Tanzania Groundnuts Value-added Processing Industry-www.shellingmachine.com

Peanuts Deep Processing Industry Analysis in Tanzania
Peanuts industry in Tanzania has inadequate value addition and agro-processing activities. There are a few large groundnut exporters operating in Tanzania, but the processing part is performed elsewhere, usually in the companies country of origin.
Groundnut is one of the major oilseeds produced in Tanzania. However, there is virtually no oil produced commercially from groundnut in this country, since groundnuts in nut form have higher value than converted into oil. It is not economical to press groundnuts to extract edible oil as there are several cheaper sources such as sunflower seeds.
Most of the groundnuts are consumed as snacks in the following forms: Raw nuts; Roasted salted and non salted nuts; Roasted spiced peanuts; Stir fried peanuts mixed with other foodstuffs. Some groundnuts are ground into powder, which can be done by a peanut powder grinding machine. Kashata is peanut brittle traditionally sold by street vendors in Tanzania along with black coffee.

Groundnut processing and shelling equipment are often Chinese made as they are often the most inexpensive. Farmers prefer new technologies which are simple and tend to avoid devices that may require frequent adjustments.
Peanut pods after harvesting should be dried to a safe moisture level to prevent the growth of microorganisms, particularly moulds that produce aflatoxins. Tests were carried out for drying groundnuts in batch dryers and maximum temperature was 54°C in single layer of sacks to reduce moisture content from 48% to 8%. Groundnuts were also dried in tray dryer and two feet deep freshly harvested pods were dried at air temperature of 38°C from moisture content of 48% to 8%. Simple twin tray dryers were also used driven by diesel engine. In continuous flow dryers, temperature of hot air was also maintained at 38°C.
Freshly harvested peanuts should be cleaned and sorted to remove damaged nuts and other foreign matter. By using density separators or air legs, light pods can be removed and slotted screens are used to remove pre-shelled kernels.
At the shelling plant, the peanuts undergo a sorting process to remove defective kernels. Blanching used together with gravity tables and manual or electronic sorting is very efficient in removing aflatoxin-contaminated kernels. Color sorting combined with blanching can reduce 90% aflatoxin contamination.

Tanzania Peanut Butter Production
Peanut butter is traditionally used for cooking purposes in many homes in rural Tanzania. It is used in preparation of side dishes and is also cooked with vegetables, pearled sorghum and maize. Commercially produced peanut butter is used as a spread on bread especially by the urban middle classes. Tanzania groundnuts can make good paste.
Peanut butter can be produced in the following steps:
1. Cleaning of peanut kernels
Shelled peanuts are cleaned by winnowing and blowing away the light particles and removing broken and infested nuts by hand.
2. Roasting
In this step, adequate heat is required to ensure cooking of the nuts, while uniform roasting should be achieved. This step may take 10 to 30 minutes to obtain uniform golden coloured (light brown to brown) nuts.
3. Cooling
The roasted nuts are cooled before going to the next step.
4. Peeling and sorting
Peanuts after roasting have brittle skin and can be removed easily. Roasted peanut peeling machine is recommended for this process. Two rotating rollers in the peeling chamber remove the red coat, which is then sucked by air fan. The peeling rate can be 98%. After peeling, burnt nuts and other nuts with undesirable qualities are removed.
5. Grinding
There exist different types of peanut butter taking smoothness into consideration. In Tanzania, a finely ground, smooth paste is preferred. The kernels are ground in peanut butter machie or in a hand operated plate mill which is available in the local market.
6. Mixing
In this step, ground paste is mixed with other ingredients such as vegetable oil, sugar, salt and stabilizer. Vegetable oil such as corn, sunflower or groundnut is heated to 80–90°C and added with a quantity of 2-5% to improve the spreadability. Some manufacturers add 6% of sugar or maltose and 1.7% salt to improve the flavor. Peanut stabilizer is added at a quantity of 2–3% to reduce oil-meal separation. The paste is then heated to about 80°C to ensure that the stabilizer melts and is well blended into the paste.
7. Filling
The butter is filled hot into containers that have been cleaned and sterilized. Full-automatic filling machine is recommended for this process, which features automatic bottle loading, filling and discharging.

Source Link: http://shellingmachine.com/application/Tanzania-peanut-processing-industry-anal.html
Email: info@shellingmachine.com