CHAPTER - II

CASHEW INDUSTRY - A PROFILE

The cashew industry is a traditional agro-based

industry in India. It is considered traditional mainly because of

the low level of technology involved in the processing of

cashewnut. Though cashewnut was brought to India in the

16th century, it gained economic importance only in 1920 with

the export of 10,160 tonnes of nuts to the U.S.A. Until 1920,

cashewnuts were collected from the markets in villages and

distributed among small-scale processors. Cashewnuts were

mixed with sand and roasted in open pots (Chattis) by the

people of those days.

Cashew processing on commercial basis was initially

started in Mangalore in the present Karnataka State.' But by

1925 the business was started in Kollam in Kerala State which

later became the centre of the trade. The credit goes to

Mr.Swaminathan, a native of Tamil Nadu, for starting the first

cashew processing industrial unit in Kollam.2

32

Joseph Periera, an enterprising industrialist was the

first to start a cashewnut factory in Kollam in 1925 and

introduced the modern method of roasting. 3 Many factories were

started in the later years. Availability of raw cashewnuts, low

wages, railway and harbour facilities were stated to be the

reasons that prompted the starting of cashew processing units

in Kollam. Though the units had a humble beginning as small-

scale units, now they have become large-scale units of Kerala.

India exports about 90 per cent of the processed

cashew nuts to other countries. Kerala, which accounts for

more than 60 per cent of production of the raw nuts and

about 85-95 per cent of the total export of cashew kernels from

the country, has a near monopoly over the industry. Another

peculiarity of this industry is its very high concentration in

and around Kollam in Kerala.'

India entered the world kernel market in 1925 itself

with the export of 250 metric tonnes of cashew kernels worth

Rs.5 lakhs, although cashewnuts were exported to the U.S.A. as

early as 1920. The growth of cashew industry has been

phenomenal since 1925. Today, in India, there are about 1098

cashew processing factories with a processing capacity of more

33

than 12 lakh metric tonnes of raw cashewnuts. They can

provide employment opportunities to 3.2 lakhs people.5

The cashew industry offers the maximum employment

opportunities among the industries of Kerala under the

registered factory sector.) During the year 1985-86, the industry

employed 1,01,832 workers accounting for 35 percentage of total

workers in the registered factory sector.6 There were 264

cashew factories in the Kerala State at the end of December,

1987, employing 1.07 lakh persons. Though the number of

cashew factories accounted for only 2.2 per cent of the total

number of registered factories in Kerala State, the cashew

workers constituted about 36 per cent of the total factory

labourers. During 1980-87 the number of factories increased

marginally from 260 to 264, whereas the number of cashew

workers declined by 16 per cent from 1.27 lakhs to 1.07 lakhs.

^anyakumari District of Tamil Nadu is the next

important centre for cashew processing in India. Significantly

enough, more than 85 per cent of the cashew processing

industries in Tamil Nadu are localised in Kanyakumari District.7

At present there are about 350 cashew processing factories with

34

a processing capacity of 5.2 lakhs tonnes of raw cashewnuts,

providing employment opportunities to 60,000 workers.

2.1. ORIGIN OF CASHEW INDUSTRY IN KANYAKUMARI DISTRICT

The origin and growth of the cashew industry in

Kanyakumari District owes a great deal to the influence of the

industrialists and businessmen of Kerala, over their counter-

parts in Tamil Nadu in general and Kanyakumari District in

particular. A careful study of the origin and growth of the

cashew industry in Kanyakumari District will help one to

understand the institutional and natural factors which have

been at work in rendering Kanyakumari District a major centre

for the production of cashew kernels in India.

As per historical evidences available, the first cashew

factory in Tamil Nadu was started in the year 1955 at Palavilai

in Kanyakumari District by Late Mr.Innasi Muthu Nadar. 8 He

was inspired by his close associate, Mr.G. Biswas, a prominent

cashew industrialist of Kollam Mr. Biswas was in fact a native

of Kanyakumari District.

35

The export of cashew kernels to the international

market from Tamil Nadu (Kanyakumari District) was undertaken

first by Mr.G. Biswas himself. Facts reveal that in the year

1958, under the firm name "Cape Cashew Industries",

Mr.G.Biswas sent the first consignment of his export containing

400 cases of cashew kernels through the Cochin port. The

pioneering efforts of Mr.G. Biswas paved the way for the growth

of the cashew industry in the District.

Out of the 350 cashew factories in the district, more

than 90 per cent are in Kalkulam and Vilavancode Taluks of

Kanyakumari District. 9 In the year 1999 about 60,000 workers

were employed in these factories.

2.2. REASONS FOR THE GROWTH OF CASHEW INDUSTRIESIN KANYAKUMARI DISTRICT

The cashew industry in India always had the problem

of inadequate supply of raw material. The internal production of

raw cashewnuts is around one lakh tonnes whereas the built-up

processing capacity is about 4 to 5 lakhs tonnes. However, the

industry has flourished by making large imports from the East

African Countries of Mosambique, Kenya and Tanzania. With

36

the development of. the cashew processing units in these

countries in the recent past, the traditional sources of raw

cashew nuts for India have dried up. Further there arose strong

competition from countries like Brazil and China for the

purchase of raw cashewnuts.

