Confectionery groundnuts: issues and opportunities to promote export and food uses in India uri icon

abstract

  • Aflatoxin contamination, presence of chemical residues and high fat content have potential to adversely affect the use of groundnut as food worldwide. Substantial genetic variability exists for physical, sensory, chemical and nutritional traits in groundnut and efforts to incorporate these quality traits into different genetic background have been partially successful in India. With the availability of high oleic fatty acid germplasm in ICRISAT, it should now be possible for breeders in India to incorporate this unique trait into locally adapted cultivars by backcross breeding. The critical issues that may limit the progress in quality breeding are stability of seed mass, crop duration and seed mass, crop duration and degree of resistance, shelf-life and nutritional quality, and freedom from aflatoxin, and these issues must be addressed by plant scientists to make rapid progress in breeding for improved seed quality in groundnut. The confectionery groundnut trials in AICRPO-G should be taken into consideration for identifying cultivars for release in India. Contract farming may be explored for commercial production of good quality nuts. A close linkage with farmers, processors/millers, exporters and consumers is vital for promoting export and enhancing domestic use of groundnut as food among rural folks in India

publication date

  • 2005