The Ministry of Commerce declared key standards for blanched peanuts encompassing moisture control, physical appearance and chemical safety limits, guided by Codex Alimentarius guidelines and ASEAN Harmonized MRLs for Pesticides.
The Ministry of Commerce issued notification 43/2026 dated 31 March 2026, establishing quality standards for blanched peanuts, in exercise of the power conferred under Section 13 (b), of the Export and Import Law, to ensure safety and quality uniformity in the market.
The peanuts are classified into three grades; Special Grade, First Grade, and Second Grade. Special Grade must be of premium quality compared to First Grade and Second Grade.
The allowable defect percentages per 100 grammes of Special Grade blanched peanuts are also specified at 0.5 per cent for special grade, 1.5 per cent for first grade and lower than three per cent for second grade (hard, translucent, or discoloured kernel parts), 0.5 per cent for special grade, one per cent for first grade and two per cent for second grade (Shrivelled, twisted, underdeveloped, or small kernels), zero per cent for special grade, one per cent for first grade and two per cent for second grade (Damage from insects or pests), 0.5 per cent for special grade, zero per cent for first grade and two per cent for second grade (Damage from splitting), zero per cent for special grade, one per cent for first grade and two per cent for second grade (Sprouted kernels), zero per cent for special grade, two per cent for first grade and three per cent for second grade (dark yellow or small yellow spots on kernel parts), one per cent for special grade, three per cent for first grade and five per cent for second grade (Dark blue, dark grey, or dark brown discoloration of the seed coat not exceeding one quarter of the kernel) and three per cent for special grade, five per cent for first grade and 10 per cent for second grade (Broken or split kernels) and zero per cent for special grade, one per cent for first grade and two pc for second grade (Moldy, rancid, or sour kernels).
The size requirement of blanched peanuts is an individual kernel diameter of 8 mm or above, or 20 or fewer kernels per 100 grammes for special grade, 7 mm to 8 mm or 20 to 50 kernels per 100 grammes for first grade and 6 mm to 7 mm, or 50 to 150 kernels per 100 grammes for second grade, with a tolerance of up to three per cent for special grade and five per cent for first and second grade.
Furthermore, First Grade and Second Grade peanuts must meet the following requirements: be well-formed; possess the distinct intrinsic characteristics of the peanut variety; be dry; have a maximum moisture content not exceeding eight per cent; be clean, free from visible foreign matter; be in good condition, free from deterioration or quality defects making them unfit for consumption; be free from physical damage; be free from abnormal external moisture; be free from mycotoxin contamination; be free from pests; and be free from external odors or flavours.
Blanched peanuts must also comply with the maximum residue limits (MRLs) for pesticides by either the Codex Alimentarius Commission, the ASEAN Harmonized MRLs for Pesticides, or both.
Furthermore, blanched peanuts must comply with the maximum limits for other contaminants established by either the Codex Alimentarius Commission or the relevant importing country.
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