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Cashew Processing Plant Design and Technology

By PMG Engineering ·

Cashew (Anacardium occidentale L.), a tropical tree crop, plays a vital role in global nut production. Originally native to Brazil, the cashew tree was introduced to India by the Portuguese in the 16th century to control coastal erosion. Today, it is a valuable cash crop and a source of high-protein, energy-dense cashew kernels, along with other by-products like cashew nut shell liquid (CNSL) and cashew apple.

This guide presents an overview of cashew processing technology, including equipment, process design, and product applications—ideal for food processing consultants, food factory designers, and investors seeking guidance from food industry consultants.

 Nutritional Profile of Cashew Kernels

Cashews are nutrient-rich and widely consumed as snacks or used in confectionery, bakery, and plant-based dairy alternatives. One ounce (28g) of unsalted, unroasted cashews contains:

  • Protein: 5g
  • Fat: 12g (mostly unsaturated)
  • Carbohydrates: 9g
  • Iron: 10% DV
  • Magnesium: 20% DV

(DV = Daily Value, based on a 2,000-calorie diet)

Major Cashew Products

Food processing consultants often classify cashew-based outputs into the following key commercial products:

1. Raw Cashew Nuts

The primary commercial product, raw cashews, can be consumed directly or undergo processing for value-added applications.

2. Cashew Kernels

The edible part, the kernel, is the centerpiece of cashew manufacturing plants. After roasting to eliminate toxins, kernels are:

  • Eaten whole (roasted/salted)
  • Used in bakery and sweet goods
  • Processed into cashew nut milk and cashew butter

3. Cashew Nut Shell Liquid (CNSL)

A by-product with industrial and medicinal uses. CNSL is extracted from the honeycomb structure of the shell and used in:

  • Brake linings
  • Paints and varnishes
  • Adhesives

 

4. Cashew Apple

Often consumed locally but has strong potential for food business consultancy and innovation in value-added products:

a. Non-Alcoholic Products

  • Cashew juice, squash, syrup
  • Ready-to-serve (RTS) drinks

b. Alcoholic Products

  • Cashew apple feni (local spirit)
  • Cashew wine, vinegar

c. Dehydrated Products

  • Cashew apple candy, jelly, jam

 

Cashew Processing Steps & Equipment

As a food technology consulting firm, it's essential to guide clients through modern and compliant cashew processing workflows:

1. Cleaning

Removes debris (twigs, stones, sand) using manual or mechanical sorters.

2. Soaking

Conditioning the nuts in water helps prevent scorching during roasting. The goal: reach ~9% moisture content (wet basis).

3. Roasting

Heats nuts at 180–190°C for 1–2 minutes using dry air or steam. Enhances flavor, texture, and safety.

4. Shelling

Manual or mechanical techniques remove the roasted shell to isolate the kernel.

5. Kernel Drying

Further reduces moisture from 7% to 3% to improve shelf life and crack the inner seed coat.

6. CNSL Extraction

a) Roasting Method

Heats shells to 400–700°C. Paired with an oil expeller, this method recovers ~90% CNSL.

b) Oil Bath Method

Shells are soaked in hot CNSL at 180–200°C. Solvent extraction recovers additional CNSL.

7. Grading

Kernels are sorted into wholes, splits, and broken categories based on size, color, and quality.

8. Packaging

Final product is packed in vacuum-sealed flexible polymer or metal packs to reduce oxidative degradation.

✅ Why Cashew Processing Is a High-Growth Opportunity

With growing demand for plant-based snacks, cashew milk, and natural oils, cashew processing offers immense potential. For investors and businesses, working with a food manufacturing consultant or food industry consulting firm ensures:

  • Regulatory compliance (FSSAI, GMP, FSSC 22000)
  • Efficient process layout & utility design
  • Cost-effective machinery integration
  • Higher return on investment

       

Conclusion

Cashew processing plants are a cornerstone of value-added food manufacturing. From raw nuts to CNSL and fruit-based drinks, every part of the cashew offers business potential. Engaging a professional food consultancy service can streamline project setup, optimize operations, and ensure long-term sustainability.

 

5.   References

  1. http://www.niftem-t.ac.in/pmfme/dpr-cnuts.pdf
  2. https://www.researchgate.net/publication/313164685_Indian_Cashew_Processing_Industry-An_overview
  3. https://www.cashewmachine.vn/raw-cashew-nut-cleaning-and-calibration-system/
  4. https://www.cashewmachine.vn/automatic-cashew-kernel-roasting-machine/
  5.  https://fixandfogg.com/recipe-cashew-butter-cashew-milk
  6. https://www.exportersindia.com/emend-agrotech-engineering/automatic-control-cashew-shelling-machine-2122943.htm
  7. https://www.researchgate.net/figure/Commercial-cashew-grades-in-the-Indian-cashew-industry-Source-Adapted-from-the-Cashew_fig2_313164685
  8. https://www.fullautopack.com/small-vertical-granule-packing-machine/303.html
  9. https://oscarcashewtech.com/our-capacity.html
Frequently asked
What are the main process steps in a cashew processing plant?
A cashew processing line runs through cleaning to remove twigs, stones and sand using manual or mechanical sorters; soaking or conditioning the nuts in water; roasting; shelling to isolate the kernel; kernel drying; CNSL extraction from the shells; grading of kernels; and finally packaging. Each step needs matched equipment and a process layout designed for compliant, efficient flow.
What roasting temperature and time do cashew nuts need?
Cashew nuts are roasted at 180-190°C for 1-2 minutes using dry air or steam. Roasting develops flavour and texture and improves safety by eliminating toxins. Before roasting, the nuts are soaked and conditioned in water to reach roughly 9% moisture content (wet basis), which prevents scorching during the roasting step.
Why is kernel drying needed after shelling, and what moisture level should we target?
After shelling, cashew kernel drying reduces moisture from about 7% to 3%. This improves shelf life and cracks the inner seed coat so it can be removed. Correct drying is critical because under-dried kernels shorten shelf life, while the dried kernels then move on to grading into wholes, splits and brokens before packaging.
How is cashew nut shell liquid extracted, and what recovery can we expect?
Two methods are used for CNSL, which sits in the honeycomb structure of the cashew shell. The roasting method heats shells to 400-700°C and, paired with an oil expeller, recovers about 90% of the CNSL. The oil bath method soaks shells in hot CNSL at 180-200°C, with solvent extraction recovering additional CNSL. CNSL is used in brake linings, paints, varnishes and adhesives.
What products can we make from cashew beyond plain kernels?
Cashew kernels can be sold whole roasted or salted, used in bakery and sweet goods, or processed into cashew nut milk and cashew butter. The shells yield CNSL for brake linings, paints, varnishes and adhesives. The cashew apple supports non-alcoholic juice, squash, syrup and RTS drinks; alcoholic feni, wine and vinegar; and dehydrated candy, jelly and jam.
How should cashew kernels be graded and packed to protect quality?
Cashew kernels are sorted into wholes, splits and broken categories based on size, colour and quality. The graded product is then packed in vacuum-sealed flexible polymer or metal packs to reduce oxidative degradation, which is the main shelf-life risk for a fat-rich kernel containing about 12g fat per 28g serving.
CITE THIS

PMG Engineering. (2023). Cashew Processing Plant Design and Technology. PMG Engineering. https://pmg.engineering/Article/212/cashew-processing-plant-design-and-technology/

https://pmg.engineering/Article/212/cashew-processing-plant-design-and-technology/