Industry Overview
Cashew processing offers significant opportunities for value addition through the utilization of kernels and by-products such as cashew nut shell liquid (CNSL), cashew testa, and cashew apple products. CNSL represents about 15 percent of the gross weight of the cashew nut and has important industrial applications, including use in heat-resistant materials, braking systems, and paints. It also contains compounds with potential medicinal applications.
Cashew (Anacardium occidentale) is native to Eastern Brazil and was introduced to India by the Portuguese several centuries ago, initially for afforestation and soil erosion control. It subsequently developed into an important commercial and export-oriented crop. Cashew is adaptable to a wide range of soil and climatic conditions and is recognized for its hardiness and drought resistance.
India played a major role in the commercial production and export of cashew kernels. The processing industry has evolved to utilize the nut, kernel, testa, shell, CNSL, and cashew apple. Cashew testa contains tannin materials with potential applications in the leather industry and other industrial uses, while the kernel is a nutritious food rich in protein and minerals and contains a substantial proportion of glyceride oil. These characteristics make integrated cashew processing an important avenue for product diversification and by-product utilization.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 100 MT/Day |
| Land & Building (2,00,000 sq.ft.) | Rs. 2.69 Cr |
| Plant & Machinery | Rs. 23.50 Cr |
| Working Capital for 1 Month | Rs. 17.56 Cr |
| Total Capital Investment | Rs. 44.47 Cr |
| Rate of Return | 63% |
| Break Even Point | 32% |
Content Index
- INTRODUCTION
- CASHEWNUT SHELL LIQUID
- CASHEW TESTA
- CASHEW KERNEL
- RAW MATERIAL AND ITS AVAILABILITY
- SPECIFICATION OF CASHEWNUT SHELL
- COMPOSITION OF CASHEWNUT
- CASHEW NUT BY-PRODUCTS
- CASHEW APPLE
- CASHEW APPLE JUICE
- CASHEW SYRUP
- CASHEW APPLE JAM
- CASHEW APPLE CANDY
- COMPOSITION OF CNSL
- CULTIVATION OF CASHEW NUTS
- CASHEW NUTS
- PROCESSING OF CASHEW NUT
- USES & APPLICATION OF CASHEW KERNEL
- MEDICINAL APPLICATIONS
- NUTRITIONAL VALUE OF CASHEW
- GRADES OF CASHEW
- 2. SPECIAL CHARACTERISTICS:
- A. CASHEW KERNELS - WHITE WHOLES
- B. CASHEW KERNELS - SCORCHED WHOLES
- C. CASHEW KERNELS - DESERT WHOLES
- D. CASHEW KERNELS - WHITE PIECES
- E. CASHEW KERNELS - SCORCHED PIECES
- F. CASHEW KERNELS - DESSERT PIECES
- STATUS OF CASHEW PROCESSING IN AFRICA
- BENIN
- BURKINA FASO
- COTE D’IVOIRE
- GHANA
- MOZAMBIQUE
- RCN PROCESSED BY OLAM IN MOZAMBIQUE DURING 2017 TO 2019
