Groundnut, commonly known as peanut, is a legume crop grown mainly for its edible seeds. There are various types of Peanuts such as Ashford and Spanish grown in Sudan.
Botanical Classification: Groundnut is botanically classified as Arachis hypogaea. Unlike tree nuts, peanuts grow underground, which is why they are called “groundnuts.”
Cultivation: Groundnuts thrive in warm climates and are cultivated in regions such as Asia, Africa, North and South America. They require well-drained sandy loam soils and are typically grown in areas with a long frost-free growing season.
Culinary Uses:
Raw and Roasted: Peanuts can be eaten raw, roasted, or boiled.
Peanut Butter: Groundnuts are ground into peanut butter, a popular spread.
Cooking and Baking: They are used in various culinary applications, including snacks, desserts, and savory dishes.
Oil: Peanut oil, extracted from groundnuts, is widely used for cooking due to its high smoke point and mild flavor.
Flour: Groundnut flour is used in baking and cooking, especially in gluten-free recipes.
By-products:
Groundnut Cake: The residue left after oil extraction is called groundnut cake, which is rich in protein and used as animal feed.
Shells: Peanut shells can be used as a biofuel, in composting, or as a component in manufacturing materials.
Specification:
Color: Red
Aflatoxin B1 Max: 20 P.P.B
Damage & Splits: 3% Max
Humidity: 5% Max
Oil Content: 47% Max
