The Cashew tree (Anacardium Occidentale), is a tropical evergreen native to the Americas but is now widely cultivated in Asia and Africa. It is a short, stocky, low-spreading, evergreen tropical tree. Four centuries ago, the adventurous Portuguese came sailing down the Indian coasts and brought with them this valuable tree nut "Cashew", the Favorite nut of the world. Cashew came, conquered and took deep roots in the entire coastal region of India. Cashew found the Indian soil more homely than its homeland. Later it spread as a popular crop to other parts of India.

   HARVEST, POSTHARVEST HANDLING

   Maturity 

      The cashew apple and nut abscise from trees naturally when ripe. Maturation occurs over a period of several weeks during the dry season.

      Harvest Method 

          Nuts are collected from the ground by hand. Frequent passes though the planting must be made if     apples are to be utilized, as they are highly perishable. Rain at harvest may increase rot and stimulate     nut germination.

   Postharvest Handling

          The presence of caustic cashew nut shell liquid (CNSL) in the shells makes cashew processing more   difficult and hazardous than for other nut crops. After harvest, the nuts are dried in the sun or in simple     tray driers and stored for processing later. Dried nuts can be stored for about 2 years at room                   temperature after reaching water contents of 5-10%. Nuts are re-hydrated partially by soaking or storing     in high humidity since this facilitates extraction of whole kernels and CNSL. Nuts are separated by size       before roasting to ensure uniformity of the roasting process. After roasting, nuts are shelled either by       hand or in machines. 

Storage     

Vacuum packed, roasted nuts can be stored for up to one year, and carbon dioxide packing extends life an additional year.

We offer the following varieties of Indian Cashew Nuts 

(A)  CASHEW KERNELS - WHITE WHOLES

1.  White Wholes – 180

2.  White Wholes – 210

3.  White Wholes – 240

4.  White Wholes – 320

5.  White Wholes - 450

6.  White Wholes – 500

(B)  CASHEW KERNELS - SCORCHED WHOLES

1.  Scorched Wholes – 180

2.  Scorched Wholes – 210

3.  Scorched Wholes – 240

4.  Scorched Wholes – 320

5.  Scorched Wholes – 450

6.  Scorched Wholes – 500

(C)  CASHEW KERNELS - DESERT WHOLES

1.  Scorched Wholes Seconds (SSW)

2.  Dessert Wholes (DW)

(D)  CASHEW KERNELS - WHITE PIECES

1.  Butts (B)

2.  Splits (S)

3.  Large White Pieces (LWP)

4.  Small White Pieces (SWP)

5.  Baby Bits (BB)

(E)  CASHEW KERNELS - SCORCHED PIECES

1.  Scorched Butts (SB)

2.  Scorched Splits (SS)

3.  Scorched Pieces (SP)

4.  Scorched Small Pieces (SSP)

(F)  CASHEW KERNELS - DESSERT PIECES

1.  Scorched Pieces Seconds (SPS)

2.  Dessert Pieces (DP)

Other Details

The Cashew tree (Anacardium Occidentale), is a tropical evergreen native to the Americas but is now widely cultivated in Asia and Africa. It is a short, stocky, low-spreading, evergreen tropical tree. Four centuries ago, the adventurous Portuguese came sailing down the Indian coasts and brought with them this valuable tree nut "Cashew", the Favorite nut of the world. Cashew came, conquered and took deep roots in the entire coastal region of India. Cashew found the Indian soil more homely than its homeland. Later it spread as a popular crop to other parts of India.

   HARVEST, POSTHARVEST HANDLING

   Maturity 

      The cashew apple and nut abscise from trees naturally when ripe. Maturation occurs over a period of several weeks during the dry season.

      Harvest Method 

          Nuts are collected from the ground by hand. Frequent passes though the planting must be made if     apples are to be utilized, as they are highly perishable. Rain at harvest may increase rot and stimulate     nut germination.

   Postharvest Handling

          The presence of caustic cashew nut shell liquid (CNSL) in the shells makes cashew processing more   difficult and hazardous than for other nut crops. After harvest, the nuts are dried in the sun or in simple     tray driers and stored for processing later. Dried nuts can be stored for about 2 years at room                   temperature after reaching water contents of 5-10%. Nuts are re-hydrated partially by soaking or storing     in high humidity since this facilitates extraction of whole kernels and CNSL. Nuts are separated by size       before roasting to ensure uniformity of the roasting process. After roasting, nuts are shelled either by       hand or in machines. 

Storage     

Vacuum packed, roasted nuts can be stored for up to one year, and carbon dioxide packing extends life an additional year.

We offer the following varieties of Indian Cashew Nuts 

(A)  CASHEW KERNELS - WHITE WHOLES

1.  White Wholes – 180

2.  White Wholes – 210

3.  White Wholes – 240

4.  White Wholes – 320

5.  White Wholes - 450

6.  White Wholes – 500

(B)  CASHEW KERNELS - SCORCHED WHOLES

1.  Scorched Wholes – 180

2.  Scorched Wholes – 210

3.  Scorched Wholes – 240

4.  Scorched Wholes – 320

5.  Scorched Wholes – 450

6.  Scorched Wholes – 500

(C)  CASHEW KERNELS - DESERT WHOLES

1.  Scorched Wholes Seconds (SSW)

2.  Dessert Wholes (DW)

(D)  CASHEW KERNELS - WHITE PIECES

1.  Butts (B)

2.  Splits (S)

3.  Large White Pieces (LWP)

4.  Small White Pieces (SWP)

5.  Baby Bits (BB)

(E)  CASHEW KERNELS - SCORCHED PIECES

1.  Scorched Butts (SB)

2.  Scorched Splits (SS)

3.  Scorched Pieces (SP)

4.  Scorched Small Pieces (SSP)

(F)  CASHEW KERNELS - DESSERT PIECES

1.  Scorched Pieces Seconds (SPS)

2.  Dessert Pieces (DP)

Other Details