Caballero B. (ed.) Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set

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hydrolysates and solutions of caseinates, TMP

and/

or milk protein hydrolysates for intravenous nutrition

in intestinal disorders, veterinary medicine, and dis-

orders involving protein metabolism. Some prepar-

ations of casein have been used for feeding patients

following surgery, as a therapeutic agent in dressing

wounds, in cosmetics, in toothpaste for inhibition of

dental caries, and in hair shampoos. The potential for

producing specific drugs, such as opiates, from casein

has been described, and other extracts from casein

have been claimed as being suitable for treatment of

arthrosis (pain in a joint) and gastric ulcers, for en-

hancement of calcium and iron absorption, and to

augment immunity. Table 12 illustrates some recent

published claims for applications of casein products

in this field.

Health and Nutrition

0029As indicated earlier in this article, a significant pro-

portion of the population in the wealthier and indus-

trialized countries has some concern with regard to

their health and nutrition. Such concern has been seen

in the great proliferation of nutritional supplements

for loss or gain of weight. Other supplements are sold

to provide a certain percentage of the recommended

dietary allowance of various vitamins and minerals,

fiber, protein, etc. Preparations that contain casein

tbl0010 Table 10 Use of casein products in edible films

Examples Caseinproduct used % Use/function of casein product

General

Edible film Lactic acid casein, rennet casein 37.5–59 Strength, moisture and oxygen barrier

Irradiated edible film Sodium or calcium caseinate 33–50 Mechanical strength, flexibility

Ultrasound-treated edible film Sodium caseinate 100 Mechanical strength, moisture barrier

Fruits and vegetables

Coating for apples and celery sticks Calcium caseinate 50

Moisture barrier

Edible coating for zucchini Calcium caseinate 15–45

Barrier for moisture

Film for fruit and vegetables Sodium caseinate 0–50

Moisture barrier

Food containers

Biodegradable food containers Casein 0.1–10 Water resistance

Edible film for foods (coconut,

cereal, peanuts, almonds)

Casein/caseinate 83–86 Barrier for liquids and flavors

Biodegradable flexible packaging film Casein/caseinate 33–50 Barrier to water, gases, and microorganisms

Expressed as a percentage (dry basis) of the coating weight.

tbl0011 Table 11 Use of casein products in microencapsulation

Examples Casein product used % Use/function of casein product

Nutrition

Microparticles containing physiologically active

substances

Casein NS Forms ‘shell’ and acts as edible binder

Microencapsulated oil or fat for nutrition and infant

formula

Caseinate NS Matrix formation

Odors and flavors

Film for liver powder Caseinate ‘Major part’ Odor barrier

Film for garlic Caseinate NS Flavor and odor barrier

Film for horseradish paste Casein NS Odor barrier

Film for fruit Caseinate NS Color and flavor barrier

NS, not stated.

tbl0012 Table 12 Pharmaceutical and medical applications of casein products

Examples Casein product used % Use/function of casein product

Coated cytochrome-c drug for intestinal absorption Casein NS Coating

Nitrogen source for patients Casein/caseinate 7–12 (of protein) Nutrition

Preventing agents for hyperlipidemia Casein/caseinate 100 Binds fat or cholesterol

Hard capsules Casein 20–80 Matrix

Ferro-succinyl casein complex Casein [100] Nutrition

NS, not stated.

956 CASEIN AND CASEINATES/Uses in the Food Industry

products are among these supplements and a selection

of these, taken from the published literature, is in-

cluded in Table 13. Figure 7 shows a chocolate-

flavored health drink that contains calcium sodium

caseinate and/or milk protein isolate (consisting of

caseins and whey proteins).

Conclusion

0030 In the majority of the applications described above,

where casein is used to provide a specific functional

or physical effect, it is incorporated in the food in

relatively small quantities, i.e., generally below 10%

by weight of the product. Unlike other dairy

products, such as milk and milk powder, butter and

cheese, it is not consumed as a food per se. However,

when casein is used for nutrition, it may indeed rep-

resent a significant proportion of the total weight of

the food. In pharmaceutical and medical applications,

there are some indications that derivatives of casein

may be important therapeutic agents in the future.

