Hospital and other noteworthy institutions examined the association between consumption of nuts – including peanuts – and the risk for most major causes of death, including heart disease, cancer and respiratory diseases. The 30-year observational study tracked 119,000 men and women, and found that those who ate nuts most often (seven or more times per week)

had a 20 percent lower death rate than those who never ate nuts. Partici-pants who consumed nuts more frequently were also leaner, less likely to smoke, more likely to exercise and more likely to use multivitamin supple-ments as compared with those who consumed nuts less frequently. Given the observational nature of this study, it is not possible to

conclude that the observed inverse association between nut consumption

and mortality reflects cause and effect. However, the data is consistent with a wealth of existing observational and clinical-trial data in supporting the nutritional benefits of peanut consumption.

Peanuts Support Heart Health A new study by Jones, et al and published in the American Journal of Clinical Nutrition helps provide evidence that peanuts can have a positive impact for those with cardiovascular risk2. Participants included 151 individuals who received daily peanut snacks (1.5oz/day) of either a combination of three differently flavored peanuts or only a single flavor of peanuts. Participants ate the peanuts over the course of 12 weeks, and anthropometric measures (weight and lean and fat body mass), blood pressure and heart rate were measured biweekly, while cardiovascular disease risk factors (serum lipids, insulin, glucose and cortisol) were assessed monthly. Researchers found that for a single flavoring, participants who were at increased risk for cardiovascular disease benefited from eating peanuts. Consumption of a variety of flavors led to greater weight gain compared with individual flavors alone, but increases in fat and lean masses were

not significant. Regardless of flavoring, peanut consumption offered significant benefits to participants with elevated serum lipids and blood pressure. This is the first study that looked at the impact of flavorings on the nutritional benefits of eating peanuts, so more research is needed to confirm the findings.

Plant-Based Protein Consumption and Breast Health The Peanut Institute announced the results of a new study published in the journal Breast Cancer Research and Treatment that suggests a correlation between young women’s vegetable protein consumption, including peanuts and peanut butter, and later breast health. The study was conducted jointly by Washington University School of Medicine and Harvard Medical School and led by Graham Colditz, MD, DrPH, associate director for cancer prevention and control at Siteman Cancer Center at Barnes-Jewish Hospital and Washington University School of Medicine. For the study, Colditz and his colleagues looked at health data for more than 9,000 American schoolgirls recruited to The Growing Up To-day Study between 1996 and 2001. This included detailed information about food consumption as captured in food frequency questionnaires that the girls filled in on enrollment. The data also included reports from the girls between 2005 and 2010, when they were 18 to 30 years old, that indicated whether they had ever been diagnosed with biopsy-confirmed benign breast disease (BBD), a common condition marked by non-cancerous changes in breast tissue, according to the National Cancer Institute. “The greatest sources of vegetable fat and protein in [study participants] were peanut butter, peanuts, nuts, beans and corn. A daily serving of any one of these was associated with lower risk,” according to the study abstract3.

"Participants who consumed nuts morefrequently were also leaner, less likely to smoke,

more likely to exercise..."

Researchers found that for a single flavoring,participants who were at increased risk for cardiovascular

disease benefited from eating peanuts.

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When they compared the two sets of data, the re-

searchers found that partici-pants who had eaten pea-nut butter or nuts twice a week were 39 percent less likely than peers who never ate those foods to

receive a diagnosisfor BBD.

Results suggested that across all categories, decreased

risk of BBD was most strongly driv-en by peanut butter or peanut intake as

a vegetable protein or fat source. Among nine- to 15-year-old girls, total vegetable fat intake was inversely associated with risk of BBD, with peanut butter and peanuts being the most highly consumed vegetable fat among the participants. At younger ages, vegetable fat intake from peanut butter and peanuts twice a week had a 44 percent decrease in risk for BBD. And in older ages, it was the vegetable protein intake from peanut butter and peanuts that was associated with decreased risk. In addition, these results were stronger with girls who had a family history of breast cancer. This is the first investigation of vegetable protein and vegetable fat derived from dietary intakes reported by pre-adolescent and adolescent girls. The study had several limitations such as the small study population, homogeneity of the racial/ethnicity of the group (95% Caucasian) and the necessity to collect data by self-report from the study participants as no other alternatives were feasible. It is possible that there are other unknown confounding factors. Further research will be needed to reassess the results of this study as new cases of BBD are diagnosed.

