CASHEW NUTRITIONAL FACTS

Cashew nut nutrition facts

Mildly sweet yet crunchy, delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health! Cashews, or "caju" in Portugese, are a popular ingredient in sweet as well savory dishes.

Botanically, cashew is an average size evergreen tree belonging to the Anacardiaceae family of the genus:Anacardium.
Scientific name:Anacardium occidentale.

The cashew tree is native to Brazil’s Amazon rain forest, which spread all over the world by Portuguese explorers. Today, it is grown commercially in Brazil, Vietnam, and India and in many African countries.

Cashew tree bears numerous, edible, pear shaped false fruits or “accessory fruits” called "cashew apples." A small bean shaped, grey color “true fruit” is firmly adhering to lower end of these apples appearing like a clapper in the bell. This true fruit is actually a drupe, featuring hard outer shell enclosing a single edible seed or the “cashew nut.” The outer shell contains a phenolic resin, urushiol, which is a potent caustic skin irritant toxin. It is, therefore, the outer shell is roasted in the processing unit in order to destroy the resin, urushioland then, the edible nut is extracted.

Cashew nut measures about a inch in length and 1/2 inches in diameter with kidney or bean shape, and smooth curvy pointed tip. Each nut has two equal halves as in legumes. The nuts are cream white color with firm yet delicate texture and smooth surface. Cashews have buttery texture with pleasant sweet fruity aroma.

Health benefits of Cashew nuts

• Cashews are high in calories. 100 g of nuts provide 553 calories. They are packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.
• They are rich in “heart-friendly” monounsaturated fatty acids like oleic and palmitoleic acids that help to lower or bad LDL cholesterol and increase good HDL cholesterol. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids helps to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
• Cashew nuts are very rich source of minerals. Minerals especially manganese, potassium, copper, iron, magnesium, zinc and selenium are concentrated in the nuts. A handful of cashew nuts a day in the diet would provide enough of these minerals and prevent deficiency diseases. Selenium is an important micronutrient, which functions as co-factor for antioxidant enzymes such as Glutathione peroxidases, one of the most powerful antioxidant in the body. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis.
• Cashews are also rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish and essential for metabolism of protein, fat, and carbohydrates at cellular levels.

In addition, the nuts are also containing small amount of Zea-xanthin, an important flavonoid antioxidant, which selectively absorbed into the retinal macula lutea in the eyes. It is thought to provide antioxidant and protective UV ray filtering functions and helps prevent age related macular degeneration (ARMD) in the elderly.

Selection and storage

Cashew nuts are available in the markets year around. In the stores, only shelled cashews are made available since shell contains phenolic resin, urushiol, which is a potent skin irritant toxin.

Different forms of cashews are available; raw, salted, sweetened or ground...etc. Buy shelled nuts that are bright cream-white in color, compact, uniform in size and feel heavy in hand. They should be free from cracks, mold, and spots and free of rancid smell.

Store shelled nuts inside airtight container and place in the refrigerator to avoid them turn rancid. Under ideal conditions, fresh nuts should last for 5-6 months.

Cashew nut (Anacardium occidentale),

Nutrition value per 100 g. 

(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	553 Kcal	28%
Carbohydrates	30.19 g	23%
Protein	18.22 g	32.5%
Total Fat	43.85 g	146%
Cholesterol	0 mg	0%
Dietary Fiber	3.3 g	8.5%
Vitamins
Folates	25 µg	6%
Niacin	1.062 mg	6.5%
Pantothenic acid	0.864 mg	17%
Pyridoxine	0.417 mg	32%
Riboflavin	0.058 mg	4.5%
Thiamin	0.423 mg	35%
Vitamin A	0 IU	0%
Vitamin C	0.5 mg	1%
Vitamin E	5.31 mg	35%
Vitamin K	4.1 µg	3%
Electrolytes
Sodium	12 mg	1%
Potassium	660 mg	14%
Minerals
Calcium	37 mg	4%
Copper	2.195 mg	244%
Iron	6.68 mg	83.5%
Magnesium	292 mg	73%
Manganese	1.655 mg	72%
Phosphorus	593 mg	85%
Selenium	19.9 µg	36%
Zinc	5.78 mg	52.5%
Phyto-nutrients
Carotene-β	0 µg	--
Crypto-xanthin-β	0 µg	--
Lutein-zeaxanthin	22 µg	--

