CASHEW/KAJU APPLE IS A BEAUTIFUL FRUIT WITHOUT ANY TAKERS. DO YOU KNOW THAT 75% ARE PERISHED IN THE ORCHERDS ......( Photos by Aravind Chaturvedi on 6th April, 2009)
Cashew or kaju as we mostly call it, is perhaps the most favourite dry fruits for most of us. I admit that I was knowing very little about Kaju till I visited Kaju growing area and a Kaju processing factory. I thought to share my knowledge and experience with you........
The evergreen cashew tree, Anacardium occidentale L., belongs to the Anacardiaceae family of plants, which also includes the mango, the pistachio. Fully developed tree grows up to 12 metres high and has a spread of 25 metres. Its extensive root system allows it to tolerate a wide range of moisture levels and soil types, although, commercial production is advisable only in well-drained, sandy loam or red soils.
The cashew tree, native to Brazil, was introduced to Mozambique and then India in the sixteenth century by the Portuguese, as a means of controlling coastal erosion. It was spread within these countries with the aid of elephants that ate the bright cashew fruit along with the attached nut. The nut was too hard to digest and was later expelled with the droppings. It was not until the nineteenth century that plantations were developed and the tree then spread to a number of other countries in Africa, Asia and Latin America.
The main commercial product of the cashew tree is the nut. In the main producing areas of East Africa and India, 95% or more of the apple crop is not eaten, as the taste is not popular. However, in some parts of South America and West Africa, local inhabitants regard the apple, rather than the nut kernel, as a delicacy. In Brazil, the apple is used to
manufacture jams, and soft and alcoholic drinks. In Goa, in India, it is used to distil a cashew liquor called “feni”.
The cashew kernel is a rich source of fat (46 percent) and protein (18 percent) and is a good source of calcium, phosphorus and iron.
language Cashew called as
Portuguese caju
French cajou
English cashew
Hindi caju
Sinhalese cadju
Italian anacardio
German acajuban
Indonesian jambu
Somali bibbo
Swahili mkanju
In the season( April to June), green kernel is sold in the market approx. at 40-50 rupees per Kg. Looked very attractive deal to unaware customer like me. Kernel undergoes a rigorous and labour intensive process before Kaju comes out as we know it…The main objective of processing is to remove the valuable cashew kernel from the shell with as little damage as possible. Whole kernels command a higher price than do broken pieces.
Extraction of the kernel from the shell of the cashew nut has traditionally been a manual operation. Roasting causes brittleness of the shell and loosening of the kernel from within the shell. Soaking increases the moisture content of the kernel, thereby reducing the risk of it being scorched during roasting and increasing its flexibility so as to make it less likely to crack. The CNSL (cashew nut shell liquid) is released when the nuts are roasted. It is a viscous and dark liquid which is extremely caustic. After the kernels are taken out of the shells, the testa (the thin brownish skin covering the kernel) must be removed, following which the kernels are graded and packaged.
The process consists of five main steps:
Shelling: removal of the outer shell and CNSL
Peeling: removal of the testa
Grading: into different sizes and colours in accordance with standard grading
Drying or humidifying: to a final moisture content of 5 percent
Packing: into airtight bags or cans, depending upon the scale of operation
During the visit to a Cashew factory, I was shocked to know that the workers are paid as low as Rs 5 per Kg for processing and they can handle 10 kgs a day.
Cashew kernels are selected on the basis of the number per unit weight, in accordance with the weight of the kernels. The highest price is paid for better quality kernels of the W180 and W210 grades, which are the largest and heaviest grades.
