PROCESSING

Processing raw cashew nuts into edible kernels is an elaborate multi-step journey that transforms a toxic, hard-shelled fruit into a safe snack. Because the raw shell contains a corrosive liquid called Cashew Nut Shell Liquid (CNSL), specialized handling is required at every stage. 

1. Harvest & Sun-Drying

Separation: Farmers harvest the cashew "apples" and manually detach the raw nut (drupe) attached to the bottom.

Drying: Raw nuts are spread in thin layers in large open yards for 2–3 days to reduce moisture from ~25% to below 9%. This prevents mold during storage. 

2. Pre-Treatment 

Cleaning: Foreign materials like sand and stones are removed using sieves.

Steaming: This is the most critical step to make the hard shell brittle for easier opening. As per the conditions of the atmosphere and origin of country different steam timings will be taken to get good white colour cashew nuts .

Steam Cooking: The modern preferred method where nuts are steamed in high-pressure:

Cooling:  steamed nuts are spread on floors for 24–72 hours to stabile

Peeling :after cooling the nuts are peeled and then it has to sortex department to take various kind of nuts , and then manually grading and then again it is heated in electric chamber and air tight pack is taken care .