Groundnuts

Groundnuts, or peanuts, Arachis hypogaea, are a leguminous crop grown for edible seeds. Although commonly called nuts, they are botanically legumes. Native to South America, they are now cultivated worldwide in warm climates, with major production in Asia, Africa, and the Americas.

Plant and growth: the peanut plant is an annual herb, typically 30–50 cm tall. It produces yellow flowers above ground. After flowering, the floral stalk (peg) elongates and pushes the young fruit into the soil, where the pod develops underground. Each pod usually contains 1–4 seeds.

Cultivation: requires a long, warm growing season, well-drained soils, and adequate moisture, typically 500–1000 mm rainfall. Practices include crop rotation and proper pest and disease control. Harvest occurs when pods mature; seeds are cured by drying to reduce moisture for storage.

Uses and nutrition: seeds are rich in fats (mostly unsaturated), protein, and fiber, with minerals such as magnesium and potassium and vitamin E. They are eaten roasted, salted, or raw; processed into peanut butter, oil, confections, and groundnut pastes. They also serve as animal feed and, in many cuisines, a key ingredient in sauces and spreads.

Safety and storage: aflatoxin-producing molds (Aspergillus spp.) can contaminate poorly stored peanuts; drying, aeration, and cool, dry storage minimize risk. Sensitivity to moisture and temperature emphasizes careful handling in the supply chain.

Production and economy: major producers include China, India, Nigeria, the United States, and Sudan. Global trade is substantial, with peanuts also grown for oil extraction and livestock feed.