- ETG IN CASHEW PROCESSING
- NIGERIA
- SENEGAL, GAMBIA AND GUINEA BISSAU
- TANZANIA
- TOGO
- THE CASHEW MARKET IN AFRICA
- COUNTRY REPORTS
- CÔTE D'IVOIRE
- MALI
- GHANA
- GUINEA
- NIGERIA
- GROWTH OF CASHEW NUT KERNEL IN EUROPEAN COUNTRIES
- COUNTRY-WISE IMPORT (FOR 2019, FIGURES MENTIONED ARE FROM JAN TO OCT) – QTY IN TONS
- PRODUCTION OF RCN IN GLOBAL MARKET
- VIETNAM EARNS OVER 1 BLN USD FROM CASHEW NUTS EXPORTS
- CASHEW SET TO SPARKLE ON FESTIVAL DEMAND
- CASHEW NUT SHELL CAKE
- CASHEW PROCESSING PROCESS
- RAW CASHEW NUT PROCESSING INVOLVES THREE (3) KEY STAGES:
- DETAILS OF CNSL (CASHEW NUT SHELL LIQUID)
- METHOD OF CASHEW NUT ROASTING & PROCESSING
- (A) DRUM ROASTING
- B) STEAM ROASTING
- STORAGE
- CLEANING AND SIZING
- CONDITIONING
- ROASTING
- SHELLING
- BENEFITS OF IMPROVED TECHNOLOGY OVER CONVENTIONAL PRACTICES OF PROCESSING
- THE CASHEW KARNEL
- ADVANTAGE OF STEAM ROASTING OVER DRUM ROASTING
- OUTLINES OF MANUFACTURING PROCESS
- CASHEW NUT PROCESSING PLANT
- ROASTING
- SHELLING
- DRYING
- PEELING
- GRADING
- CASHEW PROCESSING MODELS
- STEPS IN PROCESSING RAW CASHEWNUTS
- BASIC STEPS IN CASHEW PROCESSING
- PICTORIAL VIEW OF CASHEW PROCESSING STEPS
- DRYING OF RCN
- PRE-TREATMENT OF RCN
- DE-SHELLING
- PEELING
- GRADING
- GRADING OF CASHEW KERNELS
- CLASSIFICATION BASED ON COLOUR
- CASHEW GRADES AND CHARACTERISTICS
- CLASSIFICATION BASED ON SHAPE
- CLASSIFICATION OF SHAPES OF CASHEW NUTS ACCORDING TO THE AFI CRITERIA
- CLASSIFICATION BASED ON SIZE
- SIZE DESIGNATION OF CASHEW KERNELS
- CASHEW KERNEL SIZES ARE CLASSIFIED IN TWO BROAD CATEGORIES:
- CLASSIFICATION ORDER
- CONVENTIONAL GRADES OF CASHEW KERNELS
- WHITE KERNELS
- SCORCHED KERNELS
- DESSERT KERNELS
- PACKAGING OF PROCESSED CASHEW KERNELS
- MANUFACTURING PROCESS OF RAW CASHEW NUT KERNAL PROCESSING (STEAM BOILER ROASTING)
- RAW MATERIAL HANDLING AND STORAGE
- PREPARATION FOR PROCESSING- STEAM COOKING OR ROASTING OF RCN
- DRYING/HEAT TREATMENT OF SHELLED CASHEW- PRE-PEELING TREATMENT
- PEELING OF CASHEW KERNEL
- CONDITIONING THE PEELED NUTS/KERNEL
- GRADING/SORTING/CLEANING THE CASHEW KERNEL
- PACKAGING THE CASHEW KERNELS IN REQUIRED FORMS
- OTHERS METHOD OF CASHEWNUT PROCESSING
- THE NUT
- PROCESSING:
- ROASTING:
- (A) DRUM ROASTING
- (B) OIL BATH ROASTING
- SHELLING
- DRYING
- PEELING
- GRADING
- PACKING
- PACKING FOR EXPORT
- RESULTS: ROASTING AND CRACKING TRIAL
- PLANT SANITATION
- OBJECTIONABLE CONDITIONS OF FOOD:
- INFESTATION:
- PRESENT OF DIRT:
- PRESENCE OF MOLD:
- RANCIDITY:
- PRESENCE OF EXTRANEOUS MATERIAL:
- PLANT SANITATION:
- THE FOLLOWING SHOULD BE STUDIED CAREFULLY.