Eating Peanuts During Pregnancy and Reduced Risk of Allergy Researchers from Boston Children’s Hospital, Harvard School of Pub-lic Health and other institutions published a study in the Journal of the American Medical Association Pediatrics4 on Dec. 23. The study suggests an association between peanut and tree nut consumption during women’s pregnancy and the reduced risk of peanut and tree nut al-lergy in her offspring. For the study, researchers looked at 8,205 children—308 of whom had food allergies. Out of that group, 140 had peanut and tree nut allergies. The incidence of peanut and tree nut allergy in offspring was significantly lower among children of the non-allergic mothers who had consumed peanuts and tree nuts at least five times per month during pregnancy, compared to those who ate peanuts and tree nuts fewer than once per month during pregnancy. Pregnant women who reported eating the highest amounts of peanuts and tree nuts were more likely to eat more fruits and vegetables. These high peanut and tree nut consumers also reported introducing peanuts and tree nuts into their child’s diet at a younger age. The authors wrote, “Our study supports the hypothesis that early allergen exposure increases the likelihood of toler-ance and thereby lowers the risk of childhood food allergy. Additional studies are needed to replicate this finding.” Potential limitations include 45 percent of the dietary questionnaires were completed during the pregnancy;76 percent were within one year of the pregnancy.

Success in Desensitizing Children with Peanut Allergy A new study5 from the UK, published in the prestigious peer-reviewed journal Lancet, has shown impressive results in desensitizing children with peanut allergy. This study included 99 participants and found favorable results for 84-91% of the participants (ages 7-16 years), which meant that they could tolerate the equivalent amount of peanut protein in five peanuts. Researchers divided the group into two, with one group receiving oral immunotherapy (OIT) and the other (control group) receiving standard counseling on avoiding peanuts. The OIT participants were given increasing amount of peanut protein in order to develop tolerance to as much protein as is found in 10 peanuts. Peanut protein for this study was provided by using light roast peanut flour (provided by Golden Peanut Co.) mixed with another food. After the initial phase of the study, the control group was offered and treated with OIT. Twenty percent of participants experienced adverse effects, and only one had a reaction that required anaphylaxis treatment. The study included individuals with a range of allergy, from very severe to mild. These results, along with a body of research that continues to show efficacy for OIT, are encouraging. However, OIT is still experimental and many questions remain. Any paternal influences on the development of peanut and tree nut allergy were not investigated.

1 Association of Nut Consumption with Total and Cause-Specific Mortality. New England Journal of Medicine, 369, 2001-2011. Retrieved May 29, 2014, from http://www.nejm.org/doi/full/10.1056/NEJMoa1307352.

2 A randomized trial on the effects of flavorings on the health benefits of daily peanut consumption Am J Clin Nutr 2014 ajcn.069401; First published online December 18, 2013. doi:10.3945/ajcn.113.

3 Catherine S. Berkey, Walter C. Willett, Rulla M. Tamimi, Bernard Rosner, A. Lindsay Frazier, Graham A. Colditz; Breast Cancer Research and Treatment, 2013, Page 1http://link.springer.com/article/10.1007%2Fs10549-013-2686-8.

4 Frazier A, Camargo CA, Jr, Malspeis S, Willett WC, Young MC. Prospective Study of Peripregnancy Consumption of Peanuts or Tree Nuts by Mothers and the Risk of Peanut or Tree Nut Allergy in Their Offspring. JAMA Pediatr. 2014;168(2):156-162. doi:10.1001/jamapediatrics.2013.4139.

5 The Lancet, Volume 383, Issue 9925, Pages 1297 - 1304, 12 April 2014.

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New Ad Campaign Generates Millions of Consumer Impressions

The National Peanut Board’s new advertising campaign, The Perfectly Powerful Peanut, officially kicked off during National Peanut Month in March. It is already making headway in getting the message across to consumers that peanuts are packed with protein and are a Superfood with 30 essential vitamins and minerals.

