Chapters 8.34: Difference between revisions

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(Created page with "<div> <div class="title"><h3>8.34-Sweet Potato Value Addition</h3><br><h3 class="ch-owner">Alex Roberts, University of Guelph, Canada </h3></div> <div class="hero-img-2"> 300px <p>Suggested citation for this chapter.</p> <p>Roberts,A. (2022) Sweet Potato Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p> <h3 class="title-bg">Introduction</h3>...")
 
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  <div class="title"><h3>8.34-Sweet Potato Value Addition</h3><br><h3 class="ch-owner">Alex Roberts, University of Guelph, Canada </h3></div>
  <div class="title"><h3>8.34-Peanut value addition </h3><br><h3 class="ch-owner">Delia Gregory, University of Guelph, Canada </h3></div>
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<p>Suggested citation for this chapter.</p>
<p>Suggested citation for this chapter.</p>
<p>Roberts,A. (2022) Sweet Potato Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p>
<p> Gregory,D. (2022) Peanut value addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p>
       <h3 class="title-bg">Introduction</h3>
       <h3 class="title-bg">Brief background of crop</h3>
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           <P>Sweet potato is a widely grown root crop ( Business Diary, 2017); its large, starchy, sweet-tasting, tuberous roots compose a nutritious vegetable. The young leaves and shoots are sometimes eaten as greens (ActionAid, 2015). Over 95% of the global sweet potato crop is produced in developing countries. More than 130 million tons are produced per year, with China producing about 80% of it (ActionAid, 2015). Sweet potato is rich in carbohydrates, phosphorus, and an excellent source of Vitamins A, B and C (Business Diary, 2017). It is known to lower cholesterol with curative effects for constipation and stomach stress. Value addition from sweet potatoes has become an increasing topic in the food world today as it has endless uses and all of the plant can be used as food for humans or feed for livestock (Business Diary, 2017). Sweet potatoes are widely becoming a novel root vegetable for functional foods, as it is nutritious and widely accessible (Sweet Potato Knowledge Portal, 2018). Functional foods are described as foods that contribute to an overall healthy body (Sweet Potato Knowledge Portal, 2018).</p>
           <p>The peanut is a nutrient dense legume crop widely grown in the tropics and subtropics that presents a great opportunity for smallholder farmers to increase their income through value addition (Ansari, Prakash, Punitha, & Baishya, 2017). Millions of hectares of land across Asia, Africa, and Latin America are used to grow peanuts, with farmers in India, Nigeria, Sudan, and Senegal being major cultivators. Peanuts play an important role as a source of protein and income for smallholder farmers globally (Nautiyal, 2002). However, this crop is highly susceptible to aflatoxin contamination, exacerbated by poor storage techniques often present in subsistence farming communities (Ansari et al., 2017). Diseased or not, the low-value agricultural product is often sold as is, fetching low raw commodity prices especially if contaminated (Ansari et al., 2017). A common post-harvest practice is to allow the nuts to dry (in-shell) under the sun until the water content is between 6-8% which is determined by a rattling sound when peanuts are shaken (Kiryowa et al., n.d.). From this point, raw peanuts can be properly stored or further value-addition methods can be explored.</p>  
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       <h3 class="title-bg">Wrapping</h3>
       <h3 class="title-bg">Value addition ideas </h3>
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<p>The simplest value addition ideas would be to wrap sweet potatoes in newspaper in order to limit their exposure to light. Light can accelerate the autooxidation of fats and oils. This is imperative to increase shelf life, as well it can be more attractive to buyers; this can be advertised as offering a longer shelf life then other competitors (FoodSafetySite, 2012). Not wrapping each in their own individual package can lead to mold and harmful bacteria that can age sweet potatoes (FoodSafetySite, 2012). And wrapping each in an individual package would prevent pathogen cross-contamination (Lerner, B. Rosie, 2018). This process can be done extremely fast by hand and would result in a prolonged shelf life. Wrapping may be more expensive and time consuming, however, buying used newspaper or books can be inexpensive. Recycling can also lead to a cleaner environment; this can benefit smallholder farmers who sell what they produce (Knott, S., 2018). However, there is insufficient data on the price difference for wrapped compared to unwrapped sweet potatoes.</p>
<p><b>Snack grade peanuts</b></p>
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<p>Arguably the simplest way to add value to peanuts is to sell dehulled snack grade peanuts. Hand shelling is a labour intensive, but effective method to dehull peanuts. However, a small manually-operated pod opener can be used to speed up the process and free up labour for other tasks (Ansari et al., 2017). Kernels then need to be cleaned and roasted to enhance flavor (Ochieng, 2010). Dry roasting peanuts can be done on trays in an oven or in a small rotary roaster (Climate Technology Centre & Network, n.d.). To sell snack peanuts, roasted nuts can then be enhanced with a coating (in flour for crunch) or flavoured to suit palettes of local consumers, thereby increasing demand (Fellows & Hilmi, 2011). Moreover, marketing using labels and branding can have powerful effects on consumers, and help to maintain product quality during storage (Nautiyal, 2002). Knowing this, value may further be increased by packaging peanuts, but this requires both polyethylene bags and bag sealing machinery (Fellows & Hilmi, 2011). These roasted and packaged nuts can be sold in local markets or even grocery stores (Ochieng, 2010). The type of processing can double the value of peanuts, from selling at below 1 USD to over 2.50 USD per kilogram, according to current prices (https://www.indiamart.com). Alternatively, these roasted snack grade peanuts can be added to meals, ranging from Nigerian peanut Stew, to Filipino kare-kare peanut stew, to Thai peanut satay sauce (Nautiyal, 2002).</p>  
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<p><b>Peanut butter</b></p>
      <h3 class="title-bg">Labeling</h3>
<p>One of the most popular and profitable ways to add value to peanuts is to make peanut butter (Ochieng, 2010). Producing peanut butter can add 5 times the value per kilogram of peanuts, compared to the unprocessed commodity (https://www.indiamart.com). Dried nuts are shelled and cleaned, then roasted, processed, and packaged in clean jars (Climate Technology Centre & Network, n.d.). After having been roasted, peanut skins are dry and can easily be removed through winnowing. Peanuts are then put into a mill to grind the nuts into a buttery paste (Climate Technology Centre & Network, n.d.). Settings on milling machines can be adjusted for a desired peanut butter texture (e.g. crunchy, smooth, etc.), depending on local preferences (Intermediate Technology Development Group Ltd., 2002). Multiple varieties might also be sold to diversify the range of products (Climate Technology Centre & Network, n.d.). Sometimes stabilizers, salt, or sugar can be added to increase the shelf life or demand (Dhanesh & Kochhar, 2015). It is also important for peanut butter to be well packaged. Containers should be cleaned and then cooled butter poured in, while being careful to avoid air pockets which can lead to rancidity as the oil oxidizes (Intermediate Technology Development Group Ltd., 2002). The whole process requires training and various pieces of equipment, offering a great opportunity for a community cooperative. This peanut butter can also be used to make easy snack foods that might be sold on road-side stands, like peanut punch made from blending peanut butter with milk, sugar, ice, and spices (Fellows & Hilmi, 2011). One major issue in peanut butter production is high levels of aflatoxin contamination, as “unattractive” kernels are often used since they are otherwise unwanted (Mupunga, Lebelo, Mngqawa, Rheeder, & Katerere, 2014). This must be avoided as it is dangerous to the health of farmers and their families, as well as consumers who might purchase these peanut butter products (Nautiyal, 2002).</p>  