See also: Cakes: Methods of Manufacture; Cheeses:

Processed Cheese; Fats: Fat Replacers; Liqueurs:

Cream Liqueurs; Low-fat Foods: Types and

Manufacture; Low-fat Spreads; Meat: Sausages and

Comminuted Products; Milk: Dietary Importance; Pasta

and Macaroni: Methods of Manufacture; Protein:

Functional Properties; Digestion and Absorption of

Protein and Nitrogen Balance; Satiety and Appetite:The

Role of Satiety in Nutrition; Food, Nutrition, and Appetite;

Yogurt: The Product and its Manufacture

Further Reading

Centre National du Commerce Exte

rieur (1970) The

United States Market for Edible Caseins and Caseinates.

Paris: Centre National du Commerce Exte

rieur.

Jelen P and Lutz S (1998) Functional milk and dairy prod-

ucts. In: Mazza G (ed.) Functional Foods: Biochemical

and Processing Aspects, pp. 357–380. Lancaster, Penn-

sylvania: Technomic.

Manson W (1980) The use of milk and milk constituents in

pharmaceutical preparations. Factors Affecting the

Yields and Contents of Milk Constituents of Commercial

Importance. International Dairy Federation. Bulletin,

document 125, pp. 60–65. Brussels: International

Dairy Federation.

Meisel H and Schlimme E (1996) Bioactive peptides derived

from milk proteins: ingredients for functional foods? Kie-

ler Milchwirtschaftliche Forschungsberichte 48: 343–357.

Muller LL (1971) Manufacture and uses of caseins and

co-precipitate. Dairy Science Abstracts 33: 659–674.

Mulvihill DM (1992) Production, functional properties and

utilization of milk protein products. In: Fox PF (ed.)

Advanced Dairy Chemistry, vol. 1, pp. 369–404.

London: Elsevier Applied Science.

Schuette HA (1939) Alimentary and medicinal uses of

casein. In: Sutermeister E and Browne FL (eds) Casein

tbl0013 Table 13 Use of casein products in health and nutrition, weight loss, and satiation

Examples Casein product used % Use/functionof casein product

Trace mineral composition Caseinate 90 Complexing agent

Beverage/health drink Caseinate 1–7 Accelerates muscle activity

Magnesium or calcium caseinate Casein [100] Promotes absorption of Mg and Ca

Rice-based infant cereal Casein phosphopeptide 0–2 g/serving Ca and Zn absorption promoter

Satiation

Food composition Casein/caseinate 33–67

Satiety

Appetite suppressant Casein/sodium caseinate/calcium caseinate 2.5–4.8 Prevents overeating

Dry basis.

fig0007 Figure 7 (see color plate 18) Chocolate drink, representing

products for health and nutrition that can be fortified using milk

protein isolates and calcium, potassium, or magnesium case-

inates. Courtesy of NZMP (North America) Inc.

CASEIN AND CASEINATES/Uses in the Food Industry 957

and its Industrial Applications, 2nd edn, pp. 366–390.

New York: Reinhold.

Southward CR (1989) Uses of casein and caseinates. In

Fox PF (ed.) Developments in Dairy Chemistry, vol. 4,

pp. 173–244. London: Elsevier Applied Science.

Southward CR (1994) Utilisation of milk components:

casein. In: Robinson RK (ed.) Modern Dairy Technol-

ogy, 2nd edn, vol. 1, Advances in Milk Processing, pp.

375–432. London: Chapman and Hall.

Southward CR and Walker NJ (1982) Casein, caseinates

and milk protein co-precipitates. In: Wolff IA (ed.) CRC

Handbook of Processing and Utilization in Agriculture,

vol. I, pp. 445–552. Boca Raton, Florida: CRC Press.

Webb BH (1970) Miscellaneous products. In: Webb BH and

Whittier EO (eds) Byproducts from Milk, pp. 285–330.

Westport, Connecticut: AVI.