The new advertising campaign was designed to showcase the peanuts as a nutritious and delicious “nut of choice” for consum-ers today. The ads feature peanut plants as a backdrop and are beautifully illustrated by professional botanical artists. The aim is to remind people that peanuts are a wholesome, good-from-the-earth, nutrient-dense food.

Readers are inspired and informed by messages promoting the nutritional benefits of USA-grown peanuts. Ads are running monthly in national print publications such as Family Circle, Health, Better Homes & Gardens, Fitness and Cooking Light; to name a few. The Perfectly Powerful Peanut ads were prominently featured on the New York City transit system during March and April, generat-ing more than 304 million consumer impressions.

Online banner ads, a way to advertise on popular websites and attract traffic to NPB’s website, will be running throughout three of the world’s largest publishing networks, Hearst, Rodale and Mer-edith. These ads are expected to generate more than 11.5 million consumer impressions. NPB is connecting with chefs and other menu decision makers in the foodservice industry and promoting two of the 12 ads that feature Virginia peanut farmer Jeffrey Pope and Georgia peanut grower Charles Hardin. The goal is to better display the connec-tion between the foods we eat—peanuts—and those who grow them-- America’s more than 7,000 farm families.

At the end of NPB’s fiscal year in October, the campaign is ex-pected to generate more than 500 million consumer impressions; advancing the Board’s mission to educate, inform and build con-sumer loyalty and consumption of USA-grown peanuts.

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Americans report spending $150-$180 each week on food, according to a 2012 Gallup poll. Whether we purchase items at the grocery store or dine out, packaged foods and restaurant menus influence our buying decisions. Novel specialty foods will inspire traditional brand offerings, and fine dining dishes will be reflected in fast casual restaurants of tomorrow. Recently, the National Peanut Board’s relationships with food trade media have resulted in additional coverage of America’s peanut farmers and uses for peanuts and peanut products to influence food service professionals and product developers. In March, the National Culinary Review, a publication of the American Culinary Federation with a readership of 20,000, featured a full article with peanut farmer and former NPB delegate Jeffrey Pope from Drewryville, Virginia. Pope talked about the process of peanut farming, his background as a fourth-generation peanut grower, peanut nutrition and more.

The same issue included another article in which NPB facili-tated a peanut connection. Executive Chef of Wit & Wisdom in Baltimore, Maryland, discussed his restaurant’s signature dish; Toasted Peanut Soup with sorghum marshmallows andchicken cracklings. Promoting the benefits for food service professionals to work with commodity boards like NPB, Flavor and the Menu magazine focused on kids menus in their May/June issue and highlighted innovative ways to use peanuts and peanut butter. “Peanuts make the familiar exotic and the exotic familiar,” said Sherry Coleman Collins, registered dietitian for NPB, in the ar-ticle. “Because people are familiar with peanuts, when operators include them in a sauce or topping for Thai or other Asian food, the flavor is familiar to them. So they’ll try things they might otherwise be hesitant to try.” Earlier in the year in Flavor and the Menu’s highly anticipated trends-focused issue, the article on “Bold Beverages” featured an item pitched by NPB: Boiled Peanut Martini from Smoke Ring restaurant in Atlanta. “[The restaurant] offers a bold sense of place in its Boiled Peanut Martini, with vodka, juice from house-made boiled peanuts and a spicy Cajun rum.” Food Navigator, a daily online news service for decision makers in food and beverage development in North America, covered opportunities for developers to use peanuts and peanut butter and the latest peanut nutrition news in a March article. “Nut spreads and peanut butter have room to grow,” NPB President and CEO Bob Parker said in the piece. “The category

has become a hotbed for innovation. We’re see-ing manufacturers introduce chocolate peanut butter spread as a more nutritional alternative to hazelnut spreads, with the [nutritional] benefits of peanut butter and far less sugar.” Produce Business magazine, a top publica-tion for the fresh produce business, shared perspectives from the peanut industry about expectations for the category in the year 2020 in their March issue. Ryan Lepicier, NPB senior vice president of marketing and communications, dis-cussed the industry’s push to aggressively promote the nutritional benefits of peanuts. “Our consumer research shows our efforts are making a difference,” said Lepicier. “Consumers know more about the nutritional benefits of peanuts…our outlook for the next six to 10 years is positive based on these numbers and results from our marketing efforts.”

