Longer shelf life.
It has been scientifically proven that a higher proportion of oleic acid content delays peanut oxidation, resulting in a significant decrease in the appearance of undesirable odors and flavors over time. In short, rancidity manifests itself in the very long term, regardless of the degree of industrialization of the product.
Tests carried out by INSA and contrasted by independent laboratories show that toasted HIGH OLEIC PEANUTS WITHOUT SHELL and WITHOUT PACKAGING maintain stable conditions to be consumed for at least 180 days, presenting peroxide values lower than 4meq/kg.
The HIGH OLEIC peanut toasted WITH SHELL preserves acceptable organoleptic characteristics for consumption practically 8 times longer than conventional peanuts.
This scientific verification has been checked by INSA laboratories and has been published in "The Journal of the American Peanut Research and Education Society" (PeanutScience), volume 31, page 40.