CHINESE RAW PEANUTS THAT ARE SHELLED AND BLANCHED. THE PURPOSE OF BLANCHING THE PEANUT IS TO REMOVE THE SKIN COVERING THE KERNEL AND/OR SEPARATE AN INTACT PEANUT INTO INDIVIDUAL COTYLEDONS IN ORDER TO FACILITATE THEIR USE. BLANCHING ENABLES DEFECTS IN THE NUT TO BE DETECTED ALLOWING REMOVAL. THE SHELLED PEANUTS ARE CONVEYED THROUGH A MODULAR HORIZONTAL CONTINUOUS BELT OVEN RANGING BETWEEN 37-100 DEGREES CELSIUS. THE BLANCHING TEMPERATURE DOES NOT EXCEED 100 DEGREES CELSIUS IN ORDER TO AVOID CHEMICAL TRANSFORMATIONS IN THE PEANUT. THE PEANUTS ARE THEN COOLED AT ROOM TEMPERATURE. THE FULL PROCESS TAKES BETWEEN 25-90 MINUTES. THE PEANUTS ARE CONVEYED TO A PEELING MACHINE WHERE THE SKIN IS REMOVED BY FRICTION AND ASPIRATED. ANY REJECT PEANUTS ARE REMOVED AT THIS STAGE WITH THE ACCEPTABLE PEANUTS UNDERGOING METAL-DETECTION PRIOR TO PACKAGING IN BIG BAGS.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S: GIR 1 - HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1202 GROUNDNUTS, NOT ROASTED OR OTHERWISE COOKED, WHETHER OR NOT SHELLED OR BROKEN GIR 5 (B) - HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. GIR 6 - HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 120242 OTHER THAN SEED; SHELLED, WHETHER OR NOT BROKEN ALSO CLASSIFIED IN ACCORDANCE WITH: HSEN'S TO CHAPTER 12 GENERAL NOTE, SECOND PARAGRAPH REFERS HSEN'S TO HEADING 1202 REFERS EC REGULATION 446/2009 AMENDED BY EC REGULATION 441/2013 LINE 72.