What should be the maximum percentage of damaged kernels in peanuts classified under higher grades?

The maximum percentage of damaged kernels in peanuts classified under higher grades is set at no more than 10%. This standard is essential for maintaining quality and ensuring that higher-grade peanuts meet consumer expectations and market requirements.

Higher-grade peanuts are typically expected to have a minimal amount of damage, as quality influences both their market value and usability in various food products. Keeping the damage percentage at 10% or below allows for the identification of peanuts that are visually and texturally appealing, which is crucial for both visual inspection and consumer enjoyment.

By adhering to this standard, peanuts classified under higher grades can maintain their reputation for quality, ensuring they are suitable for premium products where the visual and sensory qualities are highly prized.