The peanut is a valuable crop for American farmers and is extensively cultivated worldwide. It is an important source of protein and healthy oils. At the same time, the public is concerned about peanut allergies and aflatoxins. What is the reality, and how is technology coming to the rescue to address these problems?
Peggy Ozias-Akins is a professor and peanut expert at the University of Georgia’s Tifton campus, and she talks about the past and contemporary issues in peanuts.
In the second part of the podcast I talk about communicating concepts in genetic engineering with family and friends. How do we reach people we care about that have been tainted by non-scientific opinions? We can do that, but it takes following a strategy.
Also, Chelsea Boonstra and The Boonstra Report.
Visit Kevin Folta’s Talking Biotech