#cashew sizing machine suppliers

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Maximizing Profitability with Advanced Cashew Nut Sizing Machines

The cashew industry has undergone significant transformation with the introduction of advanced sizing and grading technologies. A critical tool in this revolution is the automatic nut sizing machine, designed to enhance efficiency, precision, and profitability for cashew processors.

The Importance of Cashew Nut Sizing

Cashew nuts are highly valued in global markets, and maintaining consistent quality is vital to meeting consumer and industrial demands. A cashew nut sizing machine plays a pivotal role by accurately sorting nuts based on size, ensuring uniformity and enhancing their market value.

How the Raw Cashew Nut Sizing System Works

A raw cashew nut sizing system typically consists of automated conveyors, advanced sensors, and sorting mechanisms. As the cashews pass through the system, they are analyzed for size, and the machine segregates them into predefined categories. This precise sorting ensures optimal quality and reduces waste.

Key Features of Automatic Nut Sizing Machines

High Precision and Speed

Modern automatic nut sizing machines use advanced sensors to achieve high accuracy, allowing processors to handle large quantities of cashews efficiently.

Versatile Grading Options

These machines offer multiple grading configurations, enabling the processing of various nut sizes to meet diverse market requirements.

Durability and Low Maintenance

A robust build ensures long-term performance, while minimal maintenance requirements reduce operational costs for businesses.

Why Choose a Trusted RCN Sizing Machine Manufacturer?

Selecting a reputable RCN sizing machine manufacturer is crucial to ensure the reliability and efficiency of your operations. Look for manufacturers who provide cutting-edge technology, training, and excellent customer support.

Benefits of Investing in Cashew Sizing Machines

Increased Profitability

By delivering consistent, high-quality nuts, a cashew sizing machine allows producers to fetch premium prices in the market.

Improved Operational Efficiency

Automated machines minimize labor costs and speed up production processes, resulting in significant savings.

Enhanced Product Appeal

Uniformly sized cashews are more attractive to buyers, leading to better brand reputation and customer satisfaction.

Partnering with Reliable Cashew Sizing Machine Suppliers

When purchasing a cashew nut grading machine, it’s essential to work with experienced cashew sizing machine suppliers who understand the unique needs of your business. They can provide tailored solutions, installation support, and maintenance services to keep your operations running smoothly.

Conclusion

Investing in an automatic nut sizing machine is a smart move for cashew processors looking to boost profitability and stay competitive in the global market. By choosing a reliable cashew sizing machine manufacturer, businesses can ensure consistent quality, improved efficiency, and long-term success.

In today’s dynamic agricultural landscape, advanced technologies like cashew nut sizing machines and grading systems are no longer optional but essential tools for maximizing profitability and meeting market demands.

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Simplifying Cashew Processing with Smart Sizing Machines

Cashew Processing Machinery, Cashew Nut Processing Machine, Cashew Processing Machines Unit Manufacturer and Supplier. Gayathri Industries offers comprehensive range of cashew processing machines and shelling machinery since 1994.

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Automatic Kaju Processing Machine: Innovating Cashew Processing | Delta Cashew Machines

The cashew industry has long been steeped in tradition, with labor-intensive processes that required time, effort, and careful precision. However, thanks to technological advancements, cashew processing is now faster, more efficient, and more consistent. Delta Cashew Machines has become a frontrunner in this modernization, offering a range of automatic cashew processing machines that cater to every aspect of the processing cycle, from cutting to peeling, grading, and beyond.

If you're still cracking cashew shells by hand, let’s upgrade you with Delta’s fully automatic cashew processing machine lineup, ensuring not just better efficiency but fewer finger injuries too!

Why Automate Cashew Processing?

Automating the processing of cashews significantly improves productivity and ensures quality consistency. With automation, businesses reduce reliance on manual labor, enhance yield, minimize kernel damage, and keep up with increasing demand. Furthermore, automatic machines help in maintaining hygienic standards, something manual processes often lack.

