World Peanut Magazine 10.2024

10/2024 ISSUE NUMBER / 10 JANUARY 2024

ARGENTINA PEANUT CHAMBER

World Peanut Magazine

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index _ Looking Forward to a Great Year for Peanuts / 02

_ Market Trends

_ World Peanut Meeting 2024 / 06 . Big Expectations. . A walk through the peanut fields.

_ Peanut Market Data _ Charts & Tables / 11 _ Industrial Processing _ The Blanching Process / 14

. Dryers: Preparing the kernels for blanching.

_ Science and Technology _ Seeking the New Frontier / 24

. After the sequencing of the peanut genome, the international scientific community is discussing the next steps.

_ Laws and Regulations _ The Weed Terminator Stays / 30

. The EU Commission renewed the authorization to use Glyphosate.

_ Peanuts as a Superfood

_ Some Like It Wet / 34

. Soaked peanuts offer a variety of additional benefits and are becoming increasingly popular.

_ Peanut Farming

_ Big Potential for Peanut-growing in Cameroon / 38

. Can the African country become a significant player among world producers?

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Nº 10 Looking Forward to a Great Year for Peanuts Every start of a new year brings new hope and now, at the beginning of 2024, we have more than one reason to look forward with optimism to the next 12 months in the peanut industry after a very complicated 2023.

First, we humbly celebrate the current issue of World Peanut Magazine. It is our tenth edition, and it marks the completion of a quarter of a decade of reporting on peanut issues and trying to offer some assistance in putting industry problems into perspective for professionals around the world. This goal wouldn’t have been achieved without the help of our contributors from various countries; we wish to thank them for making this project possible and offer our renewed commitment to keep working to make the magazine a valuable reference for the peanut sector.

Another reason for celebration is the approach of the first in-person edition of the World Peanut Meeting, organized by the Argentina Peanut Chamber. Taking place from March 18 – 21 the event will see shellers, growers, machinery manufacturers, distributors and others from the industry participate in a conference on the state of the markets right in the heart of Argentina’s peanut operation.

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In this issue of WPM we discuss an important part of the March conference, the Peanut Circuit, an event organized by the Association of Agronomists and the inta, the National Institute of Agriculture Technology, every two years, which includes a display and demonstrations of the latest technologies and tools for peanut farming.

As far as regulations are concerned, we also report on the EU Commission’s renewal of the authorization for the use of glyphosate in November 2023. Within the industrial processes, we continue our analysis of blanching by looking closely at drying techniques. An important event for the development of peanut science was the international meeting Advance in Arachis through Genomics and Biotechnology at the HudsonAlfa facilities in Alabama back in October; we interviewed scientist Guillermo Seijo to get an idea of what experts from all over the world discussed there. Many African countries have a lot of potential in terms of increasing peanut production; in this issue we take a closer look at peanut farming in Cameroon. Finally, we present a new way to treat peanuts for consumption which is becoming very popular in South Asia and offers healthy advantages: soaked peanuts.

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_ 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.

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_ 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

World Peanut Meeting 2024

Big Expectations

The Argentina Peanut Chamber is working to organize the World Peanut Meeting, scheduled to start on March 18 in Córdoba. We asked its president, Diego Yabes, for some insights into the preparations.

Diego Yabes, president of Argentina Peanut Chamber talks about next, in-person, World Peanut Meeting 2024.

We are less than three months away from the event, Diego. What are your expectations? We are looking forward to receiving peanut professionals from all over the world for this big in-person event, being held for the first time in Argentina. I think it is very important to have this event now, after a very complicated year in 2023, with the disruption from Europe and then the drought. It looks like 2024 may be a very good year; the planted area is increasing a bit, the rain is coming, so far… And the World Peanut Meeting may give us just the boost we need at the right time!

What do you think will be the main features of the event? We realize it is far away from the home of many participants, so we are working very hard to make it worthwhile: a lot of market presentations with the panels of supply and demand, but also some surprises… A very interesting part of the event will be the Peanut Circuit March 21; we will be able to see the actual process of peanut production in the fields of Córdoba...

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— Section — MARKET TRENDS

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I imagine many of the guests will also be interested in finding out about Argentina, its culture, its food… Well, we are certainly working on that too. We want this experience to be memorable and we want to convince our guests to come back soon. Of course, Argentina is renowned for its delicious meats and the great wines, so there will be plenty of that, but also much more.

A walk through the peanut fields.

We spoke with Claudio Irazoqui, president of the Center of Agronomists of Gral. Cabrera about the Peanut Circuit schedule.

As Diego said, the Peanut Circuit on March 21 will be a very interesting part of the World Peanut Meeting. The Circuit is a peanut-only event organized by two entities: the National Institute for Agricultural Technology (inta, according to the Spanish acronym) and the Center of Agronomists of General Cabrera. We spoke with Claudio Irazoqui, the president of the latter (and with many decades of experience growing peanuts), about the schedule.

Claudio, this year you will be presenting the tenth edition of the Circuit and it turns out you will have some special guests… Yes. I think you can say that the Circuit has already become a classic for peanuts in Argentina. But in March I gather we will have guests from all over the world. We look forward to this! It will be a unique opportunity to exchange ideas on how to grow peanuts.

Tell us about the schedule of the Circuit. Well, this year the event is going to be a little longer if compared to the past. For many years it has been only one day; last time, in 2022, a day and a half and now two full days! We will have an early start on Wednesday in the fields by looking at techniques and products to get rid of weed.

What is peanut’s number one enemy in this regard in Córdoba? Definitely the “yuyo colorado”, red weed or sp. Amaranthus as it is known by its scientific name. It is a plague in most of the peanut areas of Argentina and in some areas it is really nasty and difficult to get rid of. Another complex weed here is sp. Cyperus.

Okay, and after the weed session? During Wednesday afternoon we will have two interesting conferences: one with the agronomist Sergio Morichetti about peanut growing techniques and a second one on peanut economic issues. We will also have special lots organized by the peanut breeders of the area, with lots of peanut varieties.

Great! But I understand that the best part will be Thursday, with the field trials… Yes, that is probably the main attraction. It is what we call Dynamics: trials of digging and harvesting of peanut fields with different technology and different brands of machinery. We usually have people assisting from all over the country and from abroad.

In past events the Minister of Agriculture stayed with us during these demonstrations, so we will be expecting him in 2024 as well.

It will be a great show!

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

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

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PEANUT MARKET DATA

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

TOTAL PERIOD 269.025 - 283.954

eu 27 imports, tm (shelled - 1202.42)

TOTAL PERIOD 503.222 - 511.920

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PEANUT MARKET DATA

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eu 27 imports, tm (prepared 2008.11)

TOTAL PERIOD

china future prices (settle value - rbm)

18.015 - 24.229

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peanut exports of argentina - kernels (mt) 80.000 70.000 60.000 50.000 40.000 30.000 20.000 10.000 2022

2023

TOTAL PERIOD

640.402

-

591.419

Source: Mintec Benchmark Prices

mintec benchmark prices for peanuts delivered to rotterdam. Courtesy of Mintec Global

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INDUSTRIAL PROCESSING

Blanching Process

Dryers

Preparing the kernels for blanching

In the previous issue of WPM, we described the peanut blanching process from a general point of view. We stated that the most widely adopted processes involved the following steps: _ HEATING. Consists of a gentle heating, necessary to minimize the fragility and therefore the possibility of splitting. There are different technologies available, with heating temperatures normally not exceeding 95° – 100° Celsius (in most cases the temperature is kept within the 75° – 95° Celsius range). The heating removes the moisture from the kernels, it passes through the skin, loosens it, and facilitates the further removal. _ COOLING. Consists of a cooling of the peanuts, also very gentle, aiming to take the kernels back down to an ambient temperature, thus helping the blanching. _ TEMPERING. The peanuts are stored for a few hours to allow the stabilization of both temperature and moisture of the kernels, resulting in better blanching conditions and less splitting. _ BLANCHING. This step consists of a mechanical procedure by which the skins are finally removed from the kernels. The most common technique involves abrasive rollers for skin removal. In this process, the operators face a trade-off between blanching efficiency and splitting; they may achieve a product with an acceptably low split level, but still with some unblanched kernels that needs to be re-blanched. _ SORTING / HAND PICKING. The last step consists of the mechanical or manual separation of the damaged or discolored kernels, as well as the still unblanched ones, in order to obtain the finished product: “Selected Blanched Peanuts”. If the desired finished product is whole-blanched peanuts, it is sometimes necessary to adjust the quantity of split kernels through a sieving machine.

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INDUSTRIAL PROCESSING

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In the current issue of WPM, we are covering the first three steps, leaving the others for future editions.

Almost all the current technology available for blanching involves a drying process which employs different types of ovens.

Heating

The drying process requires heating and a subsequent cooling. These steps help loosen the skin from the kernels in preparation for its further removal at the blanching phase.

The heating process can be done by using direct or

1

indirect heating: _ DIRECT HEATING When the heat source (generally air) is in contact with the product. _ INDIRECT HEATING When the heat source (air or steam) is not in direct contact with the product but is rather heating a surface which, in turn, touches the product.

1.

Conveyor dryers 

—

1

Horizontal machines conveying the product from one end Both options employ different technologies available nowadays for the peanut industry:

to the other over a screen through which a hot airflow generates the required drying (direct heating). With this kind of machine, normally both heating and cooling can be performed within a single unit.

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2

3

4

2.

3.

4.

Rotative dryers 

Vertical dryers 

Horizontal rotative machines

Vertical machines in which the

For special application, a

conveying the product from

product is moving down from

fluidized bed can be used.

one end to the other while

the top while hot air is forced

The product is made fluid by an

heating it by an external

to move through the kernels'

upward moving flow, resulting

surrounding source such as air

counter flow (down/up),

in an optimal mix of the fluid

or steam with no direct contact

producing the required drying

with the product reaching high

with the product (indirect

(direct heating). This process

heating transfer rates.

heating).

can be helped by external

—

2

—

3

heating (undirect), using a combined process.

Fluidized bed dryers 

—

4

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INDUSTRIAL PROCESSING

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Horizontal dryers also come with single plenum 5 and dual plenum technology 6 . In the single plenum option, the air is always fed from one side. In the dual plenum option, the air can be fed alternatively from the left or right in each heating zone.

The difference between the two setups impacts the uniformity of the drying across the width of the conveyor, whereas dual plenum ensures a better uniformity. Although it is more expensive, it can be employed for special applications: the bigger the width, the more recommendable is the dual plenum option.

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Heating sources

There is a wide range of possible sources of heating energy: electricity, natural gas, liquid petroleum gas (LPG), wood, diesel, fuel oil, etc.

Electricity or gas (the clean energy sources) can be used for direct heating applications. In the case of gas, the combustion gases are passed through the product together with the hot air.

All other sources are used only for indirect heating applications. Food safety reasons dictate that there is no direct contact with the product.

Cooling

The cooling process is normally performed immediately after heating, as the temperature shift helps shrink the kernels and loosen the skin.

As in the case of heating, direct or indirect applications can be used for cooling. Cold air can be passed directly through the product to obtain the desired temperature, while indirect cooling can be performed with either cold air or water.

Tempering

Although this process is not always necessary, when blanching whole kernels, storing the product for a few hours before blanching improves the outcome of the process as the storage helps the homogenization of the temperature and the moisture of the kernels.

The more homogeneous the kernels, the easier the blanching, resulting in fewer splits and fewer rejects. If possible, it is advisable to store the peanuts for around 8 to 12 hours after drying and before blanching.

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INDUSTRIAL PROCESSING

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General recomendations for dryer operations When operating a dryer, there are different variables that can be adjusted to obtain the expected results: TEMPERATURE PROFILE. Temperatures used in the dryer should not exceed 95° Celsius (200° Fahrenheit) for extended shelf life. Higher temperatures might trigger the oxidation process, increasing the level of peroxide. From ambient to maximum allowed temperatures, variables can be adjusted at different levels keeping in mind that higher temperatures mean better blancheability but higher fragility. On the contrary, lower temperatures imply more difficult blancheability but lower fragility. The optimal compromise of the two variables will determine the desired outcome of the process.

CAPACITY. The capacity of the dryer is another significant variable. In conveyor ovens higher capacity can be achieved by increasing the belt speed but also by increasing the depth of the peanuts.

In rotative dryers, the capacity can be changed by modifying the feeder, while in vertical dryers, acting over the discharge valve can reach the goal.

AIR CONDITIONING. Many dryers have the option to recirculate the hot air in order to increase the efficiency and lower fuel consumption. It is well known that the more saturated the air is, the lower the drying capacity becomes. Therefore, it is important to measure the air conditioning to settle the recirculation ratio to a point that maximizes both: the efficiency and the capacity of the process. It is also important to remember that the make-up of air can change from day to day, and it can be different during the day compared to the night.

All the three variables above are adjusted by the dryer operator according to the conditions of the peanuts, lot by lot, or hour by hour, making this process a very artisanal one where the ability of the operator is the key to optimizing the results.

Quality of the air in contact with the peanuts When using hot air in the heating process or cold air in the cooling process, it is very important to verify the microbiological quality of the air that comes in contact with the product. If external air is used, it could be advisable to use microbial filters to ensure that no pathogens are present, which might contaminate the peanuts.

SAFETY RECOMMENDATIONS FOR EXTENDED DRYER LIFE Raw peanuts, although clean and sound, might have some powder, germs, skins or peanut pieces that, when fed to the dryer, could pass through the screen or blow inside the dryer, accumulating as debris. This can circulate inside the unit, coming into contact with the burners and producing sparks that could potentially cause fires inside the dryer.

To minimize these risks some actions might be advisable during operations: _ PRE-CLEAN THE PRODUCT prior to the drying by using a screen or an aspirator to eliminate powder, germs or skins that are potentially present. _ IMPLEMENT A PERIODICAL CLEANING PROCEDURE of the dryer to eliminate any debris accumulation inside the units. _ ESTABLISH A PROPER MAINTENANCE PROCEDURE OF THE DRYER to ensure that burners, sensors and safety systems are functioning properly. _ INSPECT PERIODICALLY THE CHIMNEY OF THE DRYER, looking for debris accumulation that might be the source of a potential fire in the unit.

Periodical cleaning is also advisable.

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SCIENCE AND TECHNOLOGY

Seeking the New Frontier After the sequencing of the peanut genome, the international scientific community is discussing the next steps

More than 100 scientists and researchers specializing in peanut genetics from all over the world met at the facilities of the HudsonAlfa Institute for Biotechnology in Huntsville, Alabama last October to hold the 12th International Conference of the Peanut Research Community on Advances in Arachis through Genomics and Biotechnology (aagb).

This global initiative started back in 2006, when peanut scientists from the main producing countries got together with industry leaders with the main goal of sequencing the peanut genetic codes and providing an essential tool to safer and more efficient peanut production. Meetings of the AAGB have been held, since then, in various countries including the US, Australia, Argentina and Senegal, until the latest event at AlfaHudson, an institution that played a major role in the completion of the project, as we discussed with Steve Brown, President of The Peanut Research Foundation, , in a previous issue of WPM.

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— Section —

SCIENCE AND TECHNOLOGY

We asked Argentina’s Guillermo Seijo, lead scientist at the

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Botanic Institute of the North-East (ibone is the Spanish acronym) to walk us through the exchange of ideas that took place at the event.

Guillermo, I imagine there must have been a “mission accomplished” sort of atmosphere at the AlfaHudson gathering of the aagb…

Yes, we can say that the main objective has been achieved with the decoding of the peanut genomes.

But actually, we have already gone further than that.

We developed tools, based on these genomes, that will allow us to accelerate the process of selection and development of new strains, to better understand the biology of the plant, and to significantly improve farming. So, there were two the big questions at the event. First, is it worth proceeding with an international initiative? Everyone answered yes, it is vital to keep up with this cooperation and unite the efforts in order to maximize the efficiency and fully count on all the skills and knowledge that the institutes from the various countries can offer. The second question was: where to go next?

I understand that what makes the definition of the objectives more complex is the fact that they go beyond pure genomics now…

That is correct. It should be a goal that contemplates a global problem, of interest to all or most countries, and that requires different expertise from different research actors around the world. Among the issues we discussed the most, I should mention aflatoxin. It is definitely a global problem. The peanut grown in Cordoba, in a rather temperate climate, is sort of an anomaly that has both pros and cons. But peanuts are really a tropical crop and aflatoxin, particularly within production processes that are not well controlled, is a huge problem. It is also a problem that does not have a solution at this time, though we did identify some genes associated with a degree of resistance to the aflatoxin fungi. Other possible candidates as research objectives that were discussed were drought resistance and pangenomics…

What does pangenomics involve?

It deals with the idea of sequencing a lot of genetic material and then making comparisons. To observe how different cultivated peanuts present different alleles for the same feature and which one, for example, provides the best answer for a given commercial request. It is basically comparative genomics performed with many varieties: India’s icrisat (the International Crops Research Institute for the Semi-Arid Tropics) proposed sequencing the 14,000 strains that it keeps in its germplasm, which has already been performed to an extent. An important issue, aside from the definition of the long-term objectives, is that we also identified important criteria. One of them is the importance of getting different perspectives on the problems; along with the scientists we must work closely with production managers, with chemists, with agriculturists…

So, what is the next step?

During the conference we discussed many possible directions with the understanding that it is of paramount importance to keep the international cooperation working and the necessity to look at the industry problems with the broadest view as possible. The executive committee will continue working towards the proposed goals, which will probably be defined at the next aagb meeting.

Was a date and place set?

Not yet. It could be China; it could be an African country. Most likely in 2025.

Were there different opinions from country delegations as to the final objectives?

Not really. I am sure the consensus will be reached in a transnational fashion. It is possible that some country, or regions rather, may have specific goals in terms of research, but the idea is to promote work that can benefit the industry all over the world. Then each group can focus on more specific issues, but I think that the spirit of the aagb group is to combine our interests and work for the solution of global problems.

Did any other significant topic come up?

Well, it became clear during the discussions that there is a sector within the industry that does not receive enough support in general: the small producers. This is especially true in regions where peanuts are largely consumed but with relatively little food security. So, this is another important possible direction of the future work of the aagb.