Culinary uses

Here are some serving tips:

• 
  Cashews are nutty yet pleasantly sweet in taste. They are relished as garnish in sweets and desserts.Cashews are eaten as a snack either on its own, salted or sweetened.

• Cashews, along with almonds and other dry fruits are being used in various rice dishes  preparations in Indian, Pakistani and Middle East regions.

• Crushed cashew with almonds, pistachio are often sprinkled over desserts, particularly sundaes, and other confectionary.

• The nuts are widely used in confectionery, as an addition to biscuits, sweets and cakes.

• "Cashew apples" are among popular fruits; eaten on their own in many regions of the world. They are also being used to make liquors.

Cashew Nuts - Shipments Proceedure

	Quality Control & Pre-shipment Inspection : Export of cashew Kernels from India are subject to quality control and pre-shipment  inspection.
	Cashew shipment from India is mainly in container of size 20 ft. that will carry about 700 Cartons.
	mainly for domestic  market.Ocean Freight is charged per Cubic Meter (Volume Basis). Freight for full container load (FCL) is fixed. It is more economical than freight for part container load (LCL).
	Contracts are normally made on FOB or C&F basis. Pricing in international  trade in cashew is in U.S. dollars per lb (0.454gms). Quotation in other currencies will be available on request. Business in Cashew is done on an offer and acceptance basis by telephone, Fax or E-Mail since the prices are subject to frequent fluctuations. Insurance is on account of the buyer. At the time of contract,  the shipment month, grade and prices are to be clearly indicated. Sometimes  shippers offer for shipments up to 6 months in advance. Payment is usually made by 100% irrevocable Letter of Credit in favour of the shipper through his bank. The LC is opened immediately on execution of contract  or one month prior to shipment. Standard documents like commercial invoice, certificate of  origin, Quality and weight certificate issued by the Export Inspection Agency  are provided. Any other specific requirements have to be informed in advance by the buyer.
	Inspection of cashews is being conducted under the basis consignment-wise inspection. It is ensured that the product is processed and packed as per the standards prescribed, confirmed  the standards by drawing samples from finished product.
	Cashew Kernels in  bulk are packed in four gallon tins with a net weight of 11.34 Kg. (25 lb.) in  each tin. The filled tins are then vacuumised and filled with cabon-di-oxide gas  and sealed. Two such tins of the same grade are packed in a carton for export. The net weight of a carton is thus 22.68 Kg. (50lbs). Some manufactures also  pack in tins of 10Kgs. net to certain market to suit the requirements of  buyers.
	At present new forms of packing have been introduced. Multi-layer  plastic bags of a capacity of 22.68kg each or 2 x 11.34 kg each are also  available as a choice.

CASHEW MARKET FOR JUNE 2012

Cashew kernel prices are likely to remain firm in the near-to-medium term, on account of record rise in raw cashew nut (RCN) prices in the international market and supply constraints.

Raw cashew prices have been on the upward move over 18 months and recently hit an all-time high of $1,800 (Rs 81,000) per tonne in the international market, a growth of 100 per cent over $900 in 2009-10.

The main reason is attributed to a 25 per cent drop in the cashew crop globally, coupled with competition from Brazil and Vietnam for import of raw nuts and political turmoil in Ivory Coast, which crippled supplies. Around 400,000 tonnes of RCN supply was held up by Ivory Coast.

