Groundnuts are an ideal crop for farmers in low potential areas, as they can yield up to 30-40 unshelled bags per acre, providing high-value incomes.
Groundnuts are also a great source of protein and oil, with 45-48% oil content and 12-18% protein. The high yield and quality of groundnuts makes them attractive to processors, who use them in the production of peanut butter and other products. The high protein and oil content of groundnuts makes them an essential part of infant growth and human health, providing essential nutrients for a healthy lifestyle.
About the Project
Research Summary and Technology
The innovation concerns groundnut varieties (Mwangaza and Ndovu) that are high yielding, with high oil and protein content and good market preferences. Mwangaza is medium red and suitable for roasting, while Ndovu is large brownish with high oil and is ideal for oil and butternut production. Both have low aflatoxin levels < 10bbp needed in national and European markets. The varieties were developed in collaboration with ICRISAT through breeding, evaluation, screening and farmer evaluation.
About the Researcher
