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Starting Cashew Nut Processing Business

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					Starting a Cashew Nut Processing Business


Cashew (Anacardium occidentale) is widely grown in the tropics because of its
cashew nuts and apples. The cashew apple can be eaten raw or used in the
production of jam, chutney, pickles or various beverages like juice and wine.

The primary product of cashew nut is the kernel which is used extensively in the
confectionery and baking trade. The cashew nut kernels are popular dessert,
generally eaten roasted and salted.

The main goal of processing is to remove the valuable cashew kernel from the shell
with minimal damage. Difficulties in shelling cashew nuts are due to irregular shape
of the nut, the tough leathery outer shell and the cashew nut shell liquid.

Starting the Business

In cashew processing, micro-entrepreneurs can start with two shellers and a
charcoal-fired oven to produce plain roasted cashew kernel. This combination of
cashew postharvest facilities can be operated at a minimum input level of 4,000 kg
cashew nuts. This will require a working capital of P50.000 worth of cashew nuts and
processing facilities worth P18,000 including the weighing scale, kalukati, impulse
sealer and others. This investment can generate a net income of P125,000 for a
period of only two months with a Return on Investment (ROI) of 68.64% and a
payback period of 1.46 years.

Processing Operations

The various cashew nut processing steps differ in accordance with the scale of
operation. In some cases, all steps of the processing are manually carried out by
small-scale processors. In commercial processing, various pieces of equipment are
used. The cashew nut processing operations consist of cleaning, roasting, shelling,
separation, drying, peeling, grading and packing.

Cashew Nut Processing

   1. Clean cashew nuts of foreign matters like sand, stones and dried apple.
   2. Dry the shelled kernel to facilitate removal of testa. Drying protects the kernel
      from pests and fungi attack
   3. Shell big cashew nuts with the BPRE cashew nut sheller. Split the other nuts
      using kalukati (an indigenous tool).
   4. Separate the shelled pieces from the kernels. The unshelled nuts are returned
      to the shelling operation.
   5. Peel the testa manually by gently rubbing with fingers. It is important that the
      kernels are neither cut nor damaged during the peeling process.
   6. Roast the cashew nuts to release the cashew nut shell liquid and make the
      shell brittle. This will facilitate the extraction of the kernel when breaking the
      shell open
   7. Grade the kernels for quality control. Shelled, dried and peeled kernels are
      graded for export according to size and condition.
   8. Pack into appropriate containers the cashew kernels.
Whole kernels command higher price than do broken pieces.

To produce whole,Cashew Nut Shell Liquid (CNSL)-free cashew kernels, BPRE
adapted from Khon Khaen University of Thailand, a low cost, manually-operated
shelter for small-scale processors.

The BPRE whole cashew kernel sheller produces more whole kernels. Moreover, the
sheller is locally manufactured, very affordable and easy to operate.

The following are the specifications of the BPRE whole cashew kernel sheller:

       Height : 25 cm
       Weight : 2.35 kg
       Base dimension : 12 cm X 12 cm
       Shelling capacity : 30 kg raw nuts/ 8 hr operation
       Shelling efficiency :
           o 53 % whole kernel
           o 47 % split kernel
       Labor requirement : 1 person




Cashew Butter


Ingredients:

       10 kilograms cashew nuts (uncooked)
       1 gallon cooking oil
       5 kilograms sugar
       750 grams margarine
       750 grams lard
       5 teaspoon salt

Procedure:

   1.   Fry the nuts
   2.   Strain the cooked nuts.
   3.   Mix sugar, cashew nuts and teaspoons salt.
   4.   Mix the ingredients thoroughly.
   5.   Grind the mixtures until it becomes fine.
   6.   Pour the margarine (liquidized) and lard (liqidized).
   7.   Mix well until the margarine and lard are evenly distributed.
   8.   Place the butter in a dry, clean bottle.
   9.   Cover and seal, then label it.
Cashew Prunes

Utensils:

      Weighing scale
      Measuring spoon and cup, plastic cover
      Stainless casserole/vat, drying tray
      Stainless ladle, strainer/colander
      Stove

Ingredients:

      1 kilogram cashew pulp
      5 cups brown sugar
      5 cups caramel (brown liquid)
      1/2 tsp cinnamon powder
      1 pc star of anise
      1/2 tsp salt
      1/2 liter vinegar
      1/2 liter water
      1/8 teaspoon citric acid
      1/8 teaspoon potassium sorbate (optional)

Procedure:

