From the sheller, peanuts are cleaned again and
"blanched" before they are used in most peanut foods. Blanching is
simply the removal of the reddish skin covering the kernels.
In whole-nut or split-nut dry blanching, the kernels travel through warm air
for a period of time to loosen the skins. Then the kernels go through a
blanching machine where large rollers rub the surfaces of the kernels until the
skins fall off. These kernels are checked with electro-optic sorters in
addition to manual inspection to ensure that blanching is complete.
Packaging materials have to be agreed upon with clients ahead of the season in
order to arrange for the import of the required material as needed. As a term
of supply; all packaging material must be Food Grade.
