The roasting of Raw Cashewnut is done by steam
roasting process. The process is undertaken through
a specially designed steam boiler. The raw cashewnuts
are treated in the boiler and kept under atmosphere
of steam for 30 minutes.
The Steam Roasted nuts are then spread on the floor
for cooling. The main objective of roasting is to avoid breakage of
kernels during the cutting process. Our supervisors ensure that the
steam reaches uniformly to all the raw cashewnuts.
Stage
2: Cutting Process
Once the cashewnuts are roasted, hand operated cutting machines
are used to separate kernels from the shells. The cutting
machines are operated by small blades and springs. Our personnel
ensure that they are cut with precision. An average person
can handle around 70-90 kgs. of Raw Cashewnuts per day.
Stage 3: Hot Chamber
The cashew Kernels separated from the cutting process are
kept in the Hot Chamber for around 10 hours. The hot air which
is made to pass through the Hallow walls of the bricks dries
up the 8-10% moisture generally contained in cashew kernels.
The kernels which are spread in
the sizers would be dried in around at an average temperature
of at 80 to 90 degree centigrade.Due emphasis is laid on this
stage by our technologists as the colour and taste of the cashew
would depend on the treatment in the Hot Chamber.
Stage
4 : Peeling
The process of peeling the outer red testa which is attached
to the Kernels is a labor intensive job and needs acute precision
to avoid wastage. The entire process has to be manual and
it is peeled off with a small knife.
Stage 5 : Grading
The peeled cashew kernels are graded according
to its size, colour and its maturity. There are around 22
grades of cashew kernels and a specification of each grade
is laid down by the Cashew Export Promotion Council.