In the global market, especially in countries like India, cashew processing companies are moving towards fully automated setups to keep pace with demand while maintaining cost-effectiveness. Delta Cashew Machines is at the forefront of this transformation as the best automatic cashew processing machine supplier in India.

The Importance of Automation in Cashew Processing

The traditional method of cashew processing is labor-intensive and time-consuming. Fortunately, the evolution of automatic kaju processing machines has brought about revolutionary changes. Delta Cashew Machines offers various automatic systems designed to streamline the entire cashew processing workflow, including cutting, peeling, and grading, saving processors valuable time and labor costs.

Delta's equipment is engineered to ensure a smoother, faster, and more efficient process, keeping the cashew industry competitive. With the rise in demand for quality cashew kernels, automation has become the lifeblood of the cashew processing industry, and Delta provides some of the top-notch solutions to meet this need.

1. Automatic Cashew Cutting Machine: Precision at Its Best

One of the crucial stages in processing cashews is cutting the raw nuts. Delta Cashew Machines’ automatic cashew cutting machine is designed to make this process precise and efficient, drastically reducing kernel breakage. The cutting mechanism is designed with safety and hygiene in mind, ensuring that the integrity of the kernel is preserved while improving speed.

Whether you’re cutting kaju for gourmet packaging or bulk processing, this cashew cutting machine gets it done right. Precision, efficiency, and ease of use all rolled into one slick, stainless-steel beauty.

2. Kaju Peeling Machine: Fast and Effective

Once the cashew nut is cut, the thin skin (or testa) needs to be peeled off without damaging the kernel. For this, Delta offers the kaju peeling machine, a standout model that ensures minimal damage and maximum yield. The pneumatic peeling mechanism guarantees that the kernels remain intact while offering high-speed peeling that keeps up with the demands of commercial processing.

When you’re peeling thousands of nuts a day, speed and precision matter. The automatic cashew peeling machine supplier in India, Delta Cashew Machines, makes it easy and fast with their top-tier technology.

3. Grading Conveyor and Machine: Consistency is Key

Uniformity in the size and quality of processed cashews is crucial for market value. With Delta's grading conveyor and grading machine, you can ensure that your cashews are perfectly sorted by size. Grading machines use precision sieves and mechanisms to separate kernels into distinct size categories, ensuring that each cashew batch is consistent.

This machine helps you get cashews sorted faster than trying to sift them by hand—think of it as having the world’s most dedicated conveyor belt assistant.

4. Delta Color Sorter: A Splash of Color and Clarity

Not all cashew kernels are created equal in appearance, which is why Delta's Delta color sorter comes into play. This equipment uses high-tech color sorting technology to remove defective or discolored cashew kernels from your production line. By ensuring only the best-looking kernels make it to packaging, the Delta color sorter guarantees superior product quality.

Why settle for anything less than perfect when you can have uniformly beautiful cashews every time?

5. Vertical Slitting and Cutting Machine: Cutting-Edge Technology

Delta Cashew Machines has also developed the vertical slitting machine and vertical cutter machine, which allow for precise cuts to prepare cashews for further processing or retail packaging. These machines, like all Delta offerings, are made with high-quality SS 304 material, making them durable, efficient, and capable of handling high volumes with ease.

You could say they’ve literally cut down the competition in terms of performance.

6. Peeling Machine: A Step Ahead in Innovation

The peeling machine from Delta Cashew Machines offers an efficient solution for removing the outer skin of the cashew kernel with minimal breakage. With a capacity of processing up to 200 kg/hour, this machine guarantees a high yield. Not only does it save on manual labor, but it also ensures the peeling process is consistent, hygienic, and fast. It comes with a pneumatic system that reduces kernel damage, making it an essential part of modern cashew processing setups.

And no more peeling cashews with your nails (seriously, who has the time for that?).

7. Cashew Peeling Machine Price: Worth the Investment

When it comes to purchasing an automatic cashew peeling machine, price can be a factor for many processors. Delta Cashew Machines provides competitive pricing for its high-quality peeling machines. Considering the efficiency and long-term operational savings, the cashew peeling machine price offers a great return on investment. Delta also offers different models based on capacity needs, making it adaptable for small, medium, and large-scale cashew businesses.

