Daijiworld Media Network - Puttur

Puttur, Sep 25: A new value-added product prepared from cashew apples is set to reach the market soon. The Directorate of Cashew Research, Puttur, has developed ‘Joni’ (liquid) jaggery, a natural sweetener with a taste similar to honey. The jaggery is made entirely from cashew apple juice.

Traditionally, cashew apples were of little use to farmers. They were mostly fed to cattle, occasionally used for wine making, and often wasted. With this innovation, the fruit is being put to better use.

Compared to sugarcane jaggery, cashew apple jaggery has a much lower glycemic index, making it suitable even for diabetics. The directorate has secured a patent for the product. The process involves extracting juice from cashew apples, concentrating its nutrients, and converting it into jaggery. Rich in protein and fibre, the jaggery is also said to boost immunity. The patent will be licensed to self-help groups and entrepreneurs, with the directorate providing the necessary technology support.

Dr Jyothi Nishad, scientist at the directorate, led the research on Joni jaggery. According to her, the innovation can open fresh avenues in the jaggery industry while promoting effective use of cashew apples.

Cashew apples, like cashew nuts, are highly nutritious. The directorate has already explored several market-oriented products from the fruit, with liquid jaggery being the latest. Director Dinkar Adiga said the move marks another step in the value-addition potential of cashew apple processing.