Keeping Peanuts Top of Mind in Products and on Menus

Produce Business magazine covered the future outlook for peanuts as a retail category, highlighting opinions from NPB’s Ryan Lepicier.

National Culinary Review featured former NPB chairman Jeffrey Pope’s Virginia peanut farming operation and peanut nutrition.

10 The NaTioNal CuliNary review • marCh 2014

How did you come to make a career out of peanuts?I am a fourth-generation peanut farmer, so my great-grandfather actually got me into the business of peanuts. Once I earned my degree in agricultural economics from Virginia Tech and returned to the family business, I wanted to start an enterprise that would add revenue. I started Royal Oak Peanuts, a gourmet peanut company, which allowed us to increase our margins and add value to a commodity that we had been growing for decades. What kind do you grow?There are four types of peanuts that are grown commercially in the U.S., and we grow the Virginia variety. Virginias are the largest of all varieties and the type typically used in the gourmet business.

Talk about the process.It’s truly the epitome of a farm-to-table business. I plant the seed that I grew for our business the prior year. That seed is typically in the field growing for approximately five months. One hundred percent of our crop yield is processed and marketed through Royal Oak Peanuts or used for seed the following year. We will keep what are referred to as the “super extra-large” grade to cook and use in our gourmet products. Other smaller grades are sold for different purposes, ranging from candy to peanut butter to wildlife feed.

How do you deal with the peanut-allergy debate?We are concerned about people with peanut allergy. The last thing I would ever want is to have a product that we grow ultimately harm someone. That being said, less than 1% of our population has a peanut allergy. That’s less exposure than milk allergies or egg allergies. So, as a business, you can’t let that dictate how you market your product. You have to be considerate to the issue and provide as much information to those concerned

as possible, but you also need to service the other 99% of the population. Through the National Peanut Board, America’s peanut farmers have spent $10 million on efforts to support peanut allergy research, outreach and education. Talk about uses for peanuts.Most Virginia-type peanuts are used as “in shells,” which is the term used for the ballpark peanuts that are roasted in the shell. When those peanuts are processed and shelled, they will yield different grades of kernels. The Virginias will have super extra-large kernels, extra-large kernels, medium kernels, No. 2s, splits and loose shell kernels. Supers are typically used in the gourmet market. Extras are typically roasted or used in the making of candy. Mediums are usually used for candy, and the smaller grades are used in peanut butter.

Tell us about a typical day.Obviously, it depends on the time of year, but during the growing season, the crop is monitored daily to determine fertility and water needs and to assess competition from weeds, diseases and insects. Most of our work is combating one to all those challenges. You are usually working on more than one of these challenges at once, inevitably causing more work than you have time for, which means long days and sometimes nights. What is it that you love? What’s challenging?It is the love of the land that makes me confront the risks of managing a farming business. Managing those risks are the biggest challenge. A couple hundred pounds of yield per acre relates to thousands of dollars to the businesses bottom line. But it’s the love of growing things and maintaining and caring for the land that has been worked by my family for more than a century that makes me want to be involved in such a volatile business.

Let’s taLk to Jeffrey PoPe about . . . peanuts

Let’s taLk about…peanuts

What’s the attraction of peanuts?

Of course, I am biased, but they are economical, a great source of protein and above all they taste great. How do you eat peanuts?Every year when we first start digging our crop, the best peanuts are those that come right out of the ground. We walk behind the digging implements and adjust the operation while constantly eating those that have been freshly dug. Our regular oil-roasted peanuts with nothing added are awesome, but they are equally as good when adding spices or enrobing in chocolate. I probably eat as much peanut butter as any other human on the planet, and I love peanut pie. But the absolute best are the peanuts that come directly out of the digger.

Jeffrey PoPe is a Peanut farmer in Drewryville, va.

