processing of cashew

2. “PROCESSINGof CASHEW.”
Prepared by.
AVINASH GOWDA H.
Reg. No. J4-01335-2014
M.Sc.(Agri) (Plant Molecular Biology & Biotechnology)
Dept. of Biotechnology
JUNAGADH AGRICULTURAL UNIVERSITY
JUNAGADH, GUJARATH

3.  Scientific name: Anacardium occidantele
 Family : Anacardiaceae
 Native : Brazil
 Verities : Annakayam – Kerala
Ullal 1,2 – Karnataka
Venguila –Maharashtra
 Grown in acidic condition
 Harvest in March – April
INTRODUCTION

4. Cashew Process Equipment’s
• Vacuum Filing
• Pouch Packing
• Coating Pan
• Tables
• Tin Filing Machine
• Dust Collector
• Electrical Oven

5. Boiler & Cooker
Shelling Machine
Humidifier
Kernel Separator
Kernel Size Grading
Oil Expeller
Cashew Nut Peeling

6. Equipments
Hand Operated Cutters
Hand and Foot Operated cutters
Trolley & Trays
Tables
Humidification Fans

7. MANUFACTURING PROCESS
DRYING
ROASTING
COOLING
CUTTING &
SHELLING
HOT CHAMBER
OR BORMA
DRYING
PEELING GRADING
PACKING
DISPATCH

8. DRYING
For two Days nuts exposed to sun till they are dried and
then dried nuts are stored in the store room.
 The sun shine drying loss may come to 7% to 8%.
 This increases the cost of raw cashew nut.
 The sun light changes color of cashew nut and turns to
brown.

9. Once the color is changed its know that the cashew
nuts are dried.
 This is done to remove the oil contain from the shell.
Then the dried nuts are filled up in the bags and are
stored in the store room until the next process
begins.
This may be for one day or so depending upon the
stock.

10. BOILING PROCESS
 The roasting of the raw Cashew Nut is done by
steaming roasting process.
 This process is carried on for 20 minutes at 90 degree
centigrade.
 Here firewood is used for the process of generating
steam for roasting the Cashew Nuts.
 In this process an estimate 4 cases of 80 Kgs each
are put into vessel and steam is being released.
 10 min the steam which we had released will
come out from the door of the vessel.

11. • After 8 to 10 minutes, we should stop the steam
and door must be opened.
• These raw cashew nuts are roasted.

12. COOLING PROCESS
Once the raw nuts are roasted they are taken to a
separate room and they are being spread on the floor.
Here they are kept for two to three days so that they
are cooled.
Once they are cooled they are transferred to the next
process.

13. CUTTING PROCESS
The entire cutting process is handed by women workers.
In one machine two women are working and they can work
around 8 to 10kg cashew nuts per day.
Then these nuts are fed into the hand operated cutting
machines to separate kernels from the shells.

14. SHELLING PROCESS
Each cashew shell is split open and the cashew inside is
immediately taken out by hand.
Shelling is a technique that can be relatively easily learnt.
Strength is not required for breakage of the shell.
Correct positioning of the nut and the ability to hit the nut in
the correct position, so as to allow its breakage is most
important.
Quality control and inspection are therefore critical in ensuring
that shells produce kernels of the highest quality.

15. During the shelling process the workers use Castro oil
in order to keep their hands safe .

16. BORMA DRYING PROCESS
The Cashew nuts which are cut, are taken to a hot chamber
for Borma drying.
Borma which look like a rectangular box in which 8 stands
each with 60 aluminum tray (480 trays) are there.
They are loading 4kgs of cashew kernels in one tray (total
:1920 kgs in box) and the door is closed.
The shell cake of raw cashew nut is used for the fuel purpose.
The door is locked & the heat is generated at 81 degree
centigrade & it is released to Borma box for continuous 8
hours.

17. After that cashew kernels are taken to separate room
for cooling for a day.
This process continues for a whole day.

18. PEELING PROCESS
So major portion of employees are working in this process.
Average peeling to one employee is 10 kg.
Here the workers remove husk from the cashew nuts with the
help of a small knife.
These are transferred to Grading section very next day.

