OLé peanut, a new Spanish peanut variety released earlier this year by the USDA Agricultural Research Service and the Oklahoma Agricultural Experiment Station, is not a genetically modified organism.
“There are no GMO peanut varieties,” says Ron Sholar, executive director, Oklahoma Peanut Commission.
Sholar, in a recent email to Southwest Farm Press, said an article released by The American Society of Agronomy announcing release of the new variety was picked up by several “non-agricultural media outlets.” Some of those added another spin, implying that OLé could be a genetically modified organism. “The worst was in Men’s Fitness.”
The article, after detailing the advantages of a high oleic Spanish peanut, added this caveat: “If you’re concerned about eating GM food, you’ll need to be extra-aware when these changes come into affect (sic). Most peanut butter on the market now is made from natural Spanish peanuts, but research is ongoing for several new brands.” [Editor’s note: Spanish peanuts are not used in peanut butter.]
“OLé was developed using traditional plant breeding methods,” said Kelly Chamberlin, the USDA peanut breeder who developed OLé.
The new variety offers benefits to consumers and producers. OLé is heart-healthier and has longer shelf life. These benefits result from the enhanced level of oleic acid, a beneficial oil component and monounsaturated fat associated with reduced HDL cholesterol and blood pressure.