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<p>Value addition could be achieved simply by noting the nutrient benefits of processed sweet potato on packaging. For example, baking the potatoes instead of frying or boiling allows for more nutrients to be kept (Dincer, Cuneyt, et al., 2011). Baking a potato only requires cutting then placing onto a sheet in an oven. Labeling can improve sale value/rate, while adding a quick recipe (like baked fries) could add further value. Also, including the nutritional value of sweet potatoes can be beneficial (Sustain, 2007). A study from Miller & Cassady (2015) supports the claim that including nutritious information helps increase the sale of products by increasing the rate of sales, since ‘knowledge-is-power’. This would be best sold to tourists or at markets.</p>  
<p><b>Peanut oil</b></p>
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<p>Peanuts grown in developing countries are mainly used to produce peanut oil (Wang, Liu, Wang, Guo, & Wang, 2016). This edible oil is very popular as a cooking oil for its high nutritional value and aromatics (Potts & Machell, 1995). So long as high heat is applied, it is also a good opportunity to use otherwise rejected kernels, like those affected by low levels of aflatoxins, because the oil within the nut is pressed out, leaving the diseased peanut meal behind (Shephard, 2017). If healthy peanuts are pressed, the leftover peanut meal can then be added to meals (Zhao, Chen, & Du, 2011). First nuts are milled, heated, and mixed with water to improve conditions of oil to separate and flow out (Potts & Machell, 1995). Production of peanut oil requires a press to extract oil. A low-cost option would be a simple manual screw press, as it is relatively easy to build with a mechanized screw (Climate Technology Centre & Network, n.d.). There are also several machines with such designs on the market, if that is preferred to constructing one (Climate Technology Centre & Network, n.d.). Oil should then be clarified by letting it stand for 48-72 hours, and solid particles filtered out. Finally, oil is heated to remove remaining water that might otherwise cause rancidity (Potts & Machell, 1995). Packaged appropriately so as to maintain quality, it can be sold in local markets, very likely with high success (Ochieng, 2010). The economic benefit of peanut oil production is a tripling in value per kilogram of peanuts, from below 1 USD to 2.80 USD (https://www.indiamart.com). Additionally, any of new equipment built or purchased for peanut oil production can be used to process other oilseed crops, such as soybeans or sesame (Dhanesh & Kochhar, 2015).</p>  
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<p><b>Critical analysis</b></p>
      <h3 class="title-bg">Flour</h3>
<p>Peanuts have incredible potential to increase the incomes of smallholder farmers, however there are some concerns associated with value addition that must be considered. Firstly, equipment is needed to produce all peanut products, which would require labour, training, investment in low-cost capital, and knowledge of or access to machinery maintenance. Other important aspects include ease of distribution and transportation, and relevant demand in local markets. These factors are not guaranteed in all areas of the world. There are also health and safety concerns with the adoption of new and unfamiliar technology. Moreover, several pieces of machinery require electricity networks to be present, which may not be reliable in rural areas (Mottaleb, Krupnik, & Erenstein, 2016). Additionally, the quality of peanut products can only match the quality of peanuts used in production. Aflatoxins are an ever-present issue for small-holder farmers due to knowledge and understanding of the contamination not being widespread. This results in toxin consumption levels far beyond the recommended World Health Organization limits (Masters, Ghosh, Daniels, & Sarpong, 2013). Efforts to reduce possible aflatoxin contamination are key to high-quality peanut products. Potential solutions may be found in community cooperatives, which are a growing phenomenon that have yielded great results in peanut value addition, while at the same time reducing the individual financial burden and stress that accompanies managing a small business (Climate Technology Centre & Network, n.d.). There is a strong need for education and support for subsistence farmers so that they understand the benefits that can be realized by post-harvest value addition.</p>  
        <div class="cont-bg">
<p>Sweet potato root can be used to produce a variety of flours, which would be subsequently used to make breads, pastries and noodles (CIP, 2018). The process of producing flour from sweet potato root is described in full below. The following diagram shows an overview of the process:</p> 
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<p>The process requires a knife for cutting as well as a mill; mills can be priced as low as $60. A visual step by step process of making flour can be found at https://www.youtube.com/watch?v=GLEbnNnXqMA. This video is particularly useful because it describes the process in Kenya. Sweet potato flour can be used to fortify other flours or to make bread itself. Fortifying other flours with sweet potato flour yielded the best results compared to other white breads made from wheat flour alone (Shan, Shan, et al., 2012). Hence the packaging could advertise that sweet potato fortified bread is healthier and contains more nutrients than traditional flours. Sweet potato flour is sold in Canada at Walmart (https://www.walmart.com/c/kp/potato-flour) for $17.86/Kg, thus a smallholder farmer can mill the roots and sell for a profit.</p>  
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      <h3 class="title-bg">Jam</h3>
        <div class="cont-bg">
<p>Sweet potato today can be used to make jams with only a blender (Business Diary, 2017), which the online retailer “Alibaba.com” sells for as little as $11. Blended sweet potato can also lead to value added products such as smoothies, drinks and catsup (Business Diary, 2017). This would help improve sales at road sides and markets.</p>
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       <h3 class="title-bg">Sweet potato skins</h3>
       <h3 class="title-bg">Helpful links to get started</h3>
         <div class="cont-bg">
         <div class="cont-bg">
<p>Farmers and consumers can use the whole tuber to maximize profits. As already noted, the root can be used to create flour for human consumption or can be sold as livestock feed ( CIP, 2018). The outer layer of the tuber, instead of being thrown away, contains many useful nutrients and protein which could be added to smoothies, jams, or drinks (Allrecipes, 2018). As stated before a blender can cost as low as $11 on Alibaba.com. Additionally, sweet potato skins can also be baked (Allrecipes, 2018).</p>
<p><b>Hands-on guides:</b></p>
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<p>- This ‘Practical Action Plan’ provides step-by-step instructions, links to equipment suppliers, and useful contacts: https://www.ctc-n.org/sites/www.ctc-n.org/files/resources/peanut_processing.pdf </p>
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<p>- This journal contains an article (p. 3-5) on peanut butter processing with a detailed list of instructions, as well as a table of solutions to common problems: https://practicalaction.org/docs/agroprocessing/food_chain_30.pdf </p>
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<p>- This book contains a step-by-step guide to small-scale oil extraction: https://developmentbookshop.com/the-manual-screw-press-for-small-scale-oil-extraction-pb</p>
      <h3 class="title-bg">Baked sweet potatoes</h3>
<p><b>Direct links to equipment and suppliers:</b></p>  
        <div class="cont-bg">
<p>- Hand-operated decorticator (no gas or electricity needed): http://agritech.tnau.ac.in/agricultural_engineering/agriengg_groundnut.html </p>  
<p>There is another popular value addition from sweet potatoes which serves as a healthy alternative to white fleshed potatoes. Sweet potatoes (baked, fried, boiled) are considered as a novel source for natural health promoting compounds (beta-carotene and anthocyanins) for the functional food market (Bovell et al., 2017). Boiling sweet potatoes result in a loss in carotenoids and other important vitamins and minerals (Gehse, Saskia, et al.), hence baking is an alternative. Baking is done in an oven, which can cost as little as $60 on Alibaba, or using rocks or clay. For the latter, a tutorial can be found at https://www.youtube.com/watch?v=z_OUaJVHnF0. Baking opens up new markets, such as to tourists or at local markets.</p>
<p>- Roasting drum design (no gas or electricity needed): https://answers.practicalaction.org/our-resources/item/peanut-roaster </p>  
 
<p>- Rotary roaster (gas powered): https://www.alibaba.com/product-detail/rotary-drum-nut-roaster_60325819330.html?spm=a2700.7724838.2017115.11.72045553OrMu5c </p>  
<p>In conclusion, there is an abundance of value addition ideas for sweet potato smallholder farmers, and there are still more to be discovered with research. Most of these products are realistic for smallholder farmers to implement.</p>
<p>- Peanut butter milling machine (gas powered): https://www.alibaba.com/product-detail/Small-peanut-butter-making-machine-South_60844967278.html?spm=a2700.7724838.2017115.45.38536266pytkFJ&s=p</p>
<p>- Polythene bag sealer (electric): https://www.alibaba.com/product-detail/SF-600-Manual-Standup-Plastic-Bag_60715868319.html?spm=a2700.7724857.normalList.62.7cb062d6ZPAEQM</p>
<p>- Label applicator for both bags and jars (electric): https://www.alibaba.com/product-detail/Top-Quality-portable-label-applicator-vacuum_60626771525.html?spm=a2700.galleryofferlist.normalList.127.652327517ptyg0</p>
<p><b>Peanut recipe ideas: </b></p>
<p>- Nigerian peanut stew: https://www.youtube.com/watch?v=ugfX--tqES0 </p>
<p>- Filipino kare-kare: https://www.youtube.com/watch?v=wc7u4jRTRO4</p>  
<p>- Thai peanut satay sauce: https://www.youtube.com/watch?v=R_w_zCqOIjE</p>
<p>- Peanut punch: https://www.youtube.com/watch?v=1iD7Z-9Tp0A</p>
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       <h3 class="title-bg">References </h3>
       <h3 class="title-bg">References </h3>
         <div class="cont-bg">
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  <p>1. ActionAid. (2015). What is a small holder farmer? Retrieved from http://actionaid.org/australia/2015/06/smallholderfarmers101</p>
  <p>1. Ansari, M. A., Prakash, N., Punitha, P., & Baishya, L. K. (2015). Post harvest management and
 
