The pellets are ground into a fine powder and combined with soybean flour and a pinch of full-fat peanut flour to boost the flavor. The mixture is made into a dough, which is flattened, cut into squares and baked. Huang said the high soybean content could also make the product attractive. The peanut chip is 25 percent soy but doesn't taste like it. People are familiar with peanuts, and you have the benefits of soybeans in there, too.
People are crazy about soy right now.
Huang hopes to generate some commercial interest in the peanut chip this summer at the Institute of Food Technologists Food Expo in New Orleans, an annual showcase for new food products. The chip could turn into great news for embattled peanut farmers in Georgia, who produce almost half the crop grown in the United States. They have seen their clout and their numbers decline with the worsening of the American farm crisis and continued criticism of their product. If it catches on, it has the potential of creating and building a new market for our product, which is what our organization is all about. The information you receive online from The Macon Telegraph is protected by the copyright laws of the United States.