PQ 45

PQ Spring 2022 issue 45 feature story

a magazine from the

National Peanut Board

news/food/innovations/wellness/marketing

Sustainable U.S. Peanuts Initiative

Seeks to Drive Farm Improvement and Profitability

Consumer Research Highlights America’s Love of Peanuts and Peanut Butter

Peanut Genomics Brings the Future Closer: Q&A with Dr. Corley Holbrook

Food Allergies Can Negatively Impact Quality of Life, But There’s Hope

NationalPeanutBoard.org

The National Peanut Board works on behalf of America’s peanut farmers and their families. Our mission is to improve the economic condition of USA peanut farmers and their families through compelling promotion and groundbreaking research.

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A Message from Our 2022 Chairman

National Peanut Board 2022 Officers and Members Les Crall, Chairman Paul Rogers, Vice Chairman Greg Baltz, Treasurer Casey Cox, Secretary Alabama Tom Corcoran Thomas Adams, alternate Arkansas Greg Baltz Allen Donner, alternate Florida William Carte Nick L. Marshall, alternate Georgia Casey Cox Wesley Webb, alternate Mississippi Lonnie Fortner Alan D. Atkins, alternate Missouri Clay Deane Russ Hoggard, alternate North Carolina Ray Garner Jr. Julie Ward, alternate Oklahoma Les Crall Gayle White, alternate South Carolina Neal Baxley Jr. Doug Jarrell, alternate Texas Jeff Roper Mason Becker, alternate Virginia Paul Rogers West Drake, alternate Member-at-Large Lucy Shackelford, alternate

Dear Fellow Peanut Farmers, As I begin my tenure as chairman, many are saying that 2021’s crop is the best quality peanut crop they have ever seen.

For people like me, who have been in the industry for a while, that’s no small feat. This successful harvest is thanks to an industrywide effort. Partnered with another recordbreaking year for peanut consumption, with 7.9-pounds per capita, the peanut industry has a lot to be proud of. Not only are we producing high-quality, high-yield crops, but we also have consumers who want our product.

Back in 2017, the Board set a series of goals for us to fulfill. At that meeting, we decided we were going to shoot for 8-pounds per capita for peanut consumption. At our February Board meeting this year, we looked at those goals to see how close we came to them. While we hit most of our marks, we were especially proud of our efforts here.

In 2017, consumption was at 7.4 pounds. To see an increase as we have is astounding and couldn’t have been done without the hard work of our farmers, the investments they’ve made in the National Peanut Board (NPB) and efforts across the industry.

With larger crops and higher-input costs, growers need to be cost-conscious with their decisions. To date, NPB has allocated more than $37.9 million toward state and industry production research, which has led to breakthroughs that contribute to our increased yields, like varieties that are resistant to disease. Not only does this research result in lower-input costs, but it can also lead to more sustainable practices on the farm.

Sustainability is something our consumers are asking for and our trade partners are expecting. Now more than ever, it’s pertinent to record and track our sustainability practices. I encourage you to sign up for the Sustainable U.S. Peanuts initiative you’ll read more about later in this issue.

This crop is one to be proud of, and with the efforts and breakthroughs the industry is making, hopefully, there are more like this harvest to come.

Les Crall Chairman

Bob Parker NPB President and CEO PQ Editorial Staff & Contributors Editor: Lindsay Stevens SVP & Chief Marketing Officer: Ryan Lepicier Lauren Highfill Williams Sherry Coleman Collins, MS. RDN, LD Sue Rodman Sandra Flores, Art Direction Silvia Flores, Copy Manager and Editor Zarina Waldo, Lead Designer and Illustrator

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CONTACT INFORMATION 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

We Must Tell the Peanut Sustainability Story

BY BOB PARKER President & CEO

Farmers have long been concerned with caring for the land. You want to leave your farm to future generations, so investing in conservation research and sustainable practices means investing in your future and your children’s. Additionally, good sustainability practices often result in lower-input costs and more profitable returns.

As an industry, we have an opportunity to be a part of the sustainability solution along with an obligation to find ways to be even more environmentally friendly.

Consumers want to know where their products come from and what effects they have on the environment.

Peanuts have an incredible and evolving sustainability story, and we must tell it. We know consumers believe brands have as much responsibility as the government for sustainability and want to know more about the sustainability of products they buy.

As the peanut industry explores innovative ways to leave a positive impact on the environment, bringing consumers along on the journey is critical.

We must show, with facts and data, how consuming peanuts and peanut butter contributes to a healthier environment.

Peanut farmers are making continuous improvements in water conservation, chemical reduction and land resource management. Compared to other major nuts, peanuts have one of the smallest carbon footprints and, by far, the lowest water usage.

Recently, the American Peanut Council launched an initiative called “Sustainable U.S. Peanuts,” which will set standards for sustainably grown peanuts.

The National Peanut Board (NPB) voted to support and provide funding for this initiative, which will help brands and retailers provide facts to consumers about the sustainability of peanuts.

NPB encourages growers to consider participating in the sustainability initiative. With this important information, we will not only tell our sustainability story but also provide documented evidence of the sustainability of peanuts.

Editor's Note: In PQ 44’s CEO column, we published a water usage chart with new data that had not yet been approved for release. The data has since been approved and can be found on NationalPeanutBoard.org.

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Sustainable

U.S. Peanuts INITIATIVE Seeks to Drive Farm Improvement and Profitability

By: Lindsay Stevens

Sustainable U.S. Peanuts is an industry-born, industry-led and industryfinanced initiative that aims to document the sustainability practices that go into producing peanuts.

The initiative, run by the American Peanut Council (APC), will use data voluntarily supplied by peanut growers who want to tell their sustainability story and benefit from program learnings. Using the data supplied, the initiative hopes to not only tell a consumer-facing sustainability story centered on peanuts, but also help growers drive farm improvement and profitability. This initiative will produce tools to help our industry communicate findings to consumers, governments, trading partners and other stakeholders.

Grower participation in the initiative does not require a large time commitment. It’s estimated to take one hour or less every year. But the relatively small time investment can yield big benefits. Participating growers can compare their self-assessment answers to aggregated responses from all participants. The initiative also aims to include state and national benchmarks from Field to Market1, so growers can evaluate their performance and find ways to maximize productivity. The APC plans to develop and share national and regional reports with more insights for growers.

With all these insights, the main goal is to satisfy the interest and requirements in sustainability from our customers.

Insights will be shared in aggregated form, so farms remain anonymous. For example, a message created from these insights might say, “64% of grower participants implement crop rotations of at least three years.”

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1 Field to Market brings together a diverse group of grower organizations, agribusinesses, food, beverage, apparel, restaurant and retail companies, conservation groups, universities and public sector partners to define, measure and advance the sustainability of food, feed, fiber and fuel production in the U.S.