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“Media outlets need to make sure the nutrition information they are providing to the public is scientifically sound and from a repu-table source like a registered dietitian. Having a visible, reputable source makes the customer trust the media outlet and come back for more information,” said Toby Amidor, MS, RD, CDN and author of The Greek Yogurt Kitchen. Amidor is also a nutrition contributor to FoodNetwork.com, U.S. News & World Report and Today’s Dieti-tian. “People are looking for quick tips and easy, healthy recipes to print and cook. They are able to look up information 24/7, whether it’s very early in the morning or in the middle of the night.” Media outreach has always been a critical part of NPB promo-tions efforts. It’s proven even more effective for encouraging consumers to consider peanut butter at breakfast, expanding consumption beyond lunch. Breakfast time has been identified as a key opportunity as many consumers seek meals that are nutri-tious, offer protein and keep them satisfied. To inspire consumers to think about peanut butter outside of lunch or dinner, NPB worked with Amidor to develop three new recipes: Peanut Butter Funky Monkey Muffins, Peanut Butter Fruit Napoleon and Peanut Powered Breakfast Cookies. Each recipe is easy to make, flavorful and boasts the protein power of peanut butter. “Many of us grew up munching on peanuts and having PB&J sandwiches, but many folks don’t realize peanut butter can also be eaten in your favorite breakfast foods like smoothies, oatmeal and muffins,” Amidor added. NPB shared the new recipes, along with key facts and breakfast tips, with top editors and writers at an Editor’s Showcase event in New York City. Also, nationalpeanutboard.org highlights the tasty

dishes in the “Power Your Breakfast” section, making it easy for consumers and journalists to discover new breakfast ideas. NPB sent recipe sheets, nutrition information and peanut butter samples to top dietitians across the nation, equipping them with the facts to share with their audience. Many dietitians reacted positively to the peanut butter for breakfast message and have included the recipes or facts in coverage. “I was attracted to the peanut butter for breakfast recipe ideas because I needed a short, simple, health-ful recipe that would appeal to moms and kids alike that would be easy to assemble during hectic morn-ings,” said Christine Palumbo, MBA, RDN, FAND, writer at ChristinePalumbo.com and the magazine Chicago Parent. Readers’ positive sentiments echo the key attributes of peanut butter NPB promotes. “Chicago Parent readers and other consumers love peanut butter! It ’sbudget-friendly, kids love it and it ’s shelf stable.Consumers are always on the hunt for recipes their kids will eat that are easy to fix and pack nutritional punch,

Positive News Coverage Plays Role in Purchase Decisions

While social and digital media continues to grow, consumers still count traditional print, broadcast and online news as a trust-ed source. According to a recent study from Nielsen1, 85 percent of consumers regularly or occasionally seek trusted expert con-tent—credible, third-party articles and reviews—when consider-ing a purchase. To encourage people to purchase and eat more peanuts and peanut butter throughout the day, National Peanut Board works closely with expert dietitians; trusted sources who help educate and inform consumers about food.

"...peanut butter can also be eaten in your favorite

breakfast foods likesmoothies, oatmeal,

and muffins"

too. Moms especially want to feel good about what they’re feeding their kids,” she added. Palumbo also believes that magazines are a great way to relay nutrition information and tips to consumers because parents engage with the entire publication and other readers. “In addition to the print edition, most of the articles and columns live on forever online and readers can browse past issues to find recipes and tips they can use later on. When moms read it, they tend to be in a relaxed mood, taking a few minutes' break from their children. So they are often receptive to the information presented within.” With its ongoing outreach to consumer media and dietitians, peanut butter for breakfast tips and recipes have appeared on morning shows, online in print outlets such as Reader’s Digest’s, generating nearly 10 million media impressions.

[1] Nielsen Consumers Craving Real Content Making Purchase. (2014, March 25). .Retrieved May 12, 2014, from http://www.businesswire.com/news/home/20140325005396/en/Nielsen-Consumers-Crave-Real-Content-Making-Purchase#.U3JbIPldWSp

"I was attracted to the peanut butter for breakfast

recipe ideas because I needed a short, simple, healthful recipe

for moms and kids.."