It’s not just about spending—it’s about investing in your processing future.

Why Delta Cashew Machines? The Top Cashew Processing Equipment Supplier in India

Delta Cashew Machines stands out as the top cashew processing equipment supplier in India for a reason. With a commitment to precision, quality, and customer satisfaction, they offer innovative solutions that help cashew processors achieve higher productivity, better quality, and greater profits. Whether you’re looking for fully automatic cashew processing machines or specific equipment like the peeling machine, grading machine, or cashew cutting machine, Delta provides tailor-made solutions for every processing requirement.

Their machinery is crafted with advanced technology, built to withstand rigorous daily use, and designed for easy maintenance. With the ability to supply large-scale operations and small processors alike, Delta has positioned itself as the go-to source for cashew processing solutions in India and beyond.

Conclusion: The Future of Cashew Processing with Delta

Cashew processing has evolved from labor-intensive manual operations to fully automated systems that ensure quality, speed, and efficiency. Delta Cashew Machines has been at the forefront of this transformation, providing state-of-the-art automatic kaju processing machines that meet the demands of modern cashew processors. Whether you need an automatic cashew cutting machine, a kaju peeling machine, or a grading conveyor, Delta’s diverse range of equipment has you covered.

As the best automatic cashew processing machine supplier in India, Delta has earned a reputation for reliability, innovation, and excellence in the cashew industry. By choosing Delta, you’re not just investing in equipment—you’re investing in the future of your business.

If cashew processing were a race, Delta would be driving the Formula 1 car. So, why are you still on foot? Time to upgrade!

For more information about Delta Cashew Machines and their wide range of equipment, visit Delta Cashew Machines.

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Find Rotary Drum Dryer Machine In India - Ecostan

Benefits of Rotary Dryer Machine

Rotary Drum Dryer is a machine that is used to lower the moisture content of forest or agro waste. It is suitable to dry raw material that contains moisture up to 50 percent. The benefit of the rotary dryers is that they are less sensitive to particle size and accept the hottest flue gas of any dryer. They also have a minimal maintenance cost and higher capacity than any other dryer.

Why is Drying Wood Important?

Agricultural products are liable to rot. So drying them after the harvest is the only way to lower the losses. Due to the thermo-physical and flow properties, rotary dryers help to process the different range of agricultural products. Wood is the most common source material amongst them. The natural moisture content in the tree is usually 40 to 50 percent, and it differs depending on a lot of factors like as time of the year and species. Reduced particle size is ideal for the production of pellets.

Drying is the common process used to lower the high moisture content of the biomass it plays a vital role in producing the optimal fuel. Plus it offers other benefits as well such as reduced transportation costs, easy transportation, low air emissions, less fuel cost, etc.

The rotary drum dryer is the best choice when it comes to drying of biomass material like wood. This cost-efficient method eliminates the high volume of water from the biomass. Drying also improves the boiler efficiency when you use the flue gas as an energy source for the dryer. Besides this, dry wood is also less prone to the microbiological degradation. If the wood chips are too wet, it might become impossible even to lit a flame. The dry chips make the flame hotter and let it burn more evenly. Also, a small quantity of ash is generated, thus lowering the ash disposal cost.

How is it Helpful in Drying Wood Pellets?

The rotary dryers for biomass are usually made in standard size from 20-100 feet in length and 8-22 feet in diameter. These fuel pellets are forced via a die to create compacted cylinders. Under desired temperature and pressure, the lignin in the wood acts as a binder and keep the particles sticks to each other. Finally, the moisture content in the biomass pellets gets lowered to 4 to 6 percent. It reduces the volume of the biomass product while keeping the energy intact.

Thus, rotary drum dryers ultimately yield high heat outputs and enhance combustion. It depends on the direct contact between the process gas and material to dry the waste. As the drum spins, the flights pick and drop the material via the process gas to maximize the heat transfer efficiency while offering easy handling. Thus, it results in the uniform moisture content of the material ejecting the dryer.