"In the last one year, RCN prices have been moving only upwards due to competition from Brazil and Vietnam. Brazil was never an importer of raw nuts, but this year it imported due to short crop there. Vietnam has turned a processor in the recent years and despite a local production of 350,000 tonnes, they are buying around 150,000 tonnes this year," 

The Tanzanian campaign ended with very high prices and all material came into India. The Mozambique and Tanzanian crops are also retained for local processing to some extent. Brazil had a very short crop of 200,000 tonnes, instead of the usual 300,000 tonnes, and was seen shopping for raw cashew in West Africa which normally comes to India, he noted.

As a result the Indian cashew nut processing industry is likely to fall short by about 200,000 tonnes of RCN this year

The Indian RCN crop is also below normal this year. The arrival of unseasonal rains in December last year has not only resulted in delay of the current crop but also affected the output. The domestic RCN production is likely to be around 500,000 tonnes, about 85 per cent of the last year crop.

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Prices went to an all time high of Rs 75-85 a kg to farmers in all origins such as Kerala, Karnataka, Goa, Maharashtra and Orissa. There have been sporadic declines during heavy arrivals due to quality issues. High prices have made it to high costs for processors. Factories who rely on the Indian crop have to pay very high prices and in turn the Indian cashew kernels could reach new highs after August.

CASHEW - Supply & Demand

While India, Brazil and Viet Nam together contribute around 70 % of the total cashew produced in the world, North America alone accounts for 50 % of the world cashew consumption. Another 29 % of the world cashew consumption goes to the European Union and 21 % of world consumption is by Asian countries, mainly India and China. The cashew trade The cashew supply chain has a number of players including the raw cashew nut producers and traders, cashew processors, cashew kernel traders and retailers or traders supplying to the end users.

Exports  On the export front again, India is the forerunner followed by Viet Nam and Brazil. India exports around 100 to 125 thousand tons of cashew kernels per annum. The United States, Netherlands, UAE, UK and Japan are the major buyers of cashew kernels from India. Imports The major importers of cashew kernels in the world are the United States of America, European Union, China, United Arab Emirates, Japan and Saudi Arabia. Indian cashew trade Cashew trade in India is mostly concentrated in places like: - Kollam - Mangalore - Jeypore (Orissa) - Vetapalam (Andhra Pradesh) - Mumbai - Phalasa - Quilon In India, futures trading in cashew was started in two of the national commodity exchanges namely, MCX and NCDEX in the years 2003 and 2005 respectively. Still however, active trading is not going on in both these exchanges.

