
Peanuts are both nutritious and a very common snack. However, ordinary ones can’t be stored for very long or else they go rancid. Now, a young farmer from Citong Township in Yunlin has successfully cultivated “red-skinned, high-oleic acid" peanuts, which extend their shelf life for a whopping ten months at room temperature. It’s the result of a three-year collaboration with the Tainan District Agricultural Research and Extension Station. Let’s find out more:
One after another, each peanut is plump, glossy, and vibrant red, bringing a cheerful, festive touch. They are an improved variety: red-skinned, high-oleic peanuts.
Lee Shou-ching
Young farmer
It’s high in monounsaturated fatty acids, which is why it’s called “high oleic.” That also makes it much less prone to going rancid
Lee Shou-ching took over his family farm 15 years ago. He also went on to study at a biotechnology research institute, wanting to upgrade his family’s agricultural products. He found that traditional peanuts tend to develop a rancid oil taste shortly after high-temperature processing. He collaborated with the Tainan District Agricultural Research and Extension Station for three years and successfully cultivated a new variety.
Lee Shou-ching
Young farmer
It has a subtle nutty aroma with complex layers, giving it a completely different flavor from traditional peanuts.
High-oleic peanuts contain up to 80% monounsaturated fatty acids, can be stored at room temperature for up to 10 months, and exhibit stable disease resistance, representing another breakthrough in agricultural technology in Citong Township in Yunlin.
Liu Chien-kuo
Legislator (DPP)
Citong Township has given strong support to local agriculture in recent years and with the help of the Agriculture and Food Agency, we are here today to promote this extensively.
Red-skinned, high-oleic peanuts are currently grown across 87 hectares through contract farming, involving 32 local farmers. With production and sales traceability certification already secured, efforts are underway to expand promotion and make them a nationwide favorite.
#peanutvarieties #healthyfats #Taiwanpeanuts #Taiwanfood
For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53
生活中常見的庶民食材,花生,營養價值很高、不過,傳統花生有容易產生油耗味的痛點,雲林莿桐一位青農,與台南農改場合作3年,成功培育"紅皮高油酸"花生,不但延長保存期,還有淡淡堅果香!
一顆接一顆,粒粒飽滿,色澤紅豔豔,很有喜氣!它們是改良過後的,紅皮高油酸花生!
[[青農 李首青]]
"單元不飽和脂肪酸比較高,所以它叫高油酸,那因為這樣子的原因,所以它就不會容易有油耗味"
李首清15年前接手家中農場,他還去攻讀生物技術研究所,要讓自家農產更升級,他發現傳統花生,在高溫加工後,沒多久容易出現油耗味,他與台南農改場合作3年,成功培育出新品種!
[[青農 李首青]]
"它的香氣是屬於淡淡的那種堅果香,它是層層堆疊的,所以吃起來跟傳統的花生,是剛好兩個不一樣的調性"
高油酸花生,單元不飽和脂肪酸達8成,常溫可保存延長至10個月,抗病性表現穩定,是雲林莿桐的農作技術再突破!
[[立委 劉建國]]
"刺桐鄉這幾年來對農產的支持,還透過農糧署的幫忙,今天要來大大的行銷"
紅皮高油酸花生,目前契作面積達87公頃,共32戶農民參與,也取得產銷履歷認證,要持續推廣出去,讓台灣人都愛上。
更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00
Related News