Sai Agro Cashew Industries
Cashew tree native of Eastern Brazil, was introduced in India by the Portuguese nearly five centuries ago. In India, cashew was first introduced in Goa, from where it spread to other parts of the country. Initially, it found use in soil binding to check erosion. Commercial cultivation began in the early 1960s and, over the years, cashew became a crop with high economic value and attained the status of an export-oriented commodity, earning considerable foreign exchange for the country.
The cashew, known botanically as Anacardium occidentale, is the seed of a tropical evergreen shrub related to mango, pistachio and poison ivy. Originating in Brazil, the cashew plant made its way to India and East Africa in the 16th century via Portuguese sailors. Commercial growers in the 21st century cultivate cashews in warm, humid climates across the globe, with Vietnam, Nigeria, India, Brazil and Indonesia among the top producers of 23 cashew countries. Cashews are harvested by hand.
What Is a Cashew?
The seeds of most fruits grow within the flesh, but the cashew seed hangs from the bottom of a cashew “apple,” essentially a swollen stem. Fresh cashew apples taste delicious, but only growers and people living near cashew orchards get to enjoy the highly perishable fruit. Cashew apples begin to ferment immediately after they’re picked and last barely 24 hours, thwarting any attempt to bring them to a global market.
Highly prized in their growing locale, though, cashew apples can sometimes be found canned, in jams or as the base of a liqueur. Commercial producers in Brazil and India package the juice for regional sale. The wood of the cashew tree is milled into lumber used to build shipping crates and boats.
A hard shell with two layers encases the kidney-shaped cashew seed. A phenolic resin between these layers can blister human skin upon contact. The shelling process removes this substance, which gets used in the making of such products as varnish, insecticide, paint and even rocket lubricant. Because of the potential toxicity, cashews are never sold in the shell.
How Do You Eat Cashews?
You might see cashews labeled “raw” in the supermarket, but all cashews undergo some heat in the process to remove the shell and caustic substance. Cashews sold as “roasted” have been cooked twice — once during the shelling process and then roasted to deepen the color and enhance the flavor, sometimes with salt. High in heart-healthy monounsaturated fatty acids, cashews make some superfoods lists for their concentration of protein, fiber, minerals and antioxidants.