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LAWS AND REGULATIONS

The Weed Terminator Stays The EU Commission renewed the authorization to use Glyphosate

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Last November the European Union Commission renewed the authorization for the use of glyphosate, one of the most popular herbicides in agriculture. Member countries still retain the option of regulating the use of this chemical in their territory.

Glyphosate is not widely used for peanut growing and the new regulation does not seem to affect our sector directly. However, this pesticide is employed in many other crops, and, due to rotation, small quantities may end up in the soil of a field where peanuts are grown, with the risk of contaminating the harvested products with traces of the chemical. This risk is significant as the European Union set a Maximum Residue Limit of 0.1 mg/kg of glyphosate for peanuts, the lowest possible value.

This weed killer was developed in the 1970s by Monsanto, the US corporation acquired by German chemical giant Bayer in 2018. The product proved to be extremely effective as a herbicide and, since the patent expired in the year 2000, many companies adopted the formula for the development of pesticides. One of the most successful versions is Roundup, by Bayer.

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LAWS AND REGULATIONS

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Glyphosate has received a lot of attention from the press in various countries due to a long-standing argument between environmental organizations, who claim the product can be harmful to humans, and agriculture producers, who need the herbicide to make the production process efficient. Some NGOs point to a World Health Organization report from 2015, suggesting glyphosate could be carcinogenic to humans.

Farming groups such as Copa and Cogeca stated that there is no real alternative to glyphosate. Meanwhile, various chemical companies which market glyphosate-based products created the Glyphosate Renewal Group, promoting the extension of authorization to use the herbicide.

In 2017 the European Union approved the use of glyphosate for five years -during a rather controversial process; the period was then extended for an additional 12 months in 2022. At least two European agencies studied the potential harms from the deployment of glyphosate: in 2022 the European Chemicals Agency (ECHA) concluded that the product was not carcinogenic, though it was found to cause eye damage in certain conditions; in July 2023 the European Food Safety Authority (EFSA) released a study where it reported that the herbicide could be safely used in agricultural practices such as pre-sowing foliar spraying or post-harvest preservation.

With the November decision, the EU Commission extended the authorization for the use of glyphosate for 10 years. While environmentalists protested the measure, many producers expressed satisfaction. Bayer said in a statement: "This reauthorization allows us to continue to provide important integrated weed management technology to farmers across the European Union".

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PEANUTS AS A SUPERFOOD

Some Like It Wet

Soaked peanuts offer a variety of additional benefits and are becoming increasingly popular

Everyone is familiar with roasted or fried peanuts; they are the faithful companion of people’s snacks all over the world at all times of the day. Pretty much the same can be said of peanut butter: while some countries eat more than others, few consumers are unaware of the potential of this creamy, nutritious, and healthy food. It is likely, however, that many have never had a chance to taste soaked peanuts, a brilliant way to prepare our beloved product in order to enhance its properties and increase its digestibility.

Soaked peanuts are becoming increasingly popular in India, the second largest producer in the world, where they constitute the staple ingredient for a variety of dishes of the highly sophisticated cuisine of the country. The preparation is fairly simple: the raw peanuts, with or without skins (though it is well established that peanut skins have important nutritional benefits, starting with their antioxidant properties), are placed in a receptacle and covered with water; they are left to rest for 6 to 8 hours, then rinsed a time or two and … voilà, they are ready for use.

As Shruti K Bhardwaj, Chief Dietician of Zydus Hospitals Ahmedabad, declared to the Hindustan Times: "Peanuts are also called monkey nuts. Soaking enhances digestibility and nutritional benefits. When we soak peanuts, it helps in breaking down phytic acid and reduces enzyme inhibitors.

Soaked peanuts can be consumed in a variety of ways. You can add them in your breakfast meal or even dinner. Just like almonds, peanuts are a powerhouse of nutrients. They are a good source of protein, fiber, good fat and antioxidants. So, enjoy the richness of soaked peanuts which will help in muscle building, and are good for the skin and heart. The right time to consume soaked peanuts is with breakfast, evening snack or dinner. Soaking improves digestibility so even at night it will not cause gastric trouble…"

A significant bonus of soaked peanuts is that they are extremely versatile; they can be used in a variety of delicious dishes. Some examples? They can be the main ingredient of chaat, the fried dough-based snack that became immensely popular in many parts of Southern Asia. Soaked peanuts can also be a great companion to Dalia, the fiber-rich broken wheat widely enjoyed in many areas of India. While if you wish to consider peanuts for breakfast a great way to eat them can be alongside a typical upma (roasted semolina) with spices and vegetables of choice.

