U.S. Department of Agriculture

Agricultural Marketing Service

Commodity Procurement Program

P.O. Box 419205, Mailstop 8718

Kansas City, MO 64141-6205

USDA COMMODITY REQUIREMENTS

PP16 PEANUTPRODUCTS

FOR USE IN DOMESTIC PROGRAMS

Effective Date: 07/10/2018
USDA COMMODITY REQUIREMENTS PP16

PEANUT PRODUCTS

FOR USE IN DOMESTIC PROGRAMS

Contents

Part 1 COMMODITY SPECIFICATIONS ......................................................................................................1

Section 1.1 COMMODITIES ..................................................................................................................1

Section 1.2 WARRANTY........................................................................................................................5

Section 1.3 KOSHER PRODUCTS...........................................................................................................5

Section 1.4 QUALITY ASSURANCE........................................................................................................5

Part 2 CONTAINER AND PACKAGING REQUIREMENTS ............................................................................6

Section 2.1 GENERAL ...........................................................................................................................6

Section 2.2 COMMERCIAL PACKAGING REQUIREMENTS ....................................................................6

Section 2.3 CONTAINERS AND MATERIALS..........................................................................................6

Section 2.4 UNITIZATION REQUIREMENTS ..........................................................................................7
PP16 Page 1

Part 1 COMMODITY SPECIFICATIONS

Section 1.1 COMMODITIES

A. Quality of Peanuts

(1) Shelled peanuts used in the manufacture of peanut butter, roasted peanuts,

and peanut granules shall be:

a. Tested for aflatoxin and shall not exceed 15 parts per billion (ppb).

b. From current crop year stocks or as specified in the solicitation.

c. Peanut grades acceptable for use in Peanut Butter are outlined in

Table 1. Within the requirements of current grades as outlined in

Table 1 below, provided that a tolerance of not more than 3.5

percent by weight will be permitted for minor defects and damage 

combined.

Table 1

d. Peanut grades acceptable for use in Roasted Peanuts are outlined in

Table 2. Within the requirements of current grades as outlined in

Table 2 below, provided that a tolerance of not more than 3.5 percent

by weight will be permitted for minor defects and damage combined.

(i) Peanuts may contain no more than 3 percent by weight 

split or broken kernels upon initial inspection of the lot.

(ii) For lots removed from cold storage or remilled prior to

usage, peanuts may contain no more than 6 percent by 

weight split or broken kernels.

Peanut Grades for Peanut Butter

U.S. Standards for Grades of Shelled Peanuts and

American Peanut Shellers Association (APSA) grades that

may be used for peanuts to be processed into peanut butter

are:

U.S. Runner Splits APSA Runner Grades

with Splits

U.S. Spanish Splits APSA Number 1 Runner

U.S. Virginia Splits APSA Select Runner

U.S. Number 1 Runner APSA Medium Runner

U.S. Number 1 Spanish APSA Jumbo Runner

U.S. Number 1 Virginia APSA Mill Run Runner

U.S. Medium Virginia APSA Runner Grades

U.S. Extra Large Virginia APSA Runner Splits

U.S. Number 2 Virginia

(minimum 80 percent splits)

Valencia PeanutsNumber 1, Jumbo,

Splits
PP16 Page 2

Table 2

Peanut Grades and Minimum Sizes for Roasted Peanuts

U.S. Standards for Grades of Shelled Peanuts and

American Peanut Shellers Association (APSA) Grades

including minimum screen sizes for peanuts that may be

processed for roasted peanuts are:

U.S. Number 1 Runner 18/64 x 3/4 inch slot

U.S. Number 1 Spanish 15/64 x 3/4 inch slot

U.S. Number 1 Virginia 18/64 x 1 inch slot

U.S. Medium Virginia 18/64 x 1 inch slot

U.S. Extra Large Virginia 20/64 x 1 inch slot

APSA Medium Runner 18/64 x 3/4 inch slot

APSA Jumbo Runner 21/64 x 3/4 inch slot

Valencia- Number 1, Jumbo 15/64 x 3/4 inch slot

e. Peanut grades acceptable for use in Peanut Granules are outlined in 

Table 3. Within the requirements of current grades as outlined in Table 

3 below, provided that a tolerance of not more than 3.5 percent by 

weight will be permitted for minor defects and damage combined.

Table 3

(2) Except for lots which the finished product is to be unblanched roasted Spanish

peanuts, the contractor may elect to blanch the peanuts en route. It shall be

the contractor’s responsibility to provide advance notice to custom blanchers.

Advance notice shall include:

a. Dates the lots will arrive at the blanching plants.

b. Manifest.

Peanut Grades For Peanut Granules

U.S. Standards for Grades of Shelled Peanuts and American

Peanut Shellers Association (APSA) grades that may be used

for peanuts to be processed into peanut granules are:

U.S. Runner Splits APSA Runner Grades

with Splits

U.S. Spanish Splits APSA Number 1 Runner

U.S. Virginia Splits APSA Select Runner

U.S. Number 1 Runner APSA Medium Runner

U.S. Number 1 Spanish APSA Jumbo Runner

U.S. Number 1 Virginia APSA Mill Run Runner

U.S. Medium Virginia APSA Runner Grades

U.S. Extra Large Virginia APSA Runner Splits

U.S. Number 2 Virginia

(minimum 80 percent splits)

Valencia PeanutsNumber 1, Jumbo,

Splits
PP16 Page 3

c. Lot identification.

d. Name of prime contractor.

e. Solicitation number under which the lot is being tendered and

the type of end product to be manufactured for delivery to the

Government.