- FACTORS PROMOTING INFESTATION:
- PREVENTING INFESTATION
- GENERAL QUALITY STANDARD SPECIFICATION
- RAW CASHEW NUTS
- KERNELS
- GENERAL PROCESSING STEPS FOR CASHEW NUT & POLLUTION CONTROL
- DRYING OF RAW NUTS
- ROASTING / STEAM COOKING
- A. ROASTING:
- B. STEAMING
- DECORDICATION
- DRYING OF THE KERNELS
- PEELING
- GRADING
- FILLING
- PACKING
- ROASTING PROCESS
- COOKING (STEAM ROASTING) PROCESS
- BABY BOILER
- CASHEW NUT COOKER
- KERNEL DRYING (BROMA)
- ENVIRONMENTAL STANDARDS FOR CASHEW PROCESSING INDUSTRIES
- AIR POLLUTION EMISSION STANDARDS
- SULPHUR DIOXIDE, NITROGEN OXIDES AND PHENOLIC COMPOUNDS
- WASTEWATER DISCHARGE STANDARDS
- SOLID WASTE DISPOSAL PRACTICES
- CASHEW NUT PROCESSING FLOW DIAGRAM
- CASHEWNUT PROCESS FLOW CHART FLOW DIAGRAM
- COMPLETE PLANT SUPPLIERS ON TURNKEY BASIS
- RAW MATERIAL SUPPLIERS
- SUPPLIERS OF CASHEW NUTS
- SUPPLIERS OF PLASTIC CONTAINERS
- SUPPLIERS OF PLANT AND MACHINERY
- SUPPLIERS OF BOILER
- SUPPLIERS OF TANKS: STORAGE
- SUPPLIERS OF DRYERS & DRYING OVENS
- SUPPLIERS OF BUCKET ELEVATOR SYSTEMS
- SUPPLIERS OF CENTRIFUGES
- SUPPLIERS OF CONVEYOR BELT
- SUPPLIERS OF MAJOR PROCESSORS AND EXPORTERS OF CASHEW
- ADDRESS OF CONSULTANT
Appendix
- APPENDIX – A:
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
Cashew nut processing is the industrial conversion of raw cashew nuts into edible kernels and useful by-products. The process generally includes raw nut storage and preparation, roasting or steam cooking, shelling, drying, peeling, grading, sorting, and packaging. Processing conditions are selected to protect kernel quality while facilitating shell removal. The report also covers by-product utilization, including CNSL and cashew testa, as well as sanitation, quality standards, pollution control, and packaging considerations.
Cashew nut shell liquid (CNSL) is a natural liquid contained in the honeycomb-like structure between the cashew shell and kernel. It is an important by-product of cashew processing and has industrial value because of its useful chemical and heat-resistant properties. The report identifies applications in areas such as braking systems and paint manufacture. CNSL also contains compounds that have been associated with medicinal and dermatological applications, making its recovery and utilization an important part of integrated cashew processing.
The main stages of cashew kernel processing are preparation, roasting or steam cooking, shelling, drying, peeling, grading, and packaging. Raw cashew nuts are first handled and conditioned for processing, followed by heat treatment that helps loosen the shell and facilitates shell removal. The kernels are subsequently dried and peeled before being cleaned, sorted, and graded according to characteristics such as colour, shape, and size. Proper process control at each stage is important for minimizing kernel breakage and maintaining product quality.
The major by-products discussed in the report are CNSL, cashew testa, cashew apple products, and cashew nut shell cake. CNSL can be recovered from the shell and used for industrial applications, while cashew testa contains tannin materials with potential industrial uses. The cashew apple can be processed into products such as juice, syrup, jam, and candy. Shell residues can also be utilized rather than treated solely as waste, supporting a more integrated approach to resource utilization within a cashew processing facility.
Cashew kernels are graded primarily according to colour, shape, size, and physical condition. The report describes conventional categories including white, scorched, and dessert kernels, along with whole and broken-piece classifications. Grading and sorting help separate kernels into consistent commercial categories and support quality control before packaging. Size designations and shape classifications may follow established industry criteria, while careful cleaning and inspection help identify defects, foreign material, infestation, mould, and other conditions that can affect product quality.
Steam roasting is used in cashew processing to provide controlled heat treatment that facilitates subsequent shelling operations. Compared with conventional roasting approaches, steam-based treatment can support more controlled processing conditions and is specifically covered in the report as an improved processing technology. The overall objective is to prepare raw cashew nuts for efficient shell removal while protecting kernel quality. Equipment selection and operating conditions should be established according to the raw material, process design, product requirements, and applicable plant safety and quality practices.
Environmental controls for cashew processing plants cover air emissions, wastewater, and solid waste management. The report specifically addresses air pollution emission standards, sulphur dioxide, nitrogen oxides and phenolic compounds, wastewater discharge standards, and solid waste disposal practices. Effective environmental management also requires appropriate handling of shell residues and other process wastes, along with suitable equipment and operating controls. Actual compliance requirements should be determined from the regulations and environmental standards applicable to the project's location and operating conditions.
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