Products The Cashew (Anacardium occidentale) is a tree in the flowering plant family Anacardiaceae. Theplant is native to northeastern Brazil, where it is called by its Portuguese name Caju (the fruit) or Cajueiro (the tree). It is now widely grown in tropical climates for its cashew “nuts” (see below) and cashew apples.
It is a small evergreen tree growing to 10-12 m tall, with a short, often irregularly-shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4-22 cm long and 2-15 cm broad, with a smooth margin. The flowers are produced in a panicle or corymb up to 26 cm long, each flower small, pale green at first then turning reddish, with five slender, acute petals 7-15 mm long.
What appears on the tree to be the fruit of the cashew tree is an oval to pear-shaped accessory fruit or false fruit that develops from the receptacle of the cashew flower. Called the cashew apple, better known in Central America as “Marmara”, it ripens into a yellow and/or red structure about 5–11 cm long. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the pseudo fruit. Actually, the drupe develops first on the tree, and then the peduncle expands into the pseudo fruit.
Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the fruit of the cashew is a seed. However, the true fruit is classified as a nut by some botanists. The seed is surrounded by a double shell containing a caustic phenolic resin, urushiol, a potent skin irritant toxin (also found in the related poison-ivy). Some people are allergic to cashews, but cashews are a less frequent allergen than some other nuts.
The raw nuts imported or purchased are dried in the on ground by exposing the cashew nuts to heat of the sun. The moisture content of raw nuts is thus removed and the raw nuts are packed in gunny bags of 50kgs or 75kgs each and stored in factory premises.
The raw nuts are taken for process from the storing area and they are steam treated for about 60 to 120 minutes and cashews are heated with high pressure/temperature steam and cooled in the atmosphere before they are taken to the cutting machines.The roasting time varies and depends on the characteristics features of raw cashew nut.
The shells of the raw nuts are removed by manually operating or with new generation cutting machine and kernels are removed and brown kernels are retained for the further process.
Then the nuts achieve atmospheric temperature, they are cut and kernels are separated.They are taken to a hot chamber where they are heated in trays and kernels are put in trays.This process takes a day and then trays are put to cooling.
Cashew kernels are peeled using knife or using peeling machine. The shell is removed to obtain the clean cashew nut. Due to unique shape of the cashews,the process was mostly manual and now the new age machinery have made work easy
The Kernels so obtained are graded as,180,240,320 etc. These counts represent the number of counts each pound of kernel has.Normally there is good demand for w-320 in country.
The kernels are packed Tins and before the tins are sealed, carbon dioxide is pumped into the tins removing air from the tin and the process ensures avoifing of kernels getting infected by fungus. Normally, such sealed tins have six months of life. As Good Packaging of our product is the first preference , we at SKP Cashews Udupi have been utilizing the latest packaging machinery to keep our cashew product at its international standards and increase the life and taste of cashews.