Blanched Peanut
Blanched peanuts are peanuts that have been boiled briefly and had their skins removed, then typically dried for storage. They are used as a ready‑to‑eat snack and as an ingredient in confectionery, bakery products, and spreads.
Prices, specifications and international trade for blanched peanut under HS 200811.
Blanched Peanut Price
Published reference · Jul 1, 2026
Blanched peanut is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.
Explore blanched peanut pricesBlanched Peanut Exports and Imports
Netherlands led reported blanched peanut exports in 2025, at $391M.
Compare blanched peanut exporting countriesBlanched Peanut Specifications and Quality
Blanched peanut grading factors include Screen size and Count per pound.
Grading Factors
Quality assessment for blanched peanut considers Screen size and Count per pound.
- Screen size
U.S. Extra Large Virginia peanuts must not pass through a screen having 20/64 × 1 inch openings.
- Count per pound
The lot shall average not more than 512 kernels per pound.
Common Defects
Recorded defects for blanched peanut include Empty pods, Damaged pods, and Discoloured pods.
- Empty pods
Pods containing no kernels; limit 3% m/m.
- Damaged pods
Includes shrivelled, cracked, or broken pods; limit 10% m/m.
- Discoloured pods
Pods with dark discoloration affecting 50% or more of the surface; limit 2% m/m.
- Damaged kernels
Includes freezing injury, shrivelled kernels, insect damage, and mechanical damage; overall limit 1% m/m.
Certifications
Certifications documented for blanched peanut include Codex Alimentarius Standard (CXS 200-1995) and U.S. Federal Standards (21 CFR Part 51, Subpart EE). Their applicability depends on the individual product and shipment.
- Codex Alimentarius Standard (CXS 200-1995)
Provides specifications for safety, defect limits, and packaging requirements for peanuts intended for human consumption.
- U.S. Federal Standards (21 CFR Part 51, Subpart EE)
Defines grade specifications, screen size, and tolerance limits for shelled Virginia type peanuts.
Blanched Peanut Facts and HS Code
Blanched peanut belongs to peanuts and edible seeds within produce, nuts, spices and food ingredients. Its customs classification covers HS 200811.
Blanched Peanut HS Code
| Product type | Intermediate |
|---|---|
| Form | Dried |
| Position in the chain | Processed |
| Category | Peanuts and edible seeds — Produce, nuts, spices and food ingredients |
| HS codes | 200811 |
| Quoted in | USD/t |
| Reference location | CHN |
Production & Handling
Processing steps for blanched peanut include Cleaning of raw peanuts, Blanching in hot water to remove skins, Drying of blanched kernels.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Processing steps |
|
Packaging
Typical blanched peanut packaging includes Clean, dry bulk bags.
- Clean, dry bulk bags
Packaging must be sound, clean, dry, and free from insect infestation or fungal contamination to safeguard hygienic and organoleptic qualities.
Uses & Risks
Blanched peanut is used in Snack foods, Confectionery, and Bakery products.
End Uses
- Snack foods
Used as ingredient in ready‑to‑eat snack mixes and coated peanuts
- Confectionery
Ingredient in candy bars, chocolate coatings and nougat
- Bakery products
Added to breads, cookies and pastries for texture and flavor
- Peanut butter production
Ground to produce smooth or crunchy peanut butter
Uses and Related Commodities
| Downstream industries | Food processing, Confectionery manufacturing, Snack manufacturing, Bakery industry, Pet food production |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Aflatoxin contamination Food safetyHigh Blanched peanuts can develop aflatoxins if harvested or stored under high humidity and temperature, posing serious health risks and leading to product rejection. | |
Drought‑related yield reduction ClimateMedium Peanut crops are sensitive to water stress; prolonged drought can lower yields and affect the availability of blanched peanuts. | Adopt drought‑resilient varieties, employ irrigation where feasible, and diversify sourcing regions. |
Storage insect infestation PestMedium Stored blanched peanuts are susceptible to insects such as the tobacco beetle, which can damage product quality and cause losses. | Use sealed, temperature‑controlled storage, apply approved fumigation or inert gas treatments, and perform routine inspections. |
Transportation delays due to port congestion LogisticsLow Bulk shipments of blanched peanuts may experience delays at major export ports, impacting delivery schedules. | Plan shipments with buffer times, consider alternative ports, and maintain real‑time logistics tracking. |
Blanched Peanut Questions
- What are the typical grading criteria for blanched peanuts?
- Blanched peanuts are graded based on moisture content, aflatoxin levels, and visual appearance. Moisture is kept low to inhibit fungal growth, and aflatoxin concentrations must meet safety limits. The nuts are also inspected for uniform color and absence of shell fragments.
- How should blanched peanuts be stored to maintain quality?
- Blanched peanuts should be stored in a cool, dry environment with controlled humidity to prevent moisture uptake. Packaging must be airtight to protect against contamination and oxidation. Regular monitoring of temperature and moisture helps preserve shelf life.