Cracking Cashews: Nature’s Golden Miracle

Originating in Brazil, cashew trees were introduced to India by Portuguese sailors in the 16th century. The propagation of cashew nuts in India was aided by hungry elephants dispersing seeds through their droppings. Over time, raw cashews became one of the most valuable nuts in the commodity market.

Growing Cashews  

Interestingly, cashews are seeds that grow from cashew apples, resembling large swollen stems. Cashew apples and nuts typically mature during the winter or dry season, signaling readiness when the apple turns pink or red, and the nut gray. While the apples are perishable and must be consumed locally, the nuts can be stored for up to two years in a cool, dry place.

Challenges in Processing

Despite significant growth in cashew demand and production, many African countries export raw nuts for processing to India or Vietnam. The delicate processing stage, involving the removal of toxins from cashew shells, is often exported due to its meticulous nature. India and Vietnam dominate cashew processing, handling nearly 98% of the global demand.

Harvesting Cashwes

Cashew apples are harvested when ripe, still attached to the tree branch, with the seeds inside. Its unique harvesting method involves hand-twisting and plucking the seeds, which are encased in their shells. The seeds are then dried, steamed, frozen, and boiled to facilitate shell removal. After harvesting, cashews undergo a thorough drying and roasting process to eliminate toxic oils and make the shell brittle for removal.

Toxicity of Cashew Nuts

Cashew nuts are surrounded by a toxic, kidney-shaped outer shell containing Anacardic Acid, similar to poison ivy toxin. This oily compound acts as an irritant, causing allergic skin rashes. Due to the toxic substance in the shell, cashew nuts are not sold in their shells like peanuts.