World Peanut Magazine 09.2023 by camaradelmani

09/2023 ISSUE NUMBER / 09 OCTOBER 2023

ARGENTINA PEANUT CHAMBER

World Peanut Magazine

index _ Producers Are Working to Provide an Adequate Supply in the Second Half of 2024, but What Will Happen until Then? / 02

_ Market Trends

_ March 2024: The World Peanut Meeting Takes on a Cordoba Flavor / 06 . The Argentina Peanut Chamber to host first-ever in-person international event.

_ Imports and Exports of Peanuts in Asia & Pacific / 10

_ Peanut Market Data _ Charts & Tables / 22 _ Industrial Processing _ Peanut Blanching / 26

_ A New Technology for a Perfect Peanut Whole Blanching Process / 32

. The Air Peanut Blancher is produced and distributed by QINGDAO NEWART PEANUT MACHINERY CO.LTD, Qingdao, China.

_ Science and Technology _ A Breeder in Argentina Takes the Fast Lane / 36

. El Carmen has been developing new peanut cultivars for years; now it is adopting marker-aided selection.

_ Laws and Regulations _ Not All Genetic Engineering Is Created Equal / 40

. Draft legislation would allow breeders to practice genetic editing in the European Union with significant potential gains in productivity and sustainability.

_ Peanuts as a Superfood _ Pau Kacang, the Way to Eat Peanuts in Malaysia / 44 . Kher Miao Kien, a traditional maker tells us about this delicious treat.

_ Peanut Farming

_ Cooperation is the Name of the Game / 50

. We talked with Diego Jerez, an agronomist for Comasa, about growing peanuts in Nicaragua.

Nº 09 Producers Are Working to Provide an Adequate Supply in the Second Half of 2024, but What Will Happen until Then? Three months have passed since our previous issue of World Peanut Magazine and we approach another harvest in the Northern hemisphere as well as planting in the Southern one. The effects of the Argentine crop failure are in full swing, with prices skyrocketing amid the scarcity of high-quality peanuts in the international markets. These high prices are leading the producing countries of the South to increase their planting areas: intentions indicate a 5% increase in Argentina and 5 to 10% in Brazil. With the help of some good weather this will increase the supply from June or July onwards. As for the Northern hemisphere, it seems that the US is having a decent crop, with quality suitable for Europe still in doubt, while China is recovering the lost volume from the previous crop. All in all, it looks like there will be enough peanuts available, with the remaining question being about high-quality peanuts available for Europe until the next crops from Argentina and Brazil.

In fact, we still believe that the first quarter of 2024 will be quite challenging for Europe: Argentine stocks are disappearing quickly, and the possibility of filling this gap from other places is at least questionable. We will have to see what the weather will bring in the coming months and if its effects on planting and harvesting will be the ones that the peanut sector needs. And now a little bit of advertising: the Argentina Peanut Chamber is approaching its 50th birthday and we have decided to organize an in-person event in Cordoba in March 2024: it will be the World Peanut Meeting 2024. Everybody is invited! Please read the article about the event and visit our web page. As for the other articles in this issue, we look at peanut growing in Nicaragua, an important source for the European market; in the law and regulations section, we discuss the proposal by the EU Commission to change the current legislation in order to allow the new technologies of genetic editing, while we also talk about new breeding techniques with executives of the El Carmen company. The blanching process is the subject of an article within industrial processing. We explore the potential of peanuts as an ingredient for snacks with an interview on a delicacy from Malaysia: the Pau Kacang. As far as international markets are concerned, we look at the trade flows in Asia with some insightful infographics as we did for Europe and the Americas in previous WPM editions.

_ Market Trends

This section of the wpm deals with the dynamics of the demand and supply of peanuts in the international markets. We will try to keep track of the changes in peanut consumption in the main areas of the world, the factors that can affect production, and the price shifts of the various peanut products.

_ Industrial Processing

This area of the magazine focuses on shellers as well as companies transforming peanuts into consumer products. We will focus on current industry standards, quality issues, new technologies and the different industrial solutions adopted by producing countries. A special section will be dedicated to new products and tools for peanut processing developed by the best manufacturers.

