PROCESSING
Drying
Raw cashew nuts are sun-dried in an open yard for 2 to 3 days. The nuts are rolled over on regular basis in order to ensure uniform drying. This process removes excess moisture from the nut.
Roasting
An outer shell covers the edible cashew kernel. The process of steam roasting helps in the removal of this shell with minimal effort. Steam is passed over the raw cashew nuts placed in the roasting drum for about 20 minutes. Roasted cashew nuts are air-dried for 2 days.
Shelling
Raw cashew nut has a unique kidney shape. Moreover, the outer shell of raw cashew nut is very hard to crack. The shell contains a liquid called CNSL, which can be very dangerous if not properly handled. Shelling machines separate cashew shell and unblanched cashew kernels.
Hot Chamber
Unblanched cashew kernels are then roasted in specially designed ovens maintained at 70 degree Celsius to make the skin brittle and easy to peel.
Peeling
Testa(skin) adhered to cashew kernels is removed by subjecting them to compressed air and brushing them.
Grading
Cashew Kernels are graded according to their size and colour into more than 25 grades. These grades are standardised by Cashew Export Promotion Council of India.
Packing
Cashew Kernels are first passed through Infra-red heating. Then, foreign particles are removed using an X-ray machine. Finally, finishing touches are given to grades by passing them through a cleaning line where they are manually supervised. Cashew kernels are then packed in a controlled atmosphere. Ambient air is removed and replaced with CO2 and Nitrogen gasses.
Drying
Raw cashew nuts are sun-dried in an open yard for 2 to 3 days. The nuts are rolled over on regular basis in order to ensure uniform drying. This process removes excess moisture from the nut.
Roasting
An outer shell covers the edible cashew kernel. The process of steam roasting helps in the removal of this shell with minimal effort. Steam is passed over the raw cashew nuts placed in the roasting drum for about 20 minutes. Roasted cashew nuts are air-dried for 2 days.
Shelling
Raw cashew nut has a unique kidney shape. Moreover, the outer shell of raw cashew nut is very hard to crack. The shell contains a liquid called CNSL, which can be very dangerous if not properly handled. Shelling machines separate cashew shell and unblanched cashew kernels.
Hot Chamber
Unblanched cashew kernels are then roasted in specially designed ovens maintained at 70 degree Celsius to make the skin brittle and easy to peel.
Peeling
Testa(skin) adhered to cashew kernels is removed by subjecting them to compressed air and brushing them.
Grading
Cashew Kernels are graded according to their size and colour into more than 25 grades. These grades are standardised by Cashew Export Promotion Council of India.
Packing
Cashew Kernels are first passed through Infra-red heating. Then, foreign particles are removed using an X-ray machine. Finally, finishing touches are given to grades by passing them through a cleaning line where they are manually supervised. Cashew kernels are then packed in a controlled atmosphere. Ambient air is removed and replaced with CO2 and Nitrogen gasses.