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Ice cream has come a long way since the Good Humor truck. There’s nothing wrong with a simple cup or cone, but these days, you’re just as likely to find the ultimate creamy-cold treat rolled, sandwiched, flash-frozen or cloaked inches-thick in toppings right before before your eyes.

Bay Area scoop shops are leading some high-concept trends these days, and the variety of bold, Instagram-worthy creations is enough to give you brain-freeze — in a good way. As it turns out, the history of American ice cream has always been tied to a sense of innovation, says Amy Ettinger, ice cream historian and author of the new book, “Sweet Spot: An Ice Cream Binge Across America (Dutton, $26).

Smitten Ice Cream’s Brrr machine churns creamy ice cream before your eyes. (Photo: Audrey Ma) 

In the book, the Santa Cruz-based author delves into the legacy of extreme ice cream, starting with our Founding Fathers, who fancied oyster ice cream (yes, really), to the post-Prohibition novelty boom that gave birth to Eskimo Pies and Polar Cream Wafers, and on to Ben & Jerry’s, with its signature swirls and mix-ins.

“There’s always been this element of showmanship when it comes to ice cream,” Ettinger says. “It’s not just something you eat, it’s something you experience.”

Perhaps no Bay Area scoop shop is more synonymous with invention than San Francisco-based Smitten Ice Cream. To churn the ultimate from-scratch, made-to-order ice cream, founder Robyn Sue Fisher teamed up with a retired aerospace engineer to build a machine that flash-freezes ice cream at the time of sale using liquid nitrogen.

Today, Fisher’s Brrr machines and their signature fog fill seven shops in the Bay Area, including outposts in Lafayette, Oakland and San Jose, and yield ice cream with an ultra-rich, creamy texture — every time. Because Fisher believes that ice cream should be pure and made only from high-quality ingredients, she works with local and organic farms and purveyors to source everything.

“Ice cream should embody the definition of taste and wholesomeness,” she says. “That’s why we hand-churn every batch, so it’s fresh and we know exactly what’s in it.”

The Thai rolled ice cream craze has swept the Bay Area. (Nhat V. Meyer/Bay Area News Group)

But even discerning foodies can’t deny the joy that comes with a smattering of rainbow sprinkles or the Benihana-like show that goes on at Icicles’ five Bay Area locations. Icicles specializes in Thai-style rolled ice cream that is mixed by hand on large ice pans, then flattened into strips and rolled into cylinders in front of you. Toppings — everything from sugary cereal to gummies — are free and limitless, a perk that contributes to the shop’s mega popularity.

Like Icicles, the soft-serve giant Milkcow is also a cultural export — this time, from South Korea, where the popular franchise originated. At the busy Fremont and Castro Valley shops, co-owners and brothers Alex and Gordon Lai top the signature soft, milk-flavored ice cream with fantastical sweets, including raw honeycomb, cotton candy and the giant, wafflelike egg puffs that they remember as a popular street food item during their childhood years in Hong Kong.

“The quality and taste of our products are of the utmost importance, but our mission is also to create fond memories and bring smiles to people’s faces,” Gordon Lai says.

Especially when it reminds you of being a kid.

“At the end of the day, people can say whatever they want about purity and ingredients, but ice cream is about being transported to childhood,” Ettinger says. “Sometimes that means having something unexpected like a celery sorbet or being able to put whatever you want on your scoop of ice cream, because that’s what you did with your family —  or it’s what you longed to do.”

Whether you fancy savory organic ice cream or wacky soft-serve, here are 12 ice cream shops where you can find sweet and innovative treats this summer.

Churned-to-order

1. Smitten Ice Cream

These small, brightly-lit scoop shops specialize in ultra-premium ice cream that is made to order using founder Robyn Sue Fisher’s liquid nitrogen Brrr machine. Due to the smaller-sized crystals achieved with liquid nitrogen, Smitten’s ice cream has a super-creamy, smooth texture. Flavors have a culinary focus, change seasonally and are often gourmet updates on classics, including Brown Sugar with Cinnamon Shortbread, Blueberry Lavender and Strawberry White Balsmatic.

