Udupi: Seasonal Crop of Cashew Fruit Holds Potential of Self Employment in Coast

News & Pics: Suvarna Brahmavar
Daijiworld Media Network – Udupi (RD/SB)

Udupi, Apr 3: Many products can be produced out of cashew fruit, as the saying goes – best from waste. The cashew fruit that is being thrown and rotten can be made best use of to earn substantial income. If it’s taken as a challenge, it’s experimentally proven that cashew fruits can yield equal income as that of its nuts.

Many products such as cashew juice, its jam, candy, vinegar, pickle and other products can be made out of cashew fruits.

Cashew tree grows abundantly in Brazil  The colonial rulers of Portuguese introduced cashew in the coastal Karnataka, in order to curb the degeneration of soil owing the heavy rains. It’s grown as a commercial crop in India. Cashew farming that was introduced during the sixteenth century earns an estimated foreign earnings of Rs 2,500 crore annually.

Cashew nut has the commercial value. It’s rich in protein and other nutrients. The potential of cashew fruit has not been exploited till the recent past.  It’s owing to the research by scientists of Agriculture Institute who have proved that it’s viable to make many products out of cashew fruits which can be sold in the market.

Cashew fruit is rich in proteins that are higher in proportion when compared to orange, banana and other fruits.

Nearly forty lac tonnes of cashew fruits is harvested annually in India, out of which 80 percent goes as a waste.  It’s chiefly not easily consumed by the people due to its odour.  Meanwhile, the agricultural scientists have found various methods to segregate the solvent and to enhance the final products.

The seasonal crop of cashew fruit has been the hindrance in exploiting its full potential.  Cashew fruit is exposed to pest and insects which spoils the fruits.  The difficulty lies in its transport and storage due to its highly perishable nature.  The greater odour in the fruits lacks interest to savour.

The cashew fruits of Ullal – 1, 2, 3, 4 varieties are richer in juices.  They had to be plucked ripe from the cashew tree and washed in order to get rid of dirt.  The cashew fruit then has to be squeezed manually or by using a mechanical crusher.  It has to be collected in large containers added with polyvinyl fairolidon (PVP) to eliminate the odour.  It has to be added with sugar, lime juice, salt, and sugar in an appropriate proportion and allow boiling by placing in a kiln or gas stove.  The mixture has to be allowed to cool for 3 – 4 hours and fill the crystal clear juice into bottles.  If one litre of it is added with 5 litre of water, it would be sufficient to serve instant juice to many people at a time.  The juices thus prepared can retain its quality for 6 – 12 months on standard conditions.

‘Cashew juices are being produced Agriculture Science Centre, Brahmavar, while there are plans to produce many more of its products and market them in the coming days,’ says assistant Professor Bhagirati of food and nutrition department.

Potential to Set Up Cashew Fruits Processing Unit

It’s the golden opportunity for those interested to pursue self employment. It’s an opportunity to earn substantial income by producing products out of cashew fruits that are available in plenty in the rural villages. A small processing unit, hand operated juice-extracting machine and jest for pursuing self employment can bring success, says Dr Dhananjay, senior research director of Agriculture Science Centre.

The workshop on cashew fruits processing was held twice at the Agriculture Science Centre, Brahmavar so far, in order to educate the self employment potential of cashew fruits.
The rural youth, who are migrating to towns and cities, aspiring to get white collar jobs had to think about the entrepreneurial potential of cashew fruits, which would enable them to earn their living in their neighbourhood. They can avail the expert advices of Agriculture Science Centre.