“I think Sustainable U.S. Peanuts is going to be an excellent vehicle for us to tell our peanut sustainability story,” said Dan Ward, a grower representative on APC’s sustainability committee and former National Peanut Board chairman. “We have an incredible story to tell, and I think we will be able to use the numbers that we get from this to market ourselves, our farms and our peanuts to customers all over the world. Also, I will be able to take the numbers that I get off my particular farm and compare myself to farmers in other regions, and I will see whether I'm successful or whether there are improvements I need to make. So far with the sustainability stories that I've read and listened to and been a part of, along with what I understand Sustainable U.S. Peanuts to mean, I think we will have a very good measuring stick to base and compare our successes with each other.”

Having this information about our sustainability practices is crucial. For years, the industry has highlighted the sustainable practices our industry uses, but now we have the chance to back up this claim with data from our farmers, which will support future growth in demand for U.S. peanuts.

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Q&A With Eric Coronel The APC hired Eric Coronel to be its first sustainability director late last year. Based in Tifton, Georgia, Coronel’s first project is Sustainable U.S. Peanuts.

NPB: What’s your background, and what will you be doing with the APC? I developed a strong interest in the agricultural industry in my early teens. I pursued bachelor’s and master’s degrees in environmental science and earned a doctorate in crop sciences from the University of Illinois.

My first professional experience out of college was being a research agronomist at the John Deere Technology Innovation Center in Champaign, Illinois. I provided agronomic expertise, conducted data analysis to support business needs and led on-farm research projects across the Midwest. After spending six years in the Midwest working on research topics for corn, I wanted to learn about other cropping systems. In 2018, I was fortunate to join the staff at Field to Market. This organization developed a platform to estimate the environmental footprint of 11 commodity row crops, including peanuts and cotton. At Field to Market, I learned about how a crop supply chain can come together to support farmers and improve the environmental outcomes of agriculture. In 2021, when this position at the APC became available, I knew I wanted to do my best to get the job and help the peanut industry.

Under the umbrella name of Sustainable U.S. Peanuts, APC has launched a significant initiative in the form of a grower platform developed by following the template from the cotton industry. The grower platform will use voluntary information entered by farmers to document, verify and communicate the sustainability story of U.S.

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peanuts. A significant part of my work at APC is to promote the grower platform, assist growers in enrolling in the program and share insights from the information collected.

I will also gather and share information about the sustainability of peanuts from other sources, such as the National Indicators Report from Field to Market and insights gained from the scientific literature.

As the program develops, we want to help connect peanut farmers with carbon markets and other incentives to adopt conservation practices, technologies and best management practices.

NPB: What are the benefits of this program to the industry and specifically farmers?

Farmers that enter their information into the grower platform are given field-level scores for eight sustainability metrics, including soil erosion, soil carbon, and greenhouse gas emissions per acre and per pound of peanuts harvested. Farmers will also receive state and national benchmarks for five of the eight metrics. It is valuable to know how a farming operation compares to the benchmarks to find areas of improvement and celebrate how well a farmer might be running their farming operation. For the self-assessment questionnaire, farmers will see the aggregate responses from all participants to learn about best practices from across the peanut industry.

In addition, APC will develop reports for growers only, with more insights at the national and regional levels. These reports will become more valuable as the number of farmers sharing their information grows.

It is also essential for growers to learn what information the supply chain is asking for and why they are increasingly requesting sustainability data from domestic and international markets. The grower platform provides a unified framework for the entire peanut industry to avoid multiple competing surveys or assessments.

For the peanut industry in general, the main benefit is to use the information from the grower platform to satisfy the sustainability interests or requirements of peanut buyers.

By providing a level of assurance for the environmental outcomes and farm management practices in U.S. peanut production, we hope to ensure market access for peanuts to all manufacturers in all markets.

NPB: What are the risks of the program?

Insights and messages developed from the information entered by farmers will only be shared in aggregate form.

The data entered is confidential and will never be shared at the farm level. Farmers retain ownership of their data, which means that they can delete their information at any point. We hope that farmers see the value of this program and return every year to enter their information.

The grower platform is a voluntary self-assessment, and there are no negative consequences for any of the information entered. The program is designed to meet farmers where they are. If a farmer has adopted lots of conservation practices and another farmer has adopted none, both can participate and learn from the program.

This program will have verifications of randomly selected farmers to build trust in the messages created from the data entered. To verify this data, 25% of growers will receive a Zoom call, and 10% or fewer growers will receive an onfarm verification.

NPB: Are there government programs available now or that are in the works for producers that reward sustainability practices?

This industry-wide sustainability framework for peanut growers helps us position the industry in a favorable spot to attract funding to reward growers or to help adopt conservation practices and technology. It can also help us invite collaborations from other crop groups, NGOs and the private industry. Securing grants and collaborators takes time and trust, and we hope that farmers participate in the program to improve the peanut industry’s chances of success.

NPB: How will this program help with maintaining export markets by showing U.S. farmers use sustainable practices? What about for domestic markets?

Domestic and export markets have one key attribute in common: consumers who want to know how their food is produced and what farmers are doing to protect the environment. Our framework for sustainability can help satisfy these market demands and serve as a tool to highlight the great work American peanut farmers do every year.

For most questions, there are no right or wrong answers.

Farmers can respond to all questions without fear or doubt and engage in the journey of continuous improvements for their farming operations. To sign up for the Sustainable U.S. Peanuts initiative or for more information, scan the QR code below or visit www.sustainableuspeanuts.org.

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FAQs

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about Peanuts and Sustainability

Peanuts are a naturally sustainable crop and one of nature’s original “zero-waste” plants. From roots to shells, every part is utilized throughout the planting, growing, harvesting and production process.

Peanuts are water efficient and enrich the soil with fertilizer; farmers produce more peanuts on the same land with fewer inputs.

How much water does it take to produce one ounce of peanuts?

It takes 3.2 gallons of water to produce one ounce of peanuts. Efficient water usage is strongly connected to peanuts and sustainability. The deep roots of the peanut plant allow the crops to seek water from deep in the soil. Most peanut fields are non-irrigated and rely solely on rainwater. Because of this, they have one of the smallest carbon footprints of any nut.

Peanut plants are also hardy during water shortages because they can pause their growth and consume less water in times of drought.

Peanuts have the smallest water footprint of any nut, using 3.2 gallons of water to produce one ounce. While most major nuts are water efficient, tree nuts require significantly more water than peanuts. Almonds use 28.7 gallons of water, pistachios use 23.6 gallons of water and walnuts use 26.7 gallons of water.

Are peanuts sustainable?