Must-order: Chocolate ($5-$6) may sound simple, but it’s actually a decadently rich ganache made with TCHO’s 60 percent cacao chocolate.

Details: Seven Bay Area locations, including 3545 Mt. Diablo Blvd., Lafayette, and 3055 Olin Ave., San Jose; http://ift.tt/1eMhsfb

2. Crafts Creamery

This brightly lit shop opened two years ago and offers a variety of made-to-order (via liquid nitrogen) options: organic ice cream made with the good stuff from Straus Family Creamery, coconut-based nondairy frozen dessert and granitas. Choose your flavor — there are over 20, including matcha green tea, caramel latte and mint chocolate chip — and any mix-ins and watch as they pop it into a blender-meets-metal-bowl device, squirt it with liquid nitrogen and freeze it in minutes. Complain about the high-ish prices ($5.36-$9.69 plus toppings) all you want, but this place has lots of seating and accommodates birthday groups at no extra charge. Just give them a few days’ notice, so they can round up extra chairs.

Details: 100 Railroad Ave., Suite D, Danville; http://ift.tt/2qLXdwL

Must-order: Burnt sugar tastes like the top of creme brulee — but thick and cold.

Rolled

3. Icicles

At Icicles, ice cream is rolled into tight cylinders, then topped with cream. (Nhat V. Meyer/Bay Area News Group)

Thailand’s rolled ice cream has hit the Bay Area, beginning at Icicles’ flagship shop in San Jose’s Willow Glen neighborhood. Choose from 11 flavors, including PB&J or Bravocado, or ask the staff to create your favorite combo by mixing the original custard base (made from farm-fresh eggs, milk, sugar and cream) with your favorite toppings. They’ll chop and flatten everything before your eyes on large ice pans, then scrape it off into pretty, finished 3-inch rolls. Unlimited toppings add to the fun. Also available: dairy-free “fruit roll ups.”

Must-order: Try Nutella and Chill ($6.50), custard base blended with bananas, graham cracker and hazelnut-chocolate spread.

Details: Five Bay Area locations including 222 E. Third Ave., San Mateo, and 600 Main St., Suite F, Pleasanton; http://ift.tt/2rejoPJ

4. Freezing Point Creamery

An unassuming shop tucked inside Chinatown, Freezing Point Creamery is a tiny, cash-only joint where you can choose from five rolled ice cream flavors: strawberry, mango, purple yam, red bean, cookies and cream, or matcha. They also offer housemade ice cream in several nontraditional flavors, including wasabi, durian and ginger. Toppings also available.

Must-order: Try the purple yam ($7), made with real bits of yam. Enjoy it with a cup of the warming — and popular — ginger milk tea ($4.95), made with organic whole milk and ginger juice.

Details: 349 Seventh St., Oakland

Soft-serve, with a twist

5. Milkcow

This South Korean export boasts creamy, not-too-sweet milk-flavored soft ice cream. Its facility in Southern California sources milk from free-range cows that are fed Italian ryegrass. Drizzles include various syrups, such as pistachio and honey — sourced from Marshall’s Farm in American Canyon — and fanciful toppings, like locally made macarons, waffle-sized egg puffs, and housemade cotton candy.

Must-order: Raw honeycomb with honey drizzle ($4-$6) offers the sweetness and slight crumble of real honey, the perfect complement to this ultra-creamy, milky soft ice cream.

Details: 5657 Auto Mall Parkway, Fremont, and 3223 Castro Valley Blvd., Castro Valley; coming soon to Pleasanton; www.milkcowusa.com

6. Curbside Creamery

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Now in its third year, Tori Wentworth’s Temescal Alley scoop shop is an all-inclusive ice cream lover’s paradise. It specializes in gourmet versions of classic flavors (hello, Creamsicle) available in both traditional dairy and cashew-based vegan options. But it’s the soft-serve that we melted over — especially the smooth Thai iced tea and a slightly nutty vanilla that was thick and delicious, without even one icy crystal to bum us out. Soft-serve flavors change on Thursdays.

