The second stage of processing is roasting. Here; we heat the cashews with high pressure and temperature steam. The roasting duration depends upon the character and origin of raw cashew nuts.

Raw cashew nuts have a unique kidney shape. Moreover, the outer shell of raw cashew nut is very hard to crack. The shell contains a liquid called CNSL, which can be very dangerous if not properly handled. We use specially designed automated machines to cut raw cashew nuts. The raw cashews are carefully cut to ensure that cashew kernels are minimally broken.

In this stage, cashew kernels are heated to 80-90 degrees centigrade. The main purpose of this heating is to eliminate moisture and gumming between cashew kernels and adhering test. We use a specially designed chamber to heat the cashews so that temperate control can be obtained accurately.

Cashew Kernels have a coating that is blanched by an automatic machine or sometimes with using a small knife. The adhering testa (husk) is carefully removed ensuring minimum damage to the cashew kernels. Due to the unique shape of the cashews, the process was mostly manual; but now progressed with automatic machines.

Cashew Kernels are graded according to their size, color, appearance, etc. There are more than 25 grades of cashews. These grades are standardized by CEPCI.

Cashew Kernels are fumigated before packing. Then, it is passed through a cleaning line, were dead insects, foreign particles, if any are removed. Finishing touches are given to grades by removing lower grades. Cashew kernels are packed in a controlled atmosphere. Ambient air is removed and replaced with CO2 and Nitrogen gasses.