CASHEW GRADING STANDARDS

	Cashews are graded on how white they are and how broken the kernel is. There are four color grades, four styles of break on the kernel and six sizes (or maximum number of kernels per pound)
	Classification Method 1 - Classified according to grades / with or without basing on number of kernel per kilogram.
	Cashew kernels have been classified according to 6 quality levels
	Explanation of cashew grade terminology: The alphabets at the front represent a word descriptive of the form of cashew – W for whole, B for Broken, S for Split etc. The numbers that follow the alphabets (where present) usually represent the number of kernels per pound. Hence, to give an example, W 210 implies that it is a whole cashew kernel which gives 210 kernels per pound.
	Quality Classified according to grades / with or without basing on number of  kernel per kg. First quality W210, W240, W320, W450, WB, WS, LWP, SWP Second quality LBW210, LBW240, LBW320, LBW, SW210, SW2440, SW320, SW, SB, SS, LP, SP Third quality DW320, DW350, DW Fourth quality DW2, DW3DW2, DW3 Fifth quality SW2, SSW2, SW3, DW, DWTW3, DW, DWT Sixth quality CS, SK, SK2, TPN, TPN2, TPB, DW4CS, SK, SK2, TPN, TPN2, TPB, DW4
	Classification Method 2 – Based on whether the cashew kernel is whole or broken
	Plain Natural Wholes - Cashew is graded in three categories based on colour. White Wholes (“W” appearance – white, pale ivory), Scorched Wholes (“SW” – slightly reddish) and Scorched Wholes Seconds (“SSW” – discolored); W and SW Wholes are graded according to size, i.e. number of nuts per Pound; Super Premium – W 150; Premium – W 210; Regular – W 450; Economy – SW 450
	Natural Halves - Cashew Kernels broken evenly into 2 parts are less expensive than wholes. They are used in economy packs and also for candy bars, sweets and pastry. Splits are crisper than wholes and sometimes preferred for that reason. The different varieties are: Fancy Splits (FS): White halves split lengthwise; Fancy Bults (FB): White halves broken crosswise; Scorched Splits; Scorched Bults
	Natural Broken’s - Natural Cashew pieces are used in economy packs and also in confectionery, pastry, ice creams & cooking; Large White Pieces (LWP); Scorched Pieces (SP); Scorched Pieces Seconds (SPS)
	Category Grade Name W-240 Whole W-320 White Wholes W-450 SW-320 Scorched Wholes Scorched Wholes SW-450 Scorched Wholes SSW Scorched Wholes Seconds Splits FS Fancy Splits Splits SS Scorched Splits Butts FB Fancy Butts Butts SB Scorched Butts Pieces LWP Large White Pieces Pieces SWP Small White Pieces SP Scorched Pieces Scorched Pieces SPS Scorched Pieces Seconds SSP Scorched Small Pieces BB Baby Bits White Whole Kernels Grade Grade Designation   No.of   kernels per   kg  No.of   kernel per   pound Colour and Related Characteristics 1 W180 265-395 120-180 The cashew nuts kernel should be white, pale ivory or light ash gray in colour free from black or brown spots 2 W210 440-465 200-210 3 W240 485-530 220-240 4 W280 575-620 260-280 5 W320 660-705 300-320 6 W400 770-880 350-400 7 W450 880-990 400-500 8 W500 990-1100 450-500 Scorched Whole Kernels   Grade  Grade Designation   No.of   kernels per   kg  No.of   kernel per   pound Trade name Colour and Related Characteristics 9 SW240 485-530 220-240 Scorched kernel 240 As the grade of white whole kernels but the colour is darker due to overheating in the process of oil dressing or dry. 10 SW320 660-705 300-320 Scorched kernel 320 11 SW - - Scorched whole kernel 12 SSW - - Scorched brown whole kernel As the Grade
	Technical Requirements for Cashew Kernels
	The following are some of the typical technical requirements of cashew kernels that are traded in the various parts of the world:
	The kernels should be dry and should have the characteristic shape. While depending on the grade they can be either scorched or unscorched, wholes or broken, they should be free from oil (CNSL) and the think outer skin. Cashew kernels should be completely free from living insects, moulds, from rodent contamination and insect damage Cashew kernels should have natural smell, and should be free of rancid or any other unnatural smell. Moisture content: The cashew kernels should have moisture content not greater than 5% by weight.
	Cashew Kernel Preservation
	Cashew kernels should be preserved in a dry clean place, far from heat resource. The storage of preservation should be closed, dry clean, free from foreign smell, no insect, rodents.
	Cashew Kernel Transportation
	Cashew kernels should be transported by dry, clean, closed transport facilities that free of foreign smell. The loading operations should be done gently, with care.
	Cashew Kernel Standards
	Cashew kernel standards have been laid down by the following organizations :
	AFI (Association of Food Industries of New York) TCVN 4850 1998 - Vietnam Cashew Nuts Kernel and Technical Request CENTA Grade Specification for Indian cashew Nuts kerneL

CASHEW NUT PROCESSING - An Overview

Cashew Nut Processing - An Overview

Raw cashew nut harvesting, handling and storage

Cashew nut is hand picked and manually handled in various stages of operation -right from picking at farm level to processing at factory level and up to storage and transportation. To preserve the quality of harvested nuts, it is imperative that proper safeguards are observed against natural and man-made contaminations.

