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Pure Organic Cashew.
Match with our Requirement.
[Australia]

Qualitative Roasted Cashew.
[USA]

We introduce ourselves as organic cashew, farmer, manufacturer, and exporter from India. Our "Cashew Nuts" are certified organic as per USDA (#NOP 080) and EU (ECC 834/2007/081) Norms. Our cashew seeds are assorted collection from best quality cashew trees, grown in natural forest environment, from the tribal land of India. Our private label and retail branded YogicKitchen Cashews have found a niche position, in Australia, UK, and USA Markets.

Classification:

Domain: Eukaryota  Kingdom: Plantae

Subkingdom: Tracheobionta  Phylum: Magnoliophyta

Class: Magnoliopsida   Subclass: Rosidae

Order: Sapindales   Family: Anacardiacae

Genus: Anacardium    Species: occidentale

Language	Common Name
Czech	KEŠU ORECHY
German	ACAJOUNUESSE
Spanish	NUECES DE ANACARDO
English	CASHEW NUTS
French	NOIX DE CAJOU
Italian	NOCI DI ACAGIU
Dutch	CASHEWNOTEN
Portugese	DE CAJU
Turkish	AKAJU CEVIZI

Description:

The cashew fruit has two distinct parts: the fleshy pear-shaped stalk or stem known as the cashew-apple, two to four inches in length and the heart-shaped nut, the true fruit, about an inch in length that is attached to the lower end of the apple. The nut, like other nuts, contains the edible kernel. The “apple” is not only edible but also delicious and rich in Vitamin C, but it is practically unknown outside of regions where cashew trees grow, as are its products like cashew apple wine.

ORIGIN, HISTORY OF CULTIVATION

Cashew is native to northeastern Brazil, in the area between the Atlantic rain forest and the Amazon rainforest. The Portuguese introduced cashew to the west coast of India and east Africa in the 16th century, shortly after its discovery in 1578. It was planted in India initially to reduce erosion, and uses for the nut and pseudofruit, the cashew apple, were developed much later. Nut domestication predated the arrival of Europeans to Brazil, although international nut trade did not occur until the 1920s. India developed more refined methods for removing the caustic shell oil, and this country is given credit for developing the modern nut industry.

Top 10 countries(% of world production)

1. Viet Nam (28)

2. India (25)

3. Nigeria (10)

4. Brazil (8)

5. Tanzania (6)

6. Indonesia (4)

7. Guinea-Bissau (4)

8. Cote D'Ivoire (4)

9. Mozambique (3)

10. Benin (2)

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.

In India, cashew nuts are shelled commercially by very skilled and patient people who have learned the cashew-shelling technique as a trade. In Africa and Brazil, cashews are shelled by machine.

The kernel, once removed from its shell, needs further work: after drying it, its reddish-brown outer coating is peeled, either manually or mechanically. The kernels are then graded and vacuum packed for export. Most cashews are dry or oil-roasted, although raw cashews are available in some specialty stores.