Importing peanuts requires careful attention to quality parameters. Understanding these standards ensures you receive products that meet your specifications and comply with your country's regulations.

1. Aflatoxin Levels: The Critical Safety Parameter

What is Aflatoxin? Aflatoxin is a naturally occurring mycotoxin produced by certain fungi. It's the most important safety parameter in peanut trade.

International Standards:

• European Union: Maximum 4 PPB (parts per billion) for direct consumption
• United States: 20 PPB for food products
• India (Export): Typically maintains below 2-4 PPB
• Middle East: 5-15 PPB depending on country

Testing Methods:

Reliable suppliers use HPLC (High-Performance Liquid Chromatography) or ELISA (Enzyme-Linked Immunosorbent Assay) testing methods. Always request lab certificates from accredited laboratories.

2. Moisture Content

Moisture content directly affects shelf life, quality retention, and shipping weight.

Optimal Moisture Levels:

• In-Shell Peanuts: 7-8% maximum
• Raw Kernels: 6-7% maximum
• Blanched Peanuts: 5-6% maximum
• Roasted Products: 1-2%

Why It Matters: High moisture promotes fungal growth, reduces shelf life, and adds to shipping costs. Low moisture can cause kernel brittleness.

3. Count/Size Grading

Peanut kernels are graded by count per ounce (28.35 grams):

Common Grades:

• 38/42: Extra-large kernels, 38-42 kernels per ounce
• 40/50: Large kernels, premium grade
• 50/60: Medium-large, most popular
• 60/70: Medium size
• 70/80: Small kernels, often for oil

Tolerance: Standard tolerance is 5% above or below stated count. Specify your requirements clearly in the contract.

4. Foreign Matter

Foreign matter includes soil, stones, plant material, and other contaminants.

Acceptable Limits:

• Premium Quality: Maximum 0.25%
• Standard Quality: Maximum 0.5%
• Industrial Grade: Maximum 1%

5. Defects and Damage

Various defects can affect peanut quality:

Types of Defects:

• Split Kernels: Should be below 5% for premium grade
• Broken Kernels: Maximum 3-5%
• Shriveled Kernels: Less than 2%
• Discolored: Maximum 1-2%
• Insect Damage: Should be nil or minimal (under 0.5%)

6. Oil Content

Oil content indicates kernel quality and affects processing:

• Bold Peanuts: 48-50% oil content
• Java Peanuts: 46-48% oil content

Higher oil content generally indicates better quality and flavor.

7. Rancidity Testing

Rancidity affects taste and shelf life. Key tests include:

• Peroxide Value: Should be below 10 meq/kg
• Free Fatty Acid: Below 1% for good quality
• Sensory Evaluation: Taste and smell testing

8. Pesticide Residues

Most countries have strict limits on pesticide residues. Request multi-residue analysis certificates showing compliance with:

• EU MRL (Maximum Residue Limits)
• USDA standards
• Codex Alimentarius guidelines

Inspection and Sampling

Best Practices:

• Draw samples from multiple points in each container/lot
• Use internationally recognized sampling methods (ISO 542)
• Consider third-party inspection (SGS, Bureau Veritas, Intertek)
• Inspect before shipment and upon arrival

Documentation to Request

Always request these documents from your supplier:

• Certificate of Analysis (CoA) from accredited lab
• Phytosanitary Certificate
• Certificate of Origin
• Quality/Health Certificate
• Fumigation Certificate (if applicable)
• Allergen Declaration
• GMO Declaration

Conclusion

Understanding and specifying these quality parameters protects your investment and ensures you receive peanuts that meet your requirements. Work with reputable exporters who provide complete documentation and maintain consistent quality standards.

Remember: Quality starts at the farm and continues through processing, storage, and shipping. Choose suppliers with proven track records and comprehensive quality control systems.