Agrofoods global image caption

The science behind our peanuts

Our knowledge of peanut science helps us sustain the quality of our peanut products – not just during production, but also during storage and transportation.

So you can be sure our products will always be at their best.

Peanut science expertise

High-quality packaging

We only use materials with polymers and porosity that protects our peanuts and improves their shelf life.

Image Placeholder

Modified atmosphere packing (MAP)

Vacuum packaging is a form of modified atmosphere packaging used to removes atmospheric oxygen from the primary packaging products are enclosed in. Oxygen is the primary source of product degradation, so its removal dramatically extends our product life by avoiding oxidation and changes in FFA, PV and sensory profiles.

Image Placeholder

The right gas composition

By altering the ratio of Co2 and N2 in our Modified Atmospheric Packing (70/30 for bulk packing, 50/50 for retail), where the Co2 inhibit the growth of mold and bacteria, and pest infestation, while N2 avoid oxygen penetration to preserve and maintain quality.

Image Placeholder

Food-grade nitrogen

We keep the PUFA and MUFA content of our peanut oil stable by lowering oxidation with a food-grade nitrogen fill.

Image Placeholder

Controlling oxidation in peanut butter

Our peanut butter aseptic packaging technology ensures a fresh taste and a stable product.

Image Placeholder

Keeping blanched peanuts fresh

Placing them in plastic pouches impervious to air and CO2, flushing them with CO2 and then heat-sealing the pouches. Both roasted and blanched peanuts were protected from any significant deterioration of flavour and other quality factors for 12 months; roasted salted-in-the-shell peanuts were protected for 4 months.

Image Placeholder

Process-tech that improves shelf life

By managing the pH level of our peanuts during blanching, our technique uses leftover heat from the blanching process to reduce internal vapour pressure and absorb atmospheric moisture, helping the kernels to harden quickly.

Image Placeholder

Defatted flour packing

Whilst we pack solvent-extracted defatted flour with pure nitrogen, we use a CO2 mix for our powdered defatted meal to eliminate aflatoxin and extend the shelf life by three months.

Image Placeholder

High-quality packaging

We only use materials with polymers and porosity that protects our peanuts and improves their shelf life.

Modified atmosphere packing (MAP)

Vacuum packaging is a form of modified atmosphere packaging used to removes atmospheric oxygen from the primary packaging products are enclosed in. Oxygen is the primary source of product degradation, so its removal dramatically extends our product life by avoiding oxidation and changes in FFA, PV and sensory profiles.

The right gas composition

By altering the ratio of Co2 and N2 in our Modified Atmospheric Packing (70/30 for bulk packing, 50/50 for retail), where the Co2 inhibit the growth of mold and bacteria, and pest infestation, while N2 avoid oxygen penetration to preserve and maintain quality.

Food-grade nitrogen

We keep the PUFA and MUFA content of our peanut oil stable by lowering oxidation with a food-grade nitrogen fill.

Controlling oxidation in peanut butter

Our peanut butter aseptic packaging technology ensures a fresh taste and a stable product.

Keeping blanched peanuts fresh

Placing them in plastic pouches impervious to air and CO2, flushing them with CO2 and then heat-sealing the pouches. Both roasted and blanched peanuts were protected from any significant deterioration of flavour and other quality factors for 12 months; roasted salted-in-the-shell peanuts were protected for 4 months.

Process-tech that improves shelf life

By managing the pH level of our peanuts during blanching, our technique uses leftover heat from the blanching process to reduce internal vapour pressure and absorb atmospheric moisture, helping the kernels to harden quickly.

Defatted flour packing

Whilst we pack solvent-extracted defatted flour with pure nitrogen, we use a CO2 mix for our powdered defatted meal to eliminate aflatoxin and extend the shelf life by three months.

Eliminating peanut problems

  • Peanut condensation during transit leads to aflatoxin and decay

    By measuring the moisture and size of our kernels, we can assess just how fast their quality could degrade under condensation.

  • Temperatures vary during international shipping

    High relative humidity contributes to rapid condensation, so we work to tackle weather-related challenges as well.

  • High moisture levels cause silica gel packages to burst

    When silica gel packages become overloaded they burst, leaking condensed water and damaging cargo by feeding aflatoxin growth.

  • Rubber beading around container doors can let in moisture

    Our loading techniques ensure containers are able to withstand water ingress, with proper lashing, stuffing, and handling during cargo transfer.

A chronic condensation problem
A chronic condensation problem

During shipping, peanuts go through vastly different conditions. Our process works to reduce the risks of condensation.

Condensation and relative humidity
Condensation and relative humidity

Rapid condensation can appear when a ship moves from a humid climate to a cold one. As a result, we make our packaging condensation-proof.

Avoiding leakage from burst silica gel packages
Avoiding leakage from burst silica gel packages

Our silica gel packages are made with specially designed porous ethylene-vinyl acetate (EVA) covers that don’t leak, even after bursting.

Insurance-protected shipments
Insurance-protected shipments

We provide an assured damage protection plan (DPP) to mitigate the risk of container defects.

site loader
close
Thank you
For subscribing to Agrocrops.
close
Thank you
for getting in touch!

We appreciate you contacting Agrocrops. We will get back in touch with you soon!