The Kerala processor-exporters of cashew kernels

took advantage of the situation of scarcity of raw nuts by

closing down their factories in Kerala where the cost of

processing is high. They began to process the available

cashewnuts on a cottage industry basis in order to deny the

statutory minimum wages and other benefits declared by the

Kerala State Government to the cashew workers. The expenses

of cottage processing was only 54 per cent of the factory

processing. Further they began to shift their factories to the

adjoining Kanyakumari District. The wages for processing

cashewnuts in factories located in Kanyakumari District is only

one third of the prevalent in Kerala.

In 1967, the Government of Kerala imposed a ban

on the cottage processing system,'° which prompted the shifting

of production units to Kanyakumari District on a big scale.

Between 1966 and 1974 the number of cashew factories

37

in Kanyakumari District increased by 20 times. This led to an

increase in the quantity of nuts processed, by nearly 7 times

and the number of workers by 12 times. The process of

shifting accelerated further after 1975 when the minimum wages

in Kerala were revised.

The cashew industry in Tamil Nadu has not yet

been brought under the Minimum Wages Act. Consequently, not

only the wage rates are low, but also no payment need be

made by way of dearness allowance, maternity benefits, holiday

wages and other benefits. Moreover, child labour is available on

a large-scale and labour legislations are not strictly implemented

in Tamil Nadu. It has been estimated that workers below the

age of 16 account for about 15 per cent of the work force, in

cashew factories in Kanyakumari District.

The cashew processors of Kerala started their

factories in Kanyakumari District in thatched sheds which were

constructed quickly at a very small cost. These could be

dismantled without much loss. In fact the Kerala based

industrialists suspended their activities at Kollam and shifted

the cashew processing work to Kanyakumari District due to

unfavourable industrial climate in Kollam. It was just a temporary

38

arrangement. But, in course of time, they became fully satisfied

with the industrial climate in Kanyakumari District and desired

to continue their industry almost on a permanent basis. So the

thatched sheds put up earlier have been replaced by tiled

buildings.

In Kerala, the workers are more politically aware,

and militant trade unions have come into being, leading to

labour problems. As a result, the industrialists, whose aim is

to earn more profit, started shifting their factories to

Kanyakumari District on a large-scale where there is cheap and

skilled labourers available in plenty and trade unions are not

as strong as in Kerala. Thus there was an exodus of cashew

processing units into Kanyakumari District and an enormous

production capacity was built up.

2.3. CASHEWNUT AND ITS HISTORICAL ASPECTS

Cashewnut hails from the family of 'ANACARDIACEAE'.

Botanists call it 'Anarcardiam Occidentale'." Cashewnut resembles,

a crecent jude in shape or is kidney shaped. The cashewnut is

about 24mm long. Its shell is about 3mm having a soft

leathery outer skin and a thin hard inner skin. 12 Cashew is

believed to be a native of South Eastern Brazil. It was brought

39

to India in the 16' century. It was made popular in the

Malabar Coast of India by the Portuguese. It is not surprising,

therefore, that Keralites who grow this largely, also call it

"Parangi Andi", meaning Portuguese nut.

In Northern India, it was baptised as 'Caju' perhaps

a distortion of its original name of 'Cadju' or 'Acadju'. In the

provinces of Punjab, Sind and North West Frontier Province

(now all in Pakistan), it is called "KHA-JA" which, when

translated, means just "eat" or "eat and go". The reason for

such a name may be that the nut is readily available outside

the fruit.

The first illustrated description of cashew was given

by French Naturalists in 1558. Though da Costa observed

cashew near Couchin in Goa in 1560's, there is no other

reference about cashew in India. However, it is surprising to

see that a scientifically illustrated description of cashew was

made in Kerala (India), about three hundred years ago by

Hendrick Adriaan Van Rheede in his magnificant work "Hortus

Malabaricus". This can be considered as the first scientific work

of this kind on cashew.

40

2.4. CASHEW AND ITS BOTANICAL AND NUTRITIVE ASPECTS

Before attempting a brief explanation of the process

of producing edible cashew kernels, a few observations on the

nutritive and medical values of cashewnuts, cashew apple and

cashew wood may be made.

2.4.1 Cashewnut and its Nutritive Value

Cashewnut is a very nutritious and tasty food which

is liked by all. It contains 46.9 per cent Fat and 21.2 per cent

protein. It also contains calcium, phosphorous and iron. Nuts

as plant food, contain no cholesterol, the fact is that no plants

have cholesterol. Cholesterol is found in every cell of every

animal. Studies on chemical composition have indicated that 82

per cent of the total fat content in cashew kernels in unsaturated

fatty acids and that cashew kernels are free of cholesterol.

The role of balanced diet in contributing to a long

and healthy life is undisputed. Diet related diseases are quite

common even among the people of the affluent West. Unlike in

developing countries, where many diseases are caused by

deficiency in the quantity and/ quality of diet, the diet related

41

diseases among affluent populations result from excessive

consumption of undesirable foods. Over consumption of foods of

animal origin like meat and eggs are implicated in the

causation of atherosclerotic heart diseases. Annual food

consumption has also been suggested as possible aetiological

factor in some cancers. Fats of animal origin are saturated in

nature; it is well known that excess consumption of saturated

fats is bad for health. Evidence from epidemiologic and

experimental studies clearly indicate that excess saturated fats

elevate serum cholesterol. Raised serum cholesterol is the single

most important biochemical risk factor for heart attacks.