a. value addition of groundnut. Lamphelpat, Imphal: ICAR Research Complex for NEH Region. doi: 10.13140/RG.2.2.22053.91365</p>  
<p>2. Bovell, B. Adelia C. (2007) Sweet Potato: A Review of Its Past, Present, and Future Role in Human Nutrition. Advances in Food and Nutrition Research, 7, 1–59, doi:10.1016/s1043-4526(06)52001-7.</p>
 
<p>3. Describe the different ways that food spoils. (2012). Retrieved from http://www.foodsafetysite.com/educators/competencies/general/microbiology/mic6.html</p>


<p>4. Dincer, Cuneyt, et al. (2011) Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea Batatas (L.) Lam.] Cultivars. Plant Foods for Human Nutrition, 66 (4), 341-347. doi:10.1007/s11130-011-0262-0.</p>
<p>2. Climate Technology Centre & Network. (n.d.). Peanut Processing. Practical Action. Retrieved
a. from https://www.ctc-n.org/sites/www.ctc-n.org/files/resources/peanut_processing.pdf </p>


<p>5. Gehse, Saskia, et al. (2018) Determination of the Effect of Boiling on the Bioavailability of Carotenoids in Vegetables Using Resonance Raman Spectroscopy. Laser Physics, 28(10), 105602. doi:10.1088/1555-6611/aad1b4.</p>
<p>3. Dhanesh, B. & Kochhar, A. (2015). Peanut Processing and It’s Potential Food Applications.
a. International Journal of Science and Research, 4(6), 2701-2706. Retrieved from
b. https://www.ijsr.net/archive/v4i6/SUB156042.pdf</p>


<p>6. Knott, S. (2018, March 22). One of Africa's most promising cities has a trash problem. Retrieved from https://qz.com/africa/1229079/ghana-the-worlds-fastest-growing-economy-has-a-trash-problem/</p>
<p>4. Fellows, P. & Hilmi, M. (2011). Selling street and snack foods. Rome: Rural Infrastructure and
a. Agro-Industries Division, Food and Agriculture Organization. Retrieved from
b. http://www.fao.org/docrep/015/i2474e/i2474e00.pdf</p>  


<p>7. Sweet Potato Knowledge Portal, www.sweetpotatoknowledge.org/files/presentation-12-low-cost-technologies-value-addition-orange-fleshed-sweetpotato-smallholder-farmers-western-kenya/.</p>  
<p>5. Intermediate Technology Development Group Ltd. (2002). Small-scale peanut butter processing
a. in Tanzania – The experience of women processors. Food Chain: The International Journal of Small-scale Food Processing, (30), 3-5. Retrieved from https://practicalaction.org/docs/agroprocessing/food_chain_30.pdf </p>


