What makes Ecuadorian peanuts so special?

Ancestral origin and genetic diversity

Ecuador stands out as one of the countries with the greatest genetic diversity of peanuts (Arachis hypogaea), hosting numerous native varieties cultivated in different regions (Amazon, coast, highlands) with unique characteristics. 
U.S. researchers collected more than 200 samples (landraces) throughout the country during the 90s, discovering species adapted to different altitudes and climates, some tolerant to drought, pests or cold.

2. Ecuadorian varieties with regional identity

In the provinces of Manabí and Loja, specialized cultivars such as INIAP 380, Charapotó (criollo), Caramelo (382) and Rosita (381) are planted. These varieties have been developed by INIAP to have good production, excellent flavor, and resistance to common diseases such as rust and peanut pox.

3. Climate, soil and traditional cultivation

These areas offer well-drained sandy soils, ideal temperatures (15-30 °C) and short growing cycles (90-130 days), allowing up to three harvests per year. The plantations are centered in cantons such as Portoviejo, Tosagua, Chone, 24 de Mayo municipality, where 40% of the regional production is concentrated.

4. Distinctive flavor and organoleptic properties .

Ecuadorian peanuts are highly valued for being creamy, with a balance between sweet and salty, and a penetrating aroma not often found in foreign varieties. These characteristics also make them ideal for consumption as a raw material in gourmet products.

5. Cultural presence and gastronomic uses

In Manabí, peanuts are an essential part of the coastal culinary identity. It is the base of emblematic dishes such as:

• Sal prieta: mixture of roasted corn and ground peanuts used as condiment.

• Sango, corviche, tonga, o encocados and peanut-based sauces to add consistency and flavor to traditional stews.

6. Nutrition and health benefits

It is a potent source of energy: it provides about 30% protein and 45% healthy fats (monounsaturated and polyunsaturated), as well as fiber, vitamin E, magnesium, iron and antioxidants such as resveratrol.
Frequent consumption is associated with reduced cholesterol, improved digestive health, better satiety and benefits for the heart, brain and weight control.

7. Local socioeconomic impact

The cultivation and processing of peanuts in Ecuador feeds microenterprises and artisanal production. In Manabí there are more than 30 microenterprises that transform peanuts into cream, salprieta, butter and snacks.
These activities generate employment and promote local trade, especially under organic certification.