Peanuts and sustainability go hand in hand. Peanut farmers are making continuous improvements in water conservation, chemical reduction and land resource management. Peanuts have one of the smallest carbon footprints of nuts.

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Peanuts (which are botanically a legume) shine in sustainability because they have the unique ability to improve the soil in which they grow. Peanuts are nitrogen fixing, which means the plant takes nitrogen from the air and turns it into food.

Because of that, peanut plants do not need a lot of extra fertilizer and are able to rely on the nutrition left by previous crops. After peanut harvest, the plant matter in the field is often reincorporated into the soil to provide a head start on nutrition for the next crop planted.

Do peanuts use regenerative agriculture?

Regenerative agriculture has not yet been clearly defined.

But at its core, regenerative ag is about soil health — keeping carbon in the ground, reducing tillage, using cover crops and increasing biodiversity. Regenerative agriculture is tied to peanuts and sustainability as both organic and conventional peanut farmers use regenerative practices.

What surprising ways are peanut byproducts used?

Peanut vines, peanut roots, peanut shells and peanut oil all play a part in peanuts and sustainability. Scientist and researcher George Washington Carver is well known for inventing and promoting hundreds of uses for all parts of the peanut, including publishing “How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption” in 1917.

When peanuts are harvested, they are separated from the green, vine-like plants from which they grow. The vines can be turned into organic fertilizer for subsequent crops, or they can be dried to make legume-based hay for cattle and goats.

This hay carries many of the same properties as alfalfa at a much lower cost.

Peanut hulls — the fibrous, crunchy shell that house the peanut kernels — can be turned into pellets for a variety of applications, like absorbents and soil additives. Peanut pellets can even be used as a renewable source of biofuel that helps contribute to energy production, reduce waste by repurposing discarded hulls and reduce use of nonrenewable energy resources.

Peanut shells or peanut hulls can also be composted.

Compost is a mixture of “browns” (branches, twigs, leaves, etc.), “greens” (grass clippings, vegetable and fruit trimmings, etc.) and water. The ever-versatile peanut can be a valuable addition to compost as a “brown” ingredient. The carbon that peanuts contain acts as a valuable energy source for the microorganisms that help break down compost.

Peanut oil can be used in cooking and it also has commercial uses. Soap can be made from peanut oil, as well. Peanut oil also has potential as biodiesel to offset conventional diesel fuel use and cost.

Can you grow peanuts at home?

Yes, you can see peanuts and sustainability in action by growing your own peanuts at home.

Don’t worry if space for a traditional garden is limited (or nonexistent). Peanuts are a hardy plant that can grow on a deck, patio, windowsill or countertop in a container. A single peanut plant can easily produce 30-40 nuts.

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Peanut Players PQ

Go All in on Sustainability By: Lauren Highfill Williams You know sustainability is more than a buzzword when businesses from large to small are investing heavily in it — even tying executive pay to results. Prioritizing sustainability is important for businesses because it can add brand value and a competitive advantage, meet consumer demands, increase efficiency, attract talent and create new opportunities, according to Forbes1. Here is a snapshot of how major players in the peanut industry are incorporating sustainability into their activities.

J.M. Smucker Co.

Jif is a household name for peanut butter, and J.M. Smucker Co. also makes favorites like Uncrustables, Adam’s and Santa Cruz Organic peanut butter products. According to the Smucker 2021 Corporate Impact Report, the company diverted 96.2% of waste from going to landfills2. Specific to peanut butter, in their Scottsville, Kentucky facility, the peanut butter delivery process moved to reusable plastic totes, resulting in more than 1.1 million fewer pounds going to landfill.

“The continued evolution of consumers’ eating preferences has created a tremendous opportunity for our brands,” said Rebecca Ott, director of sustainability at the J.M. Smucker Co. “In today's ever-busy world, consumers are gravitating toward options that offer convenience, low prep and added nutritional benefits; and one solution consumers have always turned to to meet those needs is peanut butter. So, for us as the largest purchaser of peanuts in the U.S., we also recognize the importance of the sustainability impact of the crop. We expect all of our ingredients to be sourced responsibly and also to focus on the environmental and social impacts. So, in that spirit, I'm excited about the peanut industry’s commitment to sustainability. The Sustainable U.S. Peanuts initiative offers a platform that supports transparency. It also leverages reliable aggregated data, while empowering those in the industry to strive for continuous improvement. We support its development not only to reflect the great progress of the industry but as a way to continue the regenerative agriculture journey. Ultimately, we want to demonstrate that sustainability is both value protection and value creation for all stakeholders, and that means a resilient future for the industry.”

Hormel Foods

Parent company of Skippy and Justin’s and new owner of Planters brands, Hormel Foods recognizes the critical role that sustainable agricultural practices play in meeting the world’s food demands while protecting natural resources. In 2020, the company reduced its water use by 119 million gallons, decreased product packaging by 533,000 pounds and reduced greenhouse gas emissions by 5,700 metric tons. In 2019, Hormel brand Applegate launched The New Food Collective, which is committed to sourcing from farmers and ranchers who use regenerative agricultural practices that are designed to improve soil, water retention and biodiversity3.

Hershey Company

In addition to the iconic Reese’s, peanuts play a significant role in Hershey Company-owned brands of Mr. Goodbar, Payday and ONE. “Sustainability is definitely increasing in value for a number of our stakeholders, from consumers to retailers, investors, NGOs and even our employees,” said Mark Kline, senior manager of nut and energy sourcing at Hershey.

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According to the company, Hershey’s has a goal to achieve a 50% absolute reduction in Scope 1 and 2 greenhouse gas emissions and a 25% absolute reduction in Scope 3 emissions by 2030. In addition, Hershey’s has committed to having 100% of plastic packaging be reusable, recyclable or compostable by 2030. The Hershey plant in Monterrey, Mexico has been sending sludge and peanut skins from its manufacturing processes to a composting processor, achieving a 97% recycling rate against waste generated4.

Mars

Snickers and Peanut M&M’s maker Mars recently announced it was increasing its sustainability targets with a significant focus on helping its suppliers around the world switch to restorative farming practices. Barry Parkin, chief procurement and sustainability officer, also mentioned that the new sustainability targets are being incorporated into Mars’ governance and operations and will be linked to executive compensation at the same level as financial performance5.

Hampton Farms

Hampton Farms is leaning into the sustainable attributes of inshell peanuts through a continuing promotion with the National Parks System. “Inshell peanuts are the perfect outdoor snack,” said Jeanne Cashman, Hampton Farms’ director of brand marketing. “They’re environmentally friendly and packed with protein to power any activity in nature — from hiking to rock climbing to whitewater rafting. As a fun, healthy and versatile snack, we’re excited to align our brand with the national parks’ active, health-conscious visitors.”