Peanut Powered Breakfast Cookie

Start to finish:

30 minutes, plus 30 minutes in the refrigeratorServing size: 1 cookie

Ingredients:

Preparation:

Preheat oven to 350°F. Coat two baking sheets with cooking spray and set aside. In a medium bowl sift together flour, oat bran, cinnamon, bak-ing soda, and salt. In a large bowl, stir together peanut butter, applesauce, yogurt, and milk until smooth and creamy. Add brown sugar and stir to combine. Then add eggs and vanilla extract and stir until incorporated. Add the flour mixture to the peanut butter mixture and begin to combine with a mixing spoon for just a few strokes. Then add the oats, peanuts, and cherries and mix carefully just until the dry ingredients are moistened, tak-ing care not to overmix. Cover bowl with plastic wrap and place in the re-frigerator for 30 minutes. For each cookie, drop a ¼ cup of batter onto the prepared baking sheets, leaving about 2 inches of room all around. Using clean hands, press down on the top of each cookie gently to slightly flatten each. Bake until a toothpick inserted into the center of 1 or 2 cookies comes out clean, about 16 to 18 minutes. Remove the baking sheets from the oven and allow to cool for 5 minutes. Then transfer the cookies to a wire rack to cool for 10 minutes more.

Makes 16 cookies.

Nutrition Information:

(One serving) Calories: 223; Fat: 8 g; Saturated fat: 1 g; Cholesterol: 24 mg; Carbohydrates: 34 g; Protein: 7g; Fiber: 3 g; Sodium: 153 mg

A New Peanut Butter For Breakfast RecipeA critical part of NPB’s promotions is encouraging people to eat peanut butter at breakfast time. This recipe, and others like it, were developedto show the peanut’s versatility.This recipe was created by Toby Amidor, MS, RD, CDN,for the National Peanut Board.

Cooking spray1 cup unbleached all-purpose flour¼ cup oat bran1 teaspoon ground cinnamon1 teaspoon baking soda1/8 teaspoon salt½ cup creamy peanut butter (at room temperature)½ cup unsweetened applesauce

¼ cup nonfat plain Greek yogurt¼ cup nonfat milk1 cup packed dark brown sugar2 eggs, beaten1 teaspoon vanilla extract½ cup (2½ ounces) chopped dry roasted unsalted peanuts2 cups rolled oats½ cup dried cherries

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National Peanut Board helps build demand and usage of USA-grown peanuts and peanut ingredients through its comprehen-sive business development program. One of the main goals of the effort is to engage with product and menu developers and pres-ent the benefits of peanuts as a powerful, versatile ingredient. We find chefs and product developers are often surprised at the wide-open world of possibilities for peanuts and are excited to explore new and different ways to use them. We engage with these foodservice influencers and key decision makers of national and regional chains across the country, other commercial feeders such as airlines, stadiums and arenas, and with leaders of con-sumer packaged goods companies. Through conferences, custom NPB product and menu design immersions, strategic partnerships with the Culinary Institute of America, and other key touch points within the industry, we are constantly working to stimulate peanut and peanut ingredient usage. The effort is working. In fact, there has been a definite increase of peanuts on America’s restaurant menus. According to Technomic Menu Monitor, there has been a 122 percent increase of peanut mentions on the top 500 chains in the U.S. over the past six years, outpacing almonds and other nuts.

On Retail Shelves Earlier this year, Smithfield and The Peanut Shop of Williamsburg introduced three new peanut products at the Fancy Food Show in San Francisco, the primary show for specialty food in the United States. The specialty food category is an important market in the U.S. with a record $86 billion in sales in 2013.1 NPB worked closely with The Peanut Shop of Williamsburg to develop product concepts based on culinary trends in the market-place. The result is a set of new flavors for their specialty peanut product line: Spicy Molé Peanuts, Thai Fried Chili Lime Peanuts and Spicy Smoky Redskins. The company reports great interest and sales for the new products since being introduced at the show. We are currently in development with several companies and look forward to sharing the results in upcoming issues of PQ.

Peanuts Power Up America’s Menus and New Retail Products

On Menus

We recently worked with Patrick McDonnell, of McDonnell Kinder & Associates and consulting chef and menu developer for NPB, to lead a symposium in Santa Fe, New Mexico, that attracted companies such as Marriott Hotels, Wendy’s, On the Border, Wyn-dham Hotels and HMS Host. From this gathering, we have had follow-up meetings with four of the chains. According to Chef McDonnell, “Peanuts, peanut butter, peanut flour and peanut oil are all such wonderful ingredients for the development kitchen. They are nutritious, versatile andindigenous to so many global foods. From Asian, Latin, Indian and of course American cuisines, there’s so much flavor, texture and creativity brought to the plate by peanuts."