Must-order: Both the Salted Caramel and Bicycle Coffee Co. ($3.25-$5.75) make us swoon. Dairy-free folks: Get your hands on the vegan chocolate or vegan earl grey tea.

Details: 482 49th St., Oakland; http://ift.tt/VispTl

Extreme pops

7. Gelati Creation

This two-year-old Alameda ice-cream-on-a-stick shop specializes in housemade gelato and sorbetto pops ($3.65-$3.80 plus toppings). The sorbetto is made in-house from fresh or pureed fruit (everything from guava and passion fruit to mango and peach), water and sugar while the gelato base comes from a supplier and includes whole milk and sugar. The pops are not too sweet, which allows for layering drizzles — milk, white or dark chocolate — and toppings, such as ground nuts, chocolate chips, coconut flakes or rainbow sprinkles.

Must-order: These creations are very personal, but we’re partial to the coffee gelato pop with milk chocolate drizzle and crushed almonds.

Details: 222 B South Shore Center, Alameda; http://ift.tt/2dZ4aEN

8. Milk and Wood

The concept at this kiosk inside downtown San Jose’s hip SoFA Market is similar: Choose your flavor, your drizzle — in addition to the chocolate drizzles, they also offer sweetened condensed milk — and your toppings, and stand back as the artists make your dream a sugar-laden reality. Milk and Wood handcrafts the pops daily in up to 25 flavors, including chocolate hazelnut, mango strawberry, and cookies and cream, and offers crushed pretzels and chocolate shavings among other toppings. Everything’s made in small batches, so they often run out by evening, especially on weekends.

Must-order: Customers swear by the Green Tea Kit Kat or Mint Oreo with drizzles and toppings galore ($4-$5).

Details: 387 S. First St., San Jose; coming soon to Santa Cruz; www.milkandwood.com

Sandwiched

9. Maven’s Creamery

These macaron ice cream sandwiches are as beautiful as they are delicious. Available in cold cases at multiple locations around the Bay Area, Maven’s Creamery macarons are made with almonds, egg whites, milk and other ingredients, and come in six flavors, including bright purple Ube Macapuno, Coffee Hazelnut and speckled Rainbow Crunch. The ice cream’s thick, creamy consistency is the perfect complement to the cake-y macaron.

Details: Available at 12 Bay Area locations, including Poki Bowl in Palo Alto and San Jose, and Hang Ten Broiler in Hayward and Alameda; http://ift.tt/2jXnsN5

Must-order: The best-selling Cookies ‘n’ Cream ($6) packs all the creamy-delicious nostalgia of childhood between pretty blue macarons.

10. Cream

This ice cream sammie shop first opened in Berkeley in 2010 and has since exploded in the Bay Area. You can’t deny the variety. Gluten-free cookies? Check. Dairy-free ice cream? Yup. And the always-premium ingredients are custom-sandwiched to your specifications. Choose from 20-plus ice cream flavors and 10 fresh-baked cookies, including toffee nut, chocolate chip and oatmeal raisin plus brownie ice cream sandwiches, the Cream Taco and Do’sant — ice cream between two glazed donuts.

Must-order: We’re partial to the Caramel Cinnamon Chill ice cream, sandwiched between snickerdoodles, but it’s all good.

Details: 12 Bay Area locations including 2070 Salvio St., Concord and 2399 Telegraph Ave., Berkeley; http://creamnation.com

Eclectic flavors

11. Tara’s Organic Ice Cream

Tara Esperanza focuses on broadening your ice cream horizons. Her ice cream is made in small batches of two to four gallons at a time, using organic cane sugar and organic seasonal fruit, dairy and herbs sourced from local farms. The inventive flavors are like none you’ve likely tasted: Avocado and Baobab, for example, Butternut Curry, Chinese Five Spice, Orange Cardamom, Mocha and Lemon Verbena. For old-school purists, she also makes a killer chocolate chip ice cream.

Must-order: We love the saffron ice cream and, when available, any stone fruit flavor, including nectarine or white peach.