   1. Cook the cashew pulp in 50% vinegar solution (mix 1 part vinegar to 1 part
       water) for 10 to 15 minutes upon boiling.
   2. Prepare 25% syrup (mix Vi cup of sugar to 2 Vi cup caramel).
   3. Cook the pulp in 25% syrup together with powder, salt, star of anise, citric
       acid and potassium sorbate for 10 to 15 minutes upon boiling.
   4. Soak the pulp for one to two days in the syrup.
   5. Adjust the sugar concentration to 50% by adding the remaining 2Vi cup
       sugar.
   6. Cook the mixture for another 10 to 15 minutes upon boiling.
   7. Soak the pulp for another one to two days.
   8. Drain the pulp. Arrange the pulp on trays. Sundry for one to two days.
   9. Cool dried prunes at room temperature.
   10. Pack in plastic bag or plastic container cp # 10.




Cashew Wine

Utensils:

      Chopping board, Knife, Measuring spoon
      Weighing scale, Stove
      Strainer, Stainless casserole/vat, Stainless ladle, Glass/plastic funnel
      Fermenting bottles, Fermenting jars, Cheese cloth

Ingredients:

      1 kilogram fresh cashew apples
      96 grams refined sugar
      1/2 teaspoon instant yeast
      1/4 cup egg white
Procedure




A. Ingredients preparation:

   1.   Select ripe cashew apples.
   2.   Wash and weigh.
   3.   Trim both ends of the apples and slice into four equal parts.
   4.   Weigh sliced apples.
   5.   Add sugar equivalent to 12% of cashew weight.
   6.   Soak the mixture for 12 to 15 minutes.
   7.   Drain the pulp and set aside the juice extracted for fermentation.

B. Alcoholic fermentation:

   1. Transfer the juice to fermenting bottle/jar about 3/4 full.
   2. Add 1/2 teaspoon yeast.
   3. Shake bottle in circular motion.
   4. Plug on cotton at the mouth of the bottle/jar.
   5. Set aside for two to four weeks.
   6. Siphon/decant the clarified wine.
   7. Mix egg white and pasteurize to 50-60°C for three minutes.
   8. Pack in bottle and cover with cap bottle/jar.
   9. Age to desired year.
   10. Chill before serving.




CASHEW BRITTLE

This recipe for cashew brittle is perfect for Christmas.

Ingredients:

       2 cups granulated sugar
       1 cup light corn syrup
       1/2 cup water
       1 cup butter
       3 cups cashews
       1 teaspoon baking soda

Preparation:

In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat,
stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently
when syrup reaches the thread stage, about 230°F.

When temperature is 280°F, or soft-crack stage, add cashews. Stir constantly until
hard-crack stage, at 300°F, is reached. Remove from heat and quickly stir in baking
soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size baking pans.
As the candy cools, stretch it out thinner by lifting and pulling at edges with forks.
Loosen from the pans as soon as possible and turn over. Break hardened candy up
and store in an airtight container.

Makes about 2 pounds of cashew brittle.

CASHEW CREAM

Ingredients:

       200g cashews
       800ml apple juice
       2tbs sunflower oil
       sugar to taste
       vanilla essence to taste

Method:

Bring the cashews and apple juice to the boil, then reduce heat and simmer until the
cashews soften (five to ten minutes). Cover, and leave to cool for a couple of hours,
or overnight.

Remove the softened cashews with a slotted spoon, and liquidize with the oil, and as
little of the apple juice as possible, adding sugar and vanilla essence to taste.

The cream is delicious with fresh fruit salad, and as an ingredient in a wide variety of
desserts.




PASTILLAS DE CASUY

Ingredients:

       Condensed milk 1 can
       Cashew nut, ground 150 g (10 1/2 tbsp)
       Corn syrup 20.5 g (1 1/2 tbsp)
       Flavoring 5 ml (1 tsp)

Procedure:

   1.   Combine all ingredient and cook until paste-like in consistency.
   2.   Transfer into buttered board, and roll out until it is 1.5 cm thick.
   3.   Cut into pieces and roll into sugar.
   4.   Wrap in wax paper.

CANDIED CASHEW

Ingredients:

       Cashew nuts 300 g (21 tbsp)
       Sugar, granulated 200 g (14 tbsp)
       egg yolk 1 pc
       Butter 112 g (8 tbsp)

Procedure:

   1.   Combine the ingredients in a sauce pan.
   2.   Cook until thick.
   3.   Place the small paper cups and brush the tops with beaten egg yolk.
   4.   Bake in hot oven until brown

				
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posted:7/28/2011
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