Agriculture Reference
In-Depth Information
therapeutic importance. The testa contains α-catechin, β-sitosterol, and 1-epicatechin, as well as
proanthocyanidin leucocyanidin and leucopelargonidin. The dark color of the nut is due to an iron-
polyphenol complex. The oil content of the shell ranges from 16.6% to 32.9%, of the kernel from
34.5% to 46.8%. Reducing sugars range from 0.9% to 3.2%, nonreducing sugars from 1.3% to 5.8%,
total sugars from 2.4% to 8.7%, and starch from 4.7% to 11.2%. Gum exudates contain arabinose,
galactose, rhamnose, and xylose.
Pharmacological Studies —
The pharmacological properties of cashew are usually classified
according to the plant part of interest. Leaves derive their activity due to the presence of flavonoid
glycosides. The leaves have been shown to be effective antimicrobial agents.
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The so-called cashew
apple contains nutrients that play health restorative roles. The most active components of cashew are
in the oils obtained from the shell. Anarcadic acid has been shown to possess broad-spectrum activity
against various bacteria, fungi, and algae
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and has proved useful in treating tooth abscesses. Perhaps
of greater importance is its potentiating effect on antibiotics used for the treatment of drug-resistant
Gram-positive and Gram-negative bacteria.
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It has also been shown to possess insecticidal and mol-
luscicidal activities, as well as enzyme inhibition with potential application in certain cancers.
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Toxicity —
Some persons are allergic to raw cashew nuts and cardol and anacardic acid in CNSL.
Other proteins have been identified as contributing to the allergic reaction to cashew. Cooking often
does not remove or change these proteins. These allergic reactions can be life threatening or even
fatal; prompt medical attention is necessary. Care must be taken before cashew products are taken
by sensitive individuals. Dermatitis among cashew nut workers has been reported in many countries.
During processing, care should be taken to ensure that CNSL does not contaminate the kernels.
Commerce —
Cashew is cultivated for the nuts. Botanically, the nut is the fruit; the cashew
apple is the swollen, fleshy fruit stalk. The seed kernels are extracted by shelling the roasted nuts.
In production areas, cashew serves as food. Elsewhere, it forms a delicacy. The nut contains a high-
quality oil; the cake remaining after extraction serves as animal feed.
Value-added Products from Cashew
Cashew kernels are used worldwide as a snack, but most of the exports from Africa are raw cashew
kernels sent to India and Europe for processing. Various diversified products can be obtained from
the raw cashew kernels with minimum product development. Value addition through minimum
processing can substantially enhance the economy of cashew production as follows:
1.
Cashew Kernel Flour
: The low-grade kernels, which can neither be exported nor sold in the domes-
tic market, are made into cashew flour, which is highly proteinaceous and is easily digested. It is an
excellent supplement to usual wheat flour.
2.
Cashew Kernel Oil (“Caribbean Oil”)
: The kernel contains 35-40% oil,
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which can be used as a
substitute for imported olive oil. As in the case of cashew kernel flour, lower-grade kernels are also
used to extract kernel oil, which is comparable with olive oil in its healthy and nutritious properties.
3.
Cashew Kernel Butter
: The residue of the kernel after oil extraction is used to produce cashew ker-
nel butter, which can be used as a substitute for peanut butter. The oil-expelled kernel can also be
processed into cashew nut cake, which can be used as animal feed.
5.
Cashew Kernel Milk
: Sweetened and flavored cashew milk can be prepared from cashew baby bits.
6.
Cashew Spread
: Baby bits and other nonwhole seeds can be used to prepare cashew spread, which can
be sweetened with various flavors. (Adapted from Prabhakaran.
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)
Agriculture —
Nigeria was the world's largest producer of cashew nuts with shell in 2010. Most
of the cashew nuts produced in Africa are still exported as raw nuts. Propagation is generally by
seeds but may be vegetative from grafting, air layering, or inarching. Cashew germinates slowly and
poorly; several nuts are usually planted in the hole and thinned later. Plantings are better done in situ
as cashew seedlings do not transplant easily. Recommended spacing is 10 × 10 m, thinned to 20 × 20
