Value Addition of Cashew Apple Through Processing and Preservation

The tropical fruit with a possible economic value, Cashew Apple (Anacardium Occidentale L) contains many sugars, tannins, minerals, pigments (the vitamin C content is 3 to 6 times greater than an orange and 12 times greater than an apple), thus making it food which is of practical value. It is a strong source of minerals, including copper, zinc, sodium, potassium, calcium, iron, phosphorous, and magnesium, and includes thiamine, niacin, riboflavin (in conjunction with vitamin C). The fruit juice recovery can be between 65% and 80% based on age, variation, and extraction method.

Related Project: Cashew Cultivation

Perishable Nature of Cashew apple & Ways to Preserve

Cashew Apple is a strong source of minerals, including copper, zinc, sodium, potassium, calcium, iron, phosphorous, and magnesium, and includes thiamine, niacin, riboflavin (in conjunction with vitamin C). The fruit juice recovery can be between 65% and 80% based on age, variation, and extraction method.

Several processes for processing cassava into value-added products such as juice, jelly, powder, sweeteners, and distilled products have already been produced. Cashew apple may be an economic substitute as a source of high added sugar. The medicinal and health benefits of the cashew apple indicate that this fruit is an interesting food.

Market Outlook

India is the largest cashew processor in the world (25 lt of raw cashew nut per annum). Export of cashew nut shell liquid/Cardanol from India stood at 3,394 tonnes, valued at Rs 13.01 crore (US$ 2.01 million) during April-July 2016, while exports of cashew kernels stood at 81,110 MT (provisional) in FY 2016-17, valued at Rs 5,077 crore (US$ 786.59 million).

Wine from Cashew

In many countries in Asia and Latin America, cashew wine is made. It is a bright yellow alcoholic beverage, 6-12 percent alcohol content. The apples of cashew are sliced into slices and smashed in the juice press. In stainless steel panels, the fruit juice is sterilized to 85°C to remove wild yeast. The juice is filtered and processed with sodium or metabisulfite potassium to suppress or prevent the development of unwanted microorganism forms such as acetic acid bacteria, wild yeast, and mold. For fermentation, the inoculum is applied. In a bottle is kept the stabilized and purified wine.

Related Project: Cashew Fruit Juice from Cashew Apple

Cashew Syrup

Juice extraction and astringency reduction are conducted in the same manner as in juice preprocessing. Sugar for each liter of juice is added at a rate of 1 to 1,25 kg The sodium added 20-25 g citric acid per liter and the transparent syrup is mixed for 4-5 hours, cooled, and bottled with sodium benzoate.

Mixed fruit jam - Cashew apple

Refrigerated apples and refined mango fruits can be cleaned, cut, and transformed in pulp using a blender or pulper. Potassium meta-bisulfate (KMS) is added for storage at 2.5 g and citric acid @ 5 g per kg pulp. The stored pulp and sugar are combined well under low flame and with the same volume (1:1 ratio). It is advisable to cool and package in aseptic condition until it achieves the acceptable quality of the jam.

Advantages of Preservation of cashew apple and juice through Osmolytes

• Prevents enzymatic browning and microbial growth

• A suitable method at the industrial and homestead level

• Reduces the astringency of cashew apple juice

Advantages of Preservation of cashew apple and juice through Thermal Processing

• Prevent microbial growth and ensures safe consumption

• Reduces the astringency of cashew apple juice

Advantages of Preservation of cashew apple and juice through Irradiation Technique

• Maximum preservation of nutritional and biochemical properties

• Prevents microbial growth and ensures safe consumption

• Feasible technology in the field of food preservation

Related Videos: Agro-Food Processing Industries

Bottom Line

Because of its apparent health benefits and economic opportunities for producers, entrepreneurs, and customers, the Cashew apple juice, the extremely nutritive food commodity it is, is deserving of greater exposure. The fruit also has medicinal characteristics. It is used to cure scurvy and diarrhea and to avoid cholera. Therefore, cashew apple value-added goods are a thirst for food technologists, industries, and farmers and are, of course, an alternative nutritious source.

NPCS research reports broadly cover Indian markets, present analysis, outlook, and forecast for five years. The market forecasts are developed based on secondary research and are cross-validated through interactions with the industry players. We use reliable sources of information and databases. And information from such sources is processed by us and included in the report

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