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November 2015 DOMESTIC NEWS

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November 2015 DOMESTIC NEWS 75 YEARS APC Newsletter November 2015 CONTENTS DOMESTIC NEWS DOMESTIC NEWS MEMORY BOOK COMMEMORATES 75 YEARS OF OUR HISTORY 1 MEMORY BOOK o commemorate the 75th anniversary 1 VOLUNTEERS of the APC, the staff has put together a hard cover book of photos and text that 2 SPG SHOW T span the organization since its founding in 1940. This look back through time highlights 3 PB LOVERS MONTH the major events of the Council and industry 4 DAN SWEIGART over this time and the people who made these accomplishments happen. This book will 5 TIFTON FACILITY certainly be a collectors’ item. The book will sell for $75 and any profits will INTERNATIONAL be donated to Peanut Butter for the Hungry. NEWS Copies may be purchased at the registration desk at the Winter Conference in Atlanta. They will also be available for mail order after the 5 APC IN JAPAN conference as long as supplies last. 6 TPP 7 THE PEANUT PEANUT BUTTER SPREADING PARTY - CALL FOR VOLUNTEERS FOUNDATION e invite you to extend your stay in Atlanta for APC’s annual winter meeting next month 8 NUTRITION NEWS Wto help us make 2,000 PB&J sandwiches! Peanut Butter for the Hungry, National Peanut YOU CAN USE with Board and Which Wich are partnering to make PB&J sandwiches for the local Atlanta charity, Dr. Andrew Craig Action Ministries. We need 50 volunteers to help us with this effort and would greatly appreciate your help. The MEMBER SPOTLIGHT spreading party will be held from 9:30 – 11:00 am on Friday, December 11 at Colony Square 9 INTERRA (just next door to the W Atlanta-Midtown). If interested in volunteering, or for additional information, please email Erica Hansford at [email protected]. 10 PISTON TANK CORP. 11 AMERICAN PEANUT COUNCIL: The Movie 12 MEETING SPONSORS November 2015 APC Newsletter Page 2 SOUTHERN PEANUT GROWERS, ALABAMA PEANUT PRODUCERS AND FLORIDA PEANUT PRODUCERS PROMOTE PEANUTS AT SOUTHERN WOMEN’S SHOWS IN BIRMINGHAM AND JACKSONVILLE outhern Peanut Growers and Alabama Peanut Produc- Sers promoted peanuts to about 30,000 people at the Southern Women’s Show in Birmingham October 8—11. The following week, SPG and Florida Peanut Producers promoted peanuts to about 32,000 people at the South- ern Women’s Show in Jacksonville, Florida. Peanuts were featured on the cooking stage each day with a cooking demonstration entitled “Power Your Cookout with Peanuts and Peanut Butter.” Leslie Wagner and Caleb Bristow (in Birmingham) and Ken Barton (in Jacksonville) made and sampled Beef Kabobs with Indonesian Peanut Sauce and Asian Peanut Slaw while discussing peanut farming and the nutritional ben- efits of peanuts and peanut butter. The peanut booth space was busy as guests sampled the new Peanut Butter Toffee Dip and Grilled Peanut Butter & Jelly sand- wiches. Plenty of peanuts, individual samples of peanut butter from the National Peanut Board, recipe cards, nutrition infor- mation and promotional items such as peanut butter spreaders were available for attendees. Attendees were invited into the booth space to get their picture in our peanut field! Southern Peanut Growers’ #myPBjoy DISCOVER TOMRA’S click here for your OPTICAL SORTING sorting solution EQUIPMENT FOR IN-SHELL PEANUTS Interested in a free demonstration with your own tomra.com/food products? Then visit our website or contact us directly: [email protected] November 2015 APC Newsletter Page 3 CELEBRATE PEANUT BUTTER LOVERS MONTH BY SHARING EXPRESSIONS OF PURE PB JOY: Instagram Contest Seeks Pictures that Show How PB is Enjoyed as an American Favorite ovember is Peanut Butter Lovers Month, a time to honor the sticky staple found in Nnearly every pantry. This year, rather than keeping that love to yourself, Southern Peanut Growers is encouraging PB fans nationwide to share their love with its #myPBjoy Instagram contest. The contest poses questions to PB fans: Is peanut butter your ultimate comfort food? Do you always have a jar at arm’s reach “just in case”? Do you daydream of chocolate chips falling like snowflakes on a big spoon- ful of creamy PB? Post a pic to Instagram with the #myPBjoy hashtag that shows and tells of your PB love. “Peanut butter holds a special place in most everyone’s heart and taste buds,” says Leslie Wagner, executive director for Southern Peanut Growers. “We’re encouraging everyone to bring this joy to life by sharing the unique ways that different people enjoy peanut butter throughout social media this month.” Here’s how #myPBjoy works: 1. Eat peanut butter – by the spoon, paired with a snack or combined into a favorite dish! 2. Snap a photo and Instagram it using #myPB- joy. 3. Win PB prizes when you follow @peanut. butter.lovers on Instagram. Southern Peanut Growers will randomly pick