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Next to cashew nuts, Tanzania groundnuts (Arachis hypogaea L.) are among the most extensively grown crops in the country. In 2012, the total production margins were double those of four years earlier at 810,000 metric tons. The crop, especially the Pendo variety is so important in the country that once the colonial masters set to grow it in vast sections of land then known as Tanganyika for vegetable oil. Also going by the name peanut or njugu in Swahili, this is an underground pod that bears seeds in the same way as legumes. The processing of the nuts includes roasting into a nutty brown color that gives a crunchy bite. They also produce peanut oil. The roasted types are a common site by the roadsides of Tanzania where women and children sell them to passersby.
Though Africa produces 46% of the world’s output, it is not here that the groundnut originated. It is native to Peru, Bolivia and parts of Argentina in the South American Andes mountains. The oldest remains of the crop were about 5600 B.C. in the Peruvian highlands.
Each serving of groundnuts provides the body with 36 percent of the daily value of dietary fiber for good digestion. Other than fat, the protein margin is the highest at 52 percent of the daily requirements. The second most abundant nutrient is magnesium which is 42 percent of the daily needs for strong bone structure. The level of calcium, also important for bones and teeth enamel is 9 percent. Iron, which is essential for hemoglobin transportation represents 25 percent of the daily requirements in each serving. The amount of potassium clocks at 20 percent of the daily needs, essential for lowering blood pressure. The nut has 75 percent fat with about 35 percent being saturated.
We source Tanzania groundnuts from various parts ranging from Dodoma to Shinyanga, Tabora to Singida and Mtwara to Mwanza. Our family growers cultivate them in tracts of land no more than a hectare. They tend after them with farmyard manure and shun chemical sprays.
We harvest Tanzania groundnuts when they have attained their 90th day after planting for the steaming types. For the roasting varieties, we wait until the 130th day or a month after that to start the harvest. Our trained workers carefully spade out the soil around the plants with dried leaves at this juncture. They then ease off the now bloated, browned pods that harbor the peanuts. They shake off the entire uprooted plant and take it to the drying area immediately.
We dry Tanzania peanuts for at least 7 days after hanging them in a dry interior environment. After we ascertain that the moisture level has reached 10 percent, we thresh the seeds off the pods. We then sort any debris from the raw peanuts in readiness to pack.
We also roast the nuts that are not meant for oil production at low temperatures in ovens that give them a crisp golden appearance. We ensure that only the best peanuts go into the oven as these produce the best nutty flavor.
We pack Tanzania groundnuts in plastic sachets that show off both the raw and roasted nuts. We feature flexible packaging including 100 grams for the smallest bags and 1 kilogram for the average measure. We feature proper labels inclusive of the name of the produce, the date of packing, the net weight and the country of origin.
We dry Tanzania groundnuts to a minimum moisture content of 10 percent and then store them in a cool, dry environment. All our produce stays at 4 degrees Celsius. We transport them at the same temperature to the airport in Dar-es-Salaam via our refrigerated trucks. This means that you can expect the shipment to reach your venue in the space of a day.
Therefore, you now have a reliable supplier to look up to for all your needs of Tanzania groundnuts. We source our protein-rich produce from family growers who have acquired Global Good Agricultural Practices (GAP) certifications. We also supply you with a sufficient quantity of the exact tonnage you request as we have a horde of farmers across the country. We also make our prices among the most affordable in the regional market. Make an order today!
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