Not only are peanut shells biodegradable, but Hampton Farms was also part of a team in 2018 to launch the first-ever compostable bag of peanuts, partnering with BASF, Aramark and the Kansas City Chiefs. The bright red bag won a Gold Award for Sustainability by the Flexible Packaging Association6.

1Rafi, Tali. Why Corporate Strategies Should be Focused on Sustainability. Published Feb. 10, 2021. Accessed Feb. 4, 2022. https://www.forbes.com/sites/forbesbusinesscouncil/2021/02/10/whycorporate-strategies-should-be-focused-on-sustainability/?sh=5ca159b57e9f 2The J.M. Smucker Co. Corporate Impact Report. Published 2021. Accessed Feb. 4, 2022. https://s3.us-east-2.amazonaws.com/jms-s3-com-jms-p-pmc6/assets/news-stories/corporatepublications/2021-corporate-impact-report.pdf 3Hormel Foods Corporate Responsibility. 2020 CR Report. Published 2020. Accessed Feb. 4, 2022. https://www.hormelfoods.com/wp-content/uploads/Hormel-Foods-2020-CR-Report.pdf 4The Hershey Company. Goodness in Action: 2020 Sustainability Report. Published 2021. Accessed Feb. 4, 2022. https://www.thehersheycompany.com/content/dam/hershey-corporate/documents/ pdf/hershey_2020_sustainability_report_.pdf 5Ho, Karen K. and Ebony Flake. M&Ms iconic characters are getting an 'inclusive' new look, but beyond the candy-coated makeover, the company is ramping up sustainability goals to include more diverse suppliers and farmers. Insider. Published Jan. 21, 2022. Accessed Feb. 4, 2022. https://www.businessinsider.com/mars-incs-new-sustainability-goals-include-its-entire-businessmodel-2021-10 6Spiewak, Anna. Helping Arrowhead Stadium become the first sports venue to sell the pre-packed bags. BASF. Published July 14, 2018. Accessed Feb. 4, 2022. https://insights.basf.com/home/article/ read/it-s-not-easy-going-green-nfl-team-debuts-compostable-peanut-bags

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Consumer Research Highlights

America’s Love of Peanuts and Peanut Butter By: Ryan Lepicier

The National Peanut Board (NPB) regularly reviews the attitudes, perceptions and consumer habits of peanut consumption, motivations for snack food selection, nut preference, and peanut and peanut butter associations. The most recent study, conducted by the Bantam Group in November 2021, shows peanut and peanut butter consumption are on the rise.

This is especially true among millennials, who report eating peanuts/peanut butter more frequently than the general market and significantly more frequently compared to 2015. The same is true for alternative types of peanut butter like all-natural and organic.

Top snack food selection criteria for both the general market and millennials are taste, hunger satiation and affordability. However, millennials are more likely to agree that a snack that is easy to eat on the go is a top snack food selection criterion. The top reasons for this include: • Peanuts continue to be highly rated for their taste, being easy-to-eat on-the-go, convenience and affordability. Peanut butter has a more favorable view among the general market and is highly rated for its taste, affordability and as a convenient snack/meal among the general market and millennials.

• From a nutritional standpoint, both peanuts and peanut butter continue to be viewed as a good natural food, a source of protein, part of a well-balanced diet and a good source of nutrients.

• Peanuts and peanut butter are also believed to be delicious and fun to eat; peanuts have a stronger association with fitting one’s lifestyle; peanut butter is associated with making people feel good when they eat it.

• Among those surveyed, 80% of adults 18+ have purchased or consumed peanuts, peanut butter or a peanut product in the prior month.

In the households consuming peanuts and/or peanut butter:

Peanut butter and peanuts continued to lead the way as the most consumed nut/nut products among general market and millennial respondents (with millennials indexing higher for eating peanut candy, peanut oil and peanut powder).

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The largest increases in consumption habits were among peanut candy, peanut oil and peanut powder.

Everyday consumption of peanut and peanut products is highest among millennial respondents. In fact, a larger percentage of millennials report consuming all nut products more frequently than the older age bands.

Respondents are consuming peanuts and peanut butter differently than three years ago. Millennials are moving away from traditional consumption methods (from the can/jar, in candy, as part of trail mix) towards more nontraditional consumption methods, such as an ingredient in a main dish, smoothies/shakes and homemade peanut butter.

Among those who eat peanut butter, creamy is the preferred type.

Much like peanuts, peanut butter consumption is changing.

While the top way to eat peanut butter continues to be on a sandwich or with jelly, the following traditional consumption methods are trending down:

On crackers With fruits or vegetables

On a muffin, bagel or toast In candy/ candy bars The market continues to be consistent in its viewpoint of peanuts and peanut butter, with respondents rating peanuts and peanut butter favorably for being delicious, fun to eat, being a good fit for lifestyle, for making them feel good when they eat peanuts and as America’s favorite nut/nut butter.

About the Study The 2021 online study was conducted at random, nationwide and matched to the census for age, gender, income and race. Consumers ages 18+ who’d eaten peanuts, peanut butter and/or peanut products at least once in the past month OR purchased any of those items in the past month for someone in their household were able to respond. Responses received were compared to a similar 2018 study conducted by NPB and the Bantam Group for benchmark purposes.

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Retail Dietitians Spread

Peanut Butter Love to Consumers

NPB health ambassador Shamera Robinson, RDN, MPH, CDCES, (bottom) led Weiss markets cooking demo on peanuts and diabetes.

Did you know that many food retailers consult with or have registered dietitians (RDs) on staff? These professionals may provide health information to consumers and employees, host community nutrition events and cooking classes, serve as a media spokesperson and more. Retail RDs are a key part of the team who can influence consumers where they make buying decisions — right at the grocery store!

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In 2021, the National Peanut Board (NPB) continued our retail RD program, focusing on building stronger relationships with these influencers.

The retail RD program focuses on three areas: • Quarterly digital toolkits that provide nutrition information, recipes and more on peanuts for RDs to share directly with shoppers.

• Peanut butter coupons and samples that retail RDs then share with their clients to encourage them to include peanuts as a healthy staple in their diet.

• Events, where retail RDs host cooking classes or store tours with shoppers to encourage healthy eating habits, focused on the versatility of cooking with peanut products.

In November 2021, NPB partnered with Weis Market’s retail RDs and hosted five online cooking classes, each featuring a different recipe, and a Facebook Live as a virtual way to interact with consumers and promote the nutritious benefits of peanuts and peanut butter. The classes had more than 55 attendees, and the Facebook Live garnered over 1,200 views and reached more than 4,800 people.

“[I] attended the chicken meatballs & Thai pizza class this week & both were awesome and delicious. Also, [I] already printed a bunch more recipes from the National Peanut Board Website,” commented Katy Lemmer on Facebook.