The benefits of soaked peanuts The popular wellness website bebodywise.com lists nine major benefits of consuming soaked peanuts.

1_ HELPS BODYBUILDING Peanuts are full of protein, which can help muscle growth. Soaked peanuts aid in toning the muscles and preventing muscular atrophy.

2_ ENHANCES DIGESTION We all know that a fiber-rich diet helps with digestion. Peanuts pack an excellent quantity of fiber, which aids digestion. This is one of the soaked peanuts benefits.

3_ BENEFICIAL FOR CARDIAC ISSUES The moist peel of soaked peanuts improves blood circulation and protects the heart, lowering the risk of a heart attack in the long run.

4_ PREVENTS DEVELOPMENT OF CANCER CELL The antioxidants in soaked peanuts can help combat free radicals, preventing malignant cells from growing in the body.

5_ HELPS WITH BACK PAIN Back discomfort can be alleviated by eating soaked peanuts with gur (jaggery).

6. REDUCES GAS AND ACIDITY Eating soaked peanuts rich in iron, manganese, potassium, copper, calcium and selenium on an empty stomach first thing in the morning helps reduce gas and stomach acidity.

7_ IMPROVES MEMORY AND VISION The vitamins in peanuts help improve eyesight and memory.

Having soaked peanuts in the morning can help improve memory in children and adults.

8_ SKIN-FRIENDLY Peanuts contain omega 3 fatty acids, which are beneficial to the skin. Regularly eating soaked peanuts can add an incredible shine to your skin.

9_ RELIEF FROM COUGH Peanuts provide warmth and vitality to the body. This helps relieve coughs if taken regularly.

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PEANUT FARMING

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Big Potential for Peanut-Growing in Cameroon Can the African country become a significant player among world producers?

Cameroon is a lower-middle-income country with a territorial area of 672 square kilometers and a population of about 28 million people. It is rich in mineral resources, including oil and gas, mineral ores, high value species of wood and agricultural products. Its main agricultural exports are cocoa, coffee, tea, cotton, maize, banana, rubber, cassava and a variety of vegetables.

The country is endowed with rich alluvium soils due to the volcanic activity of many of its mountainous ranges. It also has a very rich sandy-loamy soil in areas far off from the mountains. It has a rich plethora of fauna and flora, and the rainfall is very high in the agricultural regions, helping to keep the soil moist and soft.

Volcanic soil contains, among other important material, dissolved minerals which plants absorb and pass up the food chain. Planting is done in vast swathes of flat planes.

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PEANUT FARMING

The peanuts are grown both in the alluvial and sandy-loamy soils, which are well-drained, light textured and mineral-rich; the generous amount of rain fall makes the soil relatively loose and friable. The overall result is an excellent soil with a pH range of between 5.4 to 6.8 with an average pH of about 6.2, ideal for growing all sorts of tropical crops and especially tubers such as yams, coco-yams, peanuts, potatoes, turnips, beet-roots, sweet-potatoes, carrots, onions, garlic, ginger, etc, generally in rotation. These crops are grown in Cameroon in sufficient quantity to serve the local demand while keeping prices low and affordable but hardly enough to be exported in significant quantities. In general, there is plenty of arable land available to grow peanuts and other crops, with the potential to serve the international market with the required quotas.

Peanut growing in Cameroon is hardly mechanized. More than 80% of the crop is cultivated using hand tools, with individual farmers producing more than 60% of the output. Another 20% is owned by small, trusted co-operatives which try to enhance the sector and foster the growing of peanuts by promoting seeds preservation and selection, soil enhancement techniques, crop rotation techniques, identification, recording and eradication of any diseases, and the training of new farmers into the business.

The government takes care of introducing new peanut strains for the farmers. Of the individual farmers who grow peanuts, more than half are women as men mostly like to take on the growing of more cash-providing crops such as cocoa, coffee, palms, cotton and tea. The peanut market, in fact, is mostly considered a low-income commodity. It is not sold abroad, with the exception of a handful of traders and co-operatives that grow it in just enough quantities to meet the demands of small distribution chains outside of Cameroon.

The peanut grown in Cameroon is highly nutritious. Laboratory analysis reports that it contains high levels of essential amino-acids (methionine, leucine, isoleucine, lysine, phenylalanine, threonine, valine and thryptophan) making it an important crop to consider for good health, food safety and for use in other indus-

tries, e.g. bio-chemical industries. However, due to its perception as a low-end product it is currently being neglected in Africa, and particularly in Cameroon.

