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National Peanut Board approves research projectsNational Peanut Board approves research projects

NPB approves research fundsPeanut Board works with Which Wich

February 24, 2016

2 Min Read

Almost $2 million in research funding has been recommended by the National Peanut Board for fiscal year 2016. The recommendation, including 51 separate state research project proposals and $1.98 million, were reviewed and approved at the NPB quarterly board meeting Feb. 3 and 4 in Atlanta.

The review and recommendations were provided by Dr. Joseph Touchton. Since 2001, NPB has invested more than $25 million in research to increase efficiencies for U.S. peanut farmers.

Also, members of the Diversity Advisory Council heard from a guest speaker at the yearly committee meeting. Diversity Advisory Council, Leigh Allen, executive director of the National Black Growers Council (NBGC), addressed the group.

Bob Parker, NPB president and CEO, spoke at the Council’s annual meeting last month and encouraged minority peanut farmers’ involvement in agricultural leadership at the local and national levels. The mission of the NBGC is to improve the efficiency, productivity and sustainability of black row crop farmers. The next meeting of the National Peanut Board will be held March 29-30, 2016 in Oklahoma City.


Following up on a successful partnership with Which Wich’s Project PB&J last year, the NPB recently headed to the heart of Dallas, Texas to sponsored and participated in a Which Wich culinary immersion in Dallas, Texas. Which Wich is a fast-casual sandwich chain with more than 300 locations across the United states and internationally.

Chef Patrick McDonnell presented various sandwich concepts that introduced an elevated version of today’s staple sandwiches – such as the classic PB&J prepared with freshly ground all natural peanut butter paired with shaved ham and French toast topped with a maple syrup drizzle.

McDonnell served eight food concepts during the immersion which were designed to demonstrate the culinary versatility of peanuts and the flavor profiles that can be combined within a sandwich.

Several of Which Wich’s top executives enjoyed taste-testing each dish concept and learning about the many ways peanuts or peanut butter were incorporated.

NPB’s marketing and communications manager Lauren Highfill Williams highlighted NPB’s dedication to represent America’s peanut farmers and the high quality product they have to offer to restaurants and culinary establishments.

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