Nuts have been a source of food for man since the

dawn of civilization. Early man's diet was largely composed of

plant products. Dietary changes brought about by spread of

human settlements to regions away from the tropics led to the

gradual replacement of many excellent plant foods like nuts

with animal based foods. Now the trend is getting reversed.

After years of research Scientists are finding health

benefits in a largely plant based diet emphasising foods low in

saturated fats. Treenuts, like Cashews, Almonds, Pistachios,

Walnut, Hazel Nuts, Macadamia Nuts, Peacans are low in

42

saturated fats and packed with micro nutrients and substances

known to help lower cholesterol, prevent cancer and prolong

life. "More and more studies are showing that direct rich in

unsaturated fats hold down LDL cholesterol levels without

changing the HDL cholesterol levels lowering the risk of

coronary heart disease", said Gary Fraser M.D., Ph.D., Director

of Loma Linda University's Centre for Health Research. Recent

studies show tree nuts are also high in beta carotene and

vitamin B, antioxidants which may help prevent cancer, he

continued.

On the basis of the awareness that excess animal

food consumption is harmful, recent dietary guidelines all over

the world recommend a reduction of intake of meat and meat

products and a liberal increase in consumption of fruits and

nuts. Like meat and eggs, nuts are abundant in proteins, the

body building material essential for growth and maintenance of

tissues. Nuts are also a concentrated source of energy, since

they contain liberal amounts of fat (Table 2.1).

43

Table 2.1

NUTRIENTS VALUES OF SELECTED ANIMAL FOODS AND NUTS

Composing / 1 OOgEdible Water Protein 0 Carbo- Energy

Food Portion %Fat '0 hydrates % K.Cals

ChickenEgg 100 F75.1 12.5 10.8 Trace 147

AnimalBeef

Food (Sirloin) 92 59.4 16.6 22.8 0 272

Chicken,meat & 64 64.4 17.6 17.7 0 230skin

Fish Herring(raw) 55 63.9 16.8 18.5 0 234

Nuts Almond 100 4.2 21.1 55.8 6.9 612

Cashew 100 2.4 20.5 50.9 18.8 611

Peanut 100 1.9 24 53.5 7.1 602

Source CEPCI, Cochin.

It is clear from the table that nuts in general

provide more than twice the energy furnished by meat and fish.

They are also richer in proteins. The energy provided by nuts

is more than twice that provided by all the animal foods (above

600 K.cals / 100 gvs 147-272 K.cals). It is also evident that

nuts in general are abundant sources of fat which accounts for

the high energy density. Among nuts, cashewnut is the richest

source of carbohydrate. The data clearly suggest that cashewnut

is an excellent food, providing a reasonably balanced mixture of

proteins, fat and carbohydrate.

In a major departure from US traditional perceptions

of healthy eating, leading international nutritionists have created

a new Mediterranean Diet Pyramid, emphasizing the nutritional

benefits of plant based foods including treenuts developed by

the WHO European Regional Office, the WHO / FAO collaborating

centres in Nutrition at the Harvard School of Public Health and

Oldways Preservation and Exchange Trust, the new food

pyramid is based on the dietary traditions of the Mediterranean

region. The new pyramid graphically presents the kind of food

that consumers can choose on a daily basis. The base of the

pyramid is occupied by mostly plant products like grains, fruits,

vegetables, legumes, olive oil, cheese or yogurt, bread and of

coursem, treenuts.

Cashew is a unique combination of fat, proteins,

carbohydrates, minerals and vitamins. Cashew contains 47% of

fat, but 82% of this fat is unsaturated fatty acids. The

unsaturated fat content of cashew not only eliminates the

possibility of the increase of cholesterol in the blood, but also

45

balances or reduces the cholesterol level. Cashew also contains

21% proteins and 22% carbohydrates, and a right combination

of aminoacids, minerals and vitamins and therefore, nutritionally

they stand at par with milk, eggs and meat. As cashew has,

almost as low as, 1%, of soluble sugar, the consumer of cashew

is privileged to get a sweet taste without having to worry

about excess calories. Cashewnuts do not lead to obesity and

help to control diabetes. In short, it is a good appetiser, an

excellent nerve tonic, a steady stimulant and a body builder.

With their unique combination of fat, carbohydrates

and protein and their broad assortment of minerals and

vitamins, cashewnuts fit beautifully into the diet pyramid. Just

a handful provides a high energy food for those who lead an

active life. They provide a natural, bountiful supply of nutrients

when there is no time for a meal and a nutritions supplement

to other foods when there is time.

2.4.2 Cashewnut as a source of protein

We have already seen that cashewnut provides more

protein than any meat or fish. The question one has to

consider is whether the qualify of cashewnut protein compares

favourably with that of animal protein. It is generally considered

46

that on an individual basis, animal proteins rank higher than

any vegetable protein. However, in actual dietary situations, this

is not of much significance since man does not depend on a

single source of protein. The proteins derived from different

sources ensure that even strict vegetarians can meet their

protein rank higher than any vegetable protein. However, in

actual dietary situations, this is not of much significance since

man does not depend on a single source of protein. The

proteins derived from different sources ensure that even strict

vegetarians can meet their protein requirement without any risk

to their health.