one winner each week of November beginning Nov. 9, featur- ing a mixed bag of exciting new PB products. “Think pictures showing the best ways to enjoy PB, from crazy combos to swoon-worthy indul- gence,” Wagner added. “Or, the best places to enjoy PB, from a cozy couch to an ambitious hike. We look forward to everyone sharing #myPBjoy for Peanut Butter Lovers Month… and beyond!” For more information, recipe ideas or peanut butter facts, visit www.peanutbutterlovers.com, or view contest participation by following the In- stagram feed on www.peanutbutterlovers.com/ mypbjoy APC Newsletter November 2015 DAN SWEIGART RETIRES Page 4 an Sweigart, a Hershey Fellow in the Chocolate Research Dgroup, R&D at The Hershey Company has recently retired af- ter 32 years with the company. Dan has been an active member of the American Peanut Council and Peanut Foundation and has made many contributions over the years. Dan Sweigart started working for The Hershey Company (then Hershey Foods Corp.) in 1983 as an analytical chemist in the Divi- sion Quality Assurance Department. One of his first assignments was the development of an improved HPLC method to quantify aflatoxin in raw peanuts and peanut butter as a replacement for the TLC method, which was the standard method used to quantify aflatoxin in raw pea- nuts at that time. After the drought of 1990, Dan’s career focus at Hershey transitioned from being an ana- lytical chemist to becoming a peanut sourcing, quality and processing expert. He led a number of teams at Hershey to develop optimized roasting processes for peanuts sourced from different geographic origins to maintain consistent flavor and stability in addition to implementing in-line color measurement systems at all of our plants to control roast lev- els. Dan’s primary areas of focus at Hershey was peanut and tree nut sourcing, quality and processing, high oleic peanut purity and chemistry characterization, peanut stability char- acterization and nut roast optimization. He is a member of the American Peanut Re- search & Education Society and has traveled to peanut growing regions around the world, including Argentina and India. He also served as a member of the Joint AOAC/AOCS/ IUPAC Mycotoxin Committee. Dan led a research team at Hershey to develop a rapid sin- gle kernel refractive index method that differentiates regular from high oleic peanuts and presented a paper on the method at the 2011 APRES Meeting. He co-authored a number of other publications including Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant O/L Ratios – APRES, 2013 and Refractive Index and Density Mea- surements of Peanut Oil for Determining Oleic and Linoleic Acid Contents – JAOCS, 2013 Dan Sweigart graduated from Lebanon Valley College with a B.S. in Chemistry. Outside of work, Dan has been involved in farmland preservation and land conservation efforts for the past 25 years. He served on the Senior Advisory Council of Lancaster Farmland Trust for 12 years and has been a member of the Lancaster County Conservancy for the past 17 years. Dan plans to stay busy with consulting and other activities. All of us at the American Peanut Council thank Dan for his many years of service and con- tributions to the industry. NEW BLANCHING FACILITY OF TIFTON QUALITY PEANUTS BOOSTS LOCAL ECONOMY ncreasing demand for blanched peanuts led Tifton Quality Peanuts LLC (TQP) to add a Iblanching operation. Making it only one of three blanching operations in the southeast. Bill Park, President of TQP, has said that the new blanching facility will provide the peanut industry with more room to grow. “Our European customer base has increased and they prefer blanched peanuts. So that’s increased our volume,” he said. “Due to larger peanut crops as a result of the current Farm Bill, we have more peanuts and we’re getting a better November 2015 APC Newsletter Page 5 NEW BLANCHING FACILITY OF TIFTON QUALITY PEANUTS BOOSTS LOCAL ECONOMY, continued price for them as a blanched product. We also ship to Mexico and Canada, but our primary customer base is in the United States.” The cost of adding the blanching facility to its shelling plant was around $8 million, which they expect to pay off in about five years. The blanching facility now operates 24 hours a day, four days a week. TQP only blanches peanuts that come through their sheller and Park estimates they will blanch around 30,000 tons this year. The sheller handles anywhere from 120,000 to 150,000 tons per year and generates 160 to 200 million pounds of edible shelled goods. The new blanching operation has created 25 new jobs. Much of the construction and new equipment was purchased from local companies, such as Nolin Steel for the blanching equipment. TQP was formed by peanut farmers in South Georgia to ensure the success of its farmers.
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