Professional Documents
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Cashew
Cashew
Submitted by
Sharan balabadruni
HT.NO: 1701471002
Bachelor of Business Administration
Lecturer in Management St
'stages of processing':
The cashew nut needs for purposes of processing are procured from places far
and near. However, as cashew is a seasonal crop, producers of cashew kernals
try to buy the raw cashewnuts in bulk and store them up in their godowns for
daily use. One of the chief determinants of capacity-utilization of the cashew
industry is undoubtedly the quantum of raw cashewnuts stored. Before storing,
the raw nuts should be, first of all, sun-dried to render them free from moisture.
Then they should be put in jute bags and kept in godowns.
Roasting
Roasting constitutes the next crucial stage in the production of cashew kernels.
There are different kinds of roasting. The most important among them are, drum
roasting, oil bath roasting and mild roasting.
Drum Roasting
For drum roasting, conditioning is not necessary. The cashewnuts that are put
in the hot rotating drum get roasted in 3 to 5 minutes. Even after roasting, the
nuts will be burning because of the inflammable shell liquid. The fire is then put
out. Drum roasting is quite easy to accomplish. It is the most commonly used
technique. Those who resort to this technique need not get their raw cashewnuts
soaked in cold water. The raw nuts could be straight away fed into a drum
heated by fire produced by ordinary charcoal and fire-wood. Eight bags of
cashewnut (640 kgs.) could be roasted by this Mel method in an hour. One of
the important draw backs of this methods is that it renders the extraction of shell
oil during the process of roasting, impossible.
Stem roasting
Stem roasting is of recent origin. However, this technique has been in use
among the producers of Coffee powder from very early times. This technique is
useful to produce super fine varieties of kernels. Further, steam roasted nuts
could be shelled with the help of machines, and shells obtained could be used
for the production of shell oil. The shell oil is extracted with 67 the help of
expellers. A maximum of 9 kilograms of shell oil could be obtained from 80
kilograms of raw cashewnuts. Steam roasting is now gaining popularity among
cashew processors.
Shelling
Borma
Borma means mild roasting in the jargon of the cashew industry. This process
is quite indispensable to remove the thin skin (husk) covering the kernel. It
requires the kernal to be gently heated for three to four hours. Very great
caution has to be exercised during the process of heating the kernels. Otherwise
the kernels will loose their colour and weight. Once this stage is gone through
successfully, the kernels could be sent for peeling.
Peeling
The process of removing the husk covering the kernels is called peeling. Peeling
is mostly done by hand. The cashew factories generally employ women for this
task. They do the peeling either with sharp bamboo sticks or with small knives.
Of the total workers in a cashew factory about 40% are employed here.
Grading
After peeling, the kernels are subject to a process of grading. The categories
into which the kernels are divided at the outset are "wholes". "splits" and
"brokens". They are fl4rther categorised into "white wholes", "scorched
wholes", "brown wholes", "scorched buds", "splits", "scorched splits", "pieces",
"desert pieces", "vellakedu" "kattal podi", "Gurunu", "scorched piece", "white
scorched", "piece", "scorched small piece", "kara nirm", "raja wholes",
"periwal" and "kurupalpodi". Finally the kernels thus graded are brought into
two categories namely export quality and local quality. The export quality is
usually comprised of American quality wholes and American quality pieces.
The local quality, on the other hand, includes Indian quality wholes and Indian
quality pieces.
The end product is checked for quality and reconditioned whenever necessary.
They are usually packed in 25 pounds (11.3 kg) tins after removing the air in the
tins. After filling the tins with carbon-di-oxide they are closed and sealed before
being sent for sale. Packing could be done in tins or plastic containers of various
types for sale in the local and overseas markets.
Purpose of Study:
Many researchers have recognized cashew and cashew board for their
assignments. But studies on then problems faced by cashew exporters seemed to
be missing to fill this vacuity , the present study is carried out . the outcome of
the study will certain extended a helping hand to the government
Objectives:
Methodology:
The present study uses only primary data. Primary data have been collected
through direct observation and Personal interaction with all employees and
workers present in organization.
SUGGESTIONS:
CONCLUSION: