From Cashew Fruit to Kernel: How Konkan Cashews Are Processed
The cashew kernel in your pack has travelled through several stages before it becomes the whole cashew you know.
1. Cashew begins as a fruit
On the cashew tree, the nut develops attached to the bottom of the cashew apple. When the crop reaches harvest stage, the cashew fruits and nuts are collected.
2. Separating the nut
The nut is separated from the cashew apple and prepared for further processing. The raw cashew nut has a hard shell around the edible kernel, so it cannot simply be eaten as it is.
3. Shelling
Cashew processing involves carefully removing the hard outer shell and recovering the kernel inside. This is an important stage because the kernel is delicate and can break during processing.
4. Peeling and preparation
After shelling, the thin skin surrounding the kernel is removed or loosened and the kernels are prepared for grading. Careful handling helps preserve whole kernels and their appearance.
5. Grading
Whole kernels are then graded by size and appearance. Grades such as W180, W240 and W320 describe whole white kernels and broadly indicate the number of kernels per pound.
A lower number generally means larger kernels. That does not mean one grade is automatically better — the right grade depends on how you want to use the cashews.
6. Packing
Once the kernels have been selected and prepared, they are packed for storage, transport and use at home. Good handling and packaging help protect the kernels from damage and loss of quality.
The important part of the story
A cashew is therefore much more than the kernel you see in the packet. It starts as a fruit on a tree and passes through harvesting, shelling, preparation, grading and packing before it reaches you.