Two Groundnut Varieties with 80% Oleic Acid Content Will Soon Be Available for Cultivation

The groundnut research body of the Indian Council of Agricultural Research (ICAR) has identified two varieties with high oleic acid content for the commercial release - Girnar 4 (ICGV 15083) & Girnar 5 (ICGV 15090).

The two varieties with nearly 80 % (of total fat) oleic acid content, will now be available for farming. With this, the processors as well as customers will have access to healthier groundnut-based food products & oil with longer shelf life.

It must be noted that the oleic acid is a mono-unsaturated fatty acid that has many health benefits like reduced risk of developing cardiovascular diseases.

An ICRISAT spokesperson said, “It is preferred to normal groundnut oil & for use in confectioneries, flour & cake as research show that high oleic groundnut oil & products are less prone to oxidation, providing extended shelf-life”.

According to Director of Directorate of Groundnut Research, Radhakrishnan, the variety identification committee zeroed in on the 2 varieties after a multi-location test conducted under the All-India Co-ordinated Research Project on Groundnut (AICRP-G) in the past 2 years.

It is important to mention that the AICRP-G is an Indian Government-led, multi-institutional research association of multi-disciplinary teams all over the ICAR-DGR, State Agricultural Universities & the International Research Institute for the Semi Arid Tropics (ICRISAT).

The normal groundnut kernels contain 40 to 50% oleic acid content. An ICRISAT statement said that the Oleic acid “cuts low-density lipoprotein (LDL) cholesterol, which is considered ‘bad’ cholesterol & maintains high-density lipoproteins (HDL) levels known as ‘good’ cholesterol, making them healthier”.

Director-General of ICRISAT, Peter Carberry said, “With international food processors keen to source high oleic groundnuts from India for shelf-life benefits, the new release can benefit many segments including the farmers”.

Besides, ICAR-DGR & ICRISAT, Tamil Nadu Agricultural University (TNAU), Acharya N G Ranga Agricultural University & Professor Jayashankar Telangana State Agricultural University were also involved in the variety development programme.