Processing of cashew

processing of cashew

1. WEL COME

2. “ PROCESSING of CASHEW . ” Prepared by. AVINASH GOWDA H. Reg. No. J4-01335-2014 M.Sc.( Agri ) (Plant Molecular Biology & Biotech nology ) Dept. of Biotechnology JUNAGADH AGRICULTURAL UNIVERSITY JUNAGADH, GUJARATH

3. Scientific name: Anacardium occidantele Family : Anacardiaceae Native : Brazil Verities : Annakayam – Kerala Ullal 1,2 – Karnataka Venguila –Maharashtra Grown in acidic condition Harvest in March – April INTRODUCTION

4. Cashew Process Equipment’s Vacuum Filing Pouch Packing Coating Pan Tables Tin Filing Machine Dust Collector Electrical Oven

5. Boiler & Cooker Shelling Machine Humidifier Kernel Separator Kernel Size Grading Oil Expeller Cashew Nut Peeling

6. Equipments Hand Operated Cutters Hand and Foot Operated cutters Trolley & Trays Tables Humidification Fans

7. MANUFACTURING PROCESS

8. DRYING For two Days nuts exposed to sun till they are dried and then dried nuts are stored in the store room. The sun shine drying loss may come to 7% to 8%. This increases the cost of raw cashew nut. The sun light changes color of cashew nut and turns to brown.  

9. Once the color is changed its know that the cashew nuts are dried. This is done to remove the oil contain from the shell. Then the dried nuts are filled up in the bags and are stored in the store room until the next process begins. This may be for one day or so depending upon the stock.

10. BOILING PROCESS The roasting of the raw Cashew Nut is done by steaming roasting process. This process is carried on for 20 minutes at 90 degree centigrade. Here firewood is used for the process of generating steam for roasting the Cashew Nuts . In this process an estimate 4 cases of 80 Kgs each are put into vessel and steam is being released. 10 min the steam which we had released will come out from the door of the vessel.

11. After 8 to 10 minutes, we should stop the steam and door must be opened. These raw cashew nuts are roasted.

12. COOLING PROCESS Once the raw nuts are roasted they are taken to a separate room and they are being spread on the floor. Here they are kept for two to three days so that they are cooled. Once they are cooled they are transferred to the next process.

13. CUTTING PROCESS The entire cutting process is handed by women workers. In one machine two women are working and they can work around 8 to 10kg cashew nuts per day . Then these nuts are fed into the hand operated cutting machines to separate kernels from the shells.

14. SHELLING PROCESS Each cashew shell is split open and the cashew inside is immediately taken out by hand. Shelling is a technique that can be relatively easily learnt. Strength is not required for breakage of the shell. Correct positioning of the nut and the ability to hit the nut in the correct position, so as to allow its breakage is most important . Quality control and inspection are therefore critical in ensuring that shells produce kernels of the highest quality.

15. During the shelling process the workers use Castro oil in order to keep their hands safe .

16. BORMA DRYING PROCESS The Cashew nuts which are cut, are taken to a hot chamber for Borma drying. Borma which look like a rectangular box in which 8 stands each with 60 aluminum tray (480 trays) are there. They are loading 4kgs of cashew kernels in one tray (total :1920 kgs in box) and the door is closed . The shell cake of raw cashew nut is used for the fuel purpose. The door is locked & the heat is generated at 81 degree centigrade & it is released to Borma box for continuous 8 hours.

17. After that cashew kernels are taken to separate room for cooling for a day. This process continues for a whole day.

18. PEELING PROCESS So major portion of employees are working in this process. Average peeling to one employee is 10 kg. Here the workers remove husk from the cashew nuts with the help of a small knife. These are transferred to Grading section very next day.

19. GRADING PROCESS This is the process where the cashew nuts are categorized and they are given different grades . Depending upon the grades the rates are being set. Kernel Size Grading

20. Wholes 120 Whol es 140 Wholes 180 Wholes 240 Wholes 300 Wholes 350 Wholes 440 Here are some of the types of Grading:

21. CLEANING AND METAL DETECTOR In this process the cashew nuts are being passed in a machine where the dust is removed out. Once this is done the cleaned nuts are passed through the metal detector. This is done to see that, there are no unwanted particles. This is the final process before packing.

22. Weighing This is done for the purpose of packing. Here the nuts are filled in containers, bags and pouches as per the requirement. once this done the weighed container are passed to the next process.

23. PACKING PROCESS Packing is an important activity as it contains the final product. Packing must be done in such a way that it should convince and attract the customers to buy the product.

24. TREATMENT About 150 Cashew units in and around Palasa were closed as they were all burning them earlier causing a lot of Air pollution. But they all changed their process from Roasting to Boiling . This has become more profitable as the cover of the seed is used for extracting Oil and the Pulp is sold as fuel for industries like Brick manufacturing units. There is absolutely Nil solid waste in modern Cashew Industries.

25. The total water consumption is 4KLD of river water or ground water out of which 2KLD is as Boiler feed water and 2KLD is for Domestic water. It generates about 1KLD of effluent, all as domestic sewage only and treated by Septic Tank- Soak Pit system and treated effluents are used for irrigation and sewage farming in Green Belt. Most of the industries have 70% of their area allotted to Green Belts. A typical Cashew unit uses about 3200 kg/day of raw nuts as raw material producing 800 kg/day of Cashew Kernels as final product for packaging. The only Solid waste is 2400 kg/day of Cashew shells which is sold to ‘Oil Expeller Units’.

26. PROCESSING OF CASHEW APPLE CASHEW WINE Selection Mature, sound cashew apples Slicing To increase extraction of juice Crushing Sterilization At 85 Filtering

27. Inoculation With S. cerevisiae Fermentation Two weeks Filtering Pasteurization 50-60º C Ageing In wooden vats for 6 Months  

28. DRYIED CASHEW FRUIT Harvesting Washing Boiling in salted water 5min Skin pricking Pressing Juice Pressed fruit Boiling 3h with suger Drying Packing

29. BY PRODUCTS 1.Cashew nut shell liquid Has some medicinal and industrial uses. CNSL is one of the few natural resins that is highly heat resistant and is used in braking systems and in paint manufacture. It contains a compound known as anacardium , which is used to treat dermatological disorders. Use as raw material for phenolic resins and friction powder for the automotive industry (brake linings and clutch disks). In drum-brake lining compounds, cashew resins are used as fillers, and may also be used as binders. In disc pads, the role of cashew resin is restricted to the use of friction dust as filler.

30. The advantage of the cashew resins compared with synthetic phenolic resins is that they are more economical and produce a softer material, which gives a quieter braking action. CNSL is also used in moldings, acid-resistant paints, foundry resins, varnishes, enamels and black lacquers for decorating vases, and as insecticides and fungicides. In tropical medicine, CNSL has been used in treating leprosy, elephantiasis, psoriasis, ringworm, warts and corns.

31. 2.CASHEW NUT SHELL cashew nut shells can be burned to provide heat for the decorticating operation . Can be used in the manufacture of agglomerates. Together with the testa , it may be used either in the manufacture of dyestuff or to provide durability to hammocks and fishing lines