Details: 4731 Telegraph Ave., Oakland, and 3173 College Ave., Berkeley; www.tarasorganic.com

12. Salt and Straw

Sure, there are a lot of creameries in the Bay Area doing unique flavors, but we’d be remiss if we didn’t include this Portland export, which is already drawing 45-minute waits outside its new (and first) San Francisco scoop shop. Salt and Straw partners with local purveyors to create seasonal and unusual flavors that are OMG-good, like Arbequina Olive Oil, Pear and Blue Cheese, Avocado and Strawberry Sherbet, and Green Apple and Wasabi Flowers.

Talk about extreme: This month, Salt and Straw is featuring limited-edition ice creams made from food waste in San Francisco. Flavors include The Roxie Road (made with leftover popcorn from the Mission’s Roxie Theatre) and Roasted Sunchoke Mock Apple Pie (made with organic but misshapen sunchokes from San Francisco’s Imperfect Produce).

Must-order: Tough call. Seriously. We can’t help you. We dream of the Woodblock Chocolate at the SF shop, but the Olive Oil and Lemon Custard is also off-the-charts good.

Details: 2201 Fillmore St., San Francisco; http://saltandstraw.com

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Shelling Machines Industry Trends, Competitive Landscape and Forecast by 2027

Shelling Machines: Introduction

Shelling machines are mainly used to separate nuts such as almond, peanuts, and cashew from its shell. The machine includes a separating chamber, shelling chamber, and a motor (1HP).

Shelling or separation is an important process in the production of groundnut. Shelling is the removal of the groundnut seed from its pod by compression, impact action, and a…

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A love affair with cashew

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A love affair with cashew

The cashew nut — favoured ghee-tempered ingredient of many an Indian sweet like payasam, barfi and ladoo — isn’t a stranger to long-distance travel. And as we consume it by the tonne as a wholesome snack, ‘mylk’ (a vegan alternative to dairy milk), or as the thickening agent in curries, it’s clear that the cashew doesn’t believe in culinary social distancing either.

This becomes evident after a visit to Karthikeya Agro Processing unit along the Edumalai-Tirupattur road in Manachanallur Taluk, where women employees are working on cashews that will eventually be supplied to sweet shops and retailers in Tiruchi, Salem and Madurai.

Most of the stock at this factory has been shipped from African countries like Benin, Ivory Coast and Tanzania to Thoothukudi.

The cashew (Anacardium occidentale) is a Brazilian evergreen that is thought to have been introduced to India by the Portuguese, mainly to prevent soil erosion. The kidney-shaped drupe is the nut/seed that grows below the cashew apple (also called botanically as a pseudocarp or false fruit). While the commercial processing of cashew nut in India started in the early 20th century, of late, our country has become not just leading supplier (after Vietnam), but also a ravenous consumer of the kernel. Nearly 270,000 metric tonnes of cashew are eaten in India every year.

Trying to go green

The harmful effects of conventional farming and pest control are the subject of Our Cashew Story, a recent 42-minute documentary directed by Serena Aurora. Centred on the cultivation of cashew in and around Auroville community in Puducherry, Serena’s film tries to show the growing disconnection between agriculture and food consumption.

Every year, the cashew fields surrounding Auroville are sprayed with pesticides from February to April. Health problems such as headaches, nausea, dizziness and runny nose are commonly caused by the spraying. Spray operators also inadvertently inhale the chemicals, because they don’t wear protective gear. The documentary tries to show the different problems related to cashew farming, and focuses on an organic grower within Auroville.

“Our Cashew Story is a case study for the global food industry. Modern agriculture is increasingly dependent on pesticides and their negative impact on health, environment and economy is a universal story. I hope this film can add to the conversation,” says Serena in an email interview.

Public screenings have helped to create dialogue between the growers and consumers, says Serena. “So far, we have screened Our Cashew Story in the local villages around Auroville where up to 200 people attended. We have had lively discussions between farmers who practice organic and inorganic and also with the other villagers, after the screening,” she says.

While people are willing to try out the eco-friendly pest repellents as shown in the film, the future of organically grown cashews is less certain, says Serena. “What is missing is the market to buy the cashews if farmers shift to organic.”

