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Product & Spec

    • RAW PEANUT
    • [Raw]
      1) Appearance –
         Color : Shelled peanuts with typical odour, flavour and texture characteristics.
         Practically free from foreign smell or off-flavour.
      2) Count Per Ounce – 34/38; 38/42; 40/50; 50/60; 60/70; 70/80
      3) Split and Broken - 6% MAX
      4) Moisture – 9.0 % MAX
      5) Free Fatty Acids – 1.0% MAX
      6) Peroxide Value – 1.0 meq O₂/kg MAX
      7) Aflatoxin – B1:2 ppb MAX and total aflatoxin: 4ppb MAX.
                                   Sampling according to EC 178/2010

    • ROASTED PEANUT
    • [Roasted]
      1) Description –  Processed from USDA High Oleic Medium Runner peanuts by cleaning, roasting to a specific color, split nut blanching, and electronic sorting to remove damaged peanuts and foreign material.
      2) Moisture – 2.5% MAX
      3) Free Fatty Acids – 53% MAX
      4) Peroxide Value meq/kg– 8% MAX
      5) Aflatoxin, ppb – 2.5% MAX

       

    • BLANCHED ROASTED PEANUT
    • [Blanched Dry Roasted]
      1) Description –  Dry Roasted U.S. Grade Blanched Medium Runner Split (High Oleic) Peanuts.
          Appearance -
          Color: Hunter Colorimeter: 69+/- 1.5
          Flavor: Characteristic of Dry Roasted Peanuts
          Salt: N/A
      2) Foreign Material: None
      3) Moisture – 2.0% MAX
      4) Free Fatty Acids – 1.0% MAX
      5) Peroxide Value meq/kg– 10 meq/kg. MAX
      6) Aflatoxin, ppb – Negative < 10 ppb