Peanut has long been known for its uses in reducing malnutrition and fending off diseases in developing countries. It is a super food with a huge variety of uses and applications. It can be eaten raw, boiled with or without, for example, salt or sugar, dried with or without the shell, to make peanut paste, used in a variety of soups within the Afro-Caribbean cuisine, and cold-pressed to make oils. Peanut is also used as animal and fish feeds in many parts of Cameroon. Its leaves are rich in calcium and other minerals and therefore used as an animal fodder.

It is widely known that peanut growing has the advantage in that it fixes nitrogen naturally so there is little need for fertilizers.

With good soil and a plentiful supply of clean rain water, some varieties take between 100 and 120 days from planting to harvest. The more disease resilient varieties have a longer cycle of up to 160 days. These varieties need less water and are grown in the northern part of the country (the Sahel region) which is relatively dry compared to the rainy south. Cameroon does not experience any snowfall, hence its temperatures are good for growing peanuts during the period of light rains which occur twice a year.

As the country experiences different climate conditions, over the years peanuts have adapted to the soil and weather patterns, and are thriving in many conditions as long as the soil is right, and the crops rotated correctly to enhance productivity.

There is a big opportunity: the available land can be turned into a significant peanut-growing periphery to enhance and add to the world's peanut production. The labor market in Cameroon is highly skilled and relatively cheap, and so are the costs of local materials. The country is endowed with ports, so exporting the crop by sea to the international market should be relatively easy.

If correctly exploited, the increase in peanut production could potentially help to put Cameroon on the map of world peanut-exporting countries and boost supply to the world market.

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We talked to Dr. Alexander Asewando, a peanut grower in Cameroon about the sector in his country.

Alexander, can you provide us with an estimate of the total planted area and production in Cameroon?

The amount of arable land in Cameroon that is still virgin is enormous and it is relatively cheap. The government is encouraging individuals and companies to invest in agriculture to meet its poverty eradication goals of 2035. Individuals can purchase several hundred hectares as long as the land is put to good use. In getting the estimate of land currently in use for peanut farming, the government does not take into consideration local lands that plant and sell their produce in the local market – only the land that co-operatives use to plant and export the product or enhance it to make a variety of products is counted as land used for growing peanuts. With this premise, the government estimates for 2024 a production of 600,000 metric tons on an area of 430 000 hectares. Note that this only shows the central and northern half of the country, where co-operatives mostly operate using both manual and semi mechanized methods. The southern part of the country also grows a lot of peanuts but does not export in large enough quantities to be counted in official figures and the farming is more traditional.

There is no doubt that the potential for peanut growing is huge and needs to be exploited. If mechanisation were employed in these fields, the yield could be increased significantly.

So, it seems there is a huge margin for growth…

As we can see from the map of peanut areas, only a small area of the country is used for this crop. So indeed there is a strong margin for growing peanuts in Cameroon. The soil is perfect, the labor is plentiful and relatively cheap, the farmers have the local experience and knowledge, the government is giving huge incentives to foreign investors with Cameroonian partners, the language of communication

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is both English and French, the weather is of the right type, rivers are plentiful, and the flora is tropical evergreen. What is required to grow the margin is commitment and a focus on growth after a few periods of essential harvest. This way a good achievable forecast can be planned and implemented.

Which are the most common cultivars?

Cameroon has about four varieties of peanuts. Since most of the planting is done by individuals, there is no notion of classified or registered names being used to identify each variety. The way a peanut is named by the local farmers depends on the color of the peanut’s skin and the shape of the kernel. The larger shell, pink-skin peanut is the most common and has the largest kernel. It is called the Virginia peanut because American NGOs introduced the variety into the country in the late 1970s. It is very resilient to diseases, it grows almost everywhere, and produces a lot of oil, which is quite light in terms of viscosity – like sunflower oil. The locals make this

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oil using cold-pressing machines. It is grown in significant quantities in the northern part of the country as it needs only a limited supply of water and is very resistant to disease agents like the mold-fungus, so seed preservation is simple. This variety also has the largest kernel, which is elongated. A significant amount of the Virginia peanut is exported to the international markets and then sold back in the country as a finished product, like peanut butter, peanut oil, roasted, and other peanut-containing products. Another foreign variety of peanut grown in Cameroon is the runner type. The size of kernel is similar but the skin is quite red. It produces thicker, much heavier oil. Its kernels are used mostly as feed for chicken or pond fish. It is also used in soups and stews. It is grown mostly in the central and southern parts of the country. The most native of the peanut variety is similar to the runner variety peanut in terms of skin color but its kernel is much smaller. It is also the tastiest of all the varieties and is used mainly in local cuisine, to make peanut butter or cooked with the shells or fried. There is also the runner type with a white coat.

The last variety has round kernels with a pink skin and was introduced from Nigeria by local traders. It is quite versatile, used in many processes and takes a very short time to grow.

