Groundnut processing · Senegal
Beat aflatoxin with drying speed.
Aflatoxin is the defining issue in groundnut, and it is fundamentally a drying-speed problem — once the toxin is present, no downstream processing removes it.
Processing challenges
- Moisture held above the critical threshold too long allows Aspergillus growth.
- Once aflatoxin is present, no downstream processing removes it.
- Protein quality preservation and seasonal volume peaks add pressure.
- High energy costs and strict international limits make rapid drying a market-access requirement.
System configuration
- Rapid initial drying moving moisture below the critical threshold quickly — the single most important objective.
- Controlled temperature preventing quality degradation and oil damage.
- Uniform airflow ensuring no pocket of the load stays wet.
- Continuous parameter monitoring.
- Shell-on or shelled processing flexibility.
Product applications
- Confectionery grade — premium quality, flavour preservation, size-grading integration.
- Oil-production feedstock — moisture optimised for extraction, bulk throughput, oil content preserved.
- Roasting preparation — pre-roast conditioning, texture and colour consistency.
Outcomes
- Rapid moisture reduction below the aflatoxin risk threshold.
- Protein and essential-oil quality retained.
- Seasonal volumes absorbed.
- Consistent quality meeting international standards; reduced energy consumption.
Explore further
- All drying applications — parameters and quality metrics for this product class.
- Hot-air generators — the indirect-heat core that keeps combustion off your product.
- Industrial tunnel dryers — the 1,500 kg-per-batch chambers this configuration uses.
- Worked use cases — fully engineered example configurations across West Africa.
Processing groundnut in Senegal?
We’ll match temperature, airflow and hygiene design to your product and validate parameters by trial before quoting outcomes.
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