Spanish Peanuts

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Spanish Peanuts
One peanut. Two names.

Spread around the world by the Spanish. Propagated on the Indonesian island of Java. The Spanish or Java 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 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

Why Choose Agrocrops' Spanish Peanuts?

Low risk

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

High quality

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.

Most viewed story from our blog
trending story

Foundation warns on peanut products

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.

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