Spanish Raw Peanuts & Java Peanut

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Spanish Raw Peanuts & Java Peanut
One peanut. Two names.

Spread around the world by the Spanish. Propagated on the Indonesian island of Java. The Spanish or Java raw peanut is even known to some as the “Manila nut” due to intensive local farming there in the 18th century.

This world-famous variety of raw peanut is loved all around the globe, and comes in many subspecies: the shortest with a cropping cycle of just 90 days, the longest with a 130-day cycle from sowing to harvesting.

Spanish raw peanuts are especially popular in Southeast Asian markets for their premium qualities. They are spherical in shape, and have a high level of flavour-enhancing Methylpyrazine. With a similarly high sugar content, they’re also the best ingredient for making quality natural peanut butter. Even most split peanuts have their uses as a sustainable and nutritious birdfeed.

Spanish peanuts come in several subspecies, including

● Baisha 
● TJ 37 
● JL (Java long) 
● K6 & Tag 
●Western 44 & G7

Spanish Peanuts Specification



Java Peanuts (Spanish)

HS Code



40-50, 50-60, 60-70, 70-80, 80-90,90-100,100-110,140-160


20/25/50 Kg HDPE/ PP/ Vacuum/ Jute Bags


18 MT (20 Ft), 26 MT (40 Ft)


Sweet, Creamy and Nutty


Round Pinkish White Skin



Nutritional facts

3.81% more protein, 11.76% more dietary fibre, 7.83% more potassium, 1.27% more food energy (kJ), 19.1% more calcium, 1.53x more iron, 9.94% more magnesium, 2.11% more phosphorus than runner variety per 100g.

Key takeaways

Spanish had the higher phytosterols contents which help to inhibit cancer growth and protection against heart disease.

Java variety better in reducing blood cholesterol level than bold variety.

Java has higher pyrazine and polyphenol content than Bold which gives intense aroma and good anti-oxidant activity.

Why Choose Agrocrops' Spanish Raw Peanuts?

Low risk

Spanish peanuts have a low infestation and aflatoxin risk, and a low FFA and peroxide value.

High quality

Java raw peanuts are high in pyrazine, flavour, aroma, and sugar, and are grown throughout the year.

Long life

With a longer shelf life than other nuts, Spanish peanuts are also crunchier in texture and better for your heart than Runner peanuts.

A premium ingredient

Spanish peanuts are well suited for premium products such as peanut butter, paste, coated snacks, toppings and confectionery.

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Why You Should AVOID Sugar & Palm Oil In Peanut Butter!

Published on 24/06/2024 in Peanut News

It shocks me how many brands of peanut butter put sugar and palm oil in their product even the premium ones! Palm in in peanut butter should be avoided at all costs, it's highly processed, terrible for your healthy, and bad for the environment. It's not bad enough that we already eat way too much sugar in out diets, but to put sugar in peanut butter is completely unnecessary, yet so many brands do

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