Promising confectionery peanut varieties

The performance of seven confectionery peanut varieties were found promising. These varieties have higher yield/unit area, bigger seed size, higher resistance to Cercospora leaf spot, lower oil content and non-greasy taste compared to the existing peanut varieties. The peanut varieties are ICGV 88397, ICGV 88406, ICGV 88480, ICGV 88482, ICGV 89211, ICGV 89215 and ICGV 89235. At CLSU, ICGV 88480 obtained the highest yield of 5.80 t/ha during the 1994-95 dry season. During the 1995 wet season, ICGV 89211 had the highest yield of 4.17 t/ha. In San Antonio, Nueva Ecija [Philippines], the variety ICGV 89235 obtained the highest yield of 5.6 t/ha during the 1995-1996 dry season. On the other hand ICGV 88482 obtained the highest yield of 7.58 t/ha during the 1996-1997 dry season in Conception, Tarlac. Existing peanut varieties have an average yield of 2.5 t/ha. Among the confectionery peanut varieties, ICGV 88397 had the highest seed weight ranging from 70.33-123.79 g/100 seeds. This was two to three times heavier than the weight/100 seeds of BPI Pn 9, which was 44-56 g/100 seeds. All the confectionery varieties matured between 120 and 123 days while BPI Pn 9 matured after 105 days. Under CLSU condition, the confectionery varieties except ICGV 89235 were rated more resistant to Cercospora leaf spot than BPI Pn 9. Under lahar condition, all varieties were rated moderately resistant to resistant while BPI Pn 9 was rated susceptible. Production technology in lahar and non-lahar ecosystem differed only in terms of fertilizer application. In non-lahar ecosystem, inoculation with Rhizobium and application of six bags 14-14-14/ha produced comparable yield with plants grown in lahar-affected soils. On the average, total expenses for 1 ha production of confectionery peanut varieties was estimated at P26,107. A net income of P21,893 was obtained with a ROI of 98.57 percent. The use of confectionery peanut varieties gave P13,051.33 benefit over the use of small-seeded varieties such as BPI Pn 9. Confectionery peanut varieties can be used in various food preparations such as peanut butter, garlic-flavored peanut, sugar coated peanut, molded peanut, and peanut brittle. These varieties have lower oil content of 30-35 percent compared to that of other peanut varieties, which is 40-45 percent