varieties Groundnuts

 

                                        

                      

1.INTRODUCTION

Groundnuts are a good source of food nutrient both to humans and soil. Their high energy value; their protein, vitamin and mineral content; their cholesterol free and low salt status – all combine to give groundnuts a higher value in nutrition.

Groundnuts are produced in tropical and sub tropical  regions of the world, on sandy soils. They are consumed as peanut butter or crushed and used for oil extraction or in soups and vegetables or simply as a confectionary snack roasted, salted or in sweets.

The groundnut plant produces runners( horizontal stems), which in, turn, produce flowers on each node. These flowers self pollinate and produce an anchor or peg which penetrates the ground. The ground pod is produced underground at the tip of the pegs. The topsoil must, therefore, have a low clay content ( less than 20%) with a loose structure so that the peg may penetrate the soil freely.

2. VARIETIES

Groundnuts are a marginalized crop and grown varieties are kept by the farmers since no research is being conducted on groundnuts. Grown varieties are identified by their grain color and size.

Grown varieties in Rwanda came from Uganda and Zambia and they include:

MGV 4 ( Red groundnut)

 

 This is a Virginia bunch variety. It was first released in Zambia as Msekera Groundnut Variety 4 (MGV-4), it is known as CG-7 in Malawi and Serenut IR in Uganda. MGV-4 is currently the only variety that shows high kernel yield potential in all three agro-ecological regions around Chipata. It matures in 120 day-140 days and is easy to harvest because of its bunch growth habits. The kernels are red, uniform, medium in size, contains 48-50% oil and has an Oleo/Linolinic (O/L ) ratio of 1.5 indicating a good shelf life.

 MGV 5 ( Pink groundnut)

 MGV-5 is a recently-released Virginia runner type variety which has large attractive tan-coloured kernels that are an excellent, high-yielding substitute for Chalimbana, Africa’s best known variety. It is particularly suitable for confectionery with a 48% oil content. It is well adapted for production in the plateau regions of Zambia, maturing in 120 days, and has a kernel yield of about 2.0 t/ha with smallholder farmers.

CHISHANGO

 

This is also a Virginia bunch variety that grows well in the eastern parts of Zambia and matures in 120 days. It has kernels that are tan pink, uniform, medium in size, contains 47% oil. It has a kernel yield of 2.0 t/ha and is suitable for the confectionery market.