Patrick McDonnell of McDonnell Kinder & Associates and consulting chef and menu developer for NPB, presents the benefits of peanuts as a flavorful and versatile ingredient to key executives at Sonic ® Drive-Ins.

(Left) This PB & J Burger featuring a rib-eye-chuck burger patty, peanut butter, plum-ginger jam and Brie cheese slices is one of the new menu items presented by NPB at a menu development immersion for Chili’s ® Restaurants.

(Below) Peanut Butter French Toast was offered as a new menu item at the Sonic immersion.

[1] http://www.specialtyfood.com/news-trends/featured-articles/article/seminar-state-specialty-food-industry-2013/

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How To Take Better Smartphone Photos

NPB: Do you use your smart-phone to take photos?

Jennifer: I’m using my phone more and more. The quality of the images from phones has increased incredibly in the last couple of years. Photography apps also make it simple to tweak your photos exactly the way you want them without toting around a huge camera or having to pull tons of imag-es through your computer. The images are quick, convenient and, with the right techniques, can be just as beautiful as any-thing from a big DSLR (digital single-lens reflex camera). I also have some fun lenses for my camera phone that allow me to take wide-angle images or images close up. It's freeing not to have to lug a camera bag around from field to field.

NPB: What should I look for when buying a new smart-phone?

Jennifer: I like looking for phones with a bigger screen, high megapixels (10MP and up is good) and the ability to change the settings (for night shooting or action shots). Just imagine being able to take a panoramic photograph of your farm and being able to hang it on your wall. All from a tiny cell phone! For the record,I use a Samsung S4.

NPB: Do you have any tips to get better quality farm photos?

Jennifer: When you see the megapixels listed in the camera features, keep in mind that those are for the rear camera. Most cell phones have a rear camera and a front one (for those "selfies"!) but the rear camera is the best option for good quality. Hold the camera horizontally (in landscape orientation) for the highest resolution and do not use the zoom feature in the phone. Instead physically move closer to what you want to photograph. Your images will be sharper and clearer. The most important tip, though, has nothing to do with your equipment - you have to wait for the right light. My favorite light to shoot in is within one hour of sunrise or sunset or when the clouds are very light and slightly diffusing the sun. If you use the right light, then your images will appear nearly 3-D!

NPB: What are your favorite photography apps for the smart-phone?

Jennifer: Search for these apps on your phone and start taking beautiful pictures: Instagram: Maybe the easiest of all and absolutely the quickest way to share your

photos. Simply open the app, snap, apply one of Instagram's filters for varied looks (bold, hazy, black and white) and then tap a social media button to share. Follow other farmers on Instagram by using hashtags. Planting peanuts? Try typing #peanutseason before you upload. Then click on that phrase and see how many other farmers are in the midst of peanut season as well. It's really interesting to see everyone else's images - all linked together by using a common hashtag phrase. Printstagram: Print your Instagram photos! Make prints, books, posters and more. I like to make a poster of our year and hang it on our wall. It's fun seeing all those little squares that make up one whole year.  Pic Tap Go: A great app for adding brightness, contrast or adjusting the color of your picture. Being able to adjust the color is especially important if you want to take pictures in very low light since low light has a tendency to make everything blue. If you take pictures inside your shop, remember the artificial lighting can alter the color of your pictures.

VSCO Cam: Like that vintage film look? VSCO might be the app you prefer. Snap photos that look like

you used a film camera, all the while rotating an image or using the cropping tool.Dropbox: This one isn't for taking photos but rather for saving them. Imagine dropping your phone in a puddle or running over it (all things that have happened on our farm!). All of your images would be lost if you haven't backed them up. You can use a backup service that comes with your phone or use Dropbox and also have access to your pictures from any computer, anytime.

Are you interested in learning how to take clear, high-quality photos on your farm? National Peanut Board enlisted blogger, photographer and peanut farmer’s wife, Jennifer Warthan (www.thecottonwife.com) to share her tips on how to master the art of taking the perfect farm photos on your smartphone.

About Jennifer Warthan: Jennifer Warthan (pictured above), is a farm wife, mother of four children and a photog-rapher. She spends her days surrounded by crops, children and animals. Visit her blog at www.thecottonwife.com.

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