White wholes
W180 (super large) Between 120 and 180 kernels per lb (266 to 395 per kg)
W210 (large) Between 200 and 210 kernels per lb (395 to 465 per kg)
W240 Between 230 and 240 kernels per lb (485 to 530 per kg)
W280 Between 270 and 280 kernels per lb (575 to 620 per kg)
W320 Between 300 and 320 kernels per lb (660 to 706 per kg) normally available in market
W450 Between 400 and 450 kernels per lb (880 to 990 per kg)
The evergreen cashew tree, Anacardium occidentale L., belongs to the Anacardiaceae family of plants, which also includes the mango, the pistachio. Fully developed tree grows up to 12 metres high and has a spread of 25 metres. Its extensive root system allows it to tolerate a wide range of moisture levels and soil types, although, commercial production is advisable only in well-drained, sandy loam or red soils.
The cashew tree, native to Brazil, was introduced to Mozambique and then India in the sixteenth century by the Portuguese, as a means of controlling coastal erosion. It was spread within these countries with the aid of elephants that ate the bright cashew fruit along with the attached nut. The nut was too hard to digest and was later expelled with the droppings. It was not until the nineteenth century that plantations were developed and the tree then spread to a number of other countries in Africa, Asia and Latin America.
The main commercial product of the cashew tree is the nut. In the main producing areas of East Africa and India, 95% or more of the apple crop is not eaten, as the taste is not popular. However, in some parts of South America and West Africa, local inhabitants regard the apple, rather than the nut kernel, as a delicacy. In Brazil, the apple is used to
manufacture jams, and soft and alcoholic drinks. In Goa, in India, it is used to distil a cashew liquor called “feni”.
The cashew kernel is a rich source of fat (46 percent) and protein (18 percent) and is a good source of calcium, phosphorus and iron.
language Cashew called as
Portuguese caju
French cajou
English cashew
Hindi caju
Sinhalese cadju
Italian anacardio
German acajuban
Indonesian jambu
Somali bibbo
Swahili mkanju
In the season( April to June), green kernel is sold in the market approx. at 40-50 rupees per Kg. Looked very attractive deal to unaware customer like me. Kernel undergoes a rigorous and labour intensive process before Kaju comes out as we know it…The main objective of processing is to remove the valuable cashew kernel from the shell with as little damage as possible. Whole kernels command a higher price than do broken pieces.
Extraction of the kernel from the shell of the cashew nut has traditionally been a manual operation. Roasting causes brittleness of the shell and loosening of the kernel from within the shell. Soaking increases the moisture content of the kernel, thereby reducing the risk of it being scorched during roasting and increasing its flexibility so as to make it less likely to crack. The CNSL (cashew nut shell liquid) is released when the nuts are roasted. It is a viscous and dark liquid which is extremely caustic. After the kernels are taken out of the shells, the testa (the thin brownish skin covering the kernel) must be removed, following which the kernels are graded and packaged.
The process consists of five main steps:
Shelling: removal of the outer shell and CNSL
Peeling: removal of the testa
Grading: into different sizes and colours in accordance with standard grading
Drying or humidifying: to a final moisture content of 5 percent
Packing: into airtight bags or cans, depending upon the scale of operation
During the visit to a Cashew factory, I was shocked to know that the workers are paid as low as Rs 5 per Kg for processing and they can handle 10 kgs a day.
Cashew kernels are selected on the basis of the number per unit weight, in accordance with the weight of the kernels. The highest price is paid for better quality kernels of the W180 and W210 grades, which are the largest and heaviest grades.
White wholes
W180 (super large) Between 120 and 180 kernels per lb (266 to 395 per kg)
W210 (large) Between 200 and 210 kernels per lb (395 to 465 per kg)
W240 Between 230 and 240 kernels per lb (485 to 530 per kg)
W280 Between 270 and 280 kernels per lb (575 to 620 per kg)
W320 Between 300 and 320 kernels per lb (660 to 706 per kg) normally available in market
W450 Between 400 and 450 kernels per lb (880 to 990 per kg)
The best we see in market is W210 . The most commonly available Caju is W320 which is priced around Rs. 480-500 per Kg. I found Cashew story quite interesting and thought to share with you.
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