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
Find Your Peanut
We source raw peanuts from all of the best growing regions in the world. Helping you find a specification and supply that works for you.
Why Choose Agrocrops' Spanish Peanuts?
Spanish peanuts have a low infestation and aflatoxin risk, and a low FFA and peroxide value.
Raw peanuts are high in pyrazine, flavour, aroma, and sugar, and are grown throughout the year.
With a longer shelf life than other nuts, Spanish peanuts are also crunchier in texture and better for your heart than Runner peanuts.
Spanish peanuts 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.
