The journey of a raw cashew nut (RCN) from procurement to the final product is a meticulous process that ensures only the finest quality kernels make their way to consumers. This blog delves into the lesser-known intricacies of the RCN process, exploring each stage in detail.
1. Procurement: The First Step to Quality
The journey begins with the procurement of RCNs. At this stage, quality control is paramount. Nuts are meticulously inspected and sampled to meet specific standards:
Nut Count: Less than 200 nuts.
Moisture Content: Less than 8%.
Defective Nuts: Less than 5% (nuts that are immature or small).
Admixture: Less than 0.25% (cashew apple parts attached to them).
Only the nuts that meet these stringent criteria move on to the next phase. Moisture-laden nuts, defective nuts, or those with admixture are filtered out to ensure that only the best raw material is stored for production.
2. The Production Process: Crafting the Perfect Kernel
Once the raw nuts are procured and stored, the production process begins. This process is a delicate balance of heat, humidity, and careful handling.
a. Steam Boiling & Cooking
The first major step in production is steam boiling and cooking. This softens the shells and prepares the nuts for the next stages. The cooked nuts are then cooled for 24 hours to stabilize their structure, making shelling easier.
b. Shelling and Scooping
After cooling, the nuts undergo shelling and scooping, where the outer hard shell is carefully removed to reveal the prized cashew kernel inside.
c. Drying and Humidification
The kernels are then dried in batches for about 7 hours. This drying process is critical as it ensures the kernels lose excess moisture, making them more durable. Following drying, the kernels are humidified to bring them to an ideal moisture level (4.0-5.0%) for peeling.
d. Peeling
With the perfect moisture content achieved, the delicate process of peeling begins. The outer skin of the cashew kernel is removed, revealing the creamy white nut that is ready for grading.
e. Grading
Grading is where the kernels are sorted based on size, color, and overall quality. This step is crucial as it determines the final product's market value and suitability for various uses.
3. Packaging & Dispatch: Preserving Freshness
Once graded, the kernels are vacuum-packed to maintain their freshness and prevent contamination. The vacuum packaging is followed by master packaging, where the products are prepared for dispatch to markets around the world.
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