This first commercialization of high oleic groundnut varieties in India meets food industry and consumer needs for longer shelf life and improved health benefits.
After eight years of collaborative work, two high oleic groundnut lines have been identified by India’s coordinated release program to go commercial. This means processors and consumers in India will now have access to heathier groundnut-based food products and oil with longer shelf life.
Oleic acid is a monounsaturated fatty acid with health benefits including reduced risk of developing cardiovascular diseases. It is preferred to normal groundnut oil and products such as confectionaries, flour, cake and butter etc., as studies show that high oleic groundnut oil and products are less prone to oxidation, hence giving extended shelf-life.
This first commercialization of high oleic groundnut varieties in India meets food industry and consumer needs for longer shelf life and improved health benefits.
Announcing this decision, Dr Radhakrishnan, Director, Indian Council of Agricultural Research (ICAR)-Directorate of Groundnut Research (ICAR-DGR) says, “At the Annual Groundnut Workshop held during 25-27 May 2019, the Variety Identification Committee identified two varieties, Girnar 4 (ICGV 15083) and Girnar 5 (ICGV 15090) with about 80% oleic acid content to release for cultivation in India. The recommendation by the Committee was based on multi-location testing conducted under the All-India Co-ordinated Research Project on Groundnut (AICRP-G) during 2017 and 2018.” The AICRP-G is a Government of India-led, multi-institutional research collaboration of multi-disciplinary teams across the ICAR-DGR, State Agricultural Universities and ICRISAT.
The two high oleic groundnut lines identified for release have kernel oleic acid content of about 80% (of total fat content) as against 40-50% in the normal groundnut kernels. It reduces low-density lipoprotein (LDL) cholesterol (considered ‘bad’ cholesterol) and maintains high-density lipoproteins (HDL) levels or ‘good’ cholesterol, making them far healthier.