“Our own production cannot fulfill even 10% of the local demand for raw cashew nut (RCN) in India, so most processing units have to rely on imports. Though cashew is grown in Kollam, Panruti, Theni, Orissa, and Mangalore, among other places, farms cannot keep up with the demand from local buyers,” says unit proprietor D Karthikeyan.

YouTube unit

A mechanical engineer by training, Karthikeyan marketed pharmaceuticals for over 20 years before being inspired by a friend in Kerala to establish what is for now, Tiruchi district’s sole cashew processing unit. “I spent a year researching the idea, and selected the equipment by following YouTube videos,” he says.

Karthikeya Agro processes around 2 tonnes of cashew per month. “The best time to start buying stock is from March to June, when the crop is harvested,” says K Villavan, the unit manager, who oversees the daily production with his wife Deivakanni.

The nuts are transported by road from the Thoothukudi docks in gunny sacks weighing 80kg each. “In its raw state, RCN can last up to even a year, but once processed, it must be sold within a month,” says Deivakanni. A sack of raw nuts can yield up to 25 kg of kernels.

At the unit, the RCN is steam-boiled, and then spread out on the floor to dry for at least a day. They are transferred next to a separator machine that will partially crack the shell, without damaging the kernel. “Some 20% of the nuts may get discarded due to improper cutting,” says Villavan. “We cannot put it back in the machine, because it will release oil.”

The kernels are next roasted in a ‘Borma’ dryer. A refrigeration chamber cools down the roasted kernels at the end. “This is essential to loosen the outer testa or husk from the nut,” says Villavan. Once cleaned and graded by a photo-sensitive machine, the nuts are classified as ‘White Wholes’ (sizes 180, 210, 240, 320 and 400); Splits; Large White Pieces; Small White Pieces and Baby Bits. They are also packed for wholesalers in vacuum-sealed 10kg tins.

“Every country’s cashew has its own characteristics based on the soil and growing conditions. Though it actually tastes nicer if there is less colour, buyers prefer white kernels,” says Karthikeyan, who prices his stock between ₹400 and ₹850 per kilo.

With cashew cultivated in 17 states of India on approximately 10.41 lakh hectares, the processing industry is a leading employer of women, as their skills in manually scooping out the whole nut from within the plant casing are highly valued. A skilled worker can earn around ₹400 per day as a kernel processor. All over India, around 10 lakh women are working the cashew industry, with Tamil Nadu alone employing over 2 lakh women. Karthikeya Agro’s 25 female employees, unlike workers of earlier generations, are required to wear safety gear to protect their hands from the abrasive oil secreted by the cashew shells.

The industry is a major employer of women. Photo: M.Srinath/THE HINDU  

Kernel leader

Panruti, in Cuddalore district, is ‘Cashew Central’ as far as Tamil Nadu is concerned. Out of the total 1,42,000 hectares under cashew cultivation in the State, Panruti accounts for about 35,000 hectares. There are around 32 export-oriented cashew production units here besides 250 processing units and more than 500 cottage industries.

Automation has removed many of the unsafe practices in this industry, but more could be done by the government to promote local agriculture and bring down the reliance on imported RCN, says M Ramakrishnan, secretary of Tamil Nadu Cashew Processors and Exporters Association, and managing partner of Pratipa Cashews in Panruti.

“The Indian market alone needs 20 lakh tonnes of cashews, but we produce only around 8 lakh tonnes domestically. So we have been forced to import at least 10-12 lakh tonnes to keep up,” says Ramakrishnan.

The granting of land to set up a model cashew farm will serve as an agricultural showcase, he adds. Cashew trees don’t require much maintenance — hybrids can last up to 10 years, while the older heirloom varieties could live up to 50 years.

Though the Panruti cashew looks small, it has a unique taste that makes it very marketable. “Cyclone Thane hit our cashew farmers badly in 2011, but they have been able to recoup their losses slowly. We are expecting a bumper crop in Panruti this year,” says Ramakrishnan.

A still from the documentary Our Cashew Story, directed by Serena Aurora. Photo: Special Arrangement/THE HINDU  

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