Peanut

General Info

Peanuts, or Groundnut (Arachis hypogaea), is a species in the legume "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Perú. It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft.) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (⅜ to 2¾ in) long and 1 to 3 cm (⅜ to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds, which forces its way underground to mature. Hypogaea means "under the earth."

Peanuts are known by many other local names, like earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

Peanut protein along with soy protein an incomplete protein, containing relatively low amounts of the essential amino acids cysteine and methionine, and it was advised to be sure that a diet or meal with peanuts as a staple also include complementary foods such as whole grains like corn and wheat, which are adequate in methionine but limited by lysine. Protein combining has been largely discredited. Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%

Peanut with Shell

Peanut without Shell 'Kernel'

Cultivation

The orange veined, yellow petaled, pea-like flower of the Arachis hypogaea is borne in axillary clusters above ground. Following self-pollination, the flowers fade and wither. The stalk at the base of the ovary, called the pedicel, elongates rapidly, and turns downward to bury the fruits several inches in the ground, where they complete their development. The entire plant, including most of the roots, is removed from the soil during harvesting.

The pods act in nutrient absorption. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.
Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 500 to 1,000 mm (20 to 39 in) or the equivalent in irrigation water.

The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil.
Peanuts are particularly susceptible to contamination during growth and storage. Poor storage of peanuts can lead to an infection by the mold fungus Aspergillus flavus, releasing the toxic substance aflatoxin. The aflatoxin-producing molds exist throughout the peanut growing areas and may produce aflatoxin in peanuts when conditions are favorable to fungal growth.

Harvesting occurs in two stages. In mechanized systems a machine is used to cut off the main root of the peanut plant by cutting through the soil just below the level of the peanut pods. The machine lifts the "bush" from the ground and shakes it, then inverts the bush, leaving the plant upside down on the ground to keep the peanuts out of the dirt. This allows the peanuts to dry slowly to a bit less than a third of their original moisture level over a period of 3–4 days.

Traditionally, peanuts are pulled and inverted by hand. After the peanuts have dried sufficiently, they are threshed, removing the peanut pods from the rest of the bush.

Quality Control

Quality Assurance:

Our peanuts obtained the following Certificates: HACCP, ISO 9001, ISO 22000, ISO 18001, & GLOBAL GAP ORGANIC Products Certificates

Quality Control:

• Row Material Inspection:

The process of examining incoming crude from the farm to see how moisture & type of crude ‘GR’  & 'NC' & sizes available from: 7 – 9, 8 - 10, 9 - 11, 10 – 12, 11 – 13, Mix & Kernel

As well as to know how defects & diseases in it, to determine the operation time & output

• Laboratory:

A laboratory analysis of natural, chemical, & biological properties include analysis of rough from the farm to insure absence of raw highness (aflatoxin-b1 b2 g1 g2). As well as analysis of the final product prior to export

Packing

Packing is in either bags of 50Kg each or 250Kg each

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