Peanut Utilization in Food Systems in Developing Countries – Caribbean

CRSP:   |  Region:   |  Topic:   |  Database:

Project Code:

Start Date:

End Date:

CRSP Phase:
Phase 1


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Lead University:

Other Partners:
University of Florida (US); Caribbean Agricultural Research and Development Institute, University of West Indies (Trinidad and Tobago)

Principal Investigator(s):
Bharat Singh (US)


The first phase of the project was designed to determine constraints of utilization of peanuts in the Caribbean region. Survey results indicated that the major constraint was the high cost of peanuts due mainly to the fact that peanut production in the region was limited. Most of the peanuts produced in the region are consumed locally and local consumption exceeds production and thus about 13 million lbs of peanuts and peanut production are imported from outside the region. To address these constraints this project focused on addressing the need for research on post-harvest handling, storage, processing, packaging and marketing of peanuts with special reference to small-scale production and processing operations.


1. To describe and to understand any variations in environment, socio-economics, and food technologies as they constrain the preservation and utilization of peanut supplies. 2. To analyze the current and potential dietary role of existing peanut products. 3. To assess of the sensory, nutritional, microbiologial, and toxicologial quality parameters of peanut products. 4. To incorporate indigenous peanuts and peanut products into solid and/or beverage food systems for local consumption. 5. To prepare and to present peanut fortified foods in an effort to determine acceptability and nutritional values of such products. 6. To assure safety of the products with particular reference to mycotoxins in raw and finished products.


1. Scientists from the Food Technology Institute (FTI) in Jamaica have collaborated with the Jamaica Frozen Food Plant to work on control of oil separation and consistency of the peanut butter made out of a locally grown variety, Valencia. Quantities and types of fat utilized in the original formulation have been modified. A stable product has been developed which utilizes 3% fat/stabilizer blended in a 50:50 ratio. 2. Research has been conducted to determine the cause of an unacceptable textural quality of peanut butter made out of Jamaican peanuts (Valencia).The major cause of poor textural quality appeared to be due to low oil content. The texture can be improved by including additional amounts of oil in the formula. 3. Low-intensity microwave energy has been evaluated to remove aflatoxin from peanuts. Results indicate that treatment caused 30-44% reduction in toxin. 4. Effects of chlorine gas on aflatoxin reduction was evaluated. The treatment resulted in a 90% reduction in Aflatoxin B1 within 10 minutes. Three reaction products were identified as a result of chlorine treatment: 2,3-dichloro-AFBl and 2 ,3-dihydroxy-AFBl and aflatoxical. 5. Protein and fat contents of peanuts harvested at various stages of maturity in Antigua and St. Vincent have been determined to establish maturity indices for peanuts of the region. In another study, protein and fat analyses of ten lines of peanuts grown at the Lawrencefield, Jamaica evaluation plots in 1985 and in 1986 have been completed. Research is in progress on the evaluation of processing quality of these lines including suitability for roasting and for peanut butter.

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