BORN TO BE A DELICATESSEN

CORDOBA PEANUTS is a quality and health certification issued exclusively by the Argentine Peanut Chamber for its member companies, under a strict control and inspection system

A different concept

Other peanut Origins comply with their respective national rules related to health and quality, then being necessary to establish a process of equivalence to prove adjustment to Community regulations. The Argentine Peanut Industry stepped forward and brought the whole peanut production chain under the European Food Law, as well as the relevant FAO / Codex Alimentarius standards.

IN THE FARM

Good Agricultural Practices : Codex Alimentarius CAC/RCP 22-1979; CAC/RCP 55-2004; Reg. (EC) 178/2002; Reg.(EC) 852/2004.

IN THE SHELLING PLANTS

Food Hygiene programs, Good Manufacturing Practices & HACCP :CAC/RCP 1-1969, Rev.4.-2003; Reg.(EC) 178/2002; Reg.(EC) 852/2004.

TRACEABILITY

Positive Lot Identification - CAC/GL 60-2006.

SURVEYORS

Certified as per ISO 17025 and FAPAS/AOCS registered, complying with regular interlabs proficiency tests.

AFLATOXINS

Sampling and analysis - Reg.(EC) 178/2010; Limits and lot acceptance/rejection criteria - Reg.(EC) 165/2010.

PESTICIDES

CORDOBA PEANUTS are free of Pesticide Residues, in compliance with Codex ALINORM PR 05/28/24; CAC/GL PR 40-1993, Rev.1-2003 ; Dir. 91/414/EEC ; Reg. (EC)149/2008 ; Reg.(EC)839/2008 ; Reg (EC) 459/2010; Reg (EC) 750/2010; Reg (EC) 765/2010; Reg (EC) 893/2010 and subsequent provisions and amendments.

PHYTOBIOLOGICAL CHARACTERISTICS, NUTRITIONAL PROFILE AND FLAVOUR ATTRIBUTES

Since 2000 INTA (Federal Institute for Agricultural Technology), the State University of Cordoba and CEPROCOR (Provincial Central Laboratory) have been studying peanuts grown in Cordoba and found amazing content of Fiber, Protein, Sugar, Iron, Calcium, Magnesium, Potassium, Copper and Zinc, as well as healthy fats. CORDOBA PEANUTS have very low acidity levels, remarkable stability and extraordinarily high Tocopherol (antioxidant) concentration. (Guzman, 2000; Casini, 2000-2003; Casini, Martinez 2003-2010; Martínez, Grosso, Nassetta and Badini, 2006-2010)

ROASTED PEANUTS – SENSORIAL PERFORMANCE

The sensorial profile of CORDOBA PEANUTS is characterized by an intense roast flavor enriched by a delicate sweet reminiscence. A high Calcium content awards it a mild hardness and a particular crunchy texture that are enjoyable in the mouth. The kernels show a smoothly shade of light brown. When subjected to heat treatments, this color gains golden gleams offering a very pretty visual effect. This combination of attributes gives CORDOBA PEANUTS their uniqueness, resulting in a product strongly attractive to consumers.

Nutritional Composition (click here)