Groundnut, also known as peanut (Arachis hypogaea), is a vital legume crop cultivated across approximately 21 million hectares globally, yielding around 25.7 million tons each year. Asia leads global production with about 70% (17.9 million tons), followed by Africa at 20%, particularly in West Africa.

Due to its rich nutritional profile containing 21–30% protein, 41–52% fat, and 11–27% carbohydrates groundnut is a crucial dietary component for rural communities, especially children. It is also an excellent source of essential minerals such as calcium, potassium, magnesium, phosphorus, and vitamin E. By-products like protein meal and groundnut haulms are widely used in livestock feed, enhancing animal nutrition and farm sustainability.

Despite its significance, average yields remain low about 800 kg per hectare far below the potential 3000 kg/ha. This productivity gap is caused by poor access to high-yielding seed varieties, nutrient-depleted soils, inadequate crop management practices, and frequent pest and disease outbreaks.

One of the most serious challenges facing groundnut production and safety is aflatoxin contamination, caused primarily by the fungi Aspergillus flavus and Aspergillus parasiticus. These fungi produce aflatoxins, a class of highly toxic and carcinogenic mycotoxins. While A. flavus is more prevalent in Africa and Asia, A. parasiticus is commonly found in the Americas.

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A major health concern in many tropical developing countries. High contamination levels have been reported in countries like Ivory Coast, Mozambique, Sudan, Swaziland, China, and Korea. Groundnut products are a key source of this exposure.

Contaminated groundnut also poses a serious threat to livestock, reducing productivity and animal health when aflatoxin-laden feed is consumed. Regulatory bodies like the European Union have imposed strict limits on acceptable aflatoxin levels in imports: less than 6 µg/kg for Aflatoxin B1. The World Food Organization classifies samples with over 30 µg/kg as unsafe for human consumption. However, groundnut sold in African markets may contain over 1000 µg/kg. In Nigeria, researchers have found levels ranging from 120 to 510 µg/kg of various aflatoxin types (B1, B2, G1, G2).

Due to these safety concerns and strict international regulations, many developing nations have experienced a sharp decline in groundnut exports, negatively affecting their economies. 

While export quality groundnut is closely monitored for contamination, locally consumed groundnut often lacks such oversight posing significant public health risks.

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Aflatoxin contamination can occur pre-harvest, post-harvest, or during storage. In semi-arid tropical regions, pre-harvest infection is common, especially when drought stress occurs near harvest time. Drought accelerates moisture loss in pods and seeds, weakening the plant’s natural defenses and making it more susceptible to fungal invasion. Additionally, soil-borne pests contribute to damage that allows easier fungal penetration.

Post-harvest contamination is equally critical. Poor harvesting techniques and substandard storage facilitiesn such as storing pods in damp or poorly ventilated areas create ideal conditions for fungal growth. Insect damage to pods during storage also facilitates aflatoxin development.

Because groundnut is widely used in oils, snacks, flours, and other processed foods, aflatoxin contamination extends health risks across entire populations. Smallholder farmers face double jeopardy: they sell clean seeds to the market (due to quality control demands), but often consume or use contaminated seeds for livestock feed unknowingly endangering their families and animals.

International research organizations, including ICRISAT, are actively developing integrated approaches to manage aflatoxin contamination. Research has focused on:

• Breeding for genetic resistance to fungal invasion
• Improved agronomic practices (e.g., timely harvest, proper drying, and safe storage)
• Biological and cultural control methods

Although some genotypic resistance has been identified, overall levels remain low. However, recent studies show that applying better farming practices can significantly reduce aflatoxin levels.

Tackling aflatoxin contamination requires a multi-stakeholder approach involving scientists, farmers, policymakers, and development organizations. Raising awareness, improving education, and promoting access to clean technology and resistant varieties will be essential in minimizing contamination risks and protecting public health.

This platform aims to provide reliable and up-to-date information on aflatoxin in groundnut, including prevention strategies, current research findings, and tools for safer production. We invite readers, researchers, and farmers to engage with this critical issue and help build a safer, healthier food system.