CASHEW NUTS AND CASHEW APPLES

J F Morton

{

, University of Miami, Coral Gables,

FL, USA

This article is reproduced from Encyclopaedia of Food Science,

Introduction

0001 The cashew is one of the two costliest nuts marketed

in quantity worldwide. Formerly second to the maca-

damia nut in retail value, it is now more expensive

because of short supply. Few people in the northern

hemisphere question why the cashew nut is never sold

in the shell as peanuts, pecans, walnuts, and almonds

often are. There is a good reason for this. The cashew,

by nature, is much more complex than other nuts and

a technical explanation of its processing is required.

Description

0002 The cashew tree, Anacardium occidentale, of the

family Anacardiaceae, is short-trunked, up to 13 m

high and normally with a very broad crown, although

it is often stunted and bushy on coasts. There is an

enormous, very old, wild cashew tree in Natal, Brazil,

that covers 0.75 ha and is a great tourist attraction. Its

leathery, evergreen leaves are clustered at the branch

tips. The small, yellow-and-red flowers are borne in

open sprays. The true fruit of the tree is the kidney-

shaped, hard-shelled nut that is at first green, later

turning an ashy brown; it grows to 3 cm or more in

length and develops at the tip of a fleshy stalk. As the

‘nut’ matures, the stalk inflates to form a showy, pear-

shaped, smooth-skinned, succulent, juicy pseudofruit

(false fruit), which is bright-red, orange, yellow, or

two-tone and is usually viewed, and utilized, as a fruit

(Figure 1). The weight of the expanded pseudofruit

causes the nut to fall to the ground at its peak of

maturity. A caustic oil in the honeycomblike cells

within the double-layered shell of the ‘nut’ protects

it from being destroyed by foragers that feed on the

‘apple.’ However, the oil seriously complicates the

processing of the ‘nut’ and extraction of its kernel

for food use.

Origin and Distribution

0003The cashew tree is native from southern Mexico to

Peru, Brazil, and the West Indies. Wild stands extend

along the coast of Brazil from Para

to Rio de Janeiro,

and the nut and apple have always been of import-

ance to the indigenous people. The cashew was one of

the first tropical American fruit trees to be introduced

by early Portuguese and Spanish voyagers into the

tropics of the Old World. In the sixteenth century

the Portuguese planted it, especially on the west

coast of India and the east coast of Mozambique, in

order to halt soil erosion and, in time, it formed

extensive forests.

0004The tree soon became commonly cultivated and

naturalized at low altitudes in East, Central, and

West Africa, South-east Asia, Sri Lanka, Malaysia,

the Philippines, Mauritius, and the Seychelles. In add-

ition, it has been planted around villages in most of

the Pacific Islands, including Hawaii, and is occasion-

ally grown in dooryards in southern Florida.

0005The name ‘cashew’ is derived from the Brazilian

acaju, usually abbreviated to caju. In the Orinoco

region, the tree is known as pauji. In all the Spanish-

speaking countries of Latin America and the Carib-

bean area, the common name is maran

on, except in

Venezuela where it is called merey. In French it is

cajou or acajou.

Climate and Soil

0006The tree requires a tropical or subtropical climate. It is

highly sensitive to frost when young, but later is able to

withstand brief cold spells. It is well adapted to sandy

soil, intolerant of heavy clay, and is drought- and

{

Deceased.

958 CASHEW NUTS AND CASHEW APPLES

salt-tolerant, succeeding on land too poor for most

other crops. It thrives from sea level to an altitude

of 1000 m.

Commercial Development

0007 India pioneered the domestication and commercial-

ization of the cashew and, for a long time, augmented

supply by importing raw nuts from Mozambique.

The 1950s saw large-scale planting of cashew trees

in Africa, India, and Brazil. In north-eastern Brazil

there was first a private plantation of about 1500 ha.

Then, in 1957, a programme was begun to plant a

million trees in the state of Ceara

, the government

supplying the seeds and a bonus for each tree set out in

plots of 100 or more. From 1957 to 1972, a company

in Pacajus set out 2000 ha. Another surge of govern-

ment-stimulated plantings totalled nearly 136 000 ha

by 1972, mostly in Ceara

. Later, 18 000 ha were de-

veloped in Rio Grande do Norte. By 1986, more than

40 000 ha of cashew had been added in reforestation

programs in Ceara

, Piaui, Rio Grande do Norte, and

Bahia.