Improper post-harvest handling and storage of nuts, such as high moisture, unsuitable temperature and insect or mechanical damage can influence the incidence of fungus that produces toxins like afflatoxin.

By following proper method of drying, fungal infection can be avoided. After drying (to about 8 to 10 % moisture level) the nut must be freed from any adhering plant material. Shriveled and spoiled nuts, which are potential sources of fungal infection, should be removed. Only healthy and matured nuts should be kept for storage.

Quality of Raw nut in harvesting, handling and storage can be ensured by:

1. Proper Harvesting techniques - Only matured nuts from fully-grown apple must be harvested.

2. Proper Drying methods – Nut should be sun dried immediately after harvesting / collection. Drying should be on hard ground, preferably, concrete / slate drying yards. Quantity of nuts dried per square meter area shall not exceed 20kg. Uniform drying can be achieved by constantly turning nuts over to prevent partial / non-uniform heating / drying. Freshly harvested nuts normally require three days of sun drying.

3. Proper storing methods – Dried nuts should be stored in jute / sisal bags [80kg of raw nuts per bag] and not heaped or stored in silos to avoid warm humid condition in storage room. Storing raw nuts in woven HDPE bags is not recommended. While storing, it is necessary to provide proper wooden Dunn age to prevent damage to the cashew nuts in bags by avoiding direct contact of bags to the Warehouse floor. This can be economically achieved by keeping bamboos, criss-crossed, tied and placed on the warehouse floor.

Dried nuts should be stored in well-ventilated, fly-proof place at low humidity. The storage space should be free of stored product pests and well insulated to prevent water seepage during rains.

Cashew processing - process flow

1. Steam Cooking

2. Shelling

3. Borma Treatment

4. Humidification

5. Peeling

6. Grading

7. Conditioning

8. Filling & Packing

Steam Cooking

The raw cashew nuts, sun dried and stored in the warehouses, are steamed in boiler [without steam pressurizing the cooker vessel] for about 30 minutes. The cooking time is varied depending upon the conditions of cashew nut and atmospheric conditions. The steaming expands the shell and softens the nuts due to penetration of steam into the shell. After steaming, the nuts are air-cured by spreading out on the floor in the shade. These ultimately harden the shell and make it fit enough for de-shelling in the manually operated cutting machine.

The steam processing preserves the original color of the cashew kernel inside the nut. The cut shells of steam roasting process yield quality Cashew Nut Shell Liquid [CNSL].

Shelling

The Steam cooked and air-cured Cashew nuts are de-shelled by hand and leg operated cutters. Two workers work on one cutter, one de-shells the nut and the other worker retrieves the kernels from the cut opened shell.

The nuts are fed one by one manually between the two sets of blades to fit the contour of the fixed blade. The pressing of the pedal pierces the cashew nut on the convex side by means of two blades. The two blades are used to split the nuts by operating the handle of the cutter. After de-shelling, the nut falls freely due to gravity and is collected beneath the cutter. The operator’s assistant works upon each de-shelled nut and takes out the cashew kernel embedded inside the shell.

A pair of skilled worker normally de-shells about 80kg of raw cashew nuts in 8 hrs, which yields approximately 20 kg of cashew kernels. De-shelling in the mechanical cutter soils the hands of operator, causing corrosion due to CNSL oozing out from the shells due to impact of blades. It is a general practice to rinse the hands with suitable oil, mostly castor oil, to protect the hands from corrosive shell oil. Alternatively, suitable water soluble and washable protective chemical coating like “Kerodex” cream can be applied to the hands for the purpose. In some places workers use wood ash or white cement for the purpose.

 Heat treatment of unpeeled kernels [Borma treatment]

The kernels, after they are removed from the shells have to be dried in order to loosen the red skin adhering to the kernel for easy peeling. A few processors adopt conventional tray drier commonly known as “Borma”. The outer sides of borma chamber are heated by means of flue gas generated by burning oil-extracted shell-cake at the bottom. The inner chamber heats up by radiation of heat.