<p>8. Lerner, B. Rosie. “Time to Harvest Sweet Potatoes.” Purdue Extension - Purdue University, 21 Sept. 2018, http://extension.purdue.edu/article/30787.</p>
<p>6. Kiryowa, M., Andrews, A., Awori, E., Oballim, G., Okori, F., & Okello, D. K. (n.d.).
a. Groundnuts Postharvesting Handling: Harvesting and drying. Abi Zonal Agricultural Research and Development Institute and NARO National Semi-Arid Resources Research Institute (NaSARRI) Serere. Retrieved from http://www.nasarri.go.ug/factsheets/Harvest%20and%20drying.pdf </p>


<p>9. Miller, L. M., & Cassady, D. L. (2015). The effects of nutrition knowledge on food label use. A review of the literature. Appetite, 92, 207-216. doi:10.1016/j.appet.2015.05.029</p>
<p>7. Masters, W., Ghosh, S., Daniels, J., & Sarpong, D. (2013). Comprehensive Assessment of the  
a. Peanut Value Chain for Nutrition Improvement in Ghana. Retrieved from http://sites.tufts.edu/willmasters/files/2013/11/TuftsReportForGAIN_PeanutValueChainInGhana_PublicVersion_Sept2013.pdf </p>


<p>10. Obi, L. “15 Ways You Can Add Value to Potatoes for More Money.” Daily Nation, 30 Sept. 2016, www.nation.co.ke/business/seedsofgold/ways-you-can-add-value-to-potatoes-for-more-money/2301238-3400418-e4g4ul/index.html. (cite as Obi, 2016)</p>
<p>8. Mottaleb, K. A., Krupnik, T. J., & Erenstein, O. (2016). Factors associated with small-scale
a. agricultural machinery adoption in Bangladesh: Census findings. Journal of Rural Studies, 46(2016), 155-168. https://doi.org/10.1016/j.jrurstud.2016.06.012</p>  


<p>11. Old Farmer's Almanac. (2018). Growing Sweet Potatoes. Retrieved November 29, 2018, from https://www.almanac.com/plant/sweet-potatoes</p>
<p>9. Mupunga, I., Lebelo, S., Mngqawa, P., Rheeder, J., & Katerere, D. (2014). Journal of Food
a. Protection, 77(10), 1814-1818. Retrieved from doi: 10.4315/0362-028X.JFP-14-129 </p>


<p>12. Shan, S., et al. (2012) Physicochemical Properties And Salted Noodle-Making Quality Of Purple Sweet Potato Flour And Wheat Flour Blends. Journal of Food Processing and Preservation, 37 (5) 709-716, doi:10.1111/j.1745-4549.2012.00686.x.</p>
<p>10. Nautiyal, P. C. (2002). Groundnut: Post-harvest Operations. Food and Agriculture Organization.
a. Retrieved from http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Groundnut.pdf</p>  


<p>13. Sustain (2007). How can improved food labelling contribute to a healthy and sustainable food system? Retrieved from https://www.sustainweb.org/publications/how_can_improved_food_labelling_contribute/</p>
<p>11. Ochieng, O. G. (2010). Effect of Value Addition on Price: A Hedonic Analysis of Peanut in
a. Retail Supermarkets in Nairobi, Kenya. (Unpublished master’s thesis). Egerton
b. University, Njoro, Kenya. Retrieved from  
c. https://ageconsearch.umn.edu/bitstream/134495/2/Otieno%20Thesis.pdf </p>


<p>14. “Sweet Potato Recipes.” Allrecipes, www.allrecipes.com/recipes/1094/fruits-and-vegetables/vegetables/sweet-potato/.</p>  
<p>12. Potts, K. H. & Machell, K. (1995). The Manual Screw Press for small-scale oil extraction.  
a. London, U.K.: Intermediate Technology Publications. Find this book at:
b. https://developmentbookshop.com/the-manual-screw-press-for-small-scale-oil-extraction-pb</p>  


<p>15. “Sweet Potato Processing and Uses.” International Potato Center (CIP), cipotato.org/crops/sweetpotato/sweet-potato-processing-and-uses/.</p>
<p>13. Shephard, G. (2017). Aflatoxins in peanut oil: food safety concerns. World Mycotoxin Journal,  
a. 11(1), 149-158. Retrieved from https://www.wageningenacademic.com/doi/abs/10.3920/WMJ2017.2279</p>


<p>16. “Value-Added Products from Sweet Potato.” Business Diary PH, Business Diary Ph, 8 Dec. 2017, businessdiary.com.ph/6427/value-added-products-sweet-potato/.</p>  
<p>14. Wang, Q., Liu, L., Wang, L., Guo, Y., Wang, J. (2016). Peanut Processing Technology and
a. Product Development. Beijing, China: China Science Publishing & Media Ltd. Find this book at: https://www.sciencedirect.com/book/9780128095959/peanuts-processing-technology-and-product-development</p>  


<p>17. Victoria Grain Mill - Corona Style. (n.d.). Retrieved from https://torontobrewing.ca/products/victoria-grain-mill-corona-style?variant=32012717379&utm_campaign=gs-2018-10-07&utm_source=google&utm_medium=smart_campaign&gclid=Cj0KCQiA8_PfBRC3ARIsAOzJ2uofbhQoD5PPMrJmemx2diMDGAHWGcxHijD9bGs-mKJ4GkNSNI9sHm8aAkNGEALw_wcB</p>
<p>15. Zhao, X., Chen, J., & Du, F. (2011). Potential use of peanut by-products in food processing: a
a. review. Journal of Food Science and Technology, 49(5), 521-529. Retrieved from  
b. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550843/</p>

Revision as of 10:16, 7 July 2022

8.34-Peanut value addition


Delia Gregory, University of Guelph, Canada

4.jpg

Suggested citation for this chapter.

Gregory,D. (2022) Peanut value addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org

Brief background of crop

The peanut is a nutrient dense legume crop widely grown in the tropics and subtropics that presents a great opportunity for smallholder farmers to increase their income through value addition (Ansari, Prakash, Punitha, & Baishya, 2017). Millions of hectares of land across Asia, Africa, and Latin America are used to grow peanuts, with farmers in India, Nigeria, Sudan, and Senegal being major cultivators. Peanuts play an important role as a source of protein and income for smallholder farmers globally (Nautiyal, 2002). However, this crop is highly susceptible to aflatoxin contamination, exacerbated by poor storage techniques often present in subsistence farming communities (Ansari et al., 2017). Diseased or not, the low-value agricultural product is often sold as is, fetching low raw commodity prices especially if contaminated (Ansari et al., 2017). A common post-harvest practice is to allow the nuts to dry (in-shell) under the sun until the water content is between 6-8% which is determined by a rattling sound when peanuts are shaken (Kiryowa et al., n.d.). From this point, raw peanuts can be properly stored or further value-addition methods can be explored.

Value addition ideas

Snack grade peanuts

Arguably the simplest way to add value to peanuts is to sell dehulled snack grade peanuts. Hand shelling is a labour intensive, but effective method to dehull peanuts. However, a small manually-operated pod opener can be used to speed up the process and free up labour for other tasks (Ansari et al., 2017). Kernels then need to be cleaned and roasted to enhance flavor (Ochieng, 2010). Dry roasting peanuts can be done on trays in an oven or in a small rotary roaster (Climate Technology Centre & Network, n.d.). To sell snack peanuts, roasted nuts can then be enhanced with a coating (in flour for crunch) or flavoured to suit palettes of local consumers, thereby increasing demand (Fellows & Hilmi, 2011). Moreover, marketing using labels and branding can have powerful effects on consumers, and help to maintain product quality during storage (Nautiyal, 2002). Knowing this, value may further be increased by packaging peanuts, but this requires both polyethylene bags and bag sealing machinery (Fellows & Hilmi, 2011). These roasted and packaged nuts can be sold in local markets or even grocery stores (Ochieng, 2010). The type of processing can double the value of peanuts, from selling at below 1 USD to over 2.50 USD per kilogram, according to current prices (https://www.indiamart.com). Alternatively, these roasted snack grade peanuts can be added to meals, ranging from Nigerian peanut Stew, to Filipino kare-kare peanut stew, to Thai peanut satay sauce (Nautiyal, 2002).

Peanut butter

One of the most popular and profitable ways to add value to peanuts is to make peanut butter (Ochieng, 2010). Producing peanut butter can add 5 times the value per kilogram of peanuts, compared to the unprocessed commodity (https://www.indiamart.com). Dried nuts are shelled and cleaned, then roasted, processed, and packaged in clean jars (Climate Technology Centre & Network, n.d.). After having been roasted, peanut skins are dry and can easily be removed through winnowing. Peanuts are then put into a mill to grind the nuts into a buttery paste (Climate Technology Centre & Network, n.d.). Settings on milling machines can be adjusted for a desired peanut butter texture (e.g. crunchy, smooth, etc.), depending on local preferences (Intermediate Technology Development Group Ltd., 2002). Multiple varieties might also be sold to diversify the range of products (Climate Technology Centre & Network, n.d.). Sometimes stabilizers, salt, or sugar can be added to increase the shelf life or demand (Dhanesh & Kochhar, 2015). It is also important for peanut butter to be well packaged. Containers should be cleaned and then cooled butter poured in, while being careful to avoid air pockets which can lead to rancidity as the oil oxidizes (Intermediate Technology Development Group Ltd., 2002). The whole process requires training and various pieces of equipment, offering a great opportunity for a community cooperative. This peanut butter can also be used to make easy snack foods that might be sold on road-side stands, like peanut punch made from blending peanut butter with milk, sugar, ice, and spices (Fellows & Hilmi, 2011). One major issue in peanut butter production is high levels of aflatoxin contamination, as “unattractive” kernels are often used since they are otherwise unwanted (Mupunga, Lebelo, Mngqawa, Rheeder, & Katerere, 2014). This must be avoided as it is dangerous to the health of farmers and their families, as well as consumers who might purchase these peanut butter products (Nautiyal, 2002).

