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Volume 4, Issue 5 :: March - April 2000 |
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In its third year, PB&J (Peanut Butter & Jelly) Day at the Capitol
Guests, which consisted of the media, industry officials, lawmakers, legislative staff, and the public, also enjoyed samples of peanut products, including peanut butter and jelly sandwiches, roasted peanuts, and peanut candies. “PB&J Day at the Capitol gives us an opportunity to focus community attention on the peanut industry’s importance to the state’s economic base as well as stress the nutritional benefits of the peanut,” said Jerry Usry,
“The Governor and the Legislature have been very supportive of the peanut industry. Through FoodPAC, they have given the industry access to invaluable assistance from universities and other institutions. FoodPAC-funded research projects focused on the peanut have uncovered significant findings, from confirming the nutritional value of the peanut to developing new peanut products,” noted Usry. . . . . . . . . . . . . . . . . . . . . Legislative
Funding Update The 2000 Session of the Georgia General Assembly is rapidly drawing to a close. We have had an opportunity to discuss FoodPAC needs during the hearing process for both the FY 2000 Amended Budget and the FY 2001 “Big Budget.” Our program enjoys a positive reputation thanks to so many of you who have dedicated yourselves to investing your time and financial resources in meaningful research projects aimed at advancing the food processing industry in Georgia. As many of you will remember, FoodPAC is a part of the state’s Traditional Industries Program. Our sister programs include TIP3, the pulp and paper industry initiative, and CCACTI, the initiative targeting the apparel, carpet, and textile industries. In the Supplemental Budget, General Assembly members approved $1.5 million in five-year bonds to support Traditional Industry research equipment needs in the coming year. FoodPAC will get its share of these funds. With regards to the FY 2001 Budget, we have completed our meetings with the subcommittees of both houses and feel confident that the $3.93 million for all programs will be funded fully as per the Governor’s recommendation. FoodPAC should garner roughly as much as a third of these funds. Editor’s Note: As of this writing, the bill covering this funding was still awaiting final approval. . . . . . . . . . . . . . . . . . . . . The Food Chain is a publication of the Food Processing Technology Division, Georgia Tech Research Institute. . . . . . . . . . . . . . . . . . . . . Remember… |
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Technical
Committees to Select FoodPAC’s three Technical Committees (Process and Product Competitiveness, Environmental, and Food Safety) are scheduled to meet separately during the next several weeks to review 22 FY 2001 proposals that include 14 Process and Product Competitiveness, 6 Environmental, and 2 Food Safety projects. These proposals request funding totaling $2,995,060. An estimated $1.694 million in general funds and $600,000 in bond funds are available for distribution. Therefore, the committees will help select a portion of the proposals for funding. During the selection process, each committee will compare the proposals for their responsiveness to the Proposal Call. The committees will then give each proposal a numerical rating using a 20-point criteria scheme (10 points for Technical Merit, 5 points for Collaboration, and 5 points for Funding). After each proposal is rated, the committees will rank order the submissions (by overall score) and put together a final recommendation on their selections for the Steering Committee. The Steering Committee will review, adjust, and approve the FY 2001 research agenda in early April. All proposal submitters will be notified of the final selections by April 21. . . . . . . . . . . . . . . . . . . . . Project Spotlight Food Nutrient Analysis of Georgia Peanuts and Peanut Products Consumption of peanuts and peanut products has been constrained by lack of accurate information about the numerous
Researchers conducted studies to quantitate vitamin E, folate, fatty acids, arginine, and resveratrol in raw peanuts, dry and oil roasted peanuts, peanut butters, oil and flour products. Over 100 samples were collected and assayed for the above components. Results proved that the peanut is one of the best sources of folate and vitamin E available to the U.S. consumer. In addition, peanuts and peanut products contain 3-4 grams of arginine per 100 grams. This substantiates the unpublicized fact that peanut protein contains more arginine than most commonly consumed foods by a wide margin. With the increasing evidence that arginine is involved in many significant diet-health relationships, this fact might be one of the most important nutritional facts about the peanut. Researchers also developed several prototype products using formulations based on partially defatted peanut flours, corn starch, and other ingredients. These products are currently being refined for optimal texture and flavor to improve consumer acceptance. Such products represent an entirely new market channel for the peanut. The research team is led by Dr. Ron Eitenmiller, the University of Georgia (UGA). Project members include Phil Koehler and R. Dixon Phillips, both of UGA. Golden Peanut Co., Tara Foods, and the Georgia Peanut Producers Association are collaborators. . . . . . . . . . . . . . . . . . . . .
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