Ground roasted and fried peanut processing technologies had been transferred to Farm Women Group at Ban Huai Bong Nua, Amphoe Phrao, Changwat Chiang Mai for supplementing of farm income. The results of the study showed that particle sizes of ground roasted peanuts ranged from 7 to 18 mesh, containing 2.34 % moisture, 27.95 % protein, 46.23 % fat and 0.33 a(,w). Peroxide value was 1.77 meq/kg. Total microbial count and yeast and mold were 750 and 45 colonies/gm. respectively and coliform was less than 3 MPN/gm. Fried peanuts contained 1.22 % moisture, 22.88 % protein, 55.19 % fat, 0.26 a(,w) and peroxide value was 2.22 meq/kg. Total microbial count was 375 colonies/gm, yeast and mold was less than 10 colonies/gm. and coliform was less than 3 MPN/gm. Aflatoxin was not detected in both products. Production costs of ground roasted peanuts and fried peanuts were 17.84 and 40.21 baht/kg respectively. Ground roasted peanuts and fried peanuts were sold at 35 and 21.6 kg/week with the rate of return from investment of 34.53 % for ground roasted peanuts and 44.49 % for fried peanuts. Shelflife of both products was about 1 month. In consumer survey, most consumers accepted the qualities of the products. All of farm women were satisfied with the project.