PQ A Magazine from the National Peanut Board

PQ October 2018 issue 38

a magazine from the

National Peanut Board

news/food/innovations/wellness/marketing

feature story

Who´s Driving the Effort to Make Peanut Allergies History?

Succession Planning 10 Guiding Principles for Leaving it in Good Hands

When a Peanut Allergy Education Campaign Becomes Personal

Peanuts and Planes Everything’s Up in the Air

NationalPeanutBoard.org Actor and director Justin Baldoni, spokesperson for NPB's Prevent Peanut Allergies campaign, with son Maxwell

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.

A Message from Our 2018 Chairman

National Peanut Board 2018 Officers and Members Gregory Gill, Chairman Dan Ward, Vice Chairman Peter Froese Jr., Treasurer Andy Bell, Secretary Alabama Tom Corcoran Thomas Adams, alternate Arkansas Gregory Gill Gregory Baltz, alternate Florida William Carte Jeremy Rolling, alternate Georgia Andy Bell Neil Lee, alternate Mississippi Joe Morgan Lonnie Fortner, alternate New Mexico Jim Chandler Karen Jackson, alternate North Carolina Dan Ward Raymond Garner Jr., alternate Oklahoma Les Crall Gayle White, alternate South Carolina Bud Bowers Neal Baxley Jr., alternate Texas Peter Froese Jr. Jeff Roper, alternate Virginia Paul Rogers Westley Drake, alternate Member-at-Large Eileen Jordan Micah Barham, alternate

Dear Fellow Peanut Farmers, I’ve had a wonderful experience being chairman of the National Peanut Board this year. It has not only been an honor to represent America’s peanut farmers, but it has also been a very eyeopening experience for me.

Peanut Congress in Amelia Island, Fla., there were excellent presentations about trade policy and the farm bill process, directly from the people in Washington who were working on behalf of farmers.

Traveling over this past year has allowed me to meet incredible speakers from across the peanut industry. I’ve learned so much and I have seen how the Board is putting our grower dollars to work for the benefit of every one of us.

I want to encourage all growers to travel when you can and as much as you can. People outside the industry love to meet farmers and it’s fulfilling to correct consumers’ misconceptions about peanuts: their eyes light up when you tell them, “No, peanuts don’t grow on trees.” Whether you’re on the National Peanut Board or not, if you’re asked to serve or go to an event and you can get away at all, you need to go. You’ll see what a big plus it is and how spending time in other parts of the business benefits both you and the industry.

At the International Peanut Forum in Athens, Greece, I heard Dr. Gideon Lack (co-author of the groundbreaking LEAP study) present his research about peanut allergy prevention to leaders from more than 30 countries. It’s almost unbelievable to think that our peanut grower dollars helped support Dr. Lack’s research. This research has now changed the official government guidelines in the U.S. about introducing peanut foods to infants to prevent peanut allergies.

Back in the U.S., I’ve appreciated the opportunities to learn more about the legislative policies that affect our farming operations. At the USA

Finally, I’d like to commend the Board staff for their hard work and their passion for peanuts.

They consistently go above and beyond what’s required to keep America’s favorite nut top-ofmind for today’s consumer.

Bob Parker NPB President and CEO PQ Editorial Staff & Contributors Editor: Cathy Johnson Sr. VP, Marketing & Communications: Ryan Lepicier Lauren H. Williams

Caroline Young

Sherry Coleman Collins

Lindsey Johannesen

Keegan Treadaway

Mark Dvorak

Greg Gill Chairman

Sandra Flores, Art Direction Silvia F. Tavitas, Editor Cecilia Lozano, Lead Designer Anais Quintanilla, Designer

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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

A Short Window Could Make the Difference of a Lifetime

BY BOB PARKER President & CEO

Peanut allergy is one of the biggest obstacles we face in our work to promote peanuts. That’s why the National Peanut Board has invested millions of dollars, in fact over $25 million to date, in peanut allergy research, education and outreach. It’s something I believe in strongly in my role as president of NPB and something that is important to me personally as the grandfather of a boy who has nut allergies. On page 11 in this edition of PQ is a story about my personal journey with my daughter and grandson as they have learned to manage his nut allergies.

There’s no doubt in my mind that if not for the commitment of the leaders of the National Peanut Board, dating back many years to the present, the guidelines would still be for parents to avoid feeding peanut-containing foods to their children until the age of three.

A few years ago, National Peanut Board money funded a small study in England that showed avoidance of peanut foods in infancy is wrong and was a springboard to the landmark LEAP Study (Learning Early About Peanut Allergy). LEAP showed early introduction could reduce the risk of peanut allergy in children by 86 percent. As a result of LEAP, today we have guidelines from the National Institute of Allergy and Infectious Diseases (NIAID) for families to tell them when and how to introduce peanutbased foods to babies. And the “when” is four to six months now, not three years.

We still have a lot of challenges ahead. Even though we have official government guidelines that plainly say to introduce peanuts to infants at four to six months of age, history shows that changes in medical guidelines can often take years—if not decades—to be broadly adopted.

This timeline is not just for parents, but it also includes the readiness of doctors and other medical professionals to become convinced.

We believe NPB can influence the speed of this early introduction process. To that end, we have set the advancement of the adoption of the guidelines for early introduction as a core strategy and top priority for the next few years.

A food allergy is a huge burden for a person to carry, especially for a child, and the caretakers of that child.

A food allergy isn’t just an individual problem—it affects every member of the family. We have an opportunity before us to help these children and their families. There is a small window (at four to six months of infancy) to reduce the chances of a peanut allergy from developing.

When early introduction becomes standard practice in American homes—and one day, it will be—we will have truly made a difference in the lives of millions of people.

We can’t get there soon enough.

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Who’s Driving the Effort to Make Peanut Allergies History?

Peanut Farmers, of Course.

It takes, on average, 17 years for major medical advances to reach critical adoption.¹ After a breakthrough is uncovered, exhaustive clinical trials still need to be conducted. Next comes years of physician education and then, a great deal of work to convince consumers. Just because a new vaccine is discovered or a treatment for heart disease shows promise, there is no guarantee people will flock to follow the remedies.

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What does this statistic have to do with growing peanuts and improving grower economics?

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For the first time, we know it is possible to reduce the risk of peanut allergies by up to 86 percent in high-risk children. The groundbreaking LEAP Study and subsequent government guidelines calling for early peanut introduction have the potential to eradicate peanut allergies in our lifetime (when coupled with promising new treatments for people already living with an allergy). But this vision can only be realized if parents and pediatricians know about and understand the new guidelines for introducing peanuts early. And, then, if they feel both comfortable and compelled to follow them.

When you are in an industry like ours—which does not want to ever see anyone harmed by a peanut—what is there to do? The answer: Build a collaborative program that focuses resources and energy on driving the early adoption of peanut products much faster than that 17-year average. So that not one more child develops a peanut allergy than ever has to.

1 Balas E, Boren S Managing Clinical Knowledge for Health Care Improvement. van Bemmel JH, McCray AT, Yearbook of Medical Informatics. Stuttgart: Schattauer Verlagsgesellschaft mbH, 2000:65–70 [Ref list]

A focus on overcoming fear and uncertainty Three months after the new National Institute of Allergy and Infectious Diseases (NIAID) guidelines calling for early peanut introduction were released last January, the National Peanut Board set out to understand the early impact they were making. Through a survey of 1,000 parents and parents-to-be, NPB learned that despite tremendous news coverage and social media conversation, awareness about the guidelines was still mediocre. More critically, parents said they were confused, fearful and uncertain about what steps to take. Moreover, they wanted credible sources to help alleviate their concerns about introducing peanut

foods at home. The research told us we needed to keep beating the drum to build awareness of the new guidelines, but the awareness had to be matched with messages and resources that gave parents a sense of comfort and confidence to move forward.

