Peanuts from Lower Saxony: A farmer dares the impossible!

Peanuts from Lower Saxony: A farmer dares the impossible!

Kirchwahlingen, Deutschland - A brave farmer from Lower Saxony revolutionizes agriculture! Steffen Meyer from Kirchwahlingen made this possible: peanuts on local fields! While the heat -loving plants usually thrive in Central America or Africa, a groundbreaking study by the Osnabrück University of Applied Sciences shows that the cultivation can also be feasible here. This is a premiere for Lower Saxony and a real pioneering spirit!

With a converted potato rotor, you are now going into the harvest. "Drive in slowly and then let's see if that works," Meyer states to his employees on the tractor. After a tedious handel, the team hopes for a more efficient method last year, which was described as "insanely complex". The peanuts, which are not botanically, are not nuts, but legumes, grow in special insulation to facilitate the harvest. Meyer brought over 2,000 plants to the ground that were set after the ice saints in May. "That makes it easier for us to harvest," explains the 34-year-old.

scientifically accompanied and full of challenges

The idea for peanut cultivation came about by Lena Meyer, an agricultural student at the Osnabrück University of Applied Sciences, who carried out a feasibility study with her team. Despite the initial skepticism of experts, they were overjoyed when they could harvest the first peanuts. The seed comes from Uganda, where there are huge plantations. Meyer is enthusiastic about the possibilities that arise from climate change: "It makes sense to try new things and to mix in the front when it works." In addition to peanuts, he also experimented with sesame and lavender.

The freshly harvested peanuts should not only be dried, but also transformed into oil that Meyer wants to market himself. A regional ice cream manufacturer has already shown interest in the peanut mark, which is to be used for the production of peanut ice cream. Interest in regional peanuts is growing, and even upscale gastronomy asks about these special products. Steffen Meyer is optimistic and plans to further professionalize the cultivation in the coming years. "We have new ideas for the next season," he promises.