_ Science and Technology

The activities of the universities and other research institutes engaged in scientific research on peanuts are of paramount importance for the future of the business. We will follow the main discoveries, from the latest issues concerning peanut genetics to the development of projects on pathogens or the impact of peanut consumption on human health. The consequences of scientific research on the future of the industry are hard to overstate, so we will be putting them in perspective in order to try to understand where the sector is heading in the long term.

_ Laws and Regulations

The Laws and Regulations section of World Peanut Magazine analyses the impact of new legislation and regulations affecting the production and trade of peanuts. The main issues treated in this section are governmental measures directly affecting international trade (such as the introduction of tariffs or quotas), health safety issues (such as the establishment of Maximum Residue Limits for certain substances) but also legislation impacting distribution, packaging and sales.

_ Peanut as a Superfood

This section offers peanut professionals news and insights into the world of peanut consumption and all its aspects. Typical news is related to findings concerning the nutritional values of peanuts, the impact of peanut consumption on human health, and the development of peanut-based food.

_ Peanut Farming

The primary production is where the peanut business starts, of course, so we will have a dedicated section for all events, activities, techniques and equipment related to growing peanuts in different parts of the world. The general idea is to bring farming in the producing countries closer to all peanut professionals so that they can have a better grasp of the business from a grower’s perspective and maybe on what the future of peanut farming may look like.

— Section — MARKET TRENDS

March 2024

The World Peanut Meeting Takes on a Cordoba Flavor The Argentina Peanut Chamber to host first-ever in-person international event.

— Section — MARKET TRENDS

One distinctive aspect that sets the people of Cordoba apart from their fellow Argentinians is their unique accent. They have a charming tendency to elongate the vowel sound before the stressed syllable, infusing it with a melodious quality. While a porteño (an inhabitant of Buenos Aires) might say “empanáda” (a delicious meat-filled dough), a cordobes would pronounce it as “empaaanáda.” As captured in the lyrics of a beloved local musician, Rodrigo: “I need no ID... I bear the accent of Cordoba City.” It seems that the global peanut community will adopt a Cordoba accent in March 2024, as the Argentina Peanut Chamber proudly presents the firstever in-person rendition of the World Peanut Meeting, set to take place from March 18th to 21st next year. In contrast to the online versions held in 2020 and 2021, this event will provide a deeper dive into international market trends, exploring peanut supply and demand, and featuring industry leaders from around the world. With the added dimension of in-person interaction, attendees will have ample time and opportunities to ask questions and engage in lively debates. A particularly captivating addition to the program will be the chance to witness the peanut-making process firsthand; first in the fields, where the plants will be nearly ready for harvesting, and later at the industrial facilities nestled in the peanut-rich region, just a two-hour drive from Cordoba city.

In fact, all participants will be able to attend the Peanut Circuit on March 21st organized by INTA, a government agency specializing in agricultural technology development, and by the Gen Cabrera Agronomists Center. The Peanut Circuit is an event that includes presentations on cutting-edge peanut cultivation techniques. More importantly, it offers actual visits and live demonstrations at farms and factories, providing an unparalleled opportunity to closely observe peanut production. Naturally, the World Peanut Meeting will also offer a window into the essence of Argentina, allowing participants to savor its renowned steaks, fine wines, and rich cultural heritage.

We extend a warm invitation to all peanut professionals to join us for these three unforgettable days.

Registration is now open at worldpeanutmeeting.com Don’t miss this unique opportunity to experience the peanut world in a Cordoba accent!

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Imports and Exports of Peanuts in Asia & Pacific

We turn our attention to Asia & Pacific, a region which includes the world’s largest two peanut producers: China and India. Asia is, of course, also an important market for the peanut trade, particularly for peanut oil consumption. In this issue of World Peanut Magazine, we continue our look at peanut trade flows in the most significant regions. Previous issues (October 2022 and April 2023) have focused on Europe and the Americas; now we turn our attention to Asia & Pacific, a region which includes the world’s largest two peanut producers: China and India. Asia is, of course, also an important market for the peanut trade, particularly for peanut oil consumption. While the tables on the following pages display all the relevant values of imports for countries belonging to the Asia & Pacific area, in the infographic we feature only the flows which represent an exchange of 3,000 or more metric tons for the sake of clarity. All the data refers to 2022. We consider separately the peanuts belonging to heading 1202.42 of the Harmonized System Classification (shelled peanuts) and those belonging to heading 2008.11 (prepared peanuts). Due to the relevance of peanut oil consumption for Asia, we are including imports of the products included in heading 1508.10. The source of the data is the International Trade Centre.