The quality of a protein is determined by the

essential amino acid content of the protein. We shall now

examine the essential amino acid composition of cashew nut

protein and related to other protein sources (Table 2.2).

47

Table 2.2

ESSENTIAL AMINO ACID CONTENT OF SELECTED FOODS

Beef Egg Almond Cashew Peanut Rice (raw)Chicken milled

Approx. Total 3.6 2.13 3.33 3.39 4.05 1.09Ng / lOOg

Arginine 410 40 660 650 690 480

Histidjne 200 150 140 130 140 130

Lysine 540 440 160 290 230 230

Tryptophan 70 90 50 110 60 80

Phenylalanine 260 360 300 270 310 280

Tyrosine 220 250 180 - 240 290

Methionjne 160 210 100 90 60 150

Threonjne 280 320 170 200 170 230

Leucine 510 520 480 510 400 500

Isoleucine 320 410 280 320 240 300

Valine 330 450 310 360 280 380I __

Source: CEPCI, Cochin

The table reveals that the essential amino acid

content of the cashewnut protein compares favourably with that

of other nuts. In fact cashewnut protein is richer in five

essential amino acids when compared with rice protein, rated as

one of superior vegetable proteins. However, when compared

48

with animal proteins, cashewnut protein contains relatively lower

amounts of lysine, threonine and methionine.

The limiting amino acid thus appears to be methionine

the sulphur containing amino acid. This in no way renders

cashewnut undesirable since the major constitUent of diet will

provide adequate amounts of methionine. Including cashew in

the daily diet (atleast one serving a day) would ensure an

excellent supply of protein, simultaneously providing liberal

amount of energy. The replacement of animal foods brought

about by substitution with cashew will enable a reduction in

the risk of atherosclerotic heart disease.

2.4.3 Cashewnut as a source of fat

We have already mentioned that lOOg cashewnut

provides over 50g of fat. The crucial consideration would be

the nature of the fatty acids provided by cashewnuts. Unlike

animal foods like meat and egg, cashew provides a

predominantly unsaturated fat. The fatty acid profile of

cashewnut is provided in Table 2.3

KIM

Table 2.3

FATTY ACIDS/ 1 OOg OF CASHEWNUTS

Saturated Fatty Monounsaturated Polyunsturated Fattyacids Fatty acids acids

10.1 29.4 9.1

Source: CEPCI, Cochin

It may be seen that the ratio of saturated

monounsaturated polyunsaturated is 1:2:1, ideal for human

consumption. The latest dietary recommendations from the

US suggest that only 1/3 of the total calories shall be from

saturated fats and another third atleast from polyunsatured.

The relative abundance of monounsaturated fatty acids in

cashewnut is an advantage since monounsaturates are now

believed to be as efficient as polyunsaturates in lowering serum

cholesterol with less risk from excess consumption of

polyunsaturates. Linoleic acid contributes nearly all of the

polyunsaturated fatty acids of cashewnut. Linoleic acid is the

essential polyunsaturated acid.

50

The facts mentioned above make it abundantly clear

that the fatty acid profile of cashew is conducive to the

promotion of good health and that the relative abundance of fat

in cashewnut in no way poses a nutritional risk.

2.4.4 Cashewnut as a source of minerals and vitamins

An ideal dietary constituent shall provide in addition

to the proximate principles, a good blend of micro nutrients like

vitamins and minerals. Here again, cashew satisfies the criteria.

Cashewnut is a good source of sodium, potassium, calcium,

magnesium, phosphorous, iron, copper, zinc, manganese,

chlorine and even selenium.

It is clear from Table 2.4 that cashewnuts provide

more of the essential trade elements like iron, copper and zinc

than the other popular members of the nut family.

Table 2.4

INORGANIC COMPOSITION/ I OOg OF SELECTED FOODS

Elements Cashewnut Almond Peanut

Sodium 290 14 400

Potassium 730 780 810

Calcium 35 240 37

Magnesium 250 270 180

Phosphorous sio 550 410

Iron 6.2 3 1.3

Copper 2.04 1 0.54

Zinc 5.7 3.2 2.9

Chloride 490 18 660

Manganese 1.8 1.7 1.9

LSelenium (micrograms) 34 4 4

Source: CEPCI, Cochin.

Table 2.5 provides information on the vitamin

content of certain selected nuts.

One can conclude that Cashewnut provides in small

quantities most members of the B Complex group of vitamins.

51

52

Among the fat soluble vitamins only vitamin E is present and

that too in minimal amounts. The amount of carotenes is also

quite low. One cannot therefore consider cashewnuts as a

major provider of vitamins to the diet. However, the

contribution though small will help supplement the vitamin

intake.

Table 2.5

VITAMIN CONTENT OF SELECTED NUTS

Vitamins Almond Peanut Cashewnut

Retinol 0 0 6

Carotene 0 0 6Vitamin-D 0 0 0Vitamin-E 23.98 10.09 1.3Thilamine 0.21 1.4 0.41

Riboflavine 0.75 0.1 0.16

Niacin 3.1 13.8 1.3

Trypt / 60 3.4 5.5 5.2

Vitamin-B6 0.15 0.59 0.43

Vitamin-B12 0 0 0

Folate 48 110 68

Pantothenate 0.44 2.66 1.08

Biotin 64 72 13

Vitamin-C 0 0 0

Source: CEPCI, Cochin

53

The importance of a varied and nutritionally sound

diet is being increasingly recognized. An ideal diet should

include liberal amounts of vegetable foods. Nuts have an

important role in the daily diet of individuals irrespective of the

culture and race. Two to three servings of nuts and fruits

daily are recommended by most nutritional committees to

ensure that people consume healthy diets.

