The manufacturing process for cashew nuts involves drying, shelling, peeling, grading, and packaging
Raw cashew nuts need to be dried within weeks of harvest. Drying is done in large yards using sunlight and manual labor. Drying is an important step that can determine the outcome of the cashew kernel.
Shelling is the process of breaking and removing the outer shell of the cashew nut. Shelling is often the most challenging and time-consuming step in manual processing.
After shelling, the kernels need to be dried by hot air treatment to loosen the non-edible red skin (test) of the Kernel for easy Peeling.
The kernels are sorted into different categories according to their color, shape, and size.
Cashew nuts tend to rancidity. They should be packed so that the permeability of oxygen and moisture is low. They can be stored in airtight containers or sealed bags to maintain freshness and quality.
Steam cooking can remove oil in the nutshell surface and make the shell hard and fit enough for shelling.
Roasting can enhance the flavor and aroma of cashew nuts.
©2025 The Palasa Cashew Manufacturer's Association. All Rights Reserved.