The Journey of Cashews in India from Farm to Plate
Cashews in India: those creamy, crescent-shaped delights we love to snack on, mix into curries, or blend into rich vegan sauces. But have you ever paused to wonder about the journey they take before landing in your kitchen? India, one of the largest producers and exporters of cashews in the world, has a fascinating story to tell about this humble nut.
Cashews in India: those creamy, crescent-shaped delights we love to snack on, mix into curries, or blend into rich vegan sauces. But have you ever paused to wonder about the journey they take before landing in your kitchen? India, one of the largest producers and exporters of cashews in the world, has a fascinating story to tell about this humble nut. Let’s take a walk through the vibrant, labor-intensive, and flavorful journey of cashews - from farm to plate.
Cultivation – Where It All Begins
Cashews are not true nuts; they’re seeds of the cashew apple, grown on the cashew tree (Anacardium occidentale), a native of Brazil. However, they’ve found a second home in the warm coastal states of India, especially in Kerala, Goa, Karnataka, Maharashtra, Andhra Pradesh, Odisha, and Tamil Nadu.
Roasted cashew nuts trees thrive in sandy, well-drained soils with ample sun. Farmers usually plant them during the monsoon season, and it takes about three years for a tree to begin yielding fruits.
Each cashew apple bears a single seed-the cashew nut-which dangles beneath like a tail. Harvesting usually peaks between February and May.
Harvesting & Collection – A Fruit with a Twist
Once ripe, the cashew apples are handpicked — a process that demands both timing and patience. Interestingly, while the apple is edible and used in local fermented drinks or chutneys, it's the nut that steals the show globally.
After collecting the nuts, farmers sun-dry them for several days. This drying step is essential to preserve the nut and reduce moisture content before processing.
Processing – The Real Challenge
This is the most labor-intensive and complex stage in the journey. Cashew processing involves multiple steps-most of which are still done by hand in many Indian facilities:
- Roasting or steaming: The outer shell of the cashew nut contains a corrosive liquid called anacardic acid, which can cause skin burns. The nuts are either drum-roasted or steam-treated to loosen the shell and neutralize the toxic oil.
- Shelling: Workers skillfully crack open the shells to extract the kernel. This requires experience and care to avoid breaking the delicate nut inside.
- Drying and peeling: The extracted kernels are dried again, then peeled to remove the thin brown skin covering the nut-another meticulous manual task.
- Grading: Finally, cashew nut paste are sorted and graded based on size, color, and quality. From the famous "W180" (large, whole nuts) to broken bits used in sweets, each grade has its place.
Quality Control & Packaging
After processing, the cashews are cleaned, sometimes lightly roasted, salted, or flavored, and then vacuum-packed or sealed in airtight containers. Hygiene and quality control are crucial, especially for exports.
India exports cashews to more than 60 countries-with the U.S., UAE, Netherlands, and Japan among the top buyers. But a large portion also finds its way into Indian homes, kitchens, and street-side snack stalls.
From Pantry to Plate – A Star Ingredient
Indian cuisine celebrates cashews like no other. They add richness to gravies like korma and butter chicken, bring crunch to sweets like kaju katli and halwa, and feature in everything from biryanis to trail mixes.
With rising awareness around plant-based diets, cashews are also starring in non-dairy milk, cheeses, and creamy sauces-proving just how versatile they are.
A Nut with a Cultural and Economic Impact
The cashew industry supports millions of workers-many of them women-in rural parts of India. But it also faces challenges: fluctuating prices, climate changes, and the need for better working conditions and mechanization.
As consumers, knowing where our food comes from helps us appreciate it more - and make more informed, ethical choices.
Final Thoughts
The next time you munch on a kaju nut, think about its journey-from the red earth of a coastal Indian farm to the processing unit, and finally to your plate. It's more than just a snack; it's a testament to tradition, labor, and innovation.
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