As we already discussed, cashewnuts are excellent

dietary supplements in the human diet. Protein is present in

abundance and that too of a good quality. Cashewnut provides

a rich blend of minerals and many water soluble vitamins. A

regular serving of cashewnut will supplement the micro nutrient

intake of individuals. The fat content in cashewnut makes it an

energy rich food and the fatty acid profile is ideal for human

consumption.

The high protein content and energy density of

cashewnut makes it an ideal supplement in the diet of children,

pregnant women, lactating mothers and convalescing subjects.

Consumption of cashewnut primarily as a protein and energy

source as an alternative to meat and meat products will reduce

the risk of ischaemic heart disease.

54

A significant feature in favour of cashew is its

delightful taste and that it can be incorporated into a wide

range of cuisines. Plain cashew kernels are adaptable to any

form of cooking or cuisine. It is extensively used to Indian and

Chinese food and moderately in other cuisines. It blends well

with ice-cream, cookies, biscuits and confectioneries. Cashewnut

is easily consumed in plain form and delectable while offered in

roasted form whether in oil or dry roasted. It is also available

in versions like honey roasted and other forms of coating like

chocolate - rum coated etc. The incorporation of cashewnut into

the regular diets would enhance the nutritive qualities of the

diet while improving palatability.

2.4.5 Cashewnut - Medicinal Value

Cashewnut is also used in the treatment of several

common diseases viz, loss of appetite, general depression,

nervous weakness, scurvy, anemia, gas trouble (acidity) cough,

urinary and liver disorders and diabetes.13

2.5. CASHEW APPLE

The cashew apple is red or yellow in colour. It has

a pleasant taste. The cashew apple contains 10.44 per cent of

fermentable sugar and 261.5 mgs/ 100 grams of vitamin C.

Thus both the fruit and juice have very good antiscorbutic

properties. The liquor is also valued as a diuretic having a

healthy effect on the kidneys and advanced cases of cholera.

Cashew fruit, according to Nadkarnis 'Materia Medica'

is useful as an anaesthetic in leprosy, psoriasis and blister in

warts, corns and ulcers. Gandavo (1576) was the first Portuguese

writer to describe the cashew apple as a very refreshing fruit

during the hot season. Soares de Sousa (1587) in his classic

work on the 16th Century Brazil, provides valuable information on

the botany of cashew, gives a good description of the use of

cashewnut and reports that the cashew apples and juice were

thought to have medicinal value.

On fermentation the cashew apple yields an alcoholic

beverage from which a spirit (for drinking purposes) is distilled

in West Indies and Brazil. 14

In Goa this spirit is called 'feni'. It is reported that

out of 73,000 tonnes of cashew apple produced in Goa 50,000

tonnes are used for making feni, whereas, Kerala which

produces 15 lakh tonnes of cashew apple is wasting 95 per

cent of these apples.

56

2.6. CASHEWNUT SHELL LIQUID j

The cashewnut has a double outer shell, accounting

for 70 per cent of its weight and breakable only by a sharp

blow. An acrid oily liquid of phenolic nature lies dispersed

between the two shells containing an alcohol "Cardol" and

anacardic acid. This juice darkens on exposure and would have

probably been an additional source of making ink.

The Harvel Corporation developed numerous

varnishes and polymers from the shell liquid and patented them

(B.P. 175574, 4524131, U.S.P. No. 1838072, 1838073, 1838077,

1950085, etc.). This oil commonly known as C.N.S.L. in its

abbreviated form, was used as a first rate lubricant particularly

in break-lining and as an insecticide. In Goa and other

southern states, it is used for tarring the boats and preserving

wood against insect attack.

According to Nadkarni's Materia Medica, the juice of

the nut is used as a substitute for iodine, while the oil

obtained from the shell by maceration in spirit is best for

application on cracks of the feet, so common in India.

57

2.7. TANNIN

Cardim (1584) in his "A General Account of Land

and People of Brazil" mentioned the use of Tannin from the

leaves and bark as a dye. Recently it was discovered that

Tannin could be extracted from the red skin covered over the

kernel (husk). Dr.K.S. Mathevan Pillai from Kerala proved that

from the cashew factories of Kerala 3000 tonnes of husk could

be collected and 1500 tonnes of tannin could be produced.'5

This tannin is mainly used to condition the skins in tanneries.

2.8. CASHEW WOOD

Cashew is polygamous, tropical and subtropical and

ever green. It ranges in size from a small shrub in poor dry

soil to a tree of 40' height in fertile soil and humid climate.

The wood of the tree is very useful as material for shipping

crates, boats and for making charcoal. A gum which resembles

Gum Arabic, is also obtained from the stem. The Red Indians

derive from the gum a poison for their arrows and their

weapons of offence and defence. It is observed that poison is

closely related to other American poison ivy and sumac.

58

2.9. CASHEW - A FOREIGN EXCHANGE EARNER

Cashew is one of the important foreign exchange

earners and occupies a special position in India's export trade.