“For the majority of children, early introduction of peanutcontaining foods is safe and easy to do,” said allergist Jay Lieberman, M.D., vice chair of the American College of Allergy, Asthma and Immunology Food Committee and spokesperson for the campaign, Prevent Peanut Allergies.

“We, as allergists, are thrilled to do whatever we can to prevent kids from ever getting a peanut allergy. The fewer kids we see in our offices with peanut allergy, the better.”

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The research also showed that parents thought NPB could be a valuable source of information about introducing peanut foods, because of nearly two decades of focus on food allergy research, education and outreach. But to increase our credibility, NPB recruited the American College of Allergy, Asthma and Immunology (ACAAI) and the Food Allergy and Anaphylaxis Connection Team (FAACT) to be partners, to work together to build awareness, mitigate concerns and increase intent to follow the recommendations. In addition to authority, the two organizations contributed expertise to translate the guidelines into messages and moments that would resonate with parents.

“As a parent of a child with multiple food allergies, I can understand the fear that a small amount of certain foods could harm my child,” said Eleanor Garrow-Holding, President and CEO of FAACT. “But, it’s important to remember that—especially if your baby is not in the high-risk category—that their risk for a reaction following the early introduction guidelines is low. And the impact on your child’s quality of life in the future without a peanut allergy could be great.”

Real families, real stories

Measurable progress made Ultimately, the measure of success of early peanut introduction efforts will be in how many fewer children develop peanut allergies. An intermediate gauge may come from pediatricians and allergists reporting seeing fewer children with an allergy. Eventually, government organizations will put systems in place to track that data and more.

Fortunately, we don’t need to wait to understand if our work is on the right path. As part of the campaign, NPB conducted pre- and post-test surveys to understand whether we moved the needle on important points. And the surveys showed we did: • 67 percent of those exposed to NPB’s campaign agreed that peanut-containing foods are safe to feed children less than 12 months old, compared to 33 percent for those not exposed to it.

Next came the strategy. To help parents see “someone like me,” NPB identified both popular online parenting influencers and everyday families our target audience could relate to directly. Most importantly, to cut through the clutter of today’s media landscape, we turned to actor and new dad Justin Baldoni—a credible and relatable voice for parents.

Justin’s visibility as a star of Jane the Virgin and frequent writer on the role of fathers helped reach an audience curious to hear Justin’s own personal behind-the-scenes experience with introducing peanut foods to new son, Maxwell—which we delivered through a heartfelt three-part video series.

• 56 percent of those exposed to the campaign (vs. 27 of those not exposed) said they intended to introduce peanut foods to their children at home before 12 months of age.

Justin’s content and all campaign messages pointed parents to a new, easy-to-follow website—PreventPeanutAllergies.org— where families can determine their infant’s risk for developing an allergy and learn ways to introduce peanut foods early. The site also offers video and written stories of everyday families who have successfully followed the guidelines and provides answers to frequently asked questions.

Where do we go next?

Following the launch, online posts and conversation from foodie, parenting and lifestyle writers were timed to follow each week. Importantly, each person talked about his or her family’s experience introducing peanut foods, bringing a variety of additional faces, cultures and circumstances to the discussion. Finally, in advance of Food Allergy Awareness

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Week in May, we distributed an online toolkit of promotional resources to give state peanut groups and others in the industry a way to help promote the program.

The takeaway is that parents are significantly more likely to follow the new guidelines and introduce early because the campaign gave them the confidence and knowledge to move forward. Like this mom, who wrote, “Thank you SO much @justinbaldoni for talking about this! As a new mom, I had so much anxiety about introducing peanut butter to my daughter, only to learn it could actually be better for her than waiting! This is a message every new mom needs to hear.”

In just a few months we’ll mark two years since the guidelines were unveiled. NPB is committed to driving the effort to make peanut allergies history by ensuring every new parent knows about the guidelines and feels prepared to follow them. You will see phase two of those efforts unveiled in early 2019. The medical community, however, is also clearly a key driver of whether parents take the next step. Nearly 50 percent of the parents who responded to our post-campaign survey said they would be more likely to introduce if recommended by their pediatrician. NPB has engaged doctors and other health care providers on this issue, and more is planned in the year ahead.

Evolution of a campaign to speed early introduction

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Conducting Research More people need to know about the benefit of introducing peanut foods early—especially because new babies are born every day.

Our research showed they also need information and confidence to take the next step.

Getting the highest yields from your farm is part science, part gut. The same is true with communications programs.

Here are the key steps NPB took to create and implement a program that increased the number of parents ready and willing to introduce peanut foods early to prevent allergies.

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Setting Measurable Objectives No campaign can accomplish everything, so focus is essential.

Increase the belief that introducing peanut foods early is safe.

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Defining the Strategy

Ease parents’ fear by highlighting real families who introduced peanut food successfully.

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Increase the intent to introduce peanut foods at home.

Executing Flawlessly

Influential voices helped spread our message.

Strategic partners brought our campaign credibility.

Evaluating Success We surpassed our objectives. Of parents who were exposed to the campaign 67%

believe introducing peanut foods to infants is safe.

56%

intend to feed peanut foods to their infant at home.

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Succession Planning

10 Guiding Principles for Leaving It in Good Hands Arkansas peanut farming family (L-R) Greg, Kim and son Nash Gill. Greg Gill is the 2018 chairman of the National Peanut Board.

With 70 percent of U.S. farmland expected to transfer to the next generation over the next 20 years,¹ today’s farmers are paying closer attention to farm transfer and succession planning issues. Also, the average age of U.S. farmers has grown from 50.5 to 58.3 during the last 30 years, according to USDA’s Census of Agriculture, showing that farm ownership/operations is increasingly in the hands of older farmers.² Transferring a farm business to the next generation can be a daunting task and this article does not seek to replace the advice of a financial planner or legal or tax expert; nor is it an exhaustive look at the many dimensions and specialized knowledge of succession planning. Legal matters, family and professional communication issues, land use changes, tax laws, and personal differences and preferences are just some of the complexities farm families face when determining how to transfer assets to the next generation.

For some guiding principles common to farmers, we discussed a range of issues with Jim Rein, CPA, principal at K·Coe Isom and director of the firm’s next generation services. Rein has over two decades of experience at K·Coe Isom, specializing in agricultural estate and succession planning, and spoke with us about the clear advantages to addressing complexities and planning ahead.

“Production agriculture is unique because it is closely tied to high-capital investment; that is, land.

Many farmers are approaching retirement age and need to take advantage of critical planning years preceding the farm’s transition,” said Rein. Farm families often differ from other workers because they are closely tied to their primary investment, farmland, and they don’t expect to retire as much as to reduce hours. There is the family legacy component that is strongly valued as well.

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Here are some of Jim Rein's tried-and-true guiding principles of succession planning.

Choose specialized advisors with staying power.

