When people slather peanut butter onto their morning toast, they may not think about the genetics that lead to the peanut’s taste, nutrients, or even its ability to grow.
For researchers at the University of Georgia’s Wild Peanut Lab, those questions are essential. Their research uses the ancient peanut ancestor to develop the ideal modern version of the legume—one that’s both tasty and able to thrive in challenging conditions. And—their partnership with Mars, the peanut M&M manufacturer, was recently profiled in the New York Times.
Dr. Soraya Bertioli is a Senior Researcher at the University of Georgia’s Wild Peanut Lab. She spoke with WUGA’s Emma Auer about her work. Here’s that conversation.