B. Quality of Peanut Butter

The peanut butter shall:

(1) Be equivalent to the requirements for U.S. Grade A as defined in the

“United States Standards for Grades of Peanut Butter," in effect at the

time the applicable solicitation for offers is issued. The standards are

available at:

http://www.ams.usda.gov/sites/default/files/media/Peanut_Butter_Standar

d%5B1%5D.pdf

(2) Be finely ground and have smooth texture.

(3) Have the consistency to spread uniformly without tearing or breaking

fresh white bread, and be free of any gelatin-like condition.

(4) Be made of peanuts which have been blanched with the majority of the

hearts and germs removed.

(5) Be medium brown in color, but not lighter than USDA Color 2 nor darker

than USDA Color 3, as described in the “U.S. Standards for Grades of

Peanut Butter.” 

(6) Be of a stabilized type and contain a sufficient amount of stabilizers

derived solely from vegetable sources so as to prevent oil separation.

Vegetable oils shall be produced from non-tropical sources; i.e., coconut,

palm, and palm kernel. U.S. origin certification is not required for

sweeteners and stabilizers used in the manufacture of the finished product.

(7) Not contain partially hydrogenated oils.

(8) For product offered in primary package sizes 5 lbs or smaller, contain 

36-140 mg sodium per serving (defined as 2 tablespoons) as evidenced 

by the nutrition facts panel.

(9) Not exceed 3 g total sugars per serving (defined as 2 tablespoons) as 

evidenced by the nutrition facts panel.

(10) Not exceed 1.5 meg/kg for the peroxide value.

(11) Not exceed the microbiological requirements contained in Table 4:

Table 4 

Microbiological Standards

Salmonella Negative

E. Coli <3.6/g Most Probable Number (MPN)

Coliform <10/g MPN

Aerobic Plate Count <10,000/g

Yeast <100/gram

Mold <100/gram

Aflatoxin <15 parts per billion (ppb)

C. Quality of Roasted Peanuts

The roasted peanuts requirements are:
PP16 Page 4

(1) All items for roasted peanuts shall be UNSALTED.

(2) Shall be of the following types and the maximum percentage by weight 

which may be splits as shown in Table 5:

Table 5

Maximum Number of Splits

Regular/Oil Roasted Percentage by Weight

Runner, blanched 50

Spanish, blanched 50

Spanish, unblanched 25

(3) Not more than 4 percent by weight will consist of small pieces. A small

piece is defined as any piece less than 1/4 peanut.

(4) The blanched peanuts shall be practically free from skins either loose or

attached.

(5) The unblanched Spanish type shall be practically free from blanched

kernels.

(6) The Spanish, Virginia, and Runner types shall be:

a. Medium to heavy roasted. The peanuts may be slightly coated

with oil and the blanched peanuts will be bright.

b. Crisp, palatable, and free from bitter, musty, sour, rancid, sprouty,

or other objectionable tastes and odors.

c. Free of mildew stains, filth, or other extraneous material.

d. Medium brown in color, but not lighter than USDA Color 2 nor

darker than USDA Color 3, as described in the “U.S. Standards for

Grades of Peanut Butter.”

(7) Types of peanuts:

a. “Runner” roasted peanuts are defined as blanched roasted Runner

or blanched roasted Virginia peanuts.

b. “Regular” roasted peanuts are defined as a generic product. Either

of the two types of roasted peanuts listed above in paragraph (6)

may be used.

c. “Spanish” roasted peanuts shall be unblanched U.S. No. 1 or better

Spanish roasted peanuts.

d. Not exceed the microbiological requirements contained in Table 4:

D. Quality of Peanut Granules

The peanuts shall be:

(1) Medium dry or medium oil roasted, blanched, with the hearts and germs

removed.

(2) Chopped into particles approximately 1/8 inch in diameter so that not

more than 10 percent by weight will be retained on a U.S. Number 4 sieve

and not more than 5 percent by weight will pass through a U.S. Number

12 sieve. The sieving test shall consist of placing 100 grams of peanut

granules on a U.S. Number 4 sieve nested on a U.S. Number 12 sieve and

tipping back and forth through a 90 degree arc 25 times.
PP16 Page 5

(3) Medium brown in color, but not lighter than USDA Color 2, nor darker

than USDA Color 3, as described in the “U.S. Standards for Grades of

Peanut Butter.”

(4) Bright, crisp, palatable, and free from bitter, musty, sour, rancid, sprouty,

or other objectionable tastes and odors

(5) Practically free from skins and show no dullness, mildew stains, skins,

filth, or other extraneous material.

(6) Not exceed the microbiological requirements contained in Table 4.