Other wins for our retail RD program in 2021 included: • Hosted more than 76 RD events that highlighted peanuts.

• Provided about 2,000 samples and 7,500 coupons from Jif and Peanut Butter and Co. for consumers to use peanut butter and peanut products.

• Distributed 135 toolkits to retail RDs. RDs — especially those in the retail space — are essential messengers who credibly communicate the benefits of peanuts to consumers. They help us encourage peanut consumption, which improves consumer health and supports the economic condition of U.S. peanut farmers and their families.

We look forward to another great year partnering with retail RDs to promote the many benefits of peanuts.

Grower Voices Peanut farmer Greg Baltz of Pocahontas, Arkansas, and founder and CEO of Peanut Butter & Co. Lee Zalben have a unique partnership. In 2018, Zalben established Peanut Butter & Co. Farm and partnered with Baltz to grow peanuts with the goal of one day producing a true “farm-to-table” peanut butter at scale.

For Baltz, he’s enjoyed getting to know Zalben during this endeavor and helping the brand gain a better understanding and appreciation of peanut production. The project has also brought Baltz a fuller appreciation of the work he and fellow growers do.

“If you are not aware that the crop you produce is part of providing a good, safe, sustainable meal for someone, then farming doesn't quite carry its full meaning,” Baltz said. “I now realize that this crop will soon be a rich and healthy food that’s going on to families and children.

“It's very rewarding to know that we are a piece of the bigger puzzle here working through the production side. I’ve enjoyed seeing how Lee runs his company and how he has perfected the manufacturing process to create unique peanut butter products. It’s interesting to see the marketing side too, and how essential that is to running a successful business.”

Baltz (middle) with members of the Peanut Butter & Co. team during the farm’s first harvest.

For Peanut Butter & Co., the farm is all about the team leaning into their passion for quality and learning.

“At Peanut Butter & Co., we go to sleep dreaming about peanut butter and wake up thinking about it too,” Zalben said. “We’re obsessed! And to make the very best peanut butter in the world, we knew we had to immerse ourselves in how peanuts are grown.

They are the most important ingredient in the jar after all. Starting a small peanut farming operation was an amazing opportunity.

“Our team has loved getting their hands dirty and learning firsthand about what goes into growing peanuts and all of the challenges farmers conquer week in and week out to bring in a quality crop. Greg and Mary Nell Baltz have graciously welcomed us into their lives and shared so much knowledge and passion with us. We’ve enjoyed getting to know other growers in the community, as well as folks at the local farm supply store, buying point and sheller.”

(L-R); Baltz, Zalben and a Peanut Butter & Co. employee during a visit to the local buying point.

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Reaching Millennials and Gen Z

with Peanut Better Together

Every generation thinks the generation before them doesn’t understand their interests, struggles, style and sometimes even food preferences. And this couldn’t be truer when it comes to Gen Z and millennials. But when you really look at it, the two generations are more alike than they may care to admit. In fact, both generations share a love for peanut butter. Peanut butter is a cross-generational classic that can help turn Gen Wars into Gen Love.

Sweet, salty, nutty and savory, peanut butter enhances everything.​If you’re in a pinch or in the mood for something different, peanut butter is sure to complement it.​It’s America’s worst kept secret ingredient for keeping it interesting. ​​ In 2022, the National Peanut Board is showing how everything is “Peanut Better Together.” We’ll do this through three consumer activations that will take place over the course of this year.

The Nutty Neutralizer

Peanut Better Your Home

Peanut Butter Chili Time

Capsaicin, the chemical compound that gives spicy foods their heat, can be dissolved in fat and oil, not water. That’s why milk is the usual go-to for counteracting spice, but there’s another staple that can be just as effective — peanut butter! W ​ e will engage spice-loving foodie influencers from the different generations to bring on the heat, bringing everyone back together with the calming, lactose-free, shelf-stable antidote — peanut butter. #pbspicechallenge​

Spring and summer are the busiest moving seasons for both generations1. Although they have a different vocabulary for design — one calls it aesthetic, the other style — they both care deeply about making their space feel more like them. Through a giveaway and social promotion, we’ll show them inspiration can come from a food they both love — peanuts and peanut butter. By creating deliciously designed (and peel-and-stick) wallpaper, we'll bring them together with a perfect product for a peanut inspired pad.

With 57% of global consumers liking new and unusual flavors2, and 44% of young Americans having cooked an unexpected recipe that went viral on social media3 unusual ‘you-just-gottatry-it” flavor combinations are bringing millennials and Gen Z together. Across cafeterias and message boards, a groundswell is forming around a new peanutforward flavor combination: peanut butter and chili. That’s right, chili is better together with peanut butter, and we’re going to share it with the masses through a Peanut Butter Chili Cookoff during National Chili Week in the fall.

Stay up to date with the latest “Peanut Better Together” activations at NationalPeanutBoard.org.

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1MovingLabor, When is Peak Moving Season. 03. January 2022 https://www.movinglabor.com/blog/when-is-peak-moving-season 2Stylus. Gen Z Influences Future Flavour. 17 July 2020 https://www.stylus.com/gen-z-influences-future-flavour 3YPulse. Gen Z and Millennials are becoming food stars on TikTok. 26 May 2021 https://www.ypulse.com/newsfeed/2021/05/26/gen-z-and-millennials-are-becoming-food-stars-on-tiktok/

PeanutsinSchools.org:

New Free Resource for Peanuts in K-12 Like many industries, schools are facing unprecedented issues due to the fallout from the pandemic. Supply chain challenges and labor shortages are pushing school nutrition staff to the limit. In this climate, managing food allergies becomes all the more important, and peanut butter, in particular, can help be part of the solution for schools.

To advocate for safely serving peanuts in schools and to help manage them as a food allergen, the National Peanut Board (NPB) created PeanutsinSchools.org. It is a one-stop-shop for school nutrition directors, staff, brokers, brands, nurses and administration and others seeking resources on this issue.

At PeanutsinSchools.org. you will find brief educational videos, digital and printable handouts, research, webinars and third-party resources that cover topics including: • Keys to Successfully Communicating Food Allergy Management • Why Peanut Butter Matters for Schools • How to Safely Serve Peanut Butter in Schools • Why Peanut Butter Should Not be Banned from Schools • An Allergist Addresses Common Peanut Allergy Myths • How to Create an Allergen Management Plan • Best Practices for Handling Food Allergens in School Food Service

This resource features expert advice and guidance from NPB consultant Sherry Coleman Collins, MS, RDN, LD; pediatric allergist, researcher and food allergy parent Dr. Michael Pistiner; food allergy parent and President & CEO of Food Allergy and Anaphylaxis Connection Team (FAACT) Eleanor Garrow-Holding; Marietta City Schools Nutrition Director Cindy Culver, RDN; the Centers for Disease Control and Prevention; School Nutrition Association; Food Allergy Research and Education (FARE); and more.

