Project Report

Project Description

The cashew apple was given priority over cashew kernel during the initial introduction era due to its wider and attractive spectrum and ready consumption. Cashew apple is a reservoir of minerals and vitamins especially vitamin C and polysaccharides, protein and fiber and hence acts as the best thirst quencher and instant energy supplier to the exhausted travelers. But there are certain limitations such as poor shelf life, susceptible to microbial infection and tannin content which hinders the extensive utility and commercialization of cashew apple and their products. Cashew fruit can be made suitable for consumption by removing the undesirable tannins and processing the apples into value-added products, such as juices, syrups, canned fruits, pickles, jams, chutneys, candy and toffee. The recommended methods for removing the astringent properties of the cashew apple include steaming the fruit for five minutes before washing it in cold water, boiling the fruit in salt water for five minutes or adding gelatin solution to the expressed juice.

Price : ₹ 1999/- ₹ 1500 /- (inclusive of GST 18%)