E. Quality of Roasting Oil

The roasting oil shall be refined peanut oil and shall:

(1) Be thoroughly refined, deodorized, and free from rancidity and

objectionable flavor after heating to 400 degrees Fahrenheit.

(2) Have a free-fatty acid content of not more than .08 percent as oleic acid

prior to its first use.

(3) Be stabilized using additives of a kind and at levels permitted in edible oil

products under the Federal Food, Drug, and Cosmetic Act.

(4) Start with new or freshly filtered oil and clean roasting tanks for each

daily production.

Section 1.2 WARRANTY

The product shall have a shelf life of at least one year from date of manufacture.

Product shall not be manufactured more than 60 days prior to shipping.

Section 1.3 KOSHER PRODUCTS

Kosher products require that the offered product meet one of the following acceptable 

symbols for Kosher, as indicated below:

http://oukosher.org/ http://trianglek.org/ http://www.ok.org/

http://www.skskosher.com/ http://www.kof-k.org/ http://www.crcweb.org/

http://www.star-k.org/ http://scrollk.org/ http://www.kosher.org/

Offeror shall certify that their manufacturing plant is capable of meeting applicable dietary 

(kosher) laws.

Section 1.4 QUALITY ASSURANCE

A. The contractor shall perform the product testing and quality analysis to ensure that

the product meets the commodity specifications. The results shall be evidenced

by a Certificate of Analysis (COA).
PP16 Page 6

B. Contractors shall notify the Government immediately of lots that fail to meet

contract requirements.

Part 2 CONTAINER AND PACKAGING REQUIREMENTS

Section 2.1 GENERAL

This part provides the container specifications and packaging materials

requirements used under this contract.

Section 2.2 COMMERCIAL PACKAGING REQUIREMENTS

A. Contractors shall supply commercial brand products only and shall certify at the

time of submission of an offer that the commercial product being delivered has a

history of successful distribution and use in domestic commercial channels and is

sold on the commercial market with an established level of consumer acceptance.

B. Labels must comply with FDA requirements, including Nutrition Facts 

information.

C. Products offered in primary package sizes 18oz or smaller must include labeling 

with at least two colors other than black and/or white. 

D. Container and packaging requirements are those used in the current commercial

shipping practices and shall comply with:

(1) Unitization requirements in Section 2.4.

(2) At contractor’s option, a statement such as “Not for Retail Sale” may be

printed on the principal display panel of the food label.

(3) The manufacturer’s lot code/lot identification number shall be shown on

the commercial bill of lading.

(4) Shipping containers shall be marked to show the maximum safe stacking

height. It is the responsibility of the contractor in cooperation with the

shipping container manufacturers to determine the safe stacking height.

(5) For identification upon receipt at delivery warehouses, all commerciallabeled product shipping documents shall specify “FOR USDA FOOD

DISTRIBUTION PROGRAMS.”

(6) All items for 500 pound barrels of peanut butter must use drums that are 

23 inches in diameter.

(7) For individual serving sizes, must include an easy open feature, such as 

a scored tab for portion cups, or a tear nick, notch, or serration for portion 

packets, to facilitate opening.

Section 2.3 CONTAINERS AND MATERIALS

A. All containers and packaging shall be constructed to meet the

requirements of the Food and Drug Administration (FDA) for safe

contact with the packaged product. The contractor shall obtain and

maintain documentation from the container or packaging material

manufacturer to verify that the containers and packaging materials

used in this contract were in compliance with the Government’s

regulatory requirements for safe contact with food products as

required in the Master Solicitation, Part 3, Section A, Number 3.
PP16 Page 7

B. Questions concerning the containers and materials should be directed to the peanut 

products specialist designated in the following list of USDA contacts:

https://www.ams.usda.gov/sites/default/files/media/AMS%20Commodity%20Proc

urement%20Staff%20Contact%20List.pdf

C. If the contractor purchases packaging and container ingredients from

a foreign country and/or the package and container is manufactured

in a foreign country, the package and container SHALL NOT display

country of origin labeling. Phrases similar, but not limited to

“Made in [Name of Foreign Country]” or “Product of [Name of

Foreign Country]” are strictly prohibited.

Section 2.4 UNITIZATION REQUIREMENTS

Shipments shall comply with the following unitization requirements:

A. Unless otherwise specified by the Government, all shipments of packaged

products shall be unitized (palletized and stretch wrapped).

B. Pallets shall be:

(1) Constructed to facilitate the safe handling and transportation of the

packaged product, as a unit, without loss or damage.

(2) A Number 2, four-way, reversible flush stringer with no broken runners or

slats.

(3) Suitable for use in the shipment of food products.

C. Plastic stretch wrap shall be:

(1) Constructed of a plastic film which is to be stretched a minimum of 50

percent beyond its original length when stretched around the pallet load.

(2) Applied as tightly as possible around all tiers of the palletized shipping

containers. The shipping containers shall be held firmly in place by the

stretch wrap.

D. Pallet loads shall be:

(1) Stacked in such a way as to minimize the amount that shipping containers

overhang the edges of pallets.

(2) Blocked and braced or otherwise loaded into the conveyance in a manner

that prevents shifting during transit.

E. USDA does not participate in a pallet exchange program.