Blanched Peanuts (Whole Blanched Kernels)
Blanched peanuts are peanut kernels with the red skin (testa) removed, leaving a clean, creamy-white kernel. Elysium Agri exports whole blanched peanuts from Gujarat in counts 38/42 to 80/90, dry-blanched at an APEDA-registered unit, colour-sorted and tested for aflatoxin and microbiology before every shipment.
Dry blanching uses mild heat to loosen the skin, which is then rubbed off, so the kernel stays raw, not roasted. Removing the skin and colour sorting also takes out damaged kernels. In US studies, blanching with electronic sorting cut aflatoxin by about 90% on average.
Blanched Peanuts Specification
Counts per Ounce
38/42, 40/50, 50/60, 60/70, 80/90
Blanching
Red skin 3% max (97%+ blanched)
Whole Kernels
Splits 10–15% max in whole grade
Moisture
5% max
Foreign Matter
0.1–0.2% max
Damaged Kernels
0.5% max
Aflatoxin
EU 2 / 4 ppb or as per your market
Microbiology
Salmonella absent / 25 g; TPC and yeast & mould tested
Packing
25 kg vacuum bags in carton or PP outer
Container Load
20 ft ≈ 18–19 MT · 40 ft HC ≈ 26–27 MT
Whole Blanched Peanuts: Full Specification
The standard export specification for our whole blanched peanut kernels. Send your own specification with your enquiry and we will match it.
| General | Specification | Note |
|---|---|---|
| Product | Whole blanched peanut kernels (skin removed), raw, not roasted | — |
| Raw material | Bold or Java HPS kernels, Gujarat origin | Specify Bold or Java |
| Blanching method | Dry (heat) blanching; skins removed by abrasion, then colour sorted | — |
| Colour | Creamy white to light ivory | Visual |
| GMO status | Non-GMO | — |
| Physical | Specification | Test method / note |
|---|---|---|
| Count (kernels per ounce) | 38/42, 40/50, 50/60, 60/70, 80/90 | Hand count of 28.35 g |
| Red skin remaining (blanching efficiency) | 3% max by count (97%+ blanched) | Visual count |
| Splits in whole grade | 10–15% max | Visual |
| Broken / pieces | 1% max | Sieve |
| Foreign matter | 0.1–0.2% max | Visual |
| Damaged kernels | 0.5% max | Visual |
| Admixture (other types) | 1% max | Visual |
| Taste and odour | Clean, raw peanut; no rancid or off notes | Sensory |
| Chemical | Specification | Test method / note |
|---|---|---|
| Oil content | 48–52% | ISO 659 |
| Free fatty acid (as oleic) | 1.0% max | ISO 660 |
| Food safety | Specification | Test method / note |
|---|---|---|
| Aflatoxin, EU (direct consumption) | B1 ≤ 2 µg/kg; total ≤ 4 µg/kg | HPLC at an APEDA-approved lab (EN ISO 16050); Certificate of Analysis per lot |
| Aflatoxin, other markets | As per destination rules or your contract (e.g. USDA 15 µg/kg, US FDA 20 µg/kg total) | As above |
| Salmonella | Absent in 25 g | ISO 6579-1 |
| Metal contamination | Nil; metal-detected | In-line metal detector |
| Commercial | Specification | Note |
|---|---|---|
| HS code | Commonly declared from India under 1202 42 (shelled groundnuts); some destinations classify blanched peanuts under 2008 11 (e.g. US HTS 2008.11.22) | Confirm with the buyer's customs broker |
| Packing | 25 kg vacuum bags in carton or PP outer · PP bags with liner · jumbo bags 500–1,000 kg | Buyer's label on request |
| Container load | 20 ft: about 18–19 MT · 40 ft HC: about 26–27 MT | See Blanched Peanut Packing and Container Loading |
| Storage | Cool (5–12 °C), dry, away from odours and light | — |
| Documents | APEDA Certificate of Export · Certificate of Analysis (aflatoxin + microbiology) · Phytosanitary Certificate · Certificate of Origin · Health Certificate (where required) · FSSAI licence details on invoice | — |
What Are Blanched Peanuts?
Blanched peanuts are raw kernels with the red skin removed. The skin is loosened by mild heat or hot water, then rubbed off, leaving a creamy-white kernel that is still raw.
| Method | How it works | Result |
|---|---|---|
| Dry (heat) blanching | Kernels heated (around 138 °C for up to about 25 minutes in industrial plants), then skins rubbed off by brushes or rubber belts | Raw kernel, lower moisture, longer shelf life; some splitting |
| Water blanching | Skins slit, loosened by hot-water sprays, removed by pads, then kernels re-dried | Whole kernels, higher moisture before drying |
| Split blanching | Kernels split, skins and hearts removed | Blanched halves; see Split Blanched Peanuts |
| Raw (skin-on) | Blanched | Roasted | |
|---|---|---|---|
| Skin | Red skin on | Removed | On or removed |
| Cooked? | No | No (mild heat only) | Yes |
| Moisture | 7% max | 4–5% max | ≤ 2% |
| Main uses | Snacks, oil, further processing | Butter, confectionery, bakery, coated nuts | Ready-to-eat snacks |
Choose Your Blanched Grade
Bold Blanched
Large, long kernels, 38/42 to 50/60. For premium snacks and roasting.
