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Cashew
(Anacardium occidentale) is an important industrial and export crop
whose potential is yet to be fully exploited in Nigeria. Cashew has for
many years been used for food and income generation. The trees are
usually grown for their kernels which when roasted have a very pleasant
taste. Cashew is the common name for a tropical and subtropical
evergreen tree, Anacardium occidentale L., in the flowering plant family
Anacardiaceae.
It
is also the name for the commercially important kidney-shaped, nut like
seed of this plant, which is edible when roasted or cooked (New World
Encyclopaedia, 2008). The plant is a native of Tropical Central and
South America, notably North Eastern Brazil, from where the Portuguese
explorers introduced it into Nigeria in the 15th/16th century.
Nigeria,
having a total area of 100,000ha cashew plantation and an average
annual production of 80,000MT contributes almost 16% of the total
production of the agro-ecological zone. Its production is 5% of the
global situation. During the last three years, Nigeria has been one of
the leading suppliers of raw cashew nuts exported to India. Nearly
18,000 to 23,000MT of raw nuts per annum have been exported earning
about N23 billion annually.
Raw
nuts which are much in demand in industrialized countries are processed
into kernels that constitute a valuable export product for
confectionery. They are used as an ingredient for making fruit paste,
candied fruit, canned fruit, cashew apple, resins, jams and jellies,
chutney, fruit juice, alcohol and vinegar. Cashew kernels rank third
after almonds and hazelnuts in the international trade of tree nuts.
Wine and pulp are produced from cashew apple. Apple is eaten as a raw
fruit or is fermented to produce a delicious alcoholic drink.
The pulp
is the fibrous part obtained after extracting juice from the apple and
could be used as animal feed or dried and processed into diet fiber
biscuit. Another product of cashew is the Cashew Nut Shell Liquid
(CNSL). It is greatly valued in the international market as a raw
material for brake and clutch linings, paints, and vanishes. It is also
used in lacques, agglutinants, insecticides and fungicides.
This article looks at the opportunity of establishing a raw cashew nut processing plant in Nigeria.
To
preserve the quality of harvested nuts, it is imperative that proper
safeguards are observed against natural and man-made contaminations.
Improper
post-harvest handling and storage of nuts, such as high moisture,
temperature and insect or mechanical damage can influence the incidence
of the fungus that produces toxins like afflatoxin.
By
following proper method of drying fungal infection can be avoided.
After drying (to about 8 to 10 per cent moisture) the nut must be freed
from any adhering plant material. Shriveled and spoiled nuts should be
removed which are potential source of fungal infection. Only healthy and
matured Nuts should be kept for storage.
Quality of Raw nut in harvesting, handling and storage can be ensured by
1. Proper Harvesting techniques - Only matured nuts from fully grown apple must be harvested.
2.
Proper Drying methods – nut should be sun dried immediately after
harvesting / collection. Drying should be on hard ground,
preferably,concrete / slate drying yards.
Quantity
of nuts dried shall not exceed 20kg per sq.mt. Uniform drying can be
achieved by constantly turning nuts over to prevent partial /non-uniform
heating / drying.
Freshly harvested nuts normally require three days of sun drying.
3.
Proper storing methods – Dried nuts should be stored in jute / sisal
bags [80kg nut per bag] and not heaped or stored in silos to avoid warm
humid Condition in storage room. Storing in woven HDPE bags are not
recommended for storage of raw nuts.
While
storing it is necessary to provide proper wooden Dunn age to Prevent
damage to the cashew nut in bags by avoiding direct contact of bags to
the Warehouse floor.
This can be economically achieved by keeping bamboos, criss-crossed and tied and placed on the warehouse floor.
Dried
nuts should be stored in well-ventilated, fly-proof place with low
Humidity, free of stored product pests and well insulated to prevent
water Seepage during rains.
PROCESS FLOW:
1. Steam Cooking
2. Shelling
3. Borma Treatment
4. Humidification
5. Peeling
6. Grading
7. Conditioning
8. Filling & Packing
India
is the largest processor of raw cashew seeds and exporter of cashew
kernels. The annual production of raw cashew seeds in India is in the
region of 500,000 metric tonnes.
It
is estimated that 60 percent of cashew kernels are consumed in the form
of snacks while the remaining 40 percent are included in confectionery.
The cashew competes in the same market as other edible nuts including
almonds, hazels, walnuts, pecans, macadamias, pistachios and peanuts.
There has recently been a considerable rise in demand for edible nuts by
consumers interested in quality and health aspects of food. The
breakfast cereal, health food, salads and baked goods markets are all
expanding markets for cashew nuts.
Cashew
nut processing allows for the development of an important by-product
which can increase its added value. The liquid inside the shell (CNSL)
represents 15 percent of the gross weight and has some attractive
possible medicinal and industrial uses. CNSL is one of the few natural
resins that is highly heat resistant and is used in braking systems and
in paint manufacture.
It
contains a compound known as anacardium, which is used to treat
dermatological disorders. The main markets for CNSL are the United
States, the European Union (mainly the United Kingdom), Japan and the
Republic of Korea. Together these account for over ninety percent of
world trade, most of which is supplied by India and Brazil.
By
adding value to cashew nut before export, the country create more
employment and exporters can earn between US $4.80-8.86 / Kilogram FOB Price.
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You can order our detailed feasibility report on the processing of raw cashew nuts in Nigeria by clicking on the link below.
Report Tile:CASHEW KERNEL AND CASHEW NUT SHELL LIQUID PRODUCTION IN NIGERIA; THE FEASIBILITY REPORT.
Report Code: FORA/2013/300/756
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