Vietnamese Peanut, Groundnut Kernels

Moisture: 8.5% max;
Admixture:0.4% max;
Imperfect:4% max;
Aflatoxin:4-5 ppb max.
Long type: 20/24,24/28,28/32,34/38,38/42,45/55 etc.

Origin: Nigeria
Cultivation type: Common
Style: Dried
Size: 50/60, 60/70
Moisture: 8% max.
Imperfect: 3% max.
Foreign matter: 0.5% max.
Afflatoxin: < 4ppd
Packing: PP Bags

The groundnut or peanut is one of the important legume crops of tropical and semiarid tropical countries, where it provides a major source of edible oil and vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India is the major groundnut producing countries. There are two most common names used for this crop i.e. groundnut or peanut. The term groundnut is used in most countries of Asia, Africa, Europe and Australia, while in north and South America it is commonly referred to as peanut. Groundnut are used in various forms, which include groundnut oil, roasted and salted groundnut, boiled or raw groundnut or as a paste popularly known as groundnut or peanut butter. Groundnut oil is the most important product of the crop, which is used for both domestic and industrial purposes. About 75% of the world groundnut production is used in extraction of edible oil.

Fresh Crop

Moongphali, Peanut (Groundnut)

Bold peanuts Arachis hypogaea are a variety of peanuts known for their large size reddishbrown skin and high oil content They are widely used in the food industry for direct consumption oil extraction peanut butter and confectionery

Physical Properties

Variety Bold Peanuts RunnerSpanish types

Appearance Ovalshaped larger than Java peanuts

Color Reddishbrown skin

Size

o 3842 countsoz large

o 4050 countsoz medium

o 5060 countsoz small

Odor Mild nutty aroma

Taste Sweet nutty and crunchy

Moisture Content Max 8

Foreign Matter Max 1

Broken Split Kernels Max 2

Shriveled Immature Kernels Max 2

Aflatoxin 10 ppb food grade

Chemical Nutritional Composition Per 100g

Protein 2228

Total Fat 4550

Saturated Fat 68

Monounsaturated Fat 1822

Polyunsaturated Fat 2025

Carbohydrates 1218

Dietary Fiber 810

Ash Content Max 25

Energy Value 560590 kcal

Calcium 5070 mg

Iron 24 mg

Magnesium 150200 mg

Phosphorus 300400 mg

Zinc 23 mg

Microbiological Standards For Food Grade

Total Plate Count Max 50000 CFUg

Yeast Mold Max 500 CFUg

Coliforms 10 CFUg

E Coli Salmonella Absent

Aflatoxins B1 B2 G1 G2 Max 10 ppb

Contaminants Adulterants

Heavy Metals

o Lead Pb 02 ppm

o Cadmium Cd 01 ppm

o Arsenic As 01 ppm

o Mercury Hg 005 ppm

Pesticide Residues As per international standards FSSAI EU FDA

Artificial Additives Preservatives Must be absent

Types of Bold Peanuts

1 Raw Peanuts Whole unshelled or shelled peanuts used for roasting and cooking

2 Blanched Peanuts Skin removed used in confectionery and peanut butter

3 Roasted Peanuts Readytoeat variety used in snacks

4 Peanut Splits Broken peanut kernels used in food processing

5 Peanut Oil Grade Highoil content variety for oil extraction

Applications of Bold Peanuts

Food Industry Used in snacks peanut butter and confectionery

Oil Industry Extracted for peanut oil a highquality cooking oil

Animal Feed Used in cattle and poultry feed due to high protein content

Cosmetics Pharmaceuticals Used in skincare products and medicinal applications

Specifications of our Peanut/groundnut

Quality:
Moisture: 8.5% (max.)
Admixture: 0.5% (max.)
Imperfect kernels: 3% (max.)
Size: 50/60,60/70
Origin: South Africa

Long type: 65/75/ 70/80
Round type: 65/75/ 70/80
Moisture: 10% max
3 to 4 kernels in one nut.
Count: 45 pieces per 100 grams.
Oil content: 48%
FFA content: 1 % max.
Damaged kernels: 0.1% max
Aflatoxin: 31.7g/kg.