Forget toxic stuff, here’s how we make quality peanut butter

A few weeks ago, there were reports in the media that a popular peanut butter brand was poisonous due to aflatoxin contamination. That was a wake-up call for consumers and groundnut farmers who make peanut butter.

And for one self-help group in Siaya, this was another strong reminder that, with peanut butterprocessing, every step from harvest to processing is key, you cannot take any chances.

The Siaya Township Home Based Care in Lwala Kowuor village in Alego Usonga, Siaya County, specialises in among other activities, making peanut butter.

Care taken every stage

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“We strive to make clean peanut that cannot harm our clients. We are well aware that to achieve this, every step matters — planting to harvesting and processing. Like you see here, our members are busy sorting the peanuts. To avoid any contamination, we first sort the peanuts to remove all unwanted stuff like stones,” Ms Consolata Anyango says as she takes Smart Harvest through the process of peanut butter making.

The group of 20 members which was initially called Yier Ngima Group was started by a well-wisher whose aim was to empower vulnerable groups affected by HIV and Aids in the community, by creating income generating activities for them.

They began in 2005 with 60 members but along the way life happened and now they are only 20 active members. Ms Anyango, the organising secretary says the group has six officials — the chair, secretary and their deputies and the treasurer. They share profits according to one’s shares.

Grinding and crushing

That aside, the group makes peanut butter under the brand name Tawo.

“After sorting we sun dry for two to three days depending on the weather. We then put in a machine for two to three hours depending on the quantity. Afterwards, we put in a wire mesh for the groundnuts to cool down. We sort them again for a second time, and in this round remove the toxins. It is then put in a solar machine for grinding and crushing for an hour.”

They then add little salt to the butter before it is packaged. They say too much salt reduces shelf life. They are packaged in different tins. The team runs the peanut project from a building constructed with the help of World Vision. Outside the building there is a groundnut cooking machine, that uses solar energy.

The group also uses it to make bread and scones. Inside the small building, there are three peanut butter machines; one that makes 4kg of the product and the other two make 2kg each in less than 15 minutes.

To meet the demand for ground nuts, they use peanuts from members who grow them and also work with local farmers who supply the same.

“But we ensure we work with the best. That is those who follow stringent steps from planting to harvesting. As you are aware, contamination can happen at any stage. Pre-harvest contamination occurs in the field during crop growth. Pre-harvest infection is influenced by farming practices that make crops susceptible to infection. Our farmers are aware of that and they take caution.”

They make 400, 120, 80 and 800 grams of peanut butter. The same is sold in local supermarkets.

So how did they emerge as master peanut makers?

The group undertook several trainings on value addition by the Ministry of Agriculture in September 2008.

They were later taken to meet several groups in Nyanza region who specialise in peanut buttermaking. They have also applied for Kenya Bureau of Standards certificate.

To expand the business, the group approached a local bank for a loan to buy a machine.

“In 2009, we embarked on crushing ground nuts to make peanut butter. There was a machine at the Agriculture office in Siaya but it was small,” Anyango says.

Ms Anyango says after several months of trading amid a growing market, they needed a larger machine that would crush over 4kg of peanut butterbecause their machine could only handle 2kg.

The World Vision also bought them two more peanut butter-making machines. The group has set itself as a quality brand, attracting business from all corners.

 “We make natural peanut butter, without any additives save for a little salt,” says Anyango.

After the peanut has been processed, to make it last longer, it is stored in the refrigerator for two to four weeks. It is then frozen in a freezer-safe storage container for six months or longer. It should be stirred thoroughly before each use.

Anyango says the demand for the peanut buttervaries.  “Sometimes we make it once a week and other times even four times in a month.”

Going forward, the group plans to invest in bigger machines and expand their market beyond Siaya County.

And if time and money allow, East Africa is their target.  

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