Cashew

A tropical nut with a distinct history of cultivation, cleaning and international processing.

Next to the nut, a juicy “cashew apple” develops - an overgrown stalk. These parts enter the core trade through different chains.

The word "raw" refers to the marketed form of the kernel and does not replace the removal of the shell and industrial preparation.

History

From tropical America

The FAO describes the tree's American origins and its distribution in tropical areas of Africa and Asia. It does not tolerate frost.

Growing and processing - different addresses

The place of cleaning and packaging does not always coincide with the place of cultivation.

Regions and differences

Documented growing regions

The map shows examples and important areas, not all countries or global market shares. Coordinates are approximate. The origin and characteristics of our batch are confirmed separately.

Coastal Karnataka, India

The Western belt includes Karnataka, Kerala, Goa and Maharashtra; there are also eastern coastal areas.

Northern Hemisphere: harvest occurs in the first half of the calendar year.

Check the origin of the raw materials separately from the address of the processor.

Vietnam, Vietnam

Cashews are grown and processed here.

Northern Hemisphere Season; the quality of the kernel is described by caliber, integrity and color.

Compare whole/pieces specification and caliber.

Ivory Coast and West Africa, Ivory Coast

Cultivation belt together with Benin and Guinea-Bissau.

The main collection in the northern part of the tropics begins in the first half of the year.

Do not consider the cleaning location as proof of the growing location.

Tanzania, East Africa, Tanzania

East African growing area in the southern hemisphere.

The local harvest cycle occurs in a different part of the year compared to India and West Africa.

A useful reference point for comparing supply years and seasons.

Ceara, northeast Brazil, Brazil

The University of Bonn studied the common and dwarf precocious forms of Ceara and Piaui.

South of the equator, harvesting usually begins in September–October and continues early next year.

Check the harvest season using documents, not the month of purchase.

• Benin
• Guinea-Bissau

Types and processing

Whole kernels and caliber

The caliber of the whole kernel and the proportion of pieces are different characteristics. The number in the W designation refers to the number of kernels per pound, not the weight of a single nut.

Snack and noticeable kernels in the dish.

Pieces

Damage to the shape does not make the kernel a different botanical product.

Cream, paste, filling and chopping.

No final roasting

Before obtaining an edible kernel, the shell is removed after steaming or heating.

Sauces with a neutral base; Check the ingredients with the packaging.

Fried

Roasting is a separate operation after preparing the kernel; salt and oil are possible.

Crispy topping and a ready-made snack.

Drying this product

After harvesting, the shelled nut is dried; then follows a separate purification process chain. Solar drying does not mean that the kernel sold was not heated. About the method

In production, the kernels are dried after the shell is removed. The temperature regime of the supplier cannot be restored using the word “raw”. About the method

How to choose

• Look for the caliber and proportion of whole kernels.
• Check the oil and salt for the roasted cashews.
• Distinguish between the country of harvest, cleaning and packaging.

In the catalog

• Roasted cashews
• Raw cashews, grade 320