19. GRADING PROCESS
This is the process where the cashew nuts are categorized and
they are given different grades.
Depending upon the grades the rates are being set.
Kernel Size Grading

20. •Wholes 120
•Wholes 140
•Wholes 180
•Wholes 240
•Wholes 300
•Wholes 350
•Wholes 440
Here are some of the types of Grading:

21. Scorched
wholes
Scorched
butts
Scorched
splits
Desert
splits
Large white
pieces
Small white
pieces
Baby bits

22. CLEANING AND METAL DETECTOR
In this
process the
cashew nuts
are being
passed in a
machine
where the
dust is
removed out.
Once this is
done the
cleaned nuts
are passed
through the
metal
detector.
This is done
to see that,
there are no
unwanted
particles.
This is the
final process
before
packing.

23. Weighing
 This is done for the purpose of packing.
 Here the nuts are filled in containers, bags and pouches as per
the requirement. once this done the weighed container are
passed to the next process.

24. PACKING PROCESS
 Packing is an important activity as it contains the final
product. Packing must be done in such a way that it
should convince and attract the customers to buy the
product.

25. TREATMENT
 About 150 Cashew units in and around Palasa were
closed as they were all burning them earlier
causing a lot of Air pollution. But they all changed
their process from Roasting to Boiling . This has
become more profitable as the cover of the seed is
used for extracting Oil and the Pulp is sold as fuel
for industries like Brick manufacturing units.
There is absolutely Nil solid waste in modern
Cashew Industries.

26.  The total water consumption is 4KLD of river water or
ground water out of which 2KLD is as Boiler feed water
and 2KLD is for Domestic water. It generates about 1KLD
of effluent, all as domestic sewage only and treated by
Septic Tank- Soak Pit system and treated effluents are
used for irrigation and sewage farming in Green Belt.
Most of the industries have 70% of their area allotted to
Green Belts.
 A typical Cashew unit uses about 3200 kg/day of raw
nuts as raw material producing 800 kg/day of Cashew
Kernels as final product for packaging. The only Solid
waste is 2400 kg/day of Cashew shells which is sold
to ‘Oil Expeller Units’.

27. PROCESSING OF CASHEW
APPLE
 CASHEW WINE
Selection
Mature, sound cashew apples
Slicing
To increase extraction of juice
Crushing
Sterilization At 85
Filtering

28. Inoculation With S. cerevisiae
Fermentation Two weeks
Filtering
Pasteurization 50-60º C
Ageing In wooden vats for 6 Months

29. DRYIED CASHEW FRUIT
 Harvesting
 Washing
 Boiling in salted water
5min
 Skin pricking
 Pressing Juice
 Pressed fruit
 Boiling
3h with suger
 Drying
 Packing

30. BY PRODUCTS
1.Cashew nut shell liquid
• Has some medicinal and industrial uses.
• CNSL is one of the few natural resins that is highly heat
resistant and is used in braking systems and in paint
manufacture.
• It contains a compound known as anacardium, which is
used to treat dermatological disorders.
• Use as raw material for phenolic resins and friction
powder for the automotive industry (brake linings and
clutch disks).
• In drum-brake lining compounds, cashew resins are used
as fillers, and may also be used as binders. In disc pads,
the role of cashew resin is restricted to the use of friction
dust as filler.

31.  The advantage of the cashew resins compared with
synthetic phenolic resins is that they are more
economical and produce a softer material, which gives a
quieter braking action.
 CNSL is also used in moldings, acid-resistant paints,
foundry resins, varnishes, enamels and black lacquers
for decorating vases, and as insecticides and fungicides.
 In tropical medicine, CNSL has been used in treating
leprosy, elephantiasis, psoriasis, ringworm, warts and
corns.

32. 2.CASHEW NUT SHELL
• cashew nut shells can be burned to provide heat
for the decorticating operation .
• Can be used in the manufacture of agglomerates.
• Together with the testa, it may be used either in
the manufacture of dyestuff or to provide
durability to hammocks and fishing lines