For crude peanut oil destined for further refining rather than direct food use, the primary import requirements center on FDA prior notice and food-facility registration rather than retail allergen labeling. However, if the crude oil will be used in a food product, downstream processors must comply with FDA's major food allergen labeling rules. Importers should clearly document the intended end use to ensure the correct regulatory pathway is followed.

High-oleic peanut oil, derived from specially bred high-oleic peanut varieties, contains a significantly higher proportion of oleic acid, giving it superior oxidative stability and a longer fry-life compared to conventional peanut oil. Food-service buyers and snack manufacturers increasingly specify high-oleic grades in supply contracts, which can limit the pool of qualifying origins and suppliers. Importers should confirm variety and oleic acid content in the certificate of analysis.