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.
Java groundnuts 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. Manufacturers can even make use of split peanuts for birds, processing them into sustainable and nutritious birdfeed.
Java Raw Peanuts come in several subspecies, including
● Baisha
● TJ 37
● JL (Java long)
● K6 & Tag
● Western 44 & G7
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Why Choose Java Raw Groundnuts?
Java peanuts have a low infestation and aflatoxin risk, and a low FFA and peroxide value.
Raw peanuts of this variety are high in pyrazine, flavour, aroma, and sugar, and are grown throughout the year.
With a longer shelf life than that of other nuts, Java groundnuts are also crunchier in texture and better for your heart than Runner or other varieties of raw peanuts. Whether as split peanuts for birds or in confectionery, Java groundnuts are a superior choice.
Java groundnuts are well suited for premium products such as peanut butter, paste, coated snacks, toppings, and confectionery.
Published on 03/10/2023 in Peanut Market News
Randomly sampled items tested for aflatoxin by the Consumers’ Foundation are displayed at a news conference in Taipei yesterday.
