Raw Java Peanuts - EU Standard - Bulk Supply from India - DHN International

Information:
Java peanuts are a distinctive variety of groundnuts grown primarily in the western and southern regions of India, with Gujarat being the major hub. Recognized for their smaller size and uniform pinkish-brown skin, Java peanuts are highly valued for their rich taste and superior oil content. Unlike the Bold variety, Java peanuts are rounder and smaller, making them especially suitable for confectionery, snacks, and peanut butter production.
They are extensively used in both domestic markets and exported to international buyers due to their consistent quality and nutritional value. Farmers prefer Java peanuts for their reliable yield, and processors appreciate them for their high kernel-to-shell ratio and low moisture retention.

Description:

- Java peanuts are smaller in size than Bold peanuts.
- Java peanuts are a rounder shape with a smooth outer shell.
- Java peanuts are known for their sweeter, milder taste.
- Java peanuts relatively lower oil content than Bold types.
- Java peanuts are mostly used in confectionery and snacks.
- Java peanuts commonly cultivated in Gujarat, India.
- Java peanuts have a light pink to pale brown kernel skin.
- Java peanuts preferred for making peanut chikki and sweets.
- Java peanuts are rich in protein, fiber, and antioxidants.
- Java peanuts have thin shells, making them easy to crack.
- Java peanuts offer good shelf life when stored in dry conditions.
- This variety is appreciated for its uniform quality and taste.
- Farmers like Java peanuts for their adaptability to dry climates.
- Java peanuts are typically harvested 90-100 days after sowing.
- Java peanuts are ideal for both domestic use and export.

Uses:

- Direct consumption (roasted or salted snacks)
- Peanut butter production
- Oil extraction
- Confectionery & bakery applications
- Animal feed
- Food processing industries

Specifications:

Type: Java Peanuts
Size (Counts/Oz): 38/42, 40/50, 50/60, 60/70
Moisture: Max 7% - 8%
Oil Content: 44% - 50% (varies by region)
Protein Content: 25% - 28%
Foreign Matter: Max 1%
Admixture: Max 1%
Damaged Kernels: Max 2%
Aflatoxin: