Groundnut (Arachis hypogaea) is known by many local names including peanut, earthnut, monkey nut and poor man’s nut. Groundnut evolved in South America but has now spread worldwide as an important oilseed and food crop. Groundnut seeds contain high-quality edible oil (50%), easily digestible protein (25%), and carbohydrates (20%). The world trade depends largely on the European demand.The produce is mainly consumed within Ethiopia and a small portion is exported. In the last five years groundnut production has increased rapidly by 165% mostly through area expansion and a modest productivity increase.
|Location||It is widely grown in the warm lowland areas of the country under rain-fed conditions in the northwest of the country. In these areas the crop is an important smallholder cash crop.|
The non-drying oil is used as a substitute for olive oil, as a salad and cooking oil. It is used in manufacturing margarine and the inferior quality is used for soap, and as a lubricant. High quality oil is used in the pharmaceutical industry. The cake after the oil pressing is a high-protein (45–60%) livestock feed. The nuts are eaten raw, boiled or after roasting.