Find an advisor, or group of advisors, who has experience in agriculture and optimally, has experience in your business area (specifically for row crops or livestock). Also, find someone experienced in succession planning. Farmers get their best ideas from their neighbors and other farmers. It’s best to understand your trusted network and ask what kinds of conversations they’ve had with advisors. One warning: find someone who will not only have an initial set of meetings, but one who has staying power. There must be follow-up through the years and a sense of moving goals forward and getting plans and processes formalized. If the advisor doesn’t have fire power, so to speak, I’ve seen families say, “this is harder than we thought. I’ll just go back and keep plugging along on my own.”

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Acknowledge the need for a plan. The one certainty

in succession development: those who plan ahead have more time and ability to reach long-term goals, and secure and enrich their legacy. It starts with setting some ground rules and gathering different generations talking around the table about how they’re going to communicate. We usually start one-on-one and then meet as a group to ask, “Who wants to continue farming and who does not? How will we deal with that, both from a family perspective and an asset perspective?” It’s generally not advisable for one person to come up with the plan and then tell the rest of the family what it’s going to be.

1 “A Team Approach to Farm Transfer Planning Assistance.” Edited by Kathy Ruhf, Land for Good, The Land Access Project, 2013, landforgood.org/wp-content/uploads/LFG-Team-Approach-To-Farm-Transfer-Planning.pdf.

2 Kurtzleben, Danielle. “The Rapidly Aging U.S. Farmer.” U.S. News & World Report, 24 Feb. 2014, www.usnews.com/news/blogs/data-mine/2014/02/24/us-farmers-are-old-and-getting-much-older.

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Talk about what you want the farm “to be.” The good news is, families can work from a blank slate and address questions like, “What do I want my business to be? What does our family want the farm to look like going forward?

Do we want to keep everything in the family generationally?

Do we want to continue to farm, as is? To grow? To consolidate? Or sell things off to someone down the road?” If the family starts to make progress on what they want to achieve, then 95 percent of the time there’s a way to accomplish their goals.

Don’t let the “how” trip you up. The first thing people generally want to do is jump into the “how.” For example, owners might have good employees in place who want to stay involved on the farm indefinitely, and they have a good idea of who they want to own the farm someday and can visualize this potential down the road. What they often fail to see is the “how” to get there and often throw in the towel too early. There are methods to get these things done, and a variety of tools and techniques that are helpful in many different situations. The key is to start with what you want the farm to be, and strategic development of the “how” will follow that.

Think in terms of two buckets: operations and ownership.

It’s important to lay the groundwork with questions such as who’s going to be doing the actual farming, buying and managing the equipment, planting, field management and marketing. We assess who’s doing it now, and who it could be in the future. Then, we look at the actual ownership.

We address who is going to own this land in the future and evaluate how that will factor into succession planning and who is going to control it.

On-farm and off-farm heirs: Operations. Rein gives the example of a family with three adult children; two are involved on the farm and one has chosen another career.

It’s important to think about balancing the skills of the heirs operating the farm. Do we need to get them to right-size those skills? Is one more financially skillful? Or has marketing skills? Where are the gaps? Do we need to recruit or develop someone else to round out those skills?

On-and-off-farm heirs: Ownership. Then there’s the ownership side of the coin. Maybe the family wants all thee to participate in the equity and/or profit someday, but two are involved on the farm and one is not. This is when a planner can facilitate the separation of asset ownership from operations. Just because an heir owns the farm does not necessarily mean he or she knows how to farm. So, we lay the groundwork to help people think of owning the farm as different from operating the farm. Most families want the farm operation to continue. There’s a legacy component we need to talk through, but fair does not necessarily mean equal in terms of how ownership is divided.

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What if there are no heirs? I’m working right now with a family who does not have an identified heir, but they have an excellent farm manager. Do they want to give him the farm? If the answer is no, then we devise how to structure the plan, so the manager can continue to operate the farm, but not necessarily own the ground he’s farming. We can set up the protection he needs if a long-lost relative shows up and declares he owns the land and wants to sell it. We set some ground rules, start a series of conversations around this issue, and develop what different scenarios would look like.

Make communication multi-generational. It sounds cliché, but ongoing communication with all parties is paramount.

Most peanut farms are family-owned enterprises. The family-owned aspect of farming is a unique circumstance compared to a lot of industries and it’s a dynamic that must be dealt with. For example, grandad is still involved in ownership, but is not involved in the day-to-day operations. Dad is managing the day-to-day. The millennial son is involved and has embraced technology and wants to take the operations to a new level. An advisor can help address these dynamics to move forward in succession plans.

What about non-traditional approaches? Traditionally, planning for when the older generation passes away, the son or daughter operating the farm can buy it from other family members and continue. This approach in today’s economy does not work in their favor. For example, if the farm is less than 2,000 acres, and no succession plan is in place, the heirs typically will not have the economies of scale to take on the debt load of buying out family members, maintaining that operation, and making a profit.

Recently, farms have taken more nontraditional approaches to this when heirs do not want to operate but want to keep the family legacy in place. We have created trusts, so family members are equity owners, or have nonoperating heirs on a board along with farm managers. This helps keep the farm tied to the community and provides employment opportunities locally.

Farm succession planning is a process that takes place over many years for the transfer of ownership and control of your farm’s business assets to be successful—to occur as you intend, achieving your personal objectives for the future of your farm and of your family.

“From start to finish, it all comes back to the communication piece,” said Rein. “So many times, families just ‘do the doing’ and don’t carve out the time to communicate about the operation and its future. When they get everyone around the table to talk, most realize they’ve been missing a tremendous opportunity to maximize assets, increase equity, minimize risks, and secure the future leadership and legacy of the farm, and there are strategic ways this can be implemented.” The time to start talking is now.

For more resources, contact Jim Rein at rein@kcoe.com or contact your state’s farm bureau or land-grant university.

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The Michael Davis Family A Lifetime of Succession Planning The Florida peanut farming family of Michael Davis, his wife, Lisa, and daughter, Mikaela, occasionally debate about whether someday Mikaela, 22, will be a seventh- or eighthgeneration farmer.

“All my family ever knew was agriculture,” said Michael, 61, who now farms thousands of acres of peanuts, cotton and timberland pines in the state’s panhandle region. “Even so,” said Davis, “when I graduated in 1975, nothing was given to me. I farmed what land I could and needed to buy equipment. I got a $10,000 bank loan, with no collateral, because the banker believed in me.”

Davis bought his first 175 acres in 1977 for “$610 an acre in a foreclosure,” said Davis.

Today Davis operates an extensive agricultural enterprise co-operatively with his four brothers. The five Davis brothers operate as separate entities and each brother has his own succession plan.

“We function like we’re in business for ourselves,” said Davis. “This allows us to buy in bulk and share employees at peak times. It runs efficiently now, and we each have our own succession plan.”

Strong family ties and a love for the land are values Michael and Lisa instilled in Mikaela early on. “I started thinking seriously about Mikaela’s future and the farm’s succession three days after she was born,” said Michael. “I started taking her around the farm when she was 10 months old.”

Mikaela graduates in December from Troy University with a degree in Global Business to prepare her for any future business she will choose. Right now, she chooses to farm.

“My best memories are out in the field and I’ve always liked the work—from the dirt and grime to the joy of a good harvest.”

When Mikaela started college, Michael set aside a few acres for Mikaela to grow her own peanuts. She bought the

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seed, planted and harvested. “She made her own decisions, invested her own money and gained her own profits.”

To Michael and Lisa, succession planning is about balancing the principles of owning and operating a farm, while giving the freedom to make individual choices. “I never directly urged Mikaela to run the farm, but to know every part of the risks and rewards,” said Michael.

In November Mikaela will marry Ashby Massey, who did not grow up on a farm, but says, “I’m fascinated by farming.”

He works daily with Michael in the field, learning the farm operations and making decisions first hand.

“I’m proud of my future son-in-law,” said Michael. “He’s quick to learn and open to lessons from my 30 years of experience. He doesn’t have to unlearn things.”

Ashby and Mikaela plan to first establish themselves in agricultural-related fields, build credit, save money and buy equipment and land.

Michael said, “We believe farming is not an entitlement. They’ve got to earn it.”

Michael advises every farm family to seek a good adviser who is local, knows tax law and changes, and knows your specific area of agriculture.

“Now that Mikaela is 21, we’re changing her to a trustee. We need good, sound advice and someone who’s available as things change.”

Michael emphasized, “Keep the succession plan simple and direct—a two-page document is best.”

Mikaela and Ashby are already aware of the long term. “If we have kids someday, then we want everything to go to them,” said Ashby. “But they have to love to farm. It’s about taking care of the family legacy and passing that legacy on in the best way,” said Mikaela.

Farmer Voices One Farmer’s Push to Make the Carolina African Peanut Sustainable The Carolina African runner peanut was brought to Charleston in 1690 by African slaves and thought to be extinct until 40 preserved seeds were discovered in 2012 in cold storage at the University of North Carolina. The heirloom peanut is sweeter and smaller and has a higher oil content than the peanuts we eat today. But can farmers make it sustainable?

Nat Bradford is an eighth-generation farmer, father of five, and landscape architect in Seneca, S.C. He is possibly bestknown for reviving his family’s heirloom watermelon—the now legendary Bradford watermelon.¹ It took years for Bradford to successfully produce and bring to market his watermelons, selling them to chefs and businesses for heirloom brandy, artisan molasses and a remake of his grandmother’s watermelon pickles.

After restoring the watermelons, Bradford met David Shields, a leader in a state-wide consortium to restore antebellum cultivars and foods. Shields was overseeing the revival of the Carolina African Peanut.

“I told him I’d love to be one of the first farmers to grow the Carolina African peanut,” said Bradford. “Shields gave me half-a-pint of seeds in 2015, enough for a 20-by-20-foot plot. The next year I planted three-fourths of an acre.”

In 2017 Bradford bumped it up to 11 acres. But severe weather and tomato-spotted wilt virus (TSWV) gave him a harvest of only 10 percent of the field. “I learned we needed to plant mid-May to help curb TSWV, which was spread by thrips,” said Bradford.

With sustainability goals in mind, researcher Brian Ward, at Clemson University’s Coastal Research and Education Lab, is focusing on foundation seed. “I hope to get 2,000 pounds this year and we’ll have certified foundation seed being produced.”

Bradford planted only five acres this year. “It must be successful,” he said, “so, I’m doing four acres conventional and one acre organic.”

Shelling the Carolina African peanut is a challenge. Shelling facilities have plates that handle modern-day peanuts, which is larger than the diminutive Carolina African peanuts.

Bradford and Ward say that the Carolina African peanut cannot fit through even the smallest of plates. For now, the heirloom peanuts need to be shelled by hand.

“The first harvest came in with leaves, stems and peanuts mixed together. My kids and I sat in the living room watching movies and shelling them all winter,” Bradford said. “I have one piece of equipment that shells about 10 pounds an hour.

That’s after they’ve been pre-cleaned and separated.”

But to Bradford it’s a labor of love. He said it’s like you turned up the volume of a peanut. Even the fragrance of the peanut plant is amazing.

The last two seasons of bad weather in South Carolina and a GPS error at the plot at the Clemson Research Center where the heirloom peanuts were originally grown have left “The story behind the discovery and revival of the ancestral peanut is fascinating to me,” Bradford said, “Once you acquire the Carolina African peanut seed in short supply. the seed, it’s precious and you’re a steward of it. You don’t want to store it, but to put it back into use, to reproduce it and The goal for 2018 is to ensure the Carolina African peanut discover the market potential.” is sustainable.

1 Neimark, Jill. “Saving the Sweetest Watermelon the South Has Ever Known.” The Salt. NPR.ORG, 19 May 2015. Web.

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Bob Parker (left) speaks about his grandson's peanut allergy for NPB's Prevent Peanut Allergies campaign.

When a Peanut Allergy Education Campaign Becomes Personal

By Bob Parker Bob Parker joined the National Peanut Board as president and CEO in December of 2012. One of his first initiatives was to expand programs in peanut allergy research funding, education and awareness of ways to help people successfully manage peanut allergies. Little did he know his peanut allergy work would become so personal.

In June, my daughter Ellen and I were in a parking lot shared by a seedy convenience store and tire shop just off the interstate in Greensboro, N.C., trying to clean up and comfort my four-year-old grandson, Parker. He had just thrown up in his car seat from a possible allergic reaction to peanuts.

Only two hours before, we had celebrated his passing a final food challenge to peanuts at the end of a three-year study at the University of North Carolina (UNC). He was cleared to eat peanuts freely, which is what we had hoped and prayed for. Before we put him in the car for the trip home, we even marked the occasion with his first-ever peanut butter M&Ms. Ellen quickly called the clinic at UNC. “What other symptoms was he showing?” “None—so far.” “Was there a hospital nearby if he got worse?” “Not sure.” We were going through the emotions of fear, helplessness and, yes, disappointment.

Early in my interactions with people in the food allergy community I would hear, “How would you feel if someone you

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loved could die just from eating peanuts?” Unfortunately, I now know and, honestly, I wish I didn’t know.

When I came to the National Peanut Board, I was familiar with their great work on peanut allergy but concerned that peanuts seemed to be the “poster child” of food allergy.

I asked the team to take a deep dive to find out where we could make an even greater impact. Our research showed we should expand our education and outreach to consumers to address the many misperceptions about the risk, diagnosis and management of peanut allergy. In the summer of 2013 our board voted to increase funding and efforts to communicate to consumers, school administrators and health professionals.

We created a website, PeanutAllergyFacts.org, as a resource for families, schools, foodservice and healthcare professionals.

The website, as well as other initiatives such as intensive media monitoring, a Food Allergy Education and Advisory Council made up of leading experts and building relationships with the food allergy community have paid off.

Who would have imagined that a year later I would have a grandson diagnosed with a peanut allergy? I first became aware of his allergy when my wife Margaret Ann visited the family in Charlotte. Ellen decided it was time for Parker to try peanut butter at age six months.

She knew about the current research to feed infants early to reduce peanut allergy risk and knew there was a good chance that new recommendations would call for early introduction of peanuts. Normally kids react within the first fifteen minutes, so after two hours without a reaction, they put Parker in the car and headed to the mall. Within minutes, he projectile vomited.

On a visit to an allergist, Ellen got bad news. Skin prick tests and blood testing showed Parker was indeed allergic to peanuts, along with most tree nuts and flaxseed. The doctor said to avoid peanuts and the other allergens and come back in a year.

I was concerned there would be no oral food challenge to peanuts because skin prick and blood tests only indicate a sensitivity to the allergen. Only an oral food challenge will show with certainty if someone will have an allergic reaction.

I knew about the food allergy research at UNC and encouraged Ellen to reach out to them. UNC agreed to enroll Parker in a research trial on oral immunotherapy, where half the group gets small quantities of peanut protein in increasing amounts over time to see if they can build tolerance. The other half gets a placebo. Parker’s first visit included a battery of tests over several days, finally leading to an oral food challenge, which he failed.

The experience of that oral food challenge and others since, where Parker has had to receive epinephrine shots to bring him out of anaphylaxis, has strengthened my belief that we

must find a better way to diagnose food allergy. Giving a food to someone to see if they get sick is dangerous, scary, and the reason many families refuse oral food challenges.

There are likely many people who think they have a food allergy when they don’t. A simple laboratory test that could tell them with absolute certainty could be life-changing for many people. Fortunately, such a test may not be far away, thanks to funding from the National Peanut Board.

The way our daughter and son-in-law, Jordan, manage Parker’s food allergies makes me proud. They have taught him he has a role in managing his own food allergies, primarily by being aware of what he is eating and making good decisions. While making sure Parker is protected, they have kept their anxiety to a minimum and not let his food allergies take control of their lives. When we went to an Atlanta Braves baseball game last year, there was no concern about people eating peanuts around us—and Parker was fine.

Having me as a grandfather has helped because it has given Parker’s family access to many resources. Living through this experience has also helped me—and the entire NPB team—have a greater awareness of what resources we need to offer to food allergy families.

When I decided to make a career change in 2012, I had no idea what I would do next. When interviewing for my current role at NPB, I told the board I believed Divine Providence led me to them. I now believe the Divine Providence that led me to the NPB job possibly had a greater calling—to prepare me to be a stronger advocate for my grandson and, in turn, be a stronger advocate through NPB for all people who have food allergies.

Postscript Fifteen minutes after throwing up, Parker was back to his normal and active self. Maybe the Benadryl and Claritin helped, but maybe it was that his four-year-old belly got overwhelmed by two tablespoons of peanut butter (an adult-sized serving).

Recently UNC had him come back to repeat the challenge.

Our hopes and prayers were answered—Parker passed the challenge without a reaction and was declared free of peanut allergy. However, this good news is offset by the fact that Parker still has tree nut allergies. We continue to hope and pray for a treatment, and ultimately a cure, for Parker and others like him with food allergies.

Bob Parker's family: (L-R) Ellen, Hays, Parker and Jordan McCarley.

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PEANUTS AND PL ANES Everything’s Up in the Air

By Keegan Treadaway At the time this article was drafted, the National Peanut Board was on the heels of successful meetings with Delta Air Lines’ In-Flight Culinary and Sustainability teams discussing the reintroduction of peanuts as an in-flight snack. Delta said it was adding peanuts back into the snack rotation at the beginning of July. But just as peanuts were arriving on one airline, they were departing from another.

In July, out of the clear blue, Southwest Airlines declared they would stop serving peanuts by the end of the month. As the unexpected announcement ricocheted through the NPB office, the collective gasp was almost palpable. Why would an airline that admitted that peanuts were part of their “history and DNA,” suddenly cut it from their corporate fabric; and what did it mean for the future of peanuts on airplanes?

Turbulence in the air According to Southwest, the decision to stop serving peanuts was “to ensure the best on-board experience for everyone, especially for customers with peanut-related allergies.”¹ For years they effectively managed serving peanuts without issue, even giving out over 106 million peanut packs last year.² Their policies for accommodating those with peanut allergies served as a model for the rest of the industry. That made their decision all the more astounding.

Asked if the change was the result of an allergic reaction on one of their flights, Southwest responded saying the “policy was made after months of review and was not made in reaction to any specific event.”³ The abrupt decision leaves Delta as the only carrier left holding the free snack peanut bags, and it begs the question: what are the risks of flying for those with peanut allergies?

In an article published earlier this year on ThePointsGuy.com, a travel site, Dr. Matthew Greenhawt, pediatric allergist, director of the Food Challenge and Research Unit of Children’s Hospital Colorado and a member of the National Peanut Board’s Food Allergy Education Advisory Council, said “If you have a peanut allergy, you can fly and do it safely.”⁴ He and another allergist said that a misguided fear of airborne exposure to peanuts is often what causes anxiety among peanut allergic air passengers.

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“One of the more common misperceptions we deal with is this concern that peanut dust will somehow aerosolize,” said Greenhawt. He said that research does not support airborne or casual contact exposure to peanuts as a likely source of anaphylaxis, a life-threatening reaction.⁵ He even wrote a report on behalf of the Canadian Transportation Agency (Agency) assessing risks of peanut and tree nut exposure in flight to help them establish official guidance on peanut allergy management for Canadian airlines.

The Agency concluded that “there is little to no evidence that there is a risk of anaphylaxis due to inhalation of or dermal contact with peanut, nut or sesame seed allergens while on board an aircraft. Rather, any risk that might exist would be as a result of accidental ingestion.”⁶

Evidence-based tips to reduce risk Health experts agree that anaphylactic reactions to food are usually the result of ingestion. They say that the real risk of exposure on planes comes from peanut residue on surfaces like tray tables, seats and arm rests that a peanut allergic passenger might accidentally touch and inadvertently ingest.

That’s why allergists recommend peanut allergy patients wipe down seating areas on planes to help remove potential

1 Van Sant, Shannon. “Southwest Airlines Says It Will Stop Serving Peanuts.” NPR.org. N.p., 10 July 2018. Web. 2 “Corporate Fact Sheet.” Southwest Airlines, n.d. Web. https://www.swamedia.com/pages/corporate-fact-sheet.

3 Goldstein, Michael. “Allergies on Airlines No Peanut-Sized Problem for Southwest.” Forbes.com. N.p., 13 July 2018. Web. 4 “Why You Don't Need to Panic If You’re Flying with a Peanut Allergy.” The Points Guy, n.d. Web. 5 Bedroom exposure to airborne allergens in the Chicago area using a patient-operated sampling device. Gordon, Julian et al., Annals of Allergy, Asthma & Immunology, Volume 121, Issue 2, 211 - 217.e3.

6 “Ministerial Inquiry into Allergies of Peanuts, Nuts, and Sesame Seeds in Commercial Air Travel.” Canadian Transportation Agency, 15 June 2016, www.otc-cta.gc.ca/eng/publication/ministerial-inquiryallergies-peanuts-nuts-and-sesame-seeds-commercial-air-travel-report.

peanut residue. They also suggest that food allergic individuals bring their own food on a flight, carry their epinephrine autoinjectors and other medication with them on the plane, and inform the airline of their peanut or other food allergy when booking travel and again before boarding.

Regardless of the medical evidence about exposure risks, public perception about peanut allergies continues to be fueled by fear instead of facts. That presents both a challenge and opportunity for NPB.

National Peanut Board responds

While Southwest is unlikely to reverse course on their decision, NPB is doubling down on efforts to educate the public (and the sole peanut-serving airline) about evidence-based policies for food allergy management.

Flying solo Delta is now the only U.S. carrier that serves peanuts.

When the airline replaced peanuts with almonds in their snack offerings in 2017, many thought it was because of peanut allergy (to say nothing for those with tree nut allergies).

Turns out that wasn’t the case at all.

In response to Southwest’s announcement, the National “Delta was adamant that allergy was not a driving concern,” Peanut Board issued a statement reading: “It is an unnecessaid Mark Dvorak, executive director of Golin, NPB’s public sary step that will disappoint many of Southwest’s customrelations agency of record. The airline already scores well ers. It is also out of sync with the latest science, which shows with the food allergy community. Their in-flight snack decieducation and preparation—such as allowing passengers to sions are based on improving the customer experience by preboard flights to wipe down their seats—do the most to offering a variety of premium snacks. benefit the one percent of Americans with a peanut allergy.”

Dvorak, along with peanut farmer, Casey Cox, helped arrange There is no federal policy for food allergy management on the meetings between NPB and Delta to discuss how peanut the nation’s airlines, but most major U.S. carriers already snacks could help them meet their sustainability goals. allow peanut allergic passengers to preboard so that they can wipe down their seating area.⁷ “We believed Delta would get excited to hear about how peanuts are a perfect fit for where the airline is trying to go,” Both Southwest and Delta also have policies to refrain from said Dvorak. “The airline announced a major commitment serving peanuts on flights in which a passenger has indicated to the Flint River last year.¹⁰ The river actually starts under that they are peanut or tree nut allergic.⁸’ ⁹ Still, Southwest Delta’s headquarters (near the airport)—and flows through does not prohibit anyone from bringing their own peanut the most productive peanut growing region in the world products on a flight, and no major airline guarantees an (South Georgia). Around 50 percent of all U.S. peanuts are allergen-free environment on their planes. grown in Delta’s home state.”

Continued on page 15 7 “Top Airlines’ Food Allergy Policies,” My Kids Food Allergies, Oct. 17, 2017, https://mykidsfoodallergies.com/top-airlines-food-allergy-policies.

8 “Customers with Disabilities,” Southwest Airlines Co., 2018, https://www.southwest.com/html/customer-service/unique-travel-needs/customers-with-disabilities-pol.html.

9 “Travelers with Disabilities,” Delta Airlines, Inc., 2018. https://www.delta.com/content/www/en_US/traveling-with-us/special-travel-needs/disabilities.html.

10 Samuel, Molly, “Delta, Atlanta Airport Team Up to Help Restore Flint River,” 90.1 WABE-FM, June 8, 2017.

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Delta was excited to learn more about peanut sustainability, and shared interest in Flint River conservation from peanut farmers.

Continued from page 14

Delta said that sustainability is critically important to them and factors into every aspect of their company, including the food that they serve. Having the meeting helped to reinforce peanuts’ positive sustainability message, and it may help to keep peanuts as an in-flight snack going forward.

USA Today to call attention to best practices for food allergy management that are based on medical research. The ad also sought to inform more consumers about introducing peanut foods to infants to reduce the risk for developing peanut allergy.

Though Delta stated that peanut allergy wasn’t presently a factor in their snack offerings, they were glad to receive food allergy resources and hear about NPB’s commitment to being part of the solution on peanut allergies. Eleanor Garrow-Holding, the president of the Food Allergy and Anaphylaxis Connection Team also attended the meeting as an advocate for the food allergy community, helping to find common ground on in-flight food allergy management.

While peanut snacks have ended their long haul with Southwest, you can still enjoy them on Delta. If you want them to stay, you need to let them know when they send a customer satisfaction survey after your flight.

Overall, NPB’s meeting with Delta was enlightening for both parties, and peanuts are in a better position with the airline than they were before. There was even talk about replicating the meeting with Southwest, prior to their decision to remove peanuts. Now, Bob Parker, NPB president & CEO, hopes to have a conversation with Southwest about peanut allergy.

“I intend to request a meeting with Gary Kelly,” said Parker about the Southwest Airlines CEO.¹¹ On Southwest’s last day of serving peanuts, NPB took out a full-page ad in

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“Take the survey,” said Dvorak. “They say they pay very close attention to customer surveys. Every peanut lover needs to complete a survey when s/he receives one and acknowledge how happy they are to have peanuts.”

NPB will continue to advocate for evidence-based policies on food allergy management for all foodservice entities, including airlines. Southwest’s decision to stop serving peanuts has made that effort more imperative. In the meantime, the future of peanuts on airplanes is up in the air.

11 Lazare, Lewis, “Southwest Airlines CEO Can Expect a Call from Nation’s Top Peanut Guy,” Chicago Business Journal, July 13, 2018.

USA-Grown Peanuts See Healthy Export Market in Mexico

By Beatriz Moreno Arellano American Peanut Council (APC) Representative in Mexico

Nowadays, Mexican consumers are more conscious than ever about making responsible food choices that are not only healthy, but also practical, convenient, versatile and, of course, delicious. The leading trends driving this development in snacks are mindful choices, lighter enjoyment and positively processed. U.S. peanuts fit perfectly into these categories.

products are not junk food. Peanuts play a very important role in these efforts, with companies producing more healthy snack mixes that contain mostly peanuts. Recent research indicates 92 percent of Mexican consumers agree that peanuts and peanut butter are healthy and nutritious, while consumption of these health-oriented products has increased 12-15 percent year over year.

Snacks are a regular part of the Mexican population’s consumption habits and represent a market of great dynamism.

Although more companies have ventured into the healthy snacks category, manufacturers report the main peanut snack types in Mexico remain Japanese-style coated, salted and spicy. The entire peanut category has grown by double digits—around 10 percent to 15 percent—over the last five years. Most importantly, the U.S. is the largest supplier of peanuts and total shipments in the last few years speak for themselves. In 2017, U.S. peanut exports to Mexico reached 106,804 MT, an increase of 22 percent in only a two-year period.

According to Euromonitor International, it is expected that the snack market in Mexico will increase 15 percent by 2020.

Within this diverse category, 35 percent of the total corresponds to salty crackers, nuts, and other similar snacks. It is important to note that peanuts are by far the most popular “nut” in Mexico, with 85-90 percent being consumed as snacks.

According to Euromonitor, the snack market follows a trend of individual or smaller packages, which are usually less expensive for consumers, in addition to attracting the attention of those seeking portion-control. The trends show Mexican consumers are looking for products with health benefits, which is a significant challenge for snack companies, since they need to change the perception that these

Part of this success corresponds to the American Peanut Council’s programs. An important focus of APC’s strategy is educating companies about why U.S. peanuts are better than other origins and outlining the advantages they offer for snack manufacturers. An important part of these efforts is an annual crop tour organized by APC that showcases the quality of U.S. peanuts firsthand and helps build relationships between the U.S. peanut industry and around 40 key customers in Mexico. In addition, ongoing promotional partnerships with manufacturers has helped increase awareness of U.S.-origin peanuts and spurred additional demand among consumers.

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Motivated Farmers Utilize USDA-FSA Programs

By Lauren Highfill Williams Farming is an expensive endeavor. Whether you’re starting your own farm, or you have years of experience under your belt, profit margins can be so narrow that shifts in the market price or weather can be damaging. The United States Department of Agriculture (USDA) and Farm Service Agency (FSA) recognize the unique challenges that farmers face and provides programs that not only mitigate financial damage, but also support farm growth and improvements. USDA also encourages military veterans, young people, women and the historically underserved or socially disadvantaged to pursue and succeed in careers in agriculture.

Haywood Harrell is a peanut grower in Halifax, North Carolina who also grows cotton, corn and soybeans. He started farming part-time in the 1980s while he worked for the extension service. After retiring, he became a full-time farmer with his brother. Now, the brothers are preparing Harrell’s son to take over more of the farming responsibilities. Harrell believes he wouldn’t have been able to be as productive and prepare his son to take over the farm without utilizing the programs from USDA-FSA. “Taking advantage of these programs has most definitely been part of keeping my farm successful,” he said. “We take advantage of all of those like most farmers do. The subsidy and marketing program and assistance loan programs are great. I encourage every farmer to take advantage of these programs. Every program that’s out there, you’ve just got to take advantage of it now if you’re going to make it in farming.”

North Carolina peanut farmer Haywood Harrell advises farmers to visit their local FSA offices to learn about available programs to help farmers be successful.

Harrell encourages all growers to visit their local Farm Service Agency (FSA) office. FSA administers and manages farm commodity, credit, conservation, disaster and loan programs. “They’ll tell you what’s available and you can take advantage of it from that standpoint.”

From the veteran’s perspective, Tracy Robinson grew up farming with his father and enlisted in the Marine Corp when he came of age. After he retired, Robinson wanted to start his own farm in his hometown of Blakely, Ga., and needed to secure a loan.

“The biggest challenges for growers in my area are access to land, capital and equipment,” Robinson said.

After working on his high-school friend’s farm for a year, Robinson secured a microloan from FSA in 2013 to start his own farming operation. The microloan process is more streamlined and requires less paperwork than traditional FSA loans.

Additionally, military veterans are offered a reduced work experience requirement for microloans.

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Today, Robinson grows peanuts and cotton and has been approved for a microloan program every year, helping him grow to 600 acres. To offset his costs, he doesn’t own any equipment. “I still help my friend on his farm in exchange for the use of his equipment,” Robinson said.

His advice to growers seeking FSA funds is to be as prepared as possible before walking into the office. “Do your research ahead of time and know what programs should be offered to you. When you go to FSA, go with a plan.

Don’t go empty-handed and say, ‘I want to farm.’ That’s the wrong answer. Go to FSA with a business plan so that you already have the groundwork laid out,” Robinson said. “You should demonstrate that you know ‘I’m on X number of

acres, I want to grow X amount of cotton, peanuts or raise cattle.’ I know to the nearest dollar what it takes for me to grow one acre of peanuts. Recordkeeping is also essential.”

Robinson has been so successful after getting his start with the microloan program that he now teaches classes at the University of Georgia on behalf of FSA. In addition to visiting a local FSA office or USDA Service Center, new and experienced farmers can use the Discovery Tool at newfarmers.usda.gov/discovery, enter characteristics that apply to them and find out which programs are available.

For more resources, visit nationalpeanutboard.org/farmers/usdafsa

USDA-FSA Programs and Resources for Farmers

USDA-FSA Resources

Veterans

Women

Row/Field Crops

Access to Land and Capital

Grow my Business 18

Why Do Some Fad Diets Ban Peanuts?

By Caroline L. Young MS, RD, LD, RYT

Fad Diets—they don’t ever seem to go away.

Fad diets & peanuts now

Although research shows a well-balanced, varied eating pattern is the most sustainable approach to nutritional health, some consumers want a more extreme, silver-bullettype diet to follow.¹ And sometimes, the more extreme diet recommendations affect health-minded consumers’ peanut consumption and their beliefs about their health benefits.

One in three U.S. consumers are following a specific diet, according to the 2018 International Food Information Council (IFIC) Foundation survey of more than 1,000 Americans.⁴ The survey also showed people between ages 18 and 34 (mostly millennials, NPB’s target audience) are more likely to diet.

Two of the most cited diets were Whole30 and Paleo, and they both have one thing in common: no peanuts allowed.

Fad diets & peanuts then For example, until the 90s, all dietary fats were deemed unhealthy, and “fat-free” diets were the way to go. Ask any health-conscious person who lived through the 90s and they will probably tell you they avoided fat (and of course, that includes peanuts and peanut butter).

Now, after a nutrition research evolution, good (unsaturated) fats—the kind in peanuts—are considered to be a critical part of a healthy eating pattern. In fact, eating more unsaturated fats (in plant-based proteins like peanuts) than saturated fats (in animal proteins) can lower the risk of heart disease and improve healthy (HDL) cholesterol levels.² We also need dietary fat to absorb fat-soluble vitamins A, D, E and K, and help keep our hair and skin healthy.³

While their overall fat content has nothing to do with the diets’ exclusion of peanuts, the specific type of unsaturated fat does. Both diets caution about food rich in omega-6 fatty acids (the main type of good, unsaturated fats in peanuts), including peanuts, peanut butter, seeds and liquid vegetable oils (i.e. corn, sunflower and safflower oils). And greater emphasis is typically placed on benefits of eating omega-3 fatty acids—found in foods like fish, canola and soybean oils, and flax and chia seeds—which are important for vision, and brain health and development.⁵

1 Dietary Guidelines and MyPlate. ChooseMyPlate.gov. https://www.choosemyplate.gov/dietary-guidelines. Updated June 11, 2018. Accessed July 18, 2018.

2 Part D. Chapter 1: Food and Nutrient Intakes, and Health: Current Status and Trends—Continued. Office of Disease Prevention and Health Promotion. Available at: https://health.gov/ dietaryguidelines/2015-scientific-report/06-chapter-1/d1-3.asp. Accessed August 4, 2017.

3 Dietary Fats Explained. MedlinePlus. https://medlineplus.gov/ency/patientinstructions/000104.htm. Reviewed August 22, 2016. Accessed July 18, 2018.

4 2018 Food & Health Survey. International Food Information Council Foundation. https://www.foodinsight.org/2018-FHS-Report-FINAL.pdf. Published 2018. Accessed June 14, 2018.

5 Omega-3 Fatty Acids. National Institutes of Health Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/. Updated March 2, 2018. Accessed March 20, 2018.

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The truth about Omega-6s But the focus on omega-3s leaves out an important fact— they are one of the two essential fatty acids—the other one being omega-6s. The word essential means our bodies can’t produce them on their own, so we must get them through our food.

Here are a few other health benefits 3s and 6s share:

• Aid in improving heart health and reduction of disease.⁶ • Provide energy for the body.

• Play a role in hormone health and regulation.⁷ • Help regulate inflammation.

• They both support healthy skin.⁸ And reasons used to suggest avoidance of omega-6s is based on inconclusive science. Since omega-6s promote inflammation and most diseases include inflammation as a risk factor, it has been speculated that reducing omega-6 intake means reducing disease risk. But there is not scientific evidence to support the role of omega-6 in inflammation and chronic disease risk to warrant avoiding them. In fact, there is research to support its role in disease prevention and overall health.⁸’ ⁹’ ¹⁰ Science continues to show that omega-3s and omega-6s should be placed on equal ground. If we eat a balanced, diverse diet of mostly nourishing foods—including good fats like peanuts, seeds, fish and vegetable oils—our bodies will thank us.

What NPB is doing about it If anyone has questions or concerns about omega-6s (or lectins—see below), we have stand-by statements ready to go, to help them understand the facts. We also publish and strategically promote science-based articles on our websites to help dispel the myths around omega-6s and other nutrition topics trending now. Lastly, we included education and media pitches in one of our 2018 Health Ambassador boxes, which reached 45 health professionals who work with clients and/or share information on blogs and across their social media platforms. In the fall, we plan to continue to share similar messages and research with registered dietitians at the world’s largest nutrition conference, the Academy of Nutrition & Dietetics’ Food & Nutrition Conference & Expo (FNCE).