India's cashew kernels are considered to be the best in the

world market. The foreign exchange earnings from export of

cashew kernels are shown in Table 2.6

Table 2.6

FOREIGN EXCHANGE EARNINGS OF CASHEW KERNELS

Year Quantity Value('000 tonnes) (Rs. Million)

1960-61 43.6 190

1970-71 60.6 570

1980-81 32.3 1400

1990-91 55.5 4470

1994-95 80.2 12470

1995-96 70.8 12370

1996-97 70.4 12880

1997-98 81.3 14070

1998-99 76.6 16130

1999-00 93.0 25000

2000-01 NA 18000

Source: Magazine "Facts for you" Aug.2002

2.10. CASHEW INDUSTRY IN INDIA

There are about 1098 cashew processing units in

India employing more than 3,20,000 workers. India is the

largest producer, processor and exporter. The production is in

the range of 4 to 5 lakh tonnes The state-wise details of

cashew industries functioning in India during the year 1999 with

total number of labourers working in these factories are shown

in Table 2.7.

Table 2.7

CASHEW INDUSTRIES IN INDIA DURING THE YEAR 1999

Processing Units (Nos) Processing LabourStates

Orga- Unorga- Total Capa- Consm. Force

nised nised city ('000 MT) (Nos.)

Kerala 375 23 398 600 193 2,23,000

Karnataka 164 8 172 30 25 15,500

Goa 25 32 57 15 8 1,200

Maharashtra - 49 49 20 6 750

Tamil Nadu 217 24 241 281 150 73,300

Andhra

38 65 103 32 28 4,350Pradesh

Orissa - 33 33 15 15 700

West Bengal - 45 45 7 5 150

Total 819 279 1098 1000 430 39209300

Through 220imports

Source : 51 National Seminar on Indian Cashew-Vision20/20, April 12°&13, 2002-Visakhapatnam

r4ii

2.11. CASHEW SCENARIO IN TAMIL NADU

Tamil Nadu is one of the major States along the

East Coast having large potential for development of Cashew.

The earliest of the report relates to 1939 ie. post independence

era, nearly 30,000 ha are reported to be available in the State

in this period. The Department of Agriculture until the end of

80's initiated and continued the developmental measures on

Cashew from 1st plan. Thereafter, the Department of

Horticulture took over the task. Seedlings were the major

planting material used. Clonal propagation by air layering was

tried only in the IV Plan. According to the latest Statistics of

Tamil Nadu, the present area is 86,000 ha with a production of

nearly 59,000 MT.

TAFCORN, Tamil Nadu Forest Plantation Corporation

Limited - a Corporation wholly owned by the Govt. of Tamil

Nadu came into existence in 1994. One of the main objectives

of the Corporation was to raise, maintain and upgrade cashew

plantations. Ever since its inception, the Corporation is

sincerely pursuing its activities to successfully meet the above

objective. Out of the total. extent of 71,000 ha which is under

the control of the Corporation an extent of 16,400 ha is under

Cashew plantations is shown in Table 2.8.

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The Corporation's endeavour to take up intensive

cultural operation in old cashew plantations and converting the

poor yielding plantations into high yielding clonal plantations,

concentrating on water harvesting in the Cashew areas,

providing manuring and fertilizers and timely application of

insecticides / pesticides at required stages over the years since

its inception has contributed to the significant improvement in

revenue realisation per unit area.

Table 2.8

AREA AND PRODUCTION OF CASHEW IN TAMIL NADU - 1999

Si. Districts Area (ha) Production ProductivityNo. (MT) (Kg/ha)

1. Cuddalore 20,632

2. Tirunelveli 3,038

3. Pudukottai 8,935

4. Sivagangai 3.673

5. Kanyakumari 1,948 59,000 750

6. Villupuram 3,497

7. Perambalur 22,194

8. Teni 2,613

9. Thanjavore 3,070

10. TNFPC 16,400

Total 86,000 59,000 750

Source: Regional Research Station, Vridhachalam

62

2.11.1 Development efforts and achievements

Tamil Nadu was following the same line of approach

as was followed by Kerala in the development of cashew from

4th plan onwards. The area increased from 90,590 ha of

4th plan to 95,370 ha in 7th plan with the corresponding

production and productivity status as shown below. During 81

plan as a part of overall development, more scientific approach

was possible in the State by way of adoption of improved

varieties through generation of clones of such varieties. The

overall impact in the production of cashew is witnessed in the

table 2.9.

Table 2.9

PRODUCTION OF CASHEW OF PLAN PERIODS

Plan Area Production Productivity Production Productivity(ha) (MT) (kg/ha) (%) (%)

IV Plan end 90,590 9,500 195 - -

V Plan end 95,770 11,000 137 3.2 5.9

Vi Plan end 94,770 11,560 126 1.0 1.6

VII Plan end 95,370 12,430 131 1.5 0.8

VIII Plan end 79,000 30,000 390 28 40

2000-01 86,000 59,000 750 19 18

Source: The Cashew, Cochin

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2.11.2 Constraints

The extension services required for the effective

execution of the programme is quite inadequate. The benefits

extended, technical advice required are not reaching the farmers

whereby the cashew cultivators lack adequate knowledge on the

production technologies to be adopted. This indirectly results

low yield and productivity.