What are the main diseases you have to face?

Growing peanuts in Cameroon is quite safe as there is little presence of smut and mold. The main trouble is in the preservation of the seeds for the next planting. Since there are very few agricultural bodies to train the local farmers in seed preservation techniques, many farmers run into the problem of getting their seeds damaged by fungi, due to the heat and the highly humid storage conditions. When the harvest is in progress, a tiny number of the shells do not meet the quality requirement for a number of reasons, especially ground insects. After planting, due to the wet weather conditions, there is hardly any disease affecting the leaves – the rain water washes off the airborne particles, and the sandy-loamy soil does not allow the water to stay in one place contributing to the elimination of diseases. Very little fertilizer or anti-fungus is sprayed as the period of planting, growth and harvesting coincides with the season of light rains and the plant can build natural immunity from the minerals in the soil, including nitrogen-fixation. It is not unusual for the government not to report any significant adverse conditions of the crop during several years of growth and harvest.

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What traits do you need the most from new varieties of peanut?

Unfortunately, we do not have an official research and development program with the task of introducing new varieties of peanut in Cameroon. It is not easy to work on new varieties because of the length of the process. The country’s farmers are generally against any form of genetically modified products on their farms.

However, to answer the question, the most needed trait is that of resistance to known diseases, reduced allergies, and high yield per hectare. I should also mention short cycle and, finally, perhaps most importantly, resistance to ground insects.

What crops does peanuts compete with in terms of soil?

Every country that I have been to, to enhance my knowledge of the peanut industry, has its story to tell about the kind of crops peanut likes to share its land with. Crop rotation is an important part of farming. It helps to keep the soil fresh. Some plants demand so much from the soil that it can take years for the soil to recover and invite the same crop again. That is why it is very important to always promote the virtues of crop rotation. In general peanut is planted on the same land every three to four years. In Cameroon peanut is rotated with the local staple crops depending on the region, but mostly with tannia, cassava, maize and plantains. The farmers usually have multiple lands so that peanuts are grown and harvested at least twice a year. In the north of the country, it is rotated with okra, millet and sorghum.

How do you manage the pesticide residues?

Pesticides can live on the soil for a very long time and even cause reduced yield of other varieties of crops. Since mechanization is scarce, the use of pesticide is kept to a minimum. Indeed, most farmers have no need for pesticide because, as mentioned before, the rain will wash off the insect larvae or their cocoon.

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What are the main challenges for the mechanization of peanut growing?

By far the biggest challenge is the scarcity of financial resources to purchase the right equipment and the technical services required for staff training. The country has very relaxed taxation and investment laws that may attract a variety of investors. Other factors that can make investment attractive for investors are: 1. Huge amounts of cheap land for agricultural purposes.

2. Hard-working and experienced workers.

3. Abundant rainfall and water channels.

4. Easy access to the sea.

5. Generous taxation laws for external investors with a Cameroonian partner.

6. Very fertile land to grow a variety of other crops.

7. Good weather ensures minimal disease affecting the product, thus ensuring high yield.

8. Opportunity to set up processing plants for the local market and for the Free African Trade Area.

Is there any other aspect of peanut production in Cameroon you would like to mention?

Peanut production in Cameroon is here to stay although it is deliberately not promoted as an export crop for fear that farmers might reduce their production of cocoa, coffee or tea for the Western market. Peanut is used as a staple food in Cameroon and people are aware of its health benefits. It is not highly regulated as cocoa or coffee because these products are considered as generating high revenues, while a peanut farmer is seen as a poor farmer. This perception should be reversed so that more people can be encouraged to produce it.

Lea r n m o re

www.prodeman.com

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

Kishore Tanna

USA

India

American Peanut Council

iopepc

Alexander Asewando

Claudio Irazoqui

Cameroon

Argentina

Cameta LTD

Agronomists Center of Gral. Cabrera

Shruti K Bhardwaj India

Zydus Hospitals

Guillermo Seijo Argentina

ibone Jane Zheng China

Qingdao Shengde Foods Co. LTD

Graphic Design and illustrations. ese-estudio.com.ar · @ese.estudio.ok Typography. Journalist by Sergio Rodriguez / Work Sans by Wei Huang / Noto Sans / Pictures. Pexels /

Gabriela Alcorta Soledad Bossio Diego Yabes Javier Martinetto Edoardo Fracanzani Sebastián Della Giustina Argentina

cam (Argentina Peanut Chamber)

Cámara Argentina del Maní 20 de Septiembre 855 “A”.

(X5809AJI) General Cabrera · Córdoba, Argentina Tel +54 358 4933118 cam@camaradelmani.org.ar www.camaradelmani.org.ar