Peanut Imports of main Asia & Pacific Countries by Origin (TM) / Part 1

(HS Heading 1202) Ground-nut, not roasted or otherwise cooked, whether or not shelled or broken.

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Peanut Imports of main Asia & Pacific Countries by Origin (TM) / Part 2

(HS Heading 1202) Ground-nut, not roasted or otherwise cooked, whether or not shelled or broken.

Peanut Imports of main Asia & Pacific Countries by Origin (TM) (HS Heading 1202) Ground-nut, not roasted or otherwise cooked, whether or not shelled or broken.

Sudan

Senegal

Myammar

Argentina

India

ORIGINS

CHINA

388.311

164.214

15.083

11.336

7.042

INDONESIA

34.109

IMPORTER COUNTRIES 2022

VIETNAM*

322.393 5.100

122.480

PHILIPPINES

4.686

12.395

MALASYA

3.086

52.607

THAILAND

6.727

10.899

JAPAN

4.441

UAE*

6.359

AUSTRALIA

22.292

KOREA

5.973

Brazil

Mozambique 38.302

South Africa

China

USA

61.228

4.881

3.692

30.230 17.196 32.986 30.666

30.348 7.438

7.235 3.097

Peanut Imports of main Asia & Pacific Countries by Origin (TM)

ORIGINS

Argentina

India

USA

3.610

INDONESIA

3.292

PHILIPPINES

IMPORTER COUNTRIES 2022

China

12.105

MALASYA

21.253

THAILAND

9.985 8.133

JAPAN

6.858

UAE*

98.744

4.441

AUSTRALIA

12.745

4.132

KOREA

4.020

14.567

55.100

(HS Chapter 2008.11) Groundnuts, prepared or preserved (excluding preserved with sugar)

Peanut Imports of main Asia & Pacific Countries by Origin (TM)

IMPORTER COUNTRIES 2022

ORIGINS

CHINA

Sudan

Senegal

Argentina

India

19.973

3.381

62.061

115.970

(HS Chapter 150810) (Ground-Nut) Oil And Its Fractions, Crude, Not Chemically Modified

USA

Brazil

Nicaragua

4.528

229.468

4.974

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PEANUT MARKET DATA

charts & tables peanut exports of brazil - kernels (mt)

eu 27 imports, tm (shelled - 1202.42)

eu 27 imports, tm (prepared 2008.11)

china future prices (settle value - rbm)

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PEANUT MARKET DATA

peanut exports of argentina - kernels (mt)

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INDUSTRIAL PROCESSING

Peanut Blanching

Once raw peanuts with skin are in the bags, there are many possibilities to continue adding value to these nutritious and healthy kernels.

 Peanut with Skin

 Blanched Peanut

—



 Roasted Peanut

—

Peanut Paste or Butter

—

In the pictures above we showcase some of the possibilities, starting with the removal of the skin to produce blanched peanuts, continuing with roasting to produce roasted peanuts and finally milling to obtain peanut paste or peanut butter. In this issue we discuss the production of blanched peanuts, i.e., the process by which the red skin is removed from the kernels. When the kernels are skinless, it is easier to identify and separate the discolored or damaged ones by using hand picking or color sorting. These damaged kernels often carry a higher risk of aflatoxin contamination; this is the reason the blanching process is regarded as a method to reduce aflatoxin content in these specific raw peanuts.

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Steps of the blanching process

Worldwide, the most adopted blanching process involves the following steps: _ HEATING. A gentle heating, through different technologies, is applied to the kernels. The temperatures do not exceed 95° – 100° Celsius (in most cases in the 75° – 95° Celsius range). The heating removes part of the moisture, which by passing through the skin, loosens it, facilitating the removal. The process must be gentle to minimize the fragility of the kernel, hence the possibility of splitting. _ COOLING. The cooling must be gentle as well; the kernels are taken back to the ambient temperature to allow blanching. _ TEMPERING. This step consists of storing the peanuts for a few hours, to allow the kernels to stabilize the temperature and moisture, resulting in better blanching conditions and a lower splitting rate. _ BLANCHING. There are different procedures by which the skins are finally removed from the kernels. The most common process uses abrasive rollers; regardless, this process introduces an important tradeoff between blanching efficiency and an acceptable split rate. In any event, there will always remain a certain amount of unblanched kernels that need to be re-blanched. _ SORTING/HAND PICKING. In this final step of the process the damaged or discolored kernels, as well as the still unblanched ones, must be separated from the rest, either manually or with the aid of a machine to obtain the finished product: selected blanched peanuts. If the desired finished product is whole blanched peanuts, sometimes it is necessary to adjust the quantity of split kernels through a sieving machine.

For each step of the process, there are different technologies available around the world. We will discuss them in the next issues of World Peanut Magazine.

Mass balance of the blanching process

After the blanching process, the finished products, whether whole or split blanched peanuts, account for 90 to 95% of the total weight of the raw peanuts used at the beginning. The difference is accounted for as follows: _ MOISTURE LOSS IN THE OVEN 1-4% (depending on the initial level of moisture) _ SKINS 3-4% _ REJECTS 1-5% (depending on the content of damaged kernels) Additional factors, such as the variety and size of the kernels, may influence the weight loss during the process. It is important to highlight that blanching has an impact on the count of the peanuts. The rule of thumbs is that this process increases the count by 2 units: so, if the initial count of raw peanuts is 40 kernels per ounce, the blanched peanut count is expected to be 42 kernels per ounce. It is important to underscore that the skins are used in a variety of ways: oil extraction, feedstuff, pigments, bio digestors, and others.

— Section — MARKET TRENDS

Blanched peanuts: raw or cooked? Researches have investigated the effect of the blanching process on microbic presence and particularly whether the temperatures have the ability to sterilize the product. For example, FS Prestes from the University of Campinas, Brazil, and others have studied the effects of peanut drying and blanching on Salmonella, (link). In this case, as in others, the temperatures are not considered high enough to eliminate the pathogen for Salmonella. Therefore, blanched peanuts should be considered a raw food and, in order to be safely consumed, they should be cooked by roasting or frying.

Shelf-life: blanched vs raw peanuts. When widespread distribution of blanched peanuts as a new product began, many years ago, there was a general consensus in the industry that the shelflife would be shorter than that of raw peanuts, as a result of the blanching process. A lot of research has been done in this regard (see, for example, “Effects of Blanching on Peanut Shelf-Life”, link) Peanuts were exposed to different heating times (i.e. 30, 45, 60 minutes), combined with different maximum temperatures ranging from 76.6° to 98.9° Celsius. After the process, samples of blanched peanuts as well as original raw peanut were stored at 30° Celsius and after 28 weeks were tested for oil stability and lipid degradation. The results did not indicate significant differences in the shelf-life of blanched peanuts in comparison with raw peanuts. One element in favor of blanched peanuts, particularly for export operations with long transit times, is that they seem to be safer in terms of condensation risks if compared with peanuts with skin, due to their lower moisture content.

Blanching process and reduction of aflatoxin. Aflatoxin is a type of toxin produced by the fungus Aspergillus Flavus, present in many peanut fields, resulting in a potential contamination of the peanut kernels. Every farmer, sheller, blancher and exporter must dedicate significant time and effort to minimizing the risk of aflatoxin, as its presence may impose severe restrictions on the ability to sell the lot. According to research that has been conducted the blanching process and further electronic color sorting have a significant impact on the reduction of aflatoxin in peanuts. This research includes the paper by TB Whitaker, from the North Carolina State University, “Efficiency of the Blanching and Electronic Color Sorting Process for Reducing Aflatoxin in Raw

Shelled

Peanuts” (link). This study involved 8,911 lots of peanuts in five different crops in the US, which were blanched and color sorted, showing an efficiency of 89.9% in aflatoxin reduction. The high effectiveness of the blanching process in the reduction of aflatoxin contamination is largely explained by the fact that the toxin is strongly associated with damaged or discolored kernels. When the skin is taken off, the damaged and discolored kernels are visible and can be easily removed by color sorting machinery.

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SCIENCE AND TECHNOLOGY

In this issue, we shift our focus toward a consequential application of this scientific progress. We engage in a captivating dialogue with Juani Soave and Mario Buteler, the visionary founders and leading scientists, respectively, behind Criadero El Carmen, a renowned breeding company nestled in General Cabrera, in the heart of the peanut region of Argentina.

A Breeder in Argentina Takes the Fast Lane El Carmen has been developing new peanut cultivars for years; now it is adopting marker-aided selection In the previous edition of World Peanut Magazine, we delved into an insightful conversation with two distinguished experts: Steve Brown, President of The Peanut Foundation, and Janila Pasupuleti, a lead scientist at India’s icrisat. Together, we explored the remarkable strides made over the past decade in sequencing the peanut genome and the profound implications this work holds for breeders. In this issue, we shift our focus toward a consequential application of this scientific progress. We engage in a captivating dialogue with Juani Soave and Mario Buteler, the visionary founders and leading scientists, respectively, behind Criadero El Carmen, a renowned breeding company nestled in General Cabrera, in the heart of the peanut region of Argentina. El Carmen stands as a pioneering force, being the first to embrace marker-aided breeding in the pursuit of creating novel peanut cultivars in Argentina. As Soave explains, “Markeraided selection is a technique that empowers us to identify desirable traits within the plant through the meticulous analysis of its DNA.”

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SCIENCE AND TECHNOLOGY

In this particular endeavor, their quest was centered on identifying resistance not found within cultivated elite varieties against two notorious fungi that have long plagued peanut farmers in the country: Techafora frezii, the causative agent of smut, and Sclerotinia minor, the culprit behind white mold. Soave elaborates, “This process does not involve any form of genetic engineering but rather allows us to cultivate a new cultivar endowed with resistance to multiple diseases. Breeders can extract a minute portion of the plant, such as a leaf, and subsequently analyze its DNA to ascertain the presence of the desired genes.” Buteler further expounds on their achievements, stating, “Through these methodologies, we’ve successfully developed cultivars so remarkably resistant to smut that they approach near-immunity. As for white mold, we’ve observed that the majority of resistance genes originate from wild peanut species.” The realization of this ambitious project was made possible through the prior development of markers, the focus of two doctoral theses conducted at the School of Agricultural Science of the National University of Cordoba with the coordination and funding of El Carmen. The breeding company also works closely with the Botanic Institute of the North-East, as part of a strategic technical agreement, and with the National Peanut Research Laboratory under the aegis of the US Department of Agriculture. Traditionally, the development of a commercial cultivar can be an arduous process spanning up to 12 years. However, as Buteler says, “In addition to markeraided selection, we’ve embraced ‘Speed Breeding,’ a revolutionary approach enabling us to complete two to three breeding cycles annually. This is achieved through specialized lighting, precise temperature and humidity control, and the integration of cutting-edge technology. We’re relentlessly striving to compress this cycle even further, aiming for an impressive 90-day timeframe.”

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LAWS AND REGULATIONS

Not All Genetic Engineering Is Created Equal Draft legislation would allow breeders to practice genetic editing in the European Union with significant potential gains in productivity and sustainability.

41 Are European laws regarding the application of modern genetic tools to plant breeding too restrictive? According to many they are; in fact, the European Commission has been studying the issue in the last few years and come up with a proposal to loosen regulations accordingly. The European law on genetically modified food was introduced 20 years ago, when the technology for tampering with DNA was in its first stages of development. The regulations are based on the assumption that it is possible to trace the genetic modifications in an organism. In the last two decades, however, scientists have developed new methods, notably genetic editing, whose results are in principle impossible to differentiate from variations of the DNA that occur naturally, or through the breeding process that has been performed by humans over millennia. The 1829/2003 regulation was written with genetic modification in mind, but the current trend in breeding is genetic editing. What is the difference? According to the website of the bioscience Roslin Institute of the University of Edinburgh, “Genetic modification is the process of changing the DNA of an organism, such as a bacterium, plant, or animal, by introducing elements of DNA from a different organism. Gene editing involves changing an organism’s DNA by making alterations to its genetic code.” There seems no doubt that current European legislation bans all DNA tampering. In 2018 the Court of Justice of the EU ruled on this matter and stated that gene editing falls under regulation 1829. So, in 2019 the European Council asked the Commission to study the matter. Its report, issued in 2021, clearly stated that EU regulations were in some cases an obstacle to the development of new plants and did not properly consider gene editing. In the meanwhile, the UK, once out of the European Union after the 2016 referendum, introduced legislation to allow the new technologies.

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LAWS AND REGULATIONS

Finally, a few months ago, the Commission presented a proposal for a new regulation. While the 2003 regulation is focused on process (the modification of the genome of a plant or animal), the Commission’s current proposal deals with the final product and basically asks the question: is it plausible that a plant’s DNA could undergo natural modifications which produce the same results as those caused by genetic editing? If the answer is yes, those organisms should not be considered under the old legislation, which, as of today, also includes genetic editing in the definition of GMO. Technically, the proposal allows for up to 20 nucleotides to be added or replaced in the gene editing process, a modification consistent with natural genetic phenomena. In addition, scientists are allowed to add genes that are “within the breeder’s gene pool.” Although the expression Genetically Modified Organism can generate concern in the general public, there is no scientific basis for considering a targeted genetic edit as less safe than the genetic variations that occur in nature or even the conscious variations in plant and animal DNA that humans have carried out for millennia through breeding. Where the difference is evident is in terms of time and effort (and obviously costs): traditional breeding is a process that takes years, often more than ten years, to achieve the desired traits, while genetic editing can do the job, potentially, in a few weeks. But the potential benefits of the new breeding techniques are not only economic. Plants, for example, can be modified to be more resistant to parasites, thus requiring less pesticides with a reduction of potentially harmful chemicals and clear advantages for the environment. In August 2023 the ministers of agriculture of the EU countries met to discuss the Commission’s proposal and reportedly agreed that a relaxation of the current legislation would be beneficial to the food sector and for sustainability challenges. According to sciencebusiness.net, 20 member states are in favor of the Commission’s proposal, while 6 still have doubts and maintain precautions. Regardless, it seems unlikely that the new legislation can be adopted before next year’s European Parliament elections.

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PEANUTS AS A SUPERFOOD

Pau Kacang, the Way to Eat Peanuts in Malaysia Mr. Ang Ling Yang, a traditional maker, tells us about this delicious treat.

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PEANUTS AS A SUPERFOOD

// Thank you for agreeing to participate in this interview. Please tell us about your company. Since 1979, Ang’s Handmade Pau, originating from Kampung Baru (Kampung Baru means New Village), has captivated the taste buds of numerous loyal food enthusiasts with its unique flavors. Ang’s Handmade Pau was founded by the late Mr Ang Hock Xeng. In the early days, he ran a small teahouse with various snacks along with his family members. Apart from pau, they sold various other snacks. Later, the business was passed on to Mr Ang Yew Hock, the fourth brother, who then specialized in making homemade pau. In those years, after completing the pau-making at home, Ang Yew Hock would carry the steamer on a motorcycle and set up a stall. In 2011, Ang’s nephew, Max Ang, recognized the potential for the development of the pau food industry and valued the significance of traditional craftsmanship. Hence he made the decision to return to the family business and became an apprentice, diligently learning the art of making pau. In 2016, Max Ang took over the family business completely and implemented reforms, establishing a modern kitchen and building the brand to carry forward the family's pau legacy. Despite the passage of time, Ang’s Handmade Pau remains committed to offering the most flavorful pau to its customers. Both the pau skin and fillings are freshly made in the shop through laborious and intricate processes, ensuring that customers taste the most authentic flavors. In addition to preserving traditional pau choices, we continue to innovate and develop new flavors to meet the demands of modern customers. In 2023, Ang’s Handmade Pau expanded its business by opening a branch in Kota Kemuning, Selangor. In the same year, Ang’s introduced frozen handmade pau and they are available in branded stores. Ang’s sincerely wishes that in this busy modern life, customers still have the opportunity to savor high-quality pau with traditional and innovative flavors!

Can you explain what “kuih pau kacang” is, what ingredients it contains and how it is prepared? Before that, I would like to share that a more accurate and appropriate name for “kuih pau Kacang” would be “Pau Kacang” or “Pau Kacang Tanah,” which means “Peanut Steamed Bun.” “Kuih” (also spelled “kueh”) is a term used to refer to a diverse array of traditional bite-sized snacks or desserts. Kuih can be sweet or savory and are crafted from a variety of ingredients, including rice flour, glutinous rice, coconut, palm sugar, and more. On the other hand, “Pau” (also known as “bao” in Mandarin Chinese) is a type of steamed bun that originates from Chinese cuisine. It is typically a soft and fluffy bun with a flavorful filling. The filling can range from sweet to savory and may encompass ingredients such as meats, vegetables, or sweet bean pastes. Is it a typical food of some specific areas of Malaysia or is it consumed throughout the country? Pau Kacang is consumed throughout Malaysia. You can find Pau Kacang in most traditional kopitiam (coffee shops), Dim Sum Restaurants, food trucks on the street, stalls in public markets, and even on a food stall in a mall Is this typical food also consumed in other countries? Indeed, Pau Kacang can be found in various regions across Asia, including Singapore, Hong Kong, Taiwan, China, and many other countries. It is widely recognized as a convenient and easily prepared snack. However, it’s important to note that the recipe for Pau Kacang may vary slightly depending on the specific cultural influences and local preferences of each region. These subtle differences in ingredients and preparation methods can result in unique flavors and variations of this delightful treat. Is it associated with any cultural tradition? Pau, a time-honored traditional delicacy, has garnered deep affection from the masses due to its luscious fillings, delightful flavors, and its knack for satiating hunger. Traditionally, pau has been an integral part of Chinese celebrations, such as birthdays and ceremonial prayers to both deities and ancestors. At Ang’s Handmade Pau, we receive substantial orders during significant occasions like the Qing Ming Festival, Dragon Boat festivals, the Ghost Festival, and Chinese New Year’s Eve.

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PEANUTS AS A SUPERFOOD

48 In the realm of Chinese beliefs, peanuts are often regarded as symbols of vitality, longevity, wealth, and honor. Consequently, in the local context, peanuts are considered an auspicious food. During festive celebrations, it is customary for hosts to procure paus in bulk, sharing the joy by gifting them to relatives and friends after prayers, uniting everyone in the spirit of the occasion. In our local neighborhood, certain Chinese families partake in the tradition of ordering precisely 13 Pau Kacang dishes to adhere to wedding customs. Do you see any particular consumption trend of Pau Kacang? IIn the past, Pau Kacang was predominantly enjoyed by the Chinese community or those who did not observe halal dietary restrictions. However, with the advent of Halal-certified Pau Kacang, its appeal has expanded to include Muslims in Malaysia. This expansion in availability has contributed to its growing popularity within the Muslim population. Moreover, it has become a common practice for individuals to store frozen Pau in their refrigerators, indulging in it as a convenient and delightful snack option. This might occur between main meals or even during late-night snacking sessions. This flexibility in consumption has further contributed to the widespread enjoyment of Pau Kacang across various times of the day. Is there anything else you want to share with us? When compared to other flavors of steamed pau, Pau Kacang offers distinct advantages in terms of shelf life and consumer appeal. At Ang’s Handmade Pau, our Pau Kacang stands out due to its non-greasy and low-oil attributes, achieved by abstaining from frying the peanuts with cooking oil. The delightful characteristic of our Pau Kacang lies in its generous and satisfying peanut fillings.

To prepare the skin

1_ Combine water and yeast. Add in the flour. Let it leaven. 2_ Make a dough and let it leaven again. 3_ Ready to use.

To prepare the filling

1_ Fry the unshelled peanuts on low heat. 2_ Remove the skin and blow off the skin. 3_ Crush the peanuts with crushing machine. 4_ Add appropriate amount of sugar.