The above system is becoming obsolete due to poor heat transfer efficiency. In the absence of air-circulation inside the chamber, heating is non-uniform. This results in over heating of kernels causing scorching of kernels in spite changing of trays and turning the kernels in the trays periodically.

The conventional “Borma” is presently being replaced by more efficient electrical/diesel operated tray driers. This system ensures uniform heating of kernels for a pre-set temperature [80° C] and time [2 ½ to 5 hours] by means of reliable electronic controller and timer. This system reduces the heating time considerably and does not requires periodic changing of trays during heating, as uniform heat is maintained through out the drier by forced air circulation. This system preserves the original color of the Cashew Kernel and quality consistency is achieved within a batch and in every batch treated.

Humidification of unpeeled cashew kernels

The Borma treated cashew kernels are humidified [Moisturized by water-mist] by means of electrical humidifiers. The cashew kernels in trays are kept in trolleys and are humidified in a closed room for a particular period depending on the atmospheric conditions and moisture level of cashew kernels. The treatment time varies anywhere between 15 - 20 minutes, depending on the condition of the Cashew kernels under treatment and climatic conditions.

The brown skin [Testa] of the humidified kernels undergoes shrinkage due to sudden cooling. This helps to dislodge the hold [Adhesion] of skin to the kernel.

Peeling of conditioned cashew kernels

The cashew kernels conditioned as above are now ready for peeling. Peeling of the Testa is done manually; usage of sharp edges of knife is discouraged as it causes scraping of kernels. Scrapping mars [spoils] the look of the cashew kernel and is more pronounced after oil roasting. However knives are very selectively used on a very small quantity of cashew kernel, whose skin does not peel off easily in manual peeling. Major classification / grading of kernels into wholes, brokens and rejections are done at this stage. A skilled laborer can peel approximately 6 to 8 kg in a day.

Grading of cashew kernels

The peeled kernels are manually graded in natural light by skilled labour. The cashew kernels are graded on the basis of shape, size and color. International specification and standard for grading are widely followed in the industry.

The color grade chart officially issued by the Cashew Export Promotion Council of India serves as a guide for color grading. Normally a skilled laborer can grade anywhere between 20 to 25kg of cashew kernels per day depending upon the grader’s skill and the size of the kernel being graded. For grading brokens into LWP, SWP and BB graded mechanized wire-mesh sieves are used.

Conditioning of graded cashew kernels

The moisture percentage permitted in the graded cashew kernel is 5% max by weight at the port of importation. While a moisture level above 4% at the time of final packing is not preferred as the same may cause fungal growth and aid infestation, low moisture level below 2% is undesirable as it causes breakage of kernel during further processing for value addition and shipment.

Processors, by and large control the final moisture level up to 3%. Cashew kernels are humidified to increase moisture percentage to the required level or heat treated to reduce the excess moisture before final packing.

Filling and packing

The grated and moisture conditioned cashew kernels are filled in 18 l/ square tins, 25lbs (11.34kg) to a tin. The cashew kernels are fed into the vibratory filling machine through a pneumatic Foreign Matter Segregator (PFMS). 8 Tins (Leak tested and Tar weighed) are filled at a time; filled tins are then weighed for a net weight of 11.34 kg plus or minus 10gm using electronic weighing scale.

The weighed tins are “Vita Packed”. Vita packing is the process of vacuumizing and injecting inert gas viz. Carbon-di-oxide or Nitrogen into the cashew kernel filled tins. The gas infused tins are hand-soldered hermetically using lead free solder.

Two tins are packed in a unit carton and strapped and stencil marked for shipment. The consignment is shipped after per-shipment inspection formalities.

Modern Packaging system - Cashew Kernels can also be packed in multi-layer flexible pouches; gas flushed and sealed – 25 pounds net per pouch. All importers in USA and Europeprefer this system of packing.