Cashewnut has superior quality protein & good source of minerals

Cashewnut (Anacardium occidentale) The cashewnut tree is a native of Brazil. The tree was introduced into Africa through Portuguese influence and from there to India, about 400 years ago. It is cultivated mostly on the west coast of India. The tree bears fruits consisting of a pear-shaped swollen basal portion (or pedicle), which is succulent or juicy, and bright yellow or orange in colour. It is edible and is known as cashew apple. Attached to the apple is the kidney-shaped cashew nut, greenish grey in colour, with an oleoginous shell or pericarp, which is hard, smooth, and shiny. The nut contains an acrid juice, which is a powerful vesicant and burns the skin. In the centre, the nut is slightly curved while the kernel is covered by a thin, reddish brown skin or testa.

The nuts are roasted before they are shelled. Roasting also adds to the flavour and taste of the kernel. The roasting is a delicate operation; over roasting or under roasting adversely affects both the quality and recovery of the kernel. Various methods of roasting are employed to recover the maxi- mum amount of shell oil. After roasting, the nuts are broken, avoiding the breakage of kernels as far as possible. Next, the thin reddish brown skin of the kernels is easily removed by hand after the kernels have been placed for a few hours in drying chambers. The kernels are then graded based on size and packed.

India is the one of the largest producer, processor, and exporter of cashewnut kernels in the world

Nutritive value per 100 g of Cashew nut:

Energy (kcal) : 596
Protein (g) : 21.2
Fat (g) : 46.9
Carbohydrates (g) : 22.3
Crude Fibre (g) : 1.3

Vitamins:

Carotene (µg) : 60
Thiamine (mg) : 0.63
Riboflavin (mg) : 0.19
Niacin (mg) : 1.2

Minerals (g) : 2.4
Calcium (mg) : 50
Phosphorus (mg) : 450
Iron (mg) : 5.81
Magnesium (mg) : 349

The kernels possess pleasant taste and flavour and are eaten raw, fried, and sometimes salted or sugared. They are an esteemed dessert and are used as a substitute for almonds with which they compare very favourably. In India, cashew is used in a variety of ways in a number of food preparations. Large quantities are used in sweetmeat and confectionery preparations. Cashew is a highly nutritious and concentrated food. Its oil consists mostly of glycerides of oleic (73.8 percent) and linoleic acids (7.7 percent).

In addition to kernels, cashew provides a number of useful products.

Cashew shell oil is used for waterproofing and preservation purposes in
paints and lacquers. The oil polymerizes, and this finds uses in various industrial manufactures. It consists chiefly of anacardic acid (90 percent) and cardol (10 percent). The latter is a phenol and responsible for the blistering action of the oil. Cashew apple is soft and juicy. When ripe, it is sweet and slightly astringent. The fruit is edible and yields a delicious beverage. Since the raw juice is rich in sugar (11.5 percent), it can be employed for the production of alcohol. A fermented liquor “kaju” is made from the cashew apples. Distilled kaju is “feni” and is quite a popular beverage in the cashew growing areas of our country.