“Managing food allergens, including peanuts in schools, is an essential part of safely serving school meals every day,” Coleman Collins said. “Yet, school nutrition professionals and others in the school community have so many other things to think about, such as managing pandemic associated risks, supply chain issues, staffing shortages and so much more.

We created this site to make finding answers, resources and support easy and fast to meet the needs of today's challenging environment.”

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Food Allergies Can Negatively Impact Quality of Life but There's Hope

By Sherry Coleman Collins, MS, RDN, LD

Food allergy management requires vigilance over every bite of food to avoid uncomfortable and potentially life-threatening reactions. This fear can cause families to avoid dining out, social activities and even play dates with friends or relatives. Those with food allergies can face criticism related to their food allergy.

In fact, according to a 2013 study of 251 families of children with food allergies, 31.5% of children and 24.7% of the parents reported bullying related to food allergies1. Limitations to this study include self-reported data and the fact that subjects are not demographically representative of the U.S. population as a whole, meaning the findings cannot be generalized. Even so, food allergies are often a lifelong condition and these negative factors can take a toll.

Researchers have long noticed the negative impact of having a food allergy diagnosis on emotional health. According to a 2021 study with 382 participants representing adults, adolescents and parents of those with peanut allergies, mental/psychosocial impacts were more significantly problematic than those to physical health2. As with the previous study, the study limitations include self-reported data, which is subject to bias. More research is needed to better understand this issue.

While research tells us that death due to food allergy reactions is rare, anaphylaxis is a real threat to those with food allergies and the worstcase scenario makes the headlines3. Healthcare providers should balance education for avoidance strategies and preparing for reactions with evidence-based context for true risk and address common misconceptions to protect quality of life for those managing food allergies. Shared decision-making can be helpful, as well as remaining aware of the potential impact on quality of life. The National Peanut Board provides funding for more research around quality of life related to peanut allergies.

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1Shemesh, E. A. (2013). Child and Parental Reports of Bullying in a Consecutive Sample of Children With Food Allergy. Pediatrics, e10-e17. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3529950/ 2Nowak-Wegrzyn, A. H. (2021). The Peanut Allergy Burden Study: Impact on the quality of life of patients and caregivers. World Allergy Organization Journal, 100512. https://www.sciencedirect.com/ science/article/pii/S1939455121000065 3Turner, P. J. (2017). Fatal Anaphylaxis: Mortality Rate and Risk Factors. J Allergy Clin Immunol Pract, 1169-1178. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5589409/ 4Knibb, R. B. (2016). Parental self-efficacy in managing food allergy and mental health predicts food allergy related quality of life. Pediatric Allergy and Immunology, 459-464. https://derby.openrepository. com/bitstream/handle/10545/604748/Self-efficacy%20and%20QoL_PAI_main%20document.pdf?sequence=6&isAllowed=y

Potential Solutions The good news is that anxiety and poor quality of life aren’t inevitable. Here are several evidence-based interventions that may help those managing food allergies.

Improved Parental Self-efficacy How confident a parent feels in taking care of their child with a food allergy plays a big role in the caregiver’s quality of life. A 2016 study of 434 parents of children with food allergies found that the greatest factor in parental quality of life was directly related to the parent’s self-reported self-efficacy for managing their child’s condition4. Although it had a large sample size, study limitations included that most surveys were completed by mothers, and it relied on parent-reported food allergy diagnosis. Parents can learn more about managing their child’s food allergy by working with their healthcare team, a food-allergy registered dietitian and family therapist.

Oral Immunotherapy (OIT) OIT increases the threshold for those with food allergies, meaning that accidentally eating a small amount of the food is less likely to cause anaphylaxis. In a 2020 study of 21 peanut-allergic individuals, researchers found that having participated in “real world” peanut OIT significantly improved quality of life5. Study limitations include the small sample size.

FDA-approved peanut OIT Palforzia is now widely available. While not a cure, it may lead to improved quality of life.

Oral Food Challenges (OFC) An OFC is conducted in a clinical setting, under the supervision of a physician, and requires the individual to eat the food they believe they are allergic to in small amounts until they have eaten a full serving or have an objective reaction. OFCs are not without their risks, since an individual will eat the food they are allergic to. However, a 2018 systematic review analyzed seven studies (n=1370) that showed that food allergy-specific parent-reported quality of life measures improved significantly following OFC regardless of whether the child passed the challenge or not6.

Proximity Challenges Many individuals with food allergies mistakenly think that just being near the food they’re allergic to can cause a life-threatening reaction. This results in unnecessary anxiety. Dinakar and colleagues describe the “transforming power of proximity food challenges” as being an effective way to bring these patients relief7. In this scenario, the clinician brings the food (e.g. peanut butter) into the room with the child, opens it and bring it closer so that the child sees it isn’t unsafe to be near. They may also apply the food to their skin under observation. Researchers report never having had a child react to just being near the food and report only one case of a hive at the site of application. Of course, these patients still cannot eat the food they are allergic to but knowing that they can be near without a reaction can be a freeing experience.

5Blackman, A. S. (2020). Quality of life improves significantly after real-world oral immunotherapy for children with peanut allergy. Annals of Allergy, Asthma & Immunology, 196-201. https://www.annallergy.org/article/S1081-1206(20)30193-9/fulltext 6Kansen, H. L. (2018). The impact of oral food challenges for food allergy on quality of life: A systematic review. Pediatric Allergy and Immunology, 527-537. https://onlinelibrary.wiley.com/doi/pdf/10.1111/ pai.12905 7Dinakar, C. S. (2016). The Transforming Power of Proximity Food Challenges. Annals of Allergy, Asthma & Immunology, 135-137.

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Peanut Genomics Bring the Future Closer: Q &A

By: Lindsay Stevens

with

Dr. Corley Holbrook

NPB: What made you interested in this type of research?

Corley Holbrook, USDA-ARS, Tifton.

There’s a quote that goes, “many hands make light work.” When we think teamwork, rarely is the first image in our mind research.

But the collaboration being done

by Dr. Corley Holbrook, a USDA supervisory research geneticist, has brought new meaning to this old phrase. Through his work with collaborators like Dr. Peggy Ozias-Akins and Dr. Ye (Juliet) Chen, Holbrook estimated they annually genotype1 over 15,000 seeds using genetic markers.

This work has and will continue to lead to scientific breakthroughs, including Holbrook’s latest advancement. Recently, a peanut variety was developed using genetic markers resistant to leaf spot. This development could lead to reduced or eliminated spraying for leaf spot.