Lectins Some fad diet plans also recommend avoiding foods with lectins—a naturally occurring protein found in peanuts.

While consuming foods that contain lectins in their raw state can cause digestive distress, properly cooking and preparing these foods significantly reduces lectins, making them safe to eat and easier to digest. In fact, research shows that roasting peanuts reduces lectins by more than 98 percent.¹²

6 Part D. Chapter 6: Cross-Cutting Topics of Public Health Importance. Scientific Report of the 2015 Dietary Guidelines Committee. Office of Disease Prevention and Health Promotion website.https://health. gov/dietaryguidelines/2015-scientific-report/11-chapter-6/d6-2.asp. Published 2015. Accessed March 2018.

7 Omega-3 Fatty Acids. National Institutes of Health Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/. Updated March 2, 2018. Accessed March 20, 2018.

8 Omega-3 Fatty Acids. National Institutes of Health. https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/. Updated November 2, 2016.

9 Harris W, Mozaffarian D, Rimm E, et al. Omega-6 Fatty Acids and Risk for Cardiovascular Disease. Circulation. 2009;119:902-907. http://circ.ahajournals.org/node/62303.full.

10 Part D. Chapter 6: Cross-Cutting Topics of Public Health Importance. Scientific Report of the 2015 Dietary Guidelines Committee. Office of Disease Prevention and Health Promotion website.https:// health.gov/dietaryguidelines/2015-scientific-report/11-chapter-6/d6-2.asp. Published 2015. Accessed March 2018.

11 Virtanen J, Wu J, Voutilainen S, Mursu J, Tuomainen TP. Serum n-6 polyunsaturated fatty acids and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study. Am J Clin Nutr. 2018;107:427-435.

12 El-Sayed H. Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds. Food Sci. Technol. Res.. 2011;17(1):31—38. 2011. https://www.jstage.jst.go.jp/ article/fstr/17/1/17_1_31/_pdf

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National Peanut Board Comes into Its Own as a Food Industry Thought-Leader

Georgia peanut farmer Casey Cox speaks to influential chefs and food industry leaders about peanut production and sustainability at the Millennial Food Summit.

It takes a lot of effort to put on an event that draws influential people and breaks through with a compelling story about a product. Over the past three years the National Peanut Board has not only skillfully managed that task—it has begun to perfect it.

the proactive, positive contributions the peanut industry is making that directly affect consumers,” said Laurel Sprague, senior manager with Golin, NPB’s marketing agency. The event also puts new peanut products, like peanut milk, in front of influential food industry members.

For years the Board has sponsored events that feature peanuts among a slew of other sponsored products for key influencers to sample and learn more about. While those events are successful, sometimes the messaging and excitement about new products gets lost among the crowded field of sponsors vying for an influencer’s attention. That’s why NPB set out to create its own events that make peanuts the focus and generate buzz for new peanut products.

Sprague said that they always look to invite those who are driving food conversations at top companies. Attendees of the summit have included representatives from Whole Foods, Starbucks, HelloFresh, Nestlé, Food Network, Delta Air Lines, Atlanta United Soccer, Outback Steakhouse, and AVI Foodsystems—a leading food and hospitality provider.

Their attendance has led to renewed appreciation and enthusiasm for peanuts, and increased use of peanut products and ingredients.

In 2015, NPB launched its first-ever Millennial Food Summit at the Culinary Institute of America’s campus in Napa Valley, California.

NPB organized the event which was designed as a thoughtful conversation among food industry leaders about millennial dining trends, and how peanuts are a relevant part of the discussion. The inaugural summit was so successful at achieving that goal that the event has been repeated every year since.

“The summit allows a unique opportunity for us to dive into this discussion while also educating attendees about

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Atlanta United’s soccer team began using GFB: Gluten Free Bar brand’s PB&J Oatmeal for their morning breakfasts after their chef attended the summit. AVI Foodsystems also announced a three-month peanut focused food campaign across their organization following their summit attendance.

Other successes include media coverage in trade publications highlighting peanuts in popular food trends and culinary applications, and changing perspectives of chefs about how peanuts can appeal to millennials.

“Quite a bit of what I learned during the food summit focused on the differences in the current generation of

consumers and how the food service industry has shifted “We know that understanding more about where food in recent history,” said E.J. Hodgkinson, executive chef of comes from is important to our target audience,” said Williams.

King + Duke restaurant in Atlanta. “The ways in which many “We also know that everyone from consumers and retailers to different professionals are bringing peanuts to consumers, health and foodservice professionals is looking to support as well as the educational aspects from the farmers and sustainable foods. The harvest tour lifts the veil on the propurveyors of peanut products educated me on the sustain- duction process and gives us the opportunity to showcase ability of the product.” how peanuts are the food of the future.”

Sustainability is a focus of another NPB event that brings influencers straight to the farm. The annual Peanut Harvest Tour gives food industry and health professionals a better sense of peanuts and agriculture by quite literally delivering them a farm-to-table experience.

Positive outcomes of the harvest tours include the launch of peanut butter grinders at Yale University this fall, a featured story about peanuts in the National Culinary Review, and an Award of Excellence for NPB from the International Association of Business Communicators’ Gold Quill awards program.

The tours have also helped NPB to establish relationships with influencers and build credibility as an authority on all things peanut.

Owning these events helps position NPB as a thoughtleader in the industry and turns influencers into advocates for peanuts and peanut products. Having achieved great results with both programs, the plan is to keep them going and build upon their success. Next year’s Millennial Food Summit will shift its focus to include food trends among iGen (also known as Gen Z) diners, while the harvest tour in Texas this fall takes attendees beyond the farm to a buying point and shelling facility.

Celebrity chef and author Virginia Willis created original peanut dishes at the annual Peanut Harvest Tour in Georgia.

Williams argues that balancing these events with other opportunities allows NPB to grow its network of influencers and extend the value of its promotions. She also said that “as long as we continue to develop and make new relationships with influencers and media, we’ll continue to do these events.”

“We started hosting regular peanut harvest tours to give specialized audiences a firsthand look at the peanut growing and harvesting process directly from farmers and people on the ground in the peanut industry,” said Lauren Highfill Williams, NPB Marketing and Communications Manager.

Williams has helped plan and execute harvest tours over the past few years, and they have resulted in excellent reviews from attendees.

“I have a new appreciation for peanuts and their role in our dining operations. I truly look forward to educating my team regarding the value of such an American commodity,” wrote David Hill, director of dining operations for University of New Hampshire after attending the harvest tour in Georgia in 2017.

Harvest tour attendees have included food media editors, college and university dining operators, foodservice providers, and dietitians and nutritionists. Their experience in the field allows them to get the story firsthand from peanut farmers that they can translate to their customers, clients and followers.

Peanut Powder ­Fried Chicken Wing Lollipops with Curry Peach Sauce was served at the Peanut Harvest Tour.

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PRESORTED STANDARD US POSTAGE PAID PERMIT #3832 ATLANTA, GA

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Elmhurst™ Milked Peanuts™ Airstream

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During 2018 we visited: 1

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St. Augustine, Florida

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Cincinnati, Ohio

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Arlington, Virginia

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Syracuse, New York

6

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Atlanta, Georgia 10 10/19/18—10/21/2018 Taste of Atlanta

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Floyd, Virginia

8

Dublin, North Carolina

Lancaster, Pennsylvania 11 11/16/2018—11/17/2018 Taste! Lancaster

9

Suffolk, Virginia

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