Cashew nuts, although originally from Brazil, have spread throughout the tropical world and today the main producers of cashew nuts include Nigeria, India, Vietnam and the Ivory Coast. The key differentiator about the cashew is the fact that the nut appears outside of the fruit. Cashew fruit is also called cashew apple and the nut appears outside the fruit. The cashew is the seed and it is surrounded by a double shell. To finally get to the seed, which is the cashew nut, these shells need to be removed and this involves systematic processing.
The steps involved are
Cleaning
Initially, the raw nuts are cleaned and dirt, sand, stones and any other particles and foreign matter are removed.
Drying
After cleaning, the nuts are dried in the sun, to remove moisture. To ensure that the nuts dry on both sides, they must be rolled regularly. The drying process occurs in the sun, usually on an open patio.
Roast
The outer shell of the cashew nut is extremely hard and needs to be softened. This is done through the roasting process. Here, the cashews are roasted in a kitchen, which is fed with steam from a boiler. The roasting time depends on the nature of the cashew and is judged based on experience.
Cut
Once the outer layer softens, it is cut. The cutting process can be both manual and automatic. In the case of automatic operation, there are special machines that do the job. But the blade configuration is very critical to ensure that the internal kernel is not affected. The manual method involves the use of hand- or leg-operated machines. There is greater control in this process and a higher percentage of grains come out intact. However, great care must be taken, as the shell contains an allergic resin. This can be dangerous, if not handled properly.
Drying in hot chamber
Even though the outer shell of the cashew has been cut away, there is an attached seed coat or testa. This has to be removed. Since this seed coat is closely attached to the seed, the only way to remove it is to dry it in a hot chamber. Cashews are usually kept in trays and blown with hot air from a blower. The temperature maintained is usually about 75 to 80 degrees Celsius. Once the testa softens, further processing is easy.
Peeling
At this stage the testa is peeled. Although the manual peeling method was used in the past, it has now been mechanized. The most used method is to blow the testa with high pressure air. This will ensure testa removal without damaging the nuclei. Other methods used include freezing, suction, passing the beans through rubber rollers, etc.
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Classification and Packaging
Finally, the grains are classified. The broken pieces are sorted separately and the whole kernels are also sorted according to their shape, color and other parameters. The packing of different grades is done in a hygienic environment and the cashews are ready to go to market for consumption.