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HOLBROOK: When I first started my position in Tifton, I decided a large part of my research would be directed toward breeding peanuts for disease resistance. I screened most of the U.S. germplasm collection for leaf-spot resistance in field studies and for peanut root-knot nematode resistance in greenhouse trials. Unfortunately, the collection of cultivated species only contained moderate levels of resistance to these pathogens. More recently, we got access to genes for resistance from related wild species and this has been a game-changer. For example, Dr. Charles Simpson introgressed2 genes for near immunity to the peanut root-knot nematode, and in the past 15 years, we have used those genes to develop four peanut varieties that are nearly immune to this nematode. More recently, we have begun to use genes for leaf-spot resistance from wild species. We plan to release varieties with high-resistance levels to leaf spot this year.

NPB: You are known for collaborating with other researchers at other institutions. How did that come about?

HOLBROOK: I greatly enjoy doing peanut breeding and genetic research.

I had excellent mentors early in my career that showed me the more I cooperated with other scientists, the more research I could be involved in. Therefore, I have tried to surround myself with as many collaborative scientists as I could find. This has been a huge win for me. I also try to make sure it is a win for them. Usually, it works out that way.

NPB: What have been the benefits of collaborating with other researchers?

HOLBROOK: I will answer this question with a real-life example. Dr. Peggy Ozias-Akins started her career in Tifton, Georgia, a few years after I had started. Part of her research assignment was molecular-genetic research in peanut. We have been seeking opportunities to collaborate since her start, and for several years, these opportunities were limited due to the primitive (relative to other crops) state of genetic technology in peanut. In 2008, OziasAkins made research breakthroughs that enabled us to begin using markerassisted selection (MAS) in the breeding program. Our research progress was

1Genotyping is a DNA analysis to determine the genes present in a plant to determine if the plant is a suitable parent for future breeding.

2Introgression is the transfer of genetic material from one species into the gene pool by repeated breeding of a specific hybrid with one of its parent species. In this case, the trait was bred in from wild species.

(L-R); Dr. Corley Holbrook, USDA-ARS, Tifton; Dr. Steve Brown, Executive Director of the Peanut Research Foundation; Bob Parker, National Peanut Board; Dr. Peggy Ozias-Akins, University of Georgia, Tifton.

NPB: What does this new leaf-spot-resistant variety mean to farmers? also greatly facilitated by the addition of Dr. Ye (Juliet) Chu to our team. We all were active in the International Peanut Genome Initiative, and that research has also greatly impacted our breeding program. Because of the advances in technology, and our collaborative team approach, we annually genotype over 15,000 seeds using genetic markers for several traits. This provides over 50,000 data points and has had a tremendous impact on our breeding program.

NPB: How did you go about discovering the trait and getting it into a breeding line?

HOLBROOK: Leaf-spot resistance was first introgressed into the cultivated species by Dr. Tom Stalker at North Caroline State University several decades ago. This germplasm traveled around the globe and recently made it into some breeding lines in Brazil. I was cooperating with the peanut breeder in Brazil, and we exchanged some breeding lines in a cooperative research project looking at resistance to tomato spotted wilt virus (TSWV). Drs. David Bertioli and Soraya Leal-Bertioli alerted me that one of these breeding lines may have the introgressions from Tom Stalker’s material. We checked and it did have three introgressed genetic regions. A graduate student (Samuele Lamon) did a study to document the importance of each of these regions on leaf-spot resistance. We also began an accelerated backcross breeding program using MAS to develop leaf-spot resistant varieties.

HOLBROOK: If we are successful, this leaf-spot resistance will mean fewer trips across the field for farmers and reduce the use of fungicides. This will save time and money and, hopefully, increase profits.

NPB: Will farmers have to give up yield or other traits for this leaf-spot resistance?

HOLBROOK: All our currently available data indicates that they will not. We have several breeding lines with excellent resistance to leaf spot along with yield and grade that is at least as good as commonly grown varieties. We are working with Dr. Marshall Lamb at the National Peanut Research Laboratory to conduct an economic analysis to determine which combinations of variety and fungicide input will result in maximum profitability.

A successful peanut variety must also meet a range of quality attributes. We are currently gathering data on those attributes to ensure that these varieties will maintain the high quality that the U.S. peanut crop is known for.

The National Peanut Board (NPB) has allocated more than $37.9 million toward state and industry production research projects, including work led by Holbrook. For a searchable database of NPB-funded projects, visit PeanutResearch. org.

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Meet Our New Board Members and Alternates

New National Peanut Board members and alternates were appointed by Secretary of Agriculture Tom Vilsack to serve three-year terms, which began Jan. 1, 2022. Micah Barham (1989-2022) and Lucy Shackelford were reappointed At-Large member and alternate, respectively. Micah Barham passed away suddenly after a brief illness on Feb. 7, 2022.

Casey Cox 1 Georgia member

Cox served as Georgia alternate before being appointed member this year. She farms along with her father, Glenn, and is the president and CEO of Longleaf Ridge Farms. They grow runner peanuts, sweet corn, field corn, soybeans and timber.

Cox graduated from the University of Florida with a degree in forest resources and conservation. She is the former executive director of the Flint River Soil and Water Conservation District and currently serves as a district supervisor.

“In serving on the Board, I love having the opportunity to get to know other peanut farmers from across the country, building relationships and working collaboratively to accomplish our goals.”

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Webb 2 Wesley Georgia alternate

New to the Board, Webb is a fourth-generation farmer who owns/operates Wesley Webb Farms, producing runner peanuts, cotton, corn and timber. Webb has a degree from Kennesaw State University. He is board president of the Calhoun County Farm Bureau and recently completed his tenure on the FSA County Committee as chairman.

“I am interested in keeping the public informed about what we’re doing on the farm, where safe food comes from and how sustainable farming is important to all of us and our way of life. I’m proud to continue the work done on the Board by previous members.”

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Neal Baxley, Jr.

South Carolina member

Baxley served as alternate before being appointed member this year. He is owner/operator of Baxley Farms LLC, along with his father, Steve, and brother, Gene Robert. They grow Virginia and runner peanuts, corn, cotton, soybeans and tobacco, and have a cattle and hog operation. Baxley graduated from The Citadel with a degree in civil and environmental engineering.

“I look forward to serving as a Board member to ensure a profitable and sustainable future for the hardworking peanut-farming families across the Southeast through promoting peanuts and funding cutting-edge research that will make a difference in producers’ operations.”

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Doug Jarrell

South Carolina alternate

This is Jarrell’s first year on the Board. He is the owner/operator of Doug Jarrell Farms and works closely with his father. He grows runner peanuts, cotton and corn. Jarrell attended a technical school and currently serves as Cotton Inc. board alternate, Hampton County Soil and Water board member and Farm Bureau County board member where he previously served as president and vice president.

