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Peanuts

Peanuts suppliers and sourcing guide

Peanuts are the seeds of Arachis hypogaea, a legume whose pods develop underground; the U.S., China, India, Argentina and parts of Africa are the main producers. After harvest they are dried, shelled and graded, and may be blanched to remove the red skin. Market types include Runner, Virginia, Spanish and Valencia, and brands buy raw, blanched, roasted, split or granulated kernels, peanut butter and paste.

See suppliersWhat to ask for on the COA
Also known as
Arachis hypogaea · groundnuts · blanched peanuts
Facts checked
November 2026

Forms and grades of peanuts

Suppliers sell different products under the same name. Specify the one you need.

  • Raw shelled kernels

    Graded by market type and size (for example Runner Medium or Jumbo), used for roasting, butter and confectionery.

  • Blanched

    Skins removed, often split, for peanut butter, confectionery and snack coatings.

  • Roasted and granulated

    Dry-roasted kernels, whole or chopped to set sizes, for toppings, bars and ice cream.

  • Peanut butter and paste

    Ground roasted kernels with or without salt, sugar and stabilizers, sold in drums and totes.

  • Organic

    Certified organic kernels and paste, a smaller share of supply.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Aflatoxins
Aflatoxin B1 and total aflatoxins by HPLC or LC-MS/MS; peanuts are the main crop for aflatoxin control and each lot is normally tested.
Grade and defects
Kernel size, splits, damaged kernels and foreign material against USDA or supplier grade.
Moisture and oil quality
Loss on drying, peroxide value and free fatty acids.
Microbiology
Total plate count, yeast and mold, coliforms or Enterobacteriaceae, E. coli and Salmonella; low-moisture foods that are eaten without a cooking step need a negative Salmonella result per lot.
Pesticides
Multi-residue pesticide screen by GC-MS/MS and LC-MS/MS, especially for imported lots.

Storage, lots and expiry

Storage and shelf life

Raw kernels are usually held in cold storage to slow oil oxidation and insect activity; roasted and ground forms should be kept cool, sealed and away from light. Shelf life is set by the sheller's or roaster's specification, and older lots are retested for peroxide value, odor and aflatoxin if storage conditions were poor.

Lots and expiry dates

Aflatoxin, size and oil content vary by origin and crop year, so keep each lot's aflatoxin certificate and grade. Peanuts are a major food allergen, so they need their own allergen controls in storage and production.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA lists peanuts among the major food allergens; FALCPA (2004) identified eight foods, including peanuts, and the FASTER Act later added sesame.

    Source: fda.gov (opens in a new tab)

  • 21 CFR 164.150 makes peanut butter from one of two peanut ingredients: blanched peanuts (germ included or not) or unblanched peanuts including the skins and germ.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 164.110, the standard for mixed nuts, names peanuts of the Spanish, Valencia, Virginia or similar varieties as an optional nut ingredient.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Peanuts suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking peanuts suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell peanuts? Request a listing

Frequently asked questions

What forms of peanuts can brands buy?

Common forms include raw shelled kernels, blanched, roasted and granulated, peanut butter and paste and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for peanuts include?

Expect aflatoxins, grade and defects, moisture and oil quality, microbiology and pesticides, each with its method, specification and result for that lot.

How should peanuts be stored?

Raw kernels are usually held in cold storage to slow oil oxidation and insect activity; roasted and ground forms should be kept cool, sealed and away from light. Shelf life is set by the sheller's or roaster's specification, and older lots are retested for peroxide value, odor and aflatoxin if storage conditions were poor.

What is the regulatory status of peanuts?

FDA lists peanuts among the major food allergens; FALCPA (2004) identified eight foods, including peanuts, and the FASTER Act later added sesame. 21 CFR 164.150 makes peanut butter from one of two peanut ingredients: blanched peanuts (germ included or not) or unblanched peanuts including the skins and germ. 21 CFR 164.110, the standard for mixed nuts, names peanuts of the Spanish, Valencia, Virginia or similar varieties as an optional nut ingredient.

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