CONSUMPTION OF REDUCED-FAT PEANUT BUTTER IN ADDITION TO THE CONSUMPTION OF REGULAR PEANUT BUTTER

A set of factors has been identified to affect consumption of reduced-fat peanut butter in addition to regular peanut butter. We found that consumption of reduced-fat peanut butter, which is an imperfect substitute for regular peanut butter, may expand total demand for peanut butter. Interestingly, for those who usually buy the same brand of peanut butter, their consumption of reduced-fat peanut butter is more likely in addition to consumption of regular peanut butter, implying promotion of a specific brand of reduced-fat peanut butter tend to increase total demand for the same brand of peanut butter.reduced-fat peanut butter, regular peanut butter, Consumer/Household Economics,

DEGREE OF COMPETITION IN THE U.S. PEANUT BUTTER INDUSTRY: A DYNAMIC ERROR CORRECTION APPROACH

Reforms in the U.S. peanut program entail a reduction in support price of peanuts. The degree to which price reduction is passed on to final consumers of peanut butter is directly related to the degree of competition in the peanut butter market. To assess the impact of changes in the peanut program on final consumers, it is necessary to know the degree of competition in the peanut butter industry. A dynamic error correction model (ECM) developed by Steen and Salvanes is estimated using nonlinear-three-stage-least-squares procedure to measure the degree of competition. Results indicate that the market is characterized by perfect competition in the short-run. The hypothesis of perfect competition is rejected in the long-run, although the long-run solution is close to a perfectly competitive behavior. This result has important implications for the peanut butter industry. Reductions in the support price of peanut may not be fully passed on to peanut butter consumer, but the consumers' welfare gain will certainly be much higher than what it would have been if the market was collusive in structure.Agribusiness, Industrial Organization,

Recent advances in understanding and preventing peanut and tree nut hypersensitivity.

Peanut allergy, the most persistent and deadly of the food allergies, has become more prevalent worldwide in recent decades. Numerous explanations have been offered for the rise in peanut allergy, which has been more pronounced in Western, industrialized nations. In infants who are at increased risk of peanut allergy, new evidence indicates that early introduction of peanuts can help prevent allergy development. This counterintuitive finding directly contradicts the previously established practice of peanut avoidance for high-risk infants but is supported by clinical and basic science evidence. Here, we review the literature contributing to our evolving understanding of nut allergy, emphasizing the translation of this work to clinical practice

Pemanfaatan Pati Garut pada Pembuatan Produk Cookies sebagai Upaya Peningkatan Bahan Pangan Lokal”(Erut Cheese Pie Cookies, Erut Ginger Nut Cookies, dan Erut Peanut Honey Cookies)”

Penelitian ini bertujuan untuk : 1) Menemukan formula produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies yang tepat, 2) Mengembangkan teknik olah produk Erut chesse pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies dengan bahan pati garut, 3) Menemukan teknik kemasan yang tepat cookies pati garut, 4) Mengetahui daya terima konsumen terhadap produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies. Penelitian dilakukan secara ekperimen di laboratorium Teknik Boga Jurusan Pendidikan Teknik Boga dan Busana Fakultas Teknik Universitas Negeri Yogyakarta pada bulan Maret hingga Juni 2012. Metode R & D yang digunakan dalam pembuatan produk ini adalah model ADDIE (Analyze, Design, Development or Production, Implementation or Delivery, and Evaluation), melalui beberapa tahap yaitu, 1) Analisis Resep, 2) Desain Resep Baru, 3) Eksperimen Formula, 4) Validasi Produk I, 5) Validasi Produk II, 6) Validasi Produk III, 7) Uji Penerimaan Produk dan 8) Publikasi (Pameran). Dari hasil penelitian diperoleh : 1) Formula yang tepat pada pembuatan Erut cheese pie cookies adalah subtitusi 40:60 (pati garut : tepung terigu) untuk kulit pie dan 100% (pati garut) pada pembuatan Erut cheese cookies, Erut ginger nut cookies dan Erut peanut honey cookies, 2) Teknik pengolahan Erut cheese cookies adalah mixing method dan pie adalah teknik flaky, Erut ginger nut cookies menggunakan mixing method dan Erut peanut honey cookies menggunakan all in method, 3) Kemasan yang digunakan untuk semua cookies pati garut adalah plastik PP, mika kotak kecil seperti kemasan truffle dan stoples, 4) Daya terima konsumen terhadap produk Erut cheese pie cookies sebanyak 90%, produk Erut ginger nut cookies sebanyak 83,3% dan produk Erut peanut honey cookies sebanyak 76,7%

PRICE RISK MANAGEMENT FOR PEANUT MEAL

Peanut meal is cross-hedged with soybean meal using peanut meal cash prices and soybean meal futures prices. Hedge rations are obtained for short- vs. long-term data sets. Evaluation indicates positive gains for cross-hedged poultry/peanut producers, and that soybean meal futures can be used as a cross-hedging vehicle for peanut meal.Demand and Price Analysis, Marketing,

STRUCTURAL ADJUSTMENT PROGRAMS AND PEANUT MARKET PERFORMANCE IN SENEGAL

The impacts of Structural Adjustment Programs (SAPs) on social welfare are investigated using data from the Senegalese peanut sector. The findings suggest that SAP policies resulted in dramatic decreases in peanut production, undermining the profitability of the peanut processing plants as well. Overall, the Senegalese society suffered net welfare losses.International Development, Production Economics,

Economically Feasible Crop Production Alternatives to Peanuts in Southwestern Oklahoma

Changes in the U.S. peanut program have resulted in drastically decreased planted acres and forced many peanut producers in the Southwest to consider alternative crops. This study examined the economic risk associated with producing peanuts and common alternatives to peanuts. Seedless watermelon is an alternative for risk preferring farmers whereas, irrigated peanut is the best choice for risk averse farmers.Crop Production/Industries,

PRODUCER ACCEPTANCE OF A NEW PEANUT MARKETING COOPERATIVE: A SURVEY OF GEORGIA PEANUT PRODUCERS

Market conduct has become an important issue for peanut farmers. Consolidation in the first buyer market, increased imports, and political uncertainty have increased peanut producers' marketing risks. The purpose of this paper was to examine demographic differences in peanut producers' perceptions of the current marketing environment as well as their attitudes towards new marketing institutions. A standard t-test revealed that producers growing more than 250 acres of peanuts, irrigating at least 50 percent of their peanuts, and producers located in Southwest Georgia were statistically more dissatisfied with the current marketing environment and significantly more receptive to forming a new generation peanut cooperative.Agribusiness, Crop Production/Industries,

A NEW GENERATION PEANUT COOPERATIVE IN GEORGIA: A BENEFIT-COST ANALYSIS

A survey of Georgia peanut producers revealed that the Southwest corner of Georgia could be targeted for a new generation peanut cooperative (FS 01-07). The objective of this study was to examine the feasibility of this option. Preliminary results revealed that this might be an economically feasible solution to peanut producers' marketing problems. The projected discounted benefit-cost ratios ranged from 1.9 to 1.4 over a ten-year period.Agribusiness, Crop Production/Industries,