2.11.3 Marketing Strategy

Marketing of cashew kernels does not pose a major

problem to the processors in the state. Cashew is a notified

crop in the state and is allowed to be sold through specified

regulated markets in the state. At present there are about 20

regulated markets in addition to nearly 189 small scale factories

located in the state. However, very few farmers are using the

regulated markets as it involves payment of Sales Tax and

compliance with certain procedures. The brokers / middlemen

collect the kernels from the villagers and sell them to the

processors. Notifying the crop alone is not enough and all

effort have to be made to make it effective apart from inducing

the growers to transact through regulated markets as a step to

avoid intermediaries.

MI

2.12 PROCESS OF CASHEW KERNELS

The cashew industry is one in which manual skill

achieved by personal experience is more in use than the

technical skill based on scientific approach. The different stages

involved in the processing of cashew kernels are storage,

conditioning, roasting, shelling, peeling, grading and packing

'stages of processing'.

2.12.1 Drying & Storing

The cashewnut needs for purposes of processing are

procured from places far and near. However, as cashew is a

seasonal crop, producers of cashew kernals try to buy the raw

cashewnuts in bulk and store them up in their godowns for

daily use. One of the chief determinants of capacity-utilization

of the cashew industry is undoubtedly the quantum of raw

cashewnuts stored. Before storing, the raw nuts should be, first

of all, sun-dried to render them free from moisture. Then they

should be put in jute bags and kept in godowns.

2.12.2 Cleaning and Conditioning

Before roasting the nuts, it should be cleaned by

passing them through a perforated rotating drum for conditioning.

Nel

Then they are soaked in cold water for 24 to 42 hours.

Properly soaked cashewnuts yield more shell liquid and the

maximum number of "wholes", as distinguished from "splits"

and "brokens".

2.12.3 Roasting

Roasting constitutes the next crucial stage in the

production of cashew kernels. There are different kinds of

roasting. The most important among them are, drum roasting,

oil bath roasting and mild roasting.

2.12.3.1 Drum Roasting

For drum roasting, conditioning is not necessary.

The cashewnuts that are put in the hot rotating drum get

roasted in 3 to 5 minutes. Even after roasting, the nuts will

be burning because of the inflammable shell liquid. The fire is

then put out. Drum roasting is quite easy to accomplish. It is

the most commonly used technique. Those who resort to this

technique need not get their raw cashewnuts soaked in cold

water. The raw nuts could be straight away fed into a drum

heated by fire produced by ordinary charcoal and fire-wood.

Eight bags of cashewnut (640 kgs.) could be roasted by this

Mel

method in an hour. One of the important draw backs of this

methods is that it renders the extraction of shell oil during the

process of roasting, impossible.

2.12.3.2 Oil bath roasting

Oil bath roasting of cashewnuts involves several

complicated processes. To start with, the sundried raw nuts

should be boiled in shell liquid. This process is intended to

extract shell liquid and to ensure roasting without any damage

to the kernel. Then, the shell liquid is carefully removed and

kept in tin or plastic containers. The roasted nuts, on the other

hand, are collected and sent to the shelling section. As oil bath

roasting is more expensive than drum roasting it is resorted to

only during periods when shell liquid has an attractive price.

2.12.3.3 Stem roasting

Stem roasting is of recent origin. However, this technique

has been in use among the producers of Coffee powder from

very early times. This technique is useful to produce super fine

varieties of kernels. Further, steam roasted nuts could be shelled

with the help of machines, and shells obtained could be used

for the production of shell oil. The shell oil is extracted with

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the help of expellers. A maximum of 9 kilograms of shell oil

could be obtained from 80 kilograms of raw cashewnuts. Steam

roasting is now gaining popularity among cashew processors.

2.12.4 Shelling

Shelling is the next important process of extracting

the cashew kernels. As shelling is purely a manual work, which

has to be done with care and dexterity, the cashew factories,

by large, employ only women for this purpose. They form

atleast 40 per cent of the work force in the cashew factories.

Shelling means the removal of the shell covering the

cashew kernel. It is usually done by breaking the shell with

wooden hammer specially designed for the purpose. An agile

and careful person can produce 7 to 12 kilograms of kernels in

eight hours.

A shelling machine has been introduced quite recently.

But its mechanical advantage calculated in terms of kernels

produced per hour is much less than the manual method.

Further, it could be used to shell only nuts which are partially

roasted. Consequently the kernels produced contain traces of

shell liquid which seriously tells upon their taste. Therefore the

PIRr.

shelling machine has not become very popular in cashew

factories. The shelled kernels are now sent to Borma.

2.12.5 Borma

Borma means mild roasting in the jargon of the

cashew industry. This process is quite indispensable to remove

the thin skin (husk) covering the kernel. It requires the kernal

to be gently heated for three to four hours. Very great caution

has to be exercised during the process of heating the kernels.

Otherwise the kernels will loose their colour and weight. Once

this stage is gone through successfully, the kernels could be

sent for peeling.

2.12.6 Peeling

The process of removing the husk covering the

kernels is called peeling. Peeling is mostly done by hand. The

cashew factories generally employ women for this task. They do

the peeling either with sharp bamboo sticks or with small knives.

Of the total workers in a cashew factory about 40% are

employed here.