0008 There have been sporadic attempts to develop

cashew industries in Venezuela, Colombia, Peru, Gua-

temala, Belize, and Jamaica. Some have been moder-

ately successful. The primary problem is that cashew

trees are still mainly grown from seed and there

is great variation in yield, and great variability in

the form and size of the nuts from seedling trees

(Figure 2). The nuts may range from 3 to 32 g in

weight and the apples (mostly orange or yellow)

from 15 to 650 g. Trees bearing small nuts tend to

produce heavily, while trees with large nuts and apples

are less productive and may bear in alternate years.

0009Much research in Mozambique and India has been

devoted to techniques of vegetative propagation (by

cuttings, grafting, budding, or air layering) to achieve

uniformity, but it is still not widely practiced, mainly

because of the costs involved. India has accomplished

much in rejuvenation of old groves by top-working

beheaded, unproductive trees. Side-veneer grafting

has been recommended in Venezuela. In Trinidad

and India air-layered trees have poor form and tend

to blow over in the wind. Once a method of propaga-

tion has been adopted, there must be a search for the

best types to be grown. An experimental planting of

grafted trees was initiated in Ceara

but did not pros-

per because of a prolonged drought. In 1980, a

selected clone of a ‘dwarf’ cashew was grafted on to

Anacardium microcarpum and the 40 trees set out

fruited early and were highly drought-resistant. This

trial encouraged experiments with other rootstocks

and selection of high-quality clones, but low yields

fig0001 Figure 1 The cashew nut, shaped like a boxing glove, develops at the tip of a fleshy, juicy, fruitlike stalk (peduncle), called cashew

apple, which enlarges as the nut matures, becomes red, orange, yellow, or two-tone, and is eaten raw or preserved. Reproduced from

Cashew Nuts and Cashew Apples, Encyclopaedia of Food Science, Food Technology and Nutrition, Macrae R, Robinson RK and Sadler MJ

(eds), 1993, Academic Press.

CASHEW NUTS AND CASHEW APPLES 959

have caused such work to languish. There are still no

commercial orchards of selected, vegetatively propa-

gated trees.

Varieties

0010 Generally, named varieties have been distinguished

merely by color and size of the apple, such as the

Vermelho (yellow) and Amarello Gigante (large

yellow) of Brazil, and the Maran

on Amarillo (yellow)

and Maran

on Rosado (red) of Colombia. Natural

hybrids in Colombia have been named La Gigante

(huge) del Rio Magdelena, La Larga (long) de Nazar-

eth, and La Pequen

a (small) del Meta. Usually the nut

and apple are larger in the yellow forms than in the

red, and the apple is less astringent. One name per-

taining not to the apple but to the nut is the Jumbo

grown by the late Edward B Smith, Crescent Estate,

Trinidad, who has supplied air layers to people from

South America wishing to establish this large-seeded

type in their countries.

0011In evaluating cashew trees, preference should be

given to a cashew tree of slender, compact form be-

cause the cashew needs light to flower and fruit and

bears only on its outer circumference. The interior of

a broad-spreading tree is devoid of foliage and fruit.

Likewise, if cashew trees are planted too close to-

gether, the branches that overlap or shade each

other will be nonbearing and may die back. From an

experimental plantation of compact trees, the grower

should select those that produce a high yield of large

nuts and multiply them vegetatively, rather than in-

creasing labor costs by simply planting more and

more seedling trees with yields varying from 5 to

100 kg per tree. There is variation also in the color

of the young leaves of cashew trees. On some, the new

shoots at the branch tips are purplish-red, while on

others they are more or less yellow. The yellow leaves

are heavily attacked by leaf-eating insects while the

red, being richer in phenolic compounds, are natur-

ally insect-resistant.

Diseases and Pests

0012In humid atmospheres and in seasons of excessive

rainfall, cashew trees are subject to attack by the

fungus Colletotrichum gloeosporioides, which causes

anthracnose, a disease affecting the foliage, especially

young shoots, the twigs, flowers, the apple, and the

developing nut. A parasitic fungus, Oidium anarcar-

dii, appears on the leaves, shoots, and flowers when

there are periods of alternating sun and rain. They

become coated with a powdery white substance and

this is followed by blackening, shrivelling, and

shedding. The nut may be ruined by the fungus,

Nematospora spp., which invades it through minute

perforations caused by sucking insects. A large wasp

sucks the juice from immature apples, causing them to

shrivel and blacken while the nut is still green. Yellow,

red-banded thrips (Selenothrips rubrocinctus Giard)

often infest the foliage. Cashew apples are commonly

eaten by birds, bats, monkeys, and squirrels.

Harvesting and Drying

0013Harvesting of cashew nuts is extremely labor-

intensive. The entire crop does not ripen at one

time, and harvesting may extend over a period of

40–75 days. Ideally the nuts should be allowed to

fall (with the apple attached) when perfectly mature.

Some people unwisely shake the branches to bring

them down or knock them off with a pole. This

results in slightly immature nuts of high moisture

content being mixed with partly dried mature nuts

fig0002 Figure 2 Cashew nuts range from 2.5 to 5 cm in length and this

variability, together with the odd shape, contributes to the diffi-

culties of opening them mechanically. They are never sold in

the shell. Reproduced from Cashew Nuts and Cashew Apples,

Encyclopaedia of Food Science, Food Technology and Nutrition,

Macrae R, Robinson RK and Sadler MJ (eds), 1993, Academic

Press.

960 CASHEW NUTS AND CASHEW APPLES

and makes it impossible to assure uniform drying,

thereby adversely affecting all subsequent steps in

processing. In Brazil, cashews are plucked from

the tree only if perfect apples are desired for dessert

use. If allowed to fall, the apple will remain in

good condition on the ground for 2–3 days. If it is

not to be utilized, it is twisted off and left on the

ground for cattle or pigs to consume. If it is wanted

for preserving, it is salvaged and transported to a

packing plant. The nuts are conveyed separately to

be spread out in the sun and dried, with constant

raking, and then stored if they are not to be immedi-

ately shelled. Thoroughly dried nuts can be stored for

1 or 2 years.

Processing

0014 In Latin America and the West Indies there have been

crude precracking practices such as boiling the nuts in

steel barrels, simply drying them in the sun for 2 or 3

days, or sweating them in cement bins for several

months. There was much loss because many nuts

were found to be infested with insects or fungi on

opening. In some cases the nuts were cut open by

machete wielders with their hands wrapped in layers

of plastic. The half-kernels were then picked out and

sent to local clubs or bars, but these nuts were too

contaminated with the cashew nut shell liquid

(CNSL) to be fit for consumption (Figure 3).

0015Sanitary processing of cashews in the past was best

performed in India by roasting the nuts in shallow

pans over open fires to expel the caustic CNSL, some

of which was caught in jars below for various local

uses. Then they rubbed the nuts with sand or ashes

before handshelling, at which the Indian female

workers were especially adept. But the fumes from

the roasting were extremely irritating to eyes, nose,

throat, and skin, and the shellers frequently had to dip

their hands in lime, ash, or linseed or castor oil to

minimize skin inflammation. A merciful improve-

ment was a change to roasting in rotating cylinders

over furnaces with chimneys to carry off the toxic

fumes. The next advance, brought about by Mortimer

Harvey, of New Jersey, who had investigated the

chemistry and potential industrial uses of the shell

oil, was a method of heating the nuts in baths of the

oil kept at 188–194



C. This method resulted in

greater recovery of higher-quality oil.

0016Semimechanized shelling was initiated in Brazil in

1946. Dried raw nuts were first steamed to moisten

the shells and then fed into a device, operated by hand

and footpedal simultaneously, which cut the shell into

two halves, leaving the kernel whole or cut in half.

Facing the cutter, a seated operator pries the kernel

loose from the cut shells if it adheres. This system is

still used in Ceara

for shelling very large nuts.

0017When East African countries achieved independ-

ence from colonial governments, they wanted to

cease exporting their raw cashews to India in order

to gain more revenue by processing the nuts them-

selves. A simple, raw-cashew opening-machine

was invented by a mining engineer in Tanzania in

1960. The operator protected his hands with barrier

cream. There followed the development of complete

factory installations of cashew-shelling equipment

in Italy, France, and Germany. Mozambique

obtained its first full-scale factory in 1964 and 2

years later set a world record in cashew production;

most of the crop went to India for shelling, while the

rest (26 000 t) of the locally shelled kernels was

exported to the USA, West Germany, and South

Africa.

0018The various systems of cracking by pressure, cen-

trifugal cracking, and cutting or sawing were evalu-

ated by the Tropical Products Institute of London

(now the Natural Products Institute), and the Sturte-

vants Engineering Company began producing and

exporting the centrifugal shelling equipment in 1970.

This system is now used by Brazil Oiticica, and modi-

fied versions are used in north-eastern Brazil. An

Italian factory installation of a series of machines,

mare, involves 15 steps. The dried nuts are cleaned,

roughly sorted according to size, wetted for several

fig0003 Figure 3 Cut open with a machete, these cashew nut halves

show the caustic, glistening cashew nut shell liquid (CNSL) which

is usually expelled by roasting before the nuts are opened

and the kernel is extracted, peeled, and reroasted before con-

sumption. Reproduced from Cashew Nuts and Cashew Apples,

Encyclopaedia of Food Science, Food Technology and Nutrition,

Macrae R, Robinson RK and Sadler MJ (eds), 1993, Academic

Press.

CASHEW NUTS AND CASHEW APPLES 961

days to the desired moisture content, roasted in CNSL,

centrifuged to eliminate any oil residue, cooled, and

mechanically calibrated to separate eight sizes. The

nuts are then machine-cut, and the shell separated

from the kernel and removed by pneumatic tubes

for use as a fuel. The kernels are dried for 48 h in

the sun or in ovens until the testa wrinkles and is

removed mechanically. The kernels are rehumidified

to resist breaking; they are then sorted into wholes

and pieces. Lastly, kernels that still have clinging testa

must be hand-peeled. Japanese processors freeze the

nuts instead of roasting them before shelling.

0019 However, none of these or other factory systems

have given ideal results, mainly because of the vari-

ability of the raw material. There is a great need for a

portable, simple cashew sheller that can take dehy-

drated, raw nuts of any size, splitting them without

contamination of the kernel. The shells would be sent

to facilities for total extraction of the oil for industrial

purposes, and the split kernels of Jumbo cashews

should not be inferior to whole kernels from smaller

nuts. Such shelling has been achieved experimentally

with explosive decompression, but further refinement

of the method is needed.

0020 The latest development in India is a cashew kernel

drier, electronically controlled, with timer and alarm

to avoid scorching, and adjustable dampers for air

inflow; the drier turns out higher-quality kernels in

60–90 min.

Economic Status

0021 In the past, the cashew ranked as India’s second dollar

earner. After mechanization, India found that the

total crop of its cashew plantations could not keep

its big factories busy as the productivity of the trees

declined after they reached 35 years of age. In Kerala,

the leading growing area, cashew orchards have been

cut down and replaced by more profitable rubber

plantations. From 1980 to 1987, the World Bank

assisted India in a cashew development project to

improve old plantations and establish new ones. In

1990, adverse weather conditions in India and other

major cashew areas seriously affected the supply of

cashews for export. Indian production was reduced

by 20–25%, causing a sharp increase in prices. Never-

theless, the demand for cashew kernels has increased,

especially with the opening of markets in eastern

Europe. In 1989, world export of cashew kernels

from India, Brazil, Mozambique, Kenya, Tanzania,

and other areas amounted to 90 000 t. If horticultural

improvement could be brought up to the level of

cashew engineering, this figure could be doubled or

tripled, and cashews would be less expensive and

more widely enjoyed.

Inspection, Grading, and Packing

0022Before export, cashew kernels go through rigid in-

spection systems, are classified according to grade –

wholes, butts, splits, large and small pieces and baby

bits, also white, scorched, and dessert – and are care-

fully vacuum-packed in 11.3-kg capacity metal con-

tainers, two to a crate. They are then held in cold

storage at temperatures below 9



C. For retail sale,

cashew kernels are usually reroasted in olive, peanut,

or other oil, an adhesive and salt are applied and the

kernels are packed in glass jars or cans. In recent

years, many have been dry-roasted without salt.

High grades have a minimum of split or broken

kernels. Lower grades are mainly utilized by the

bakery or confectionery industries. They are familiar

ingredients in cookies, chocolate bars, and other

products, and are made into cashew butter.

Cashew Apple

0023Because of the difficulty of cracking cashew nuts,

many Latin Americans have habitually discarded the

nut and consumed the cashew apple or, in Spanish,

manzana del maran

on, large heaps of which are seen

on native markets at the height of the season. As it

is fibrous, the apple is massaged and the juice is

squeezed into the mouth as a thirst-quencher, espe-

cially out in the countryside. Inferior types that are

still astringent when ripe are eaten with salt so that

they will not irritate the throat. In the kitchen, cashew

apples may be sliced and stewed or used to make

juice, fruit soup, jam, jelly, paste, or chutney. The

best cashew apples are preserved whole in syrup in

glass jars. The less perfect are candied – cooked thor-

oughly in heavy syrup until well wrinkled, and then

dried and sometimes rolled in granulated sugar. This

is an excellent product resembling candied figs but

it is, of course, seedless.

0024In India, the Central Food Technological Research

Institute at Mysore has found that the astringency

and acridity of cashew apple juice, due to 35% tannin

content and 3% of an oily substance, can be elimin-

ated by pressure steaming for 5–15 min and thorough

washing. Then the juice is mechanically extracted. In

the Philippines, the Bureau of Plant Industry, Manila,

designed a cashew-apple-crushing machine for this

purpose. To free the juice of some other undesirable

elements, casein, gelatin, pectin, or lime juice may be

added before straining or centrifuging. After the add-

ition of sugar and citric acid to arrive at 15



Brix and

4% acidity, the juice is boiled for 1 min and then

bottled or canned, alone or with other fruit juices.

0025In Brazil, it is estimated that less than 10% of the

total cashew apple crop is processed, though the juice

962 CASHEW NUTS AND CASHEW APPLES

is locally popular and, with suspended pulp or clear,

it is pasteurized, preservatives are added, and it is

bottled and exported. The unclarified juice may be

concentrated and bottled as nectar, or made available

as frozen concentrate. Cashew apple juice is also

made into vinegar. In Cuba, Costa Rica, and the

Philippines, and formerly in Brazil, it has been

tbl0001 Table 1 Food value of cashew nuts, oil-roasted and dry-

roasted

Nutrients andunits

Mean amount per kg, edible portion

Oil-roasted Dry-roasted

Proximate

Water (g) 39.1 17.0

Food energy (kcal) 5760 5740

(kJ) 24 090 24 020

Protein (N 5.30) (g) 161.5 153.1

Total lipid (fat) (g) 482.1 463.5

Carbohydrate, total (g) 285.2 326.9

Fiber (g) 12.7 7.0

Ash (g) 32.1 39.5

Minerals (mg)

Calcium 410 450

Iron 41.0 60.0

Magnesium 2550 2600

Phosphorus 4260 4900

Potassium 5300 5650

Sodium

170 160

Zinc 47.5 56.0

Copper 21.7 22.2

Manganese 8.07

Vitamins

Ascorbic acid (mg) 0.0 0.0

Thiamin (mg) 4.24 2.00

Riboflavin (mg) 1.75 2.00

Niacin (mg) 18.00 14.00

Pantothenic acid (mg) 11.90 12.17

Vitamin B

(mg) 2.50 2.56

Folacin (mg) 677.0 692.0

Vitamin B

(mg) 0 0

Vitamin A (RE) 0 0

(IU) 0 0

Lipids (g)

Fatty acids

Saturated, total 95.26 91.57

4:0

6:0

8:0 1.37 1.32

10:0 1.37 1.32

12:0 8.16 7.84

14:0 3.61 3.47

16:0 45.26 43.51

18:0 30.91 29.72

Monounsaturated, total 284.15 273.17

16:1 3.31 3.18

18:1 278.86 268.08

20:1 1.44 1.39

22:1

Lipids (g)

Fatty acids

Polyunsaturated, total 81.52 78.36

18:2 79.68 76.60

18:3 1.67 1.61

18:4

20:4

20:5

22:5

22:6 0

Cholesterol 0

Phytosterols 1.58

Amino acids (g)

Tryptophan 2.50 2.37

Threonine 6.25 5.92

Isoleucine 7.71 7.31

Leucine 13.56 12.85

Lysine 8.62 8.17

Methionine 2.89 2.74

Cystine 2.99 2.83

Phenylalanine 8.35 7.91

Tyrosine 5.18 4.91

Valine 10.97 10.40

Arginine 18.37 17.41

Histidine 4.20 3.99

Alanine 7.40 7.02

Aspartic acid 15.87 15.05

Glutamic acid 38.24 36.24

Glycine 8.47 8.03

Proline 7.28 6.90

Serine 8.96 8.49

28 g ¼approximately 14 large, 18 medium, or 26 small kernels.

Value based on data for product without added salt. Oil-roasted product

with added salt contains 626 mg sodium per 100 g; dry-roasted contains

640 mg of sodium per 100 g.

a-Tocopherol ¼0.57 mg per 100 g of dry-roasted product.

From McCarthy MA and Matthews RH (1984) Composition of Foods: Nut and

Seed Products (Raw, Processed, Prepared). Agriculture Handbook no. 8–12.

Washington: US Department of Agriculture.

One retinol equivalent (RE) ¼6 mg b-carotene or 10 international units (IU)

vitamin A activity from b-carotene.

tbl0002Table 2 Food value of cashew apple, raw caju, Anacardium

occidentale L.

Nutrients and units Mean amount per kg, edible portion

Nutrients and minerals (g)

Food energy (kcal) 460.0

Moisture 871.0

Proteins 8.0

Lipids 2.0

Glycides 116.0

Fiber 15.0

Ash 3.0

Calcium 0.04

Phosphorus 0.18

Iron 0.01

Vitamins (mg)

Retinol 0.40

Vitamin B

0.30

Vitamin B

0.30

Niacin 4.0

Ascorbic acid 2190.0

From Anonymous (1981) Ta b e la s d e C o m p o si

c¸ a

o de Alimentos, Estudo

Nacional da Despesa Familiar ^ Endef. Rio de Janeiro: Secretaria de

Planejamento da Preside

ncia da Repu

blica Funacao Instituto Brasileiro

de Geografia e Estatı

stica.

CASHEW NUTS AND CASHEW APPLES 963

fermented into wine. Cashew apple brandy is subject

to government control in East Africa and Goa. In the

late nineteenth century, in Mozambique, the cashew

was denounced as a source of vice and ruin because

of the highly intoxicating liquor distilled from the

apple. Cultivation of the tree was banned for a

while; later a tax was imposed on plantations as a

possible deterrent.

Food Value of Cashew Nut and Cashew

Apple

002 6 See Tables 1 and 2. Refer to individual nutrients.

Cashew Nut Shell Liquid

0027 This toxic oil is highly heat- and friction-resistant and

is valuable for many industrial uses. When it was first

used in aircraft paint-stripping products, mechanics

suffered skin reactions. Mortimer Harvey promptly

patented processes of detoxification and its uses

have multiplied. It has been standard material for

automobile clutch facings and brake linings and in

insulation for electrical tools. It is incorporated into

marine paints, water-resistant plywood, resins util-

ized in laminating, varnishes, floor tiles, cold-setting

cements, molding powders for plastics, and many

other products. In addition, the testa, which is re-

moved from cashew kernels, has a high level of

condensed tannin (as much as 25%) and the extract

has been used for tanning leather.

See also: Brazil Nuts; Peanuts; Walnuts and Pecans;

Walnuts and Pecans