“I’m excited to learn what the Board does and helping to promote peanuts. I’m looking forward to meeting new people, networking and learning how farmers grow peanuts in other areas.”

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Jeffery Roper Texas member

Roper previously served as Texas alternate. He owns/operates Jeffery Roper Farms and produces organic peanuts, cotton, organic milo and organic wheat and native grasses. He holds a degree in horticulture from Texas Tech University. Roper is vice chairman of the Texas Peanut Producers Board and has held various office roles on the American Peanut Council Export committee.

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“I have a better understanding of how the Board operates, especially in the areas of allergy research, state research funding and helping fund genomics research, and the vast promotion work done by the Board and its partners.”

Mason Becker

Texas alternate

Becker, a fourth-generation farmer who is new to the Board, is president/owner of Arid Acres Inc. He grows all four types of peanuts, cotton and wheat. Becker attended Blinn College, Texas Christian University’s Ranch Management Program and Texas Tech University. Becker is a current board member of the Western Peanut Growers Association.

“I have always tried to serve farmers in my area and to put myself in a position as a younger farmer to learn from later generations. I believe it’s important to pass down the knowledge particularly about farm policy and research so that we can move forward.”

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State Co-Promotions

Leverage Return of Consumer Events and Travel Whether Americans are on the road, on vacation or at the state fair, state peanut organizations reached their consumers in new, creative ways with the support of co-promotion funds from the National Peanut Board (NPB).

Since 2004, NPB and state peanut producer organizations have combined co-promotion dollars to creatively promote America’s favorite nut in their respective state. In 2021, seven state peanut producer organizations put their money to good use to keep peanuts on the minds of consumers.

01 Oklahoma Peanut Commission

hosted a cooking with peanuts contest at the Oklahoma State Fair in September 2021. Entries consisted of peanut cakes, pies, candies and more and were judged by a panel of peanut culinary experts. OPC also set up a booth where visitors could try samples of freshly roasted peanuts.

(L-R); Les Crall, OPC Chairman and NPB Chairman; Linda Gronewaller, winner; Ron Sholar, OPC executive director

02 Texas Peanut Producers Board

continued their ads promoting Texas peanuts on semitractor-trailer trucks. These trucks reached thousands of eyes as they hauled product all over the country.

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03 Alabama Peanut Producers Association had food bloggers and culinary experts go on a peanut

harvest tour in Alabama. They had the opportunity to meet growers, visit a buying point and sheller and learn about peanut research and nutrition. Co-promotion funds were also used to create promotional graphics for APPA’s trailer.

(L-R); Jimmy Jones, Henry County Extension Coordinator; Constance Smith, food blogger

04 Virginia‑Carolinas

used their co-promotion funds on billboard campaigns reaching travelers on major highways in the region, promoting the nutritional benefits and sustainability of peanuts. Each billboard had weekly impressions of up to 215,000.

05 Georgia Peanut Commission

took advantage of New York City starting to reopen and pedestrians being back on the streets. GPC partnered with NPB to create a billboard ad in Times Square. The ad ran 40 times per day from November 2021 through March 2022 and was aimed to target Gen Z and millennial shoppers.

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Mexico Surpasses Canada and China to Become the Leading Destination for U.S. Peanuts in 2021

By: Peter Vlazakis, American Peanut Council

Mexico was the top‑export destination for U.S. peanuts in 2021, with total shipments reaching a record high. Strong demand for raw peanut kernels and a surge in shipments of peanut butter helped the country leapfrog China and Canada, the industry’s top-export destinations the previous year. Canada narrowly retained the title as the industry’s top-export destination by value. Despite a slight decline in total exports in 2021, it remains a strong market for U.S. peanuts. Shipments to Mexico and Canada represented 52% of total U.S. peanut exports by volume and 56% by value for the year. China failed to sustain its momentum from 2020 and became the industry’s third-largest export destination by volume and value in 2021, highlighting the inconsistency of the market.

In Mexico, sales of peanut snacks, the main driver of consumer consumption, rebounded in 2021 as lockdowns ended and social gatherings resumed. Peanut butter sales also continued their upward momentum in 2021. Consumer interest in peanut butter continues to increase in Mexico, particularly among younger generations, although the overall market remains very small when compared to the U.S. and Canada. Mexico has a growing middle class and consumers rank peanuts as a favorite snack. Innovative snack manufacturers produce high-quality products made with U.S. peanuts, and for those reasons, Mexico is expected to remain an important export destination for the U.S. industry.

In Canada, sales of peanuts fell slightly in 2021 as consumer demand failed to sustain the immense growth seen during the pandemic. A weak exchange rate and supply chain issues also made imported raw peanuts more expensive for Canadian importers and manufacturers. Peanut butter sales in Canada in 2021 also declined as compared to the record level achieved during 2020. Peanut butter is a staple in nearly every Canadian pantry but rising grocery prices likely hampered consumer demand. Sales of both peanuts and peanut butter, however, remain significantly higher than pre-pandemic levels in Canada and consumer research shows that both products remain popular with consumers.

Exports Production

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Financials

NATIONAL PEANUT BOARD BUDGET Fiscal Year 22 (November 1, 2021—October 31, 2022)

FISCAL YEAR 22 BUDGET

ACCOUNT DESCRIPTION REVENUES Crop Projection

$ 10,500,000

Prior Years’ Crop Overages

$ 1,374,722

Prior Years' Expense Savings

$ 1,418,716

Interest Income - Projected

$ 50,000

Prior Year Interest Shortage

$ (80,000)

Late Fee Collection - Prior Year

$ 31,121

TOTAL REVENUE

$ 13,294,559

PROMOTION / MARKET DEVELOPMENT / RESEARCH Domestic—Promotion / Market Development Programs

$ 8,221,775

Export—Promotion / Market Development

$ 460,000

Grower & Intra-industry Communications

$ 602,500

State Production Research Projects

$ 2,144,314

Other Production Research

$ 507,000

Opportunity Budget

$ 100,000

TOTAL PROMOTION / MARKET DEVELOPMENT / RESEARCH

$ 12,035,589

OTHER EXPENSES Administrative

$ 888,500

AMS Oversight

$ 190,000 TOTAL OTHER EXPENSES

$ 1,078,500

TOTAL EXPENSES FOR PROGRAM YEAR

$ 13,114,089

ADDITION TO UNRESTRICTED RESERVE

$ 180,470

TOTAL EXPENSES PLUS ADDITIONS TO RESERVE

* Contingency Reserve = $1,400,000 Unrestricted Reserve = $3,789,871

$ 13,294,559

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