Peanut oil

Peanuts grown in developing countries are mainly used to produce peanut oil (Wang, Liu, Wang, Guo, & Wang, 2016). This edible oil is very popular as a cooking oil for its high nutritional value and aromatics (Potts & Machell, 1995). So long as high heat is applied, it is also a good opportunity to use otherwise rejected kernels, like those affected by low levels of aflatoxins, because the oil within the nut is pressed out, leaving the diseased peanut meal behind (Shephard, 2017). If healthy peanuts are pressed, the leftover peanut meal can then be added to meals (Zhao, Chen, & Du, 2011). First nuts are milled, heated, and mixed with water to improve conditions of oil to separate and flow out (Potts & Machell, 1995). Production of peanut oil requires a press to extract oil. A low-cost option would be a simple manual screw press, as it is relatively easy to build with a mechanized screw (Climate Technology Centre & Network, n.d.). There are also several machines with such designs on the market, if that is preferred to constructing one (Climate Technology Centre & Network, n.d.). Oil should then be clarified by letting it stand for 48-72 hours, and solid particles filtered out. Finally, oil is heated to remove remaining water that might otherwise cause rancidity (Potts & Machell, 1995). Packaged appropriately so as to maintain quality, it can be sold in local markets, very likely with high success (Ochieng, 2010). The economic benefit of peanut oil production is a tripling in value per kilogram of peanuts, from below 1 USD to 2.80 USD (https://www.indiamart.com). Additionally, any of new equipment built or purchased for peanut oil production can be used to process other oilseed crops, such as soybeans or sesame (Dhanesh & Kochhar, 2015).

Critical analysis

Peanuts have incredible potential to increase the incomes of smallholder farmers, however there are some concerns associated with value addition that must be considered. Firstly, equipment is needed to produce all peanut products, which would require labour, training, investment in low-cost capital, and knowledge of or access to machinery maintenance. Other important aspects include ease of distribution and transportation, and relevant demand in local markets. These factors are not guaranteed in all areas of the world. There are also health and safety concerns with the adoption of new and unfamiliar technology. Moreover, several pieces of machinery require electricity networks to be present, which may not be reliable in rural areas (Mottaleb, Krupnik, & Erenstein, 2016). Additionally, the quality of peanut products can only match the quality of peanuts used in production. Aflatoxins are an ever-present issue for small-holder farmers due to knowledge and understanding of the contamination not being widespread. This results in toxin consumption levels far beyond the recommended World Health Organization limits (Masters, Ghosh, Daniels, & Sarpong, 2013). Efforts to reduce possible aflatoxin contamination are key to high-quality peanut products. Potential solutions may be found in community cooperatives, which are a growing phenomenon that have yielded great results in peanut value addition, while at the same time reducing the individual financial burden and stress that accompanies managing a small business (Climate Technology Centre & Network, n.d.). There is a strong need for education and support for subsistence farmers so that they understand the benefits that can be realized by post-harvest value addition.

Helpful links to get started

Hands-on guides:

- This ‘Practical Action Plan’ provides step-by-step instructions, links to equipment suppliers, and useful contacts: https://www.ctc-n.org/sites/www.ctc-n.org/files/resources/peanut_processing.pdf

- This journal contains an article (p. 3-5) on peanut butter processing with a detailed list of instructions, as well as a table of solutions to common problems: https://practicalaction.org/docs/agroprocessing/food_chain_30.pdf

- This book contains a step-by-step guide to small-scale oil extraction: https://developmentbookshop.com/the-manual-screw-press-for-small-scale-oil-extraction-pb

Direct links to equipment and suppliers:

- Hand-operated decorticator (no gas or electricity needed): http://agritech.tnau.ac.in/agricultural_engineering/agriengg_groundnut.html

- Roasting drum design (no gas or electricity needed): https://answers.practicalaction.org/our-resources/item/peanut-roaster

- Rotary roaster (gas powered): https://www.alibaba.com/product-detail/rotary-drum-nut-roaster_60325819330.html?spm=a2700.7724838.2017115.11.72045553OrMu5c

- Peanut butter milling machine (gas powered): https://www.alibaba.com/product-detail/Small-peanut-butter-making-machine-South_60844967278.html?spm=a2700.7724838.2017115.45.38536266pytkFJ&s=p

- Polythene bag sealer (electric): https://www.alibaba.com/product-detail/SF-600-Manual-Standup-Plastic-Bag_60715868319.html?spm=a2700.7724857.normalList.62.7cb062d6ZPAEQM

