The peanut, or groundnut (Arachis hypogaea), belongs to the legume family and is believed to have been first domesticated in the valleys of South America. This annual herbaceous plant typically grows to a height of 30 to 50 cm (1.0 to 1.6 ft) and plays a significant role in global agriculture and cuisine. Known for its versatility, the peanut is not only a staple food item but also serves various industrial and commercial purposes.

Peanuts have a wide range of culinary uses. They can be consumed raw, incorporated into recipes, or processed into products like oils, solvents, and medicines. Popular confections made from peanuts include salted peanuts, peanut butter, and roasted shelled nuts. Salted peanuts are often roasted in oil and packaged for retail in plastic bags or hermetically sealed cans. Dry roasted salted peanuts are also sold in significant quantities, making them a favored snack. Additionally, peanuts are a major component in mixed nuts, primarily due to their relatively lower cost compared to other nuts such as Brazil nuts, cashews, and walnuts. Peanut butter, renowned for its high protein content and long shelf life, is widely used in homes and commercial products, including sandwiches, candies, and bakery items.

Peanut Varieties and Grades

Peanuts come in various grades and varieties, each distinguished by size, quality, and intended use. The following grades are commonly recognized in the market: Java 140/160, Java 100/110, Java 90/100, Java 80/90, JL 70/80, Java 70/80, Java 60/65, Java 50/60, Java 40/50, Bold 80/100, Bold 70/80, Bold 60/70, Bold 50/60, Bold 40/50, and Bold 30/40. These classifications help producers, exporters, and consumers identify the quality of peanuts, ensuring that the product meets specific standards for culinary and industrial applications. The diversity of peanut varieties allows for tailored production to meet the growing global demand, contributing to the peanut’s status as a vital agricultural commodity.