Java Blanched
Round kernels, 50/60 to 80/90. For peanut butter and confectionery.
Whole Grade
Splits 10–15% max. For snacks and coated nuts.
Roasted Blanched
Blanched, then dry-roasted, salted or plain. See Roasted Peanuts.
Need halves or pieces? Split Blanched Peanuts →Diced Peanuts →
Blanched Peanut Packing and Container Loading
| Pack type | Net weight | Units per 20 ft | Net per 20 ft | Net per 40 ft HC |
|---|---|---|---|---|
| Vacuum bag in carton | 25 kg | ≈ 720–760 | ≈ 18–19 MT | ≈ 26–27 MT |
| Vacuum bag in PP outer | 25 kg | 760 | 19 MT | 26–27 MT |
| PP bag with liner | 25 kg | 760 | 19 MT | 26–27 MT |
| Jumbo bag | 1,000 kg | 18 | 18 MT | 26 MT |
Where Blanched Peanuts Are Used
Peanut Butter and Paste
Skin-free kernels give a lighter colour and smoother butter.
Confectionery and Chocolate
Clean kernels for chocolate-coated nuts and bars.
Coated and Flavoured Peanuts
Batter and sugar coatings stick evenly without skin.
Bakery
Cookies, cakes and toppings where the red skin isn't wanted.
Roasted Snacks
Blanched kernels for roasted and salted retail packs.
Trail Mixes and Protein Foods
Clean kernels for mixes and plant-protein products.
Blanched Peanut Price: What Sets It
Blanched peanuts cost more than raw kernels because of processing and the weight lost in blanching and sorting. They are quoted per metric tonne, FOB an Indian port.
- Count: larger counts (38/42, 40/50) cost more than 60/70 and above.
- Raw-kernel price: blanched prices follow the Bold or Java kernel market.
- Processing and yield loss: blanching and sorting remove skin and rejects, which adds cost.
- Aflatoxin and micro standard: EU-compliant, micro-tested lots carry a premium.
- Packing: vacuum cartons cost more than PP bags.
Prices move with the crop and the market, so we quote on the day. Tell us your grade, quantity and port for a current FOB, CFR or CIF price.
Tested, Certified and Traceable
- Raw kernel selection
- Blanching at an APEDA-registered unit
- Colour sorting and metal detection
- Lab test (aflatoxin + microbiology)
- APEDA Certificate of Export
Documents with every shipment
Get a Blanched Peanut Quote
Share your count, raw type and quantity, and we will send a price with the spec sheet.
Thank you. Our peanut desk will send your price and spec sheet.
Frequently Asked Questions (FAQ)
What are blanched peanuts?
Blanched peanuts are peanut kernels with the thin red skin removed, leaving a creamy-white kernel. The skin is loosened with mild heat or hot water and rubbed off. Blanched peanuts are used for peanut butter, confectionery, bakery and coated nuts.
Are blanched peanuts raw?
Yes. Dry-blanched peanuts are heated only enough to loosen the skin, so the kernel is still raw, not roasted. They can be roasted afterwards; roasted blanched peanuts are sold separately.
What is the difference between blanched and roasted peanuts?
Blanched peanuts have had their skin removed but are not cooked. Roasted peanuts are cooked at high heat until brown and crunchy, and may be skin-on or blanched. Blanched peanuts are an ingredient; roasted peanuts are usually ready to eat.
What is the specification of blanched peanuts for export?
Standard whole blanched peanuts have 3% max red skin, 10–15% max splits, 5% max moisture, 0.1–0.2% max foreign matter, 0.5% max damaged kernels, 48–52% oil and 1% max FFA, in counts 38/42 to 80/90. Aflatoxin and microbiology are tested per lot.
Does blanching reduce aflatoxin?
Blanching and colour sorting remove damaged and discoloured kernels, which carry most of the aflatoxin. A study of 8,911 US peanut lots found blanching with electronic sorting cut aflatoxin by about 90% on average. Every lot is still tested before export.
What is the HS code for blanched peanuts?
Indian exporters usually declare blanched peanut kernels under HS 1202 42 (shelled groundnuts, not roasted). Some importing countries classify them under 2008 11; the US uses HTS 2008.11.22 for blanched peanuts. Confirm the code with your customs broker.
What is the shelf life of blanched peanuts?
Without the skin they oxidise faster than raw skin-on kernels, so cool storage matters.
Who exports blanched peanuts from India?
Elysium Agri Corporation, based in Jamnagar, Gujarat, exports whole blanched peanuts in counts 38/42 to 80/90, blanched and sorted at an APEDA-registered unit, with lot-wise aflatoxin and microbiology testing, in vacuum packing.