To shape

1_ Traditionally, the chef will transfer the dough to a clean surface, press out the air and slightly knead a few times by hand. Divide dough into equal portions. Yet, in our semi-automated process, the machine will carry out this process. 2_ Press the small dough ball with hand until it flattens 3_ Place the peanut filling ball in the center. Gather up the edges to seal and shape into a round ball. Place the bun on the prepared parchment paper. 4_ Spread the buns on the steamer about 1 inch apart as the dough will rise. Let the buns rise until cooked.

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PEANUT FARMING

Cooperation is the Name of the Game We talked with Diego Jerez, an agronomist for Comasa, about growing peanuts in Nicaragua.

We understand that one of the features of peanut growing in Nicaragua is the different pattern of rotation in comparison with other countries. For example, in Argentina Good Agricultural Practices require planting peanuts in the same lot only once every four years… Rotation is something very important and that should always be promoted. Peanuts are planted along the Pacific coast of Nicaragua, where you can find different kinds of soil and weather conditions. Hence, depending on the specific zone you have different rotation options; the most common ones are sugarcane, corn, rice, and sorghum.

Can you talk about the most common cultivars in Nicaragua? We have a dry tropical climate and, in the area where peanuts are grown, we have six months of rain and six months of dry weather. Planting is done in the second semester, starting in June/July with a harvest in November/ December. Temperatures are usually quite high, so when the rain is abundant (in a standard year we get approximately 1700 mm between May and November) the plant cycle is rather short, with digging taking place 130 days after seeding. A situation quite like that of the US Southeast. Throughout the years the strains that have best adapted to these conditions have been the Runner types, which also perform very well in the US Southeast.

What are the main diseases? In our tropical climate, usually hot and damp, there are all the conditions that allow both leaf and soil diseases. The most common ones are rust and the leaf spot complex. As far as the soil is concerned, we have white mold and rhizoctonia, with a pressure that depends on the specifics of each cycle.

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PEANUT FARMING

Formacion de cosecha de maní a mediados del ciclo productivo

Desarrollo del cultivo de maní en occidente, mes septiembre.

Is there a margin to grow the planted area in Nicaragua in the year to come? During the 2005-2015 phase, the peanut area grew significantly. Since then, peanuts have been competing with other products and the area seems to have reached its limit.

I understand that a significant part of the exports go to Europe, so I imagine you do not have a big problem with aflatoxin. Why is that? As I mentioned the rain pattern in the area is quite good and allows for an optimal development of the plant. So, unless we face some anomalies (like la niña/ el niño) peanuts can grow with no hydric stress which in turn can cause high aflatoxin levels. In addition, the peanut industry in Nicaragua, practically from its start, 30 years ago, has been focused on producing for the European market; the processing post-harvest is oriented to ensure that exported peanuts get to Europe with the standard that this market requires.

Vista general de plantación de Maní en Chinandega en pleno desarrollo

Vista general del Cultivo de Maní a mitad del ciclo productivo

How do you manage the pesticide residues? We can count on a very good integration between the growers and the processing/exporting plants. In practice this means that the pesticides employed each year must be approved by the exporters, which reduces the residues to a minimum.

Is there any other characteristic of peanut production in Nicaragua that you would like to mention? One of the main features of peanut growing in Nicaragua has been the great cooperation between farmers and processing plants. This synergy allowed the excellent results we can see today: high yields and great export quality.

This issue of the World Peanut Magazine has been completed thanks to the efforts of: Tracy Grondine

Nicolás Cantoro

USA

Argentina

American Peanut Council

Olega

Joaquín Zabala / Diego Jerez

Daniel Giraudo

Gabriela Alcorta Soledad Bossio Javier Martinetto Edoardo Fracanzani Sebastián Della Giustina

Argentina

Nicaragua

Gastaldi

cam (Argentina Peanut Chamber)

Comasa

Kher Miao Kien Janila Pasupuleti

Malaysia

India

Ang’s Handmade Pau

icrisat Jane Zheng

Juan Soave / Mario Buteler

China

Argentina

Qingdao Shengde Foods Co. LTD

El Carmen

Kishore Tanna

Qingdao Newart Peanut Machinery

China India

iopepc

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