- Label applicator for both bags and jars (electric): https://www.alibaba.com/product-detail/Top-Quality-portable-label-applicator-vacuum_60626771525.html?spm=a2700.galleryofferlist.normalList.127.652327517ptyg0

Peanut recipe ideas:

- Nigerian peanut stew: https://www.youtube.com/watch?v=ugfX--tqES0

- Filipino kare-kare: https://www.youtube.com/watch?v=wc7u4jRTRO4

- Thai peanut satay sauce: https://www.youtube.com/watch?v=R_w_zCqOIjE

- Peanut punch: https://www.youtube.com/watch?v=1iD7Z-9Tp0A

References

1. Ansari, M. A., Prakash, N., Punitha, P., & Baishya, L. K. (2015). Post harvest management and a. value addition of groundnut. Lamphelpat, Imphal: ICAR Research Complex for NEH Region. doi: 10.13140/RG.2.2.22053.91365

2. Climate Technology Centre & Network. (n.d.). Peanut Processing. Practical Action. Retrieved a. from https://www.ctc-n.org/sites/www.ctc-n.org/files/resources/peanut_processing.pdf

3. Dhanesh, B. & Kochhar, A. (2015). Peanut Processing and It’s Potential Food Applications. a. International Journal of Science and Research, 4(6), 2701-2706. Retrieved from b. https://www.ijsr.net/archive/v4i6/SUB156042.pdf

4. Fellows, P. & Hilmi, M. (2011). Selling street and snack foods. Rome: Rural Infrastructure and a. Agro-Industries Division, Food and Agriculture Organization. Retrieved from b. http://www.fao.org/docrep/015/i2474e/i2474e00.pdf

5. Intermediate Technology Development Group Ltd. (2002). Small-scale peanut butter processing a. in Tanzania – The experience of women processors. Food Chain: The International Journal of Small-scale Food Processing, (30), 3-5. Retrieved from https://practicalaction.org/docs/agroprocessing/food_chain_30.pdf

6. Kiryowa, M., Andrews, A., Awori, E., Oballim, G., Okori, F., & Okello, D. K. (n.d.). a. Groundnuts Postharvesting Handling: Harvesting and drying. Abi Zonal Agricultural Research and Development Institute and NARO National Semi-Arid Resources Research Institute (NaSARRI) Serere. Retrieved from http://www.nasarri.go.ug/factsheets/Harvest%20and%20drying.pdf

7. Masters, W., Ghosh, S., Daniels, J., & Sarpong, D. (2013). Comprehensive Assessment of the a. Peanut Value Chain for Nutrition Improvement in Ghana. Retrieved from http://sites.tufts.edu/willmasters/files/2013/11/TuftsReportForGAIN_PeanutValueChainInGhana_PublicVersion_Sept2013.pdf

8. Mottaleb, K. A., Krupnik, T. J., & Erenstein, O. (2016). Factors associated with small-scale a. agricultural machinery adoption in Bangladesh: Census findings. Journal of Rural Studies, 46(2016), 155-168. https://doi.org/10.1016/j.jrurstud.2016.06.012

9. Mupunga, I., Lebelo, S., Mngqawa, P., Rheeder, J., & Katerere, D. (2014). Journal of Food a. Protection, 77(10), 1814-1818. Retrieved from doi: 10.4315/0362-028X.JFP-14-129

10. Nautiyal, P. C. (2002). Groundnut: Post-harvest Operations. Food and Agriculture Organization. a. Retrieved from http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Groundnut.pdf

11. Ochieng, O. G. (2010). Effect of Value Addition on Price: A Hedonic Analysis of Peanut in a. Retail Supermarkets in Nairobi, Kenya. (Unpublished master’s thesis). Egerton b. University, Njoro, Kenya. Retrieved from c. https://ageconsearch.umn.edu/bitstream/134495/2/Otieno%20Thesis.pdf

12. Potts, K. H. & Machell, K. (1995). The Manual Screw Press for small-scale oil extraction. a. London, U.K.: Intermediate Technology Publications. Find this book at: b. https://developmentbookshop.com/the-manual-screw-press-for-small-scale-oil-extraction-pb

13. Shephard, G. (2017). Aflatoxins in peanut oil: food safety concerns. World Mycotoxin Journal, a. 11(1), 149-158. Retrieved from https://www.wageningenacademic.com/doi/abs/10.3920/WMJ2017.2279

14. Wang, Q., Liu, L., Wang, L., Guo, Y., Wang, J. (2016). Peanut Processing Technology and a. Product Development. Beijing, China: China Science Publishing & Media Ltd. Find this book at: https://www.sciencedirect.com/book/9780128095959/peanuts-processing-technology-and-product-development

15. Zhao, X., Chen, J., & Du, F. (2011). Potential use of peanut by-products in food processing: a a. review. Journal of Food Science and Technology, 49(5), 521-529. Retrieved from b. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550843/

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