Peanuts Processing

Peanuts Available

Peanut in Shell

The peanut consists of an outer hull (or shell), making up 21-29% of its total composition, while the nut inside accounts for 71-79%. Peanut hulls are a byproduct of peanut processing and should not be confused with peanut skins, which are the thin, paper-like coverings surrounding the kernel. Shelling is typically the second step in peanut processing, following cleaning, as many peanut-based products—such as peanut oil, peanut butter, and germ snacks—require kernels without hulls (except for in-shell peanuts). Peanut hulls are often broken or fragmented, sometimes containing varying amounts of whole or broken kernels.

Varieties of Peanuts

India primarily cultivates two common varieties of peanuts: Bold (Runner) and Java (Spanish).

• Bold peanuts have a reddish-brown skin and an oblong shape.
• Java peanuts feature a pink skin and a rounder, more compact form.

Among these, Bold peanuts are India’s primary oilseed, contributing approximately 25% of the country’s total oilseed production. Annually, India produces around 5-8 million tonnes of peanuts and 1.5 million tonnes of peanut oil.

Blanched Peanuts

Many nuts, including almonds, peanuts, and hazelnuts, naturally grow in shells. Even after the shell is removed, a thin skin remains on the nut. Blanching is a process used to remove this outer skin, leaving behind the smooth nutmeat.

So, how is a nut blanched? The process involves briefly immersing the nuts in hot water for about a minute, followed by rapid cooling and gentle peeling to remove the skin.

Is blanching necessary? It depends on how you plan to use the nuts. Blanched nuts are commonly used in cooking and baking. If a nut is not blanched, its skin can loosen and separate during cooking, creating an undesirable husky texture in baked goods.

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