The Indian Council of Agricultural Research (ICAR)’s groundnut research body has identified two varieties with high oleic acid content for commercial release — Girnar 4 (ICGV 15083) and Girnar 5 (ICGV 15090). With about 80 per cent (of total fat) oleic acid content, the two varieties will now be available for cultivation. Processors and consumers will have access to healthier groundnut-based food products and oil with longer shelf life. Oleic acid is a mono-unsaturated fatty acid with health benefits including reduced risk of developing cardiovascular diseases. It is preferred to normal groundnut oil and for use in confectioneries, flour and cake as studies show that high oleic groundnut oil and products are less prone to oxidation, offering extended shelf-life, an ICRISAT spokesperson said