Aflatoxins
Peanuts are particularly vulnerable to contamination by fungi Aspergillus flavus and Aspergillus parasiticus. These fungi produce aflatoxins that are known to cause cancers in humans, increase incidents of hepatitis viruses B and C, lower the immune response, impair growth in children and cause childhood cirrhosis. In poultry and livestock, aflatoxins can cause loss of appetite, loss of weight, reduced egg production, and contamination of milk (ICRISAT, 2016). Aflatoxin contamination may occur in the field, after peanuts are lifted but before harvest, during transport, and during storage (Payne, 2016). As of 2016, the maximum authorised content in the EU for aflatoxin B1 in feed materials is 0.02 mg/kg (20 ppb or µg/kg) (European Commission, 2003). The risk of aflatoxin contamination in peanut products is discussed more extensively in the Peanut meal datasheet. Peanut hulls, like other parts of the peanut fruit, can be contaminated with aflatoxins.
Handling
Peanut hulls, ground or unground, flow poorly and are difficult to handle with conventional equipment (Lindemann et al., 1986).