T
he groundnut, also known as peanut, is one of the most important cash crops of India. It is widely recognised as a palatable “poor man’s nut”, and is eaten and relished by all classes of
people. A native of South America, the groundnut was discovered and introduced to the rest of the world by Spanish and Portuguese colonisers. Jesuit missionaries are believed to have brought it to India around the first half of the 16th century. However, commercial cultivation began in India only in the 19th century.
Today, the groundnut is grown in over 100 countries, and plays a crucial role in the world economy. India is one of the world’s leading groundnut producers, second only to China. Together, China and
India account for nearly 60% of world groundnut production. Other major groundnut producers are Nigeria, USA, Indonesia and Sudan. In India, groundnut cultivation takes place mainly in Gujarat,
Andhra Pradesh, Karnataka, Tamil Nadu, Maharashtra, Madhya Pradesh, Rajasthan, Uttar Pradesh, and Punjab.
he groundnut, also known as peanut, is one of the most important cash crops of India. It is widely recognised as a palatable “poor man’s nut”, and is eaten and relished by all classes of
people. A native of South America, the groundnut was discovered and introduced to the rest of the world by Spanish and Portuguese colonisers. Jesuit missionaries are believed to have brought it to India around the first half of the 16th century. However, commercial cultivation began in India only in the 19th century.
India account for nearly 60% of world groundnut production. Other major groundnut producers are Nigeria, USA, Indonesia and Sudan. In India, groundnut cultivation takes place mainly in Gujarat,
Andhra Pradesh, Karnataka, Tamil Nadu, Maharashtra, Madhya Pradesh, Rajasthan, Uttar Pradesh, and Punjab.
The groundnut plant is an annual herb that grows to a height of 1 to 1.5 ft. The yellow flowers, after self-pollination, develop into ovaries, called pedicels, which bury themselves underground. Here, the fruits develop into groundnut pods.
A rich source of minerals like copper, manganese and iron, groundnuts contain many antioxidants and vitamins that are essential for good health.
Groundnuts can be relished roasted, fried, boiled or salted. They are also ground into chutney, or added as a paste to thicken gravy. Spiced groundnut stew is a popular festive dish in Nigeria and Senegal. Roasted, salted groundnuts are a popular snack in India. Another favourite Indian delicacy is a candy made of groundnuts and jaggery, known as chikki.
Peanut butter, a food paste made from dry roasted groundnuts, is a popular sandwich spread in the USA and some other countries. Groundnut flour, mixed with maize or ragi flour, is formulated and used as a food supplement or infant weaning food in many Asian and African countries. Groundnut oil extracted from the kernels is a popular cooking medium.
The groundnut also has numerous other uses apart from its use as food. Being a leguminous crop, it is grown in crop rotation as it adds nitrogen to the soil. It maintains the fertility of soil and helps in reducing soil erosion. Further, almost every part of groundnut is of commercial value.
Groundnut oil, apart from its culinary use, is used in the manufacture of many products, including soap, cosmetics, shaving cream, paint, varnish, furniture polish, lubricants, medicated ointments, and medicated emulsion. The residue left after the extraction of oil, known as groundnut oil cake, is used as cattle-feed in India. It is preferred over other oil cakes for its low price and high protein content. Groundnut vines are also fed to cattle, both in green and dry form. Groundnut shells are used as fuel, as manure, and as a substitute for cork.