2.12.7. Grading

After peeling, the kernels are subject to a process of

grading. The categories into which the kernels are divided at

the outset, are "wholes". "splits" and "brokens". They are

fl4rther categorised into "white wholes", "scorched wholes",

"brown wholes", "scorched buds", "splits", "scorched splits",

"pieces", "desert pieces", "vellakedu" "kattal podi", "Gurunu",

"scorched piece", "white scorched", "piece", "scorched small

piece", "kara nirm", "raja wholes", "periwal" and "kurupal podi".

Finally the kernels thus graded are brought into two categories

namely export quality and local quality. The export quality is

usually comprised of American quality wholes and American

quality pieces. The local quality, on the other hand, includes

Indian quality wholes and Indian quality pieces.

2.12.8 Filling and Packing

The end product is checked for quality and reconditioned

whenever necessary. They are usually packed in 25 pounds

(11.3 kg) tins after removing the air in the tins. After filling the

tins with carbon-di-oxide they are closed and sealed before

being sent for sale. Packing could be done in tins or plastic

containers of various types for sale in the local and overseas

markets.

70

2.13 QUALITY DETERIORATION IN CASHEW PROCESSING

Cashew processing is done in several stages including

roasting, shelling, drying (Borma), peeling, grading and

packaging. Each and every step in processing can influence the

physical, chemical and microbiological quality of the product.

Major reactions that lead to quality deterioration of cashew

kernels are:

a) Physical changes e.g. caused by movement of water within

nuts causing drying (crispness of the product; brittleness

causing more breakages), hydration (softening of kernels,

sogginess), lumping (aggregation into large cakes), oily

appearance due to migration of cashew kernel oil etc.

b) Chemical changes e.g. rancidity caused by the breakdown

of fat molecules releasing fatty acids and also by the

oxidation of unsaturated bonds in the fatty acid structure,

colour changes caused by caramalisation of sugar coating

and blackening due to burning of organic constituents,

decolouration due to decomposition of organic components

by decay organism.

c) Microbiological changes e.g. decay and spoilage by yeast

and mould, contamination by disease causing pathogens,

contamination by metabolites of microorganism e.g.

aflatoxin, putrefaction by anaerobic bacteria.

71

Apart from these, physical, chemical and microbiological

changes brought about by storage pests and other pests

(insects, birds and rodents) are also of great concern to the

cashew industry. Generally, quality problems associated with

cashew processing are very few. With the right choice of the

raw material, processing tools and process technology in

combination with rigorous training to labourers, most of the

problems associated with commercial quality of the product can

be eliminated. To eliminate problems associated with commercial

quality of the product can be eliminated. To eliminate problems

associated with health hazards, one has to follow the good

manufacturing practices with particular stress on hygiene and

sanitation and employee training.

Most of the desired quality parameters are brought

in by the selection and application of appropriate processing

techniques. The initial process of roasting help to soften the

shell, so that the shell can be removed keeping the kernels in

tact. The process of drying (borma) makes the kernels crisp by

removing excess moisture and also ease out the removal of

testa adhering to the kernels, due to the difference in the heat

properties of kernel and testa. Grading cashew kernels is done

in India manually. After filling the kernels in tins or flexibags,

72

the containers are evacuated and then filled with either carbon-

dioxide or nitrogen, or with a mixture of carbon-dioxide and

nitrogen to prevent any deterioration by oxidation and sealed

hermetically.

One of the quality problems experienced by the early

processors was the infestation problem. Being highly susceptible

to infestation, the products deteriorated in quality by the time it

reached the destination. The real break through came when

packaging of cashew kernels in an atmosphere of carbon dioxide

was introduced. This process in which the air in the container

is removed and replaced with carbon dioxide prevented

development of infestation and made it possible for cashew

kernels to be stored without fear of deterioration in quality for

long periods and enabled large scale shipments to be made to

various foreign countries.

The microflora of nuts change during processes such

as roasting, drying (borma) may lead to a reduction in

microflora count while others such as shelling, cooling, peeling,

grading, etc. are occasions that lead to ingress and growth of

microorganism on the kernels.

References

1. Baiasubramanian, "Indian Cashew", Indian Cashew Journal,

Vol.13, No.1, 1984, p.9.

2. Malayala Manorama, a Malayalam Weekly, April 23, 1988,

p.31.

3. Kannan, K.P. Cashew Development in India, Centre for

Development Studies, Trivandrum, 1981, p.109.

4. Report on the Task Force on Traditional Industries, op.cit.,

p.117.

5 51 National Seminar on "Indian Cashew in the New

Millennium -Vision 20/20 "April 12-13, 2002, Visakhapatnam-

Souvenir, p.4.

6. "Cashew Bulletin", Vol.25, No.6, June 88, p.16.

7. Kannan, K.P. Cashew Development in India, CDS, Trivandrum.

8. Memograph of Marxist Communist Party Office, Kuzhithurai.

9. District Industries Centre, Konam, Nagercoil.

10. Kannan, K.P., op.cit., p.128.

11. Nath. S. "Indian Cashew Journal, Vol.IX, No.3, p.7.

12. Balasubramaniam, "Cashew Bulletin", Vol.XVII, No.4, April

1980, p.8.

13. 'The Economic Times', April 1988.

14. Indian Cashew Journal, Vol.IX, No.3, p.9.

15. Encyclopedia, "Viswavijnanakosam", op.cit., p.711.

73