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    Cashew Process Overview

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    Pinakin Patel
    1. Cashew shells are steamed to soften them and loosen the cashews inside for removal. 2. The shells are split open and the cashews are removed by hand. 3. The cashew kernels are dried in low heat ovens to loosen the skin for peeling. Then the skin is removed by hand or machine peeling and the cashews are graded by quality.

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    Cashew Process Overview

    Uploaded by

    Pinakin Patel
    10 views4 pages
    1. Cashew shells are steamed to soften them and loosen the cashews inside for removal. 2. The shells are split open and the cashews are removed by hand. 3. The cashew kernels are dried in low heat ovens to loosen the skin for peeling. Then the skin is removed by hand or machine peeling and the cashews are graded by quality.

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    1. Cashew shells are steamed to soften them and loosen the cashews inside for removal. 2. The shells are split open and the cashews are removed by hand. 3. The cashew kernels are dried in low heat ovens to loosen the skin for peeling. Then the skin is removed by hand or machine peeling and the cashews are graded by quality.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    10 views4 pages

    Cashew Process Overview

    Uploaded by

    Pinakin Patel
    1. Cashew shells are steamed to soften them and loosen the cashews inside for removal. 2. The shells are split open and the cashews are removed by hand. 3. The cashew kernels are dried in low heat ovens to loosen the skin for peeling. Then the skin is removed by hand or machine peeling and the cashews are graded by quality.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    PROCESS FLOW

    1. Steam Cooking :
    Steaming: The in-shell cashews are steamed under pressure to soften the shell. This causes the cashews inside to become loose and easier to remove in time.

    2. Shelling (or) Cutting :

    Shelling: Each cashew shell is split open longitudinally and the cashew inside is immediately taken out by hand.

    3. Drying System :

    Drying: The kernels after they are removed from the shells have to be dried in an oven at low heat for a few hours to loosen the skin which enables for easy peeling.

    4. Peeling System :

    Peeling: The skin (Testa ) of each cashew is removed by Hand / peeling Machine and the cashew is simultaneously visually graded according to quality.

    5. Grading System :

    Grading: The whole cashew kernels are individually graded on the basis of shape, size and color.

    Quality Inspection: The cashews of each grade are inspected according to the present quality standards for that grade. Quality Control: Our cashews are then put through a set of quality assurance measures heating in an oven, metal detection, and dust aspiration and handpicking conveyor. Packing: Our cashews are packed in 50-pound (22.68 kg) multilayer barrier pouches in a modified atmosphere of low oxygen and high carbon dioxide and nitrogen. These pouches are placed one each in a carton.

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