Groundnuts

Commodity Code - 10
Commodity Name - Groundnut Kernel
Commodity Scientific Name - Arachis hypogaea (L)
wheat

 

GG-8 (J-53)/GUJARAT GROUNDNUT -8, TG-3(TROMBAY GROUNDNUT-3), GG-14 (GUJARAT GROUNDNUT-14) (JSP-28) BIRSA GROUNDNUT-1, BIRSA GROUNDNUT-2 (BG-2) GUJARAT GROUNDNUT-2 BIRSA GROUNDNUT-3, GUJARAT GROUNDNUT-5 (GG-5) JAWAHAR GROUNDNUT-3 (JGN-3) GG-7 (GUJARAT GROUNDNUT-7, J-38) GG-6 (GUJARAT GROUNDNUT-6) JAWAHAR GROUNDNUT-23 (JGN-23) GUJARAT JUNAGADH GROUNDNUT 31 (GJG-31) (J-71) GUJARAT JUNAGADH GROUNDNUT 9 (GJG-9) (J-69) BIRSA GROUNDNUT 4 (BAU -25 ) GROUNDNUT CO7 GUJARAT JUNAGADH GROUNDNUT - 18 (JSP-9) CENTRAL GROUNDNUT RAJ MUNGFALI-3 (RG 559-3) GROUNDNUT (ARACHIS HYPOGAEA L.) GUJARAT JUNAGADH GROUNDNUT 32 (GJG 32) GROUNDNUT TMV 14 GUJARAT GROUNDNUT 34 (GG 34) GUJARAT GROUNDNUT HPS 2 (GG HPS 2)

Grade Specification of Groundnut kernels commercially known as BOLD and COROMANDEL (Archis hypogaea)

Grades Maximum limit of tolerance
Foreign matter % Damaged pods % Slightly damaged kernels % Shrivelled and Immature kernels % Splits and broken kernels % Nooks % Admixture of other varieties %
Special 0.5 1.0 0.5 2.0 5.0 1.0 1.0
Standard 1.0 1.5 1.0 4.0 10.0 2.0 2.0
General 2.0 2.0 2.0 6.0 15.0 3.0 5.0

General Characteristics:-

The kernels shall have to obtained from pods of the variety ‘Bold/Coromandal’ shall have characteristics shape, configuration and appearance of the variety shall be of the season’s crop, not mist to touch, shall not show visible signs of insects and moulds and shall be free from dirt and obnoxious smell.

Grade Specification of Groundnut Kernels commercially known as ‘Red Natal/Peanuts’ (Arachis hypogaea)

Grades Maximum limit of tolerance
Foreign matter % Damaged pods % Slightly damaged kernels % Shrivelled and Immature kernels % Splits and broken kernels % Nooks % Admixture of other varieties %
Special 1.0 0.5 0.5 2.0 5.0 1.0 1.0
Standard 2.0 1.5 1.0 4.0 10.0 2.0 2.0
General 3.0 2.0 2.0 6.0 15.0 3.0 3.0

General Characteristics:-

The kernels shall have to obtained from pods of the variety ‘Red Natal / Peanuts’ shall have characteristics shape, configuration and appearance of the variety shall be of the season’s crop, not mist to touch, shall not show visible signs of insects and moulds and shall be free from dirt and obnoxious smell.

Grade Specification of Hand Picked Selected (HPS) Groundnut kernels commercially known as Red Natal (Arachis hypogaea)

Grades Definition of quality
Special characteristics
No. Of Kernels 25 Gms Max By Count Damaged And Slightly Damaged Kernels % By Weight (Max) Broken Including Split Kernels % By Weight (Max) Moisture % By Weight (Max)
Special 65 0.5 0.50 7.0
Standard 75 0.5 1.00 7.0
Good 80 0.5 2.00 7.0
General As per contract b/w buyer and seller 0.5 2.00 7.0

General Characteristics:-

  1. Be obtained from the pods of the Red Natal variety;

  2. Have characteristics shape, colour configuration and appearance of the variety;

  3. Be dry, free extraneous matter, living and/or dead insects, weevils, larvae, pupae, any visible mould and rodent contamination, and excreta.

  4. Be free from rancidity, bitter taste obnoxious smell and deleterious substances; and

  5. Be free from nooks.

Criteria for Range designation

S.no. Tradable parameters Range-1 Range-2 Range-3
A Essential
i Moisture (% by Weight) Max 5.0 6.0 7.0
ii Damaged kernel including slightly damaged, discoloured kernel (% by Weight) Max 3.0 4.0 5.0
iii Immature & Shriveled(% by Weight) Max 2.0 3.0 4.0
iv Foreign matter (% by Weight) Max 0.5 1.0 2.0
B Optional (Industrial/Processors)
v Aflatoxins Not more than 30 parts per billion

Peanut shall be -

  1. intact, firm, clean, reasonably uniform size & shape, color characteristics to the variety

  2. free from visible foreign matter, abnormal external moisture, foreign smell, smoke, burn

Optional parameters are voluntary and may be analyzed as per buyer-seller agreement

Total Shelf Life - 12 Months

Initial Validity of e NWR - 6 Months

Extension of e NWR Validity - 3 Months

Number of Extensions - Two

Weight Tolerance - Loss or gain equivalent to 70% of the decrease or increase in the moisture content during storage