Cashing
in on apples
Jose
Mathew elaborates on the research that is being done on cashew apples
in India and explains its latent potential in the commercial market
Over
the years, the succulent cashew apple has been thrown away or processed
crudely on a limited scale. With attention being focused on the nut,
the potential of the cashew apple has not been exploited by the industry.
In India, cashew (Anacardium occidentale) is cultivated in an area of
over 7.2 lakh hectares with a production of almost 4.5 lakh tonnes per
year.
Brazil has a highly developed cashew nut processing industry in which
even cashew apples are processed for the preparation of fresh beverages
and wine. However, India is still at a nascent stage in terms of processing
cashew apple.
Food technologists in Costa Rica have worked out an improved technique
for preparation of candied, sun-dried cashew apples. In Vietnam, there
are some factories for processing of cashew apple. Sri Lankan Cashew
Corporation has developed a wine, called Cazholeena and a soft drink
called Cashola from it.
The Kerala Agriculture University (KAU) conducted a research and reported
that a vast tonnage of cashew apples have largely gone waste, in spite
of the fact that the country is the pioneer in production, utilisation
and promotion of cashew nuts.
All the cashew-producing states in India waste the cashew apple except
Goa. Certain private companies like Pioneer Cashew Industries in Chennai
are planning to extract juice from the apple and market it in tetra
packs.
Cashew apple is now commercially utilised in Goa for producing the alcoholic
beverage feni. The Government of Goa earns more than Rs 60 lakh annually,
which means it earns excise revenue of Rs 345 per hectare of cashew.
By application of proper technology, cashew apple can be commercially
used, which can enhance economic benefits to the cashew farmers and
those associated with processing the fruit.
The astringent and acrid principle in cashew apple produces a rough,
unpleasant and biting sensation on the tongue and throat.
This taste is due to the presence of tannin and oily substances.
Steaming of cashew apple and subsequent washing in water can reduce
the astringency.
Treatment of the fruit in boiling solution of common salt (2 per cent)
or sulphuric acid (0.2 N), followed by washing in water in each case
gives equally good results. The juice of steamed or otherwise treated
fruit contains traces of undesirable constituents, which could be removed
by treating the juice with very small concentration of casein, gelatin,
pectin or lime juice. Clarification methods have been tried at KAU by
using gelatin, calcium hydroxide, pectin and polyvinylpyrrolidone. Excess
gelatin imparts a disagreeable odour and high doses of calcium hydroxide
turns the cashew apple juice reddish black and gives it a bitter taste.
Economical and easy methods like the use of sago or starch solution
can also be employed.
The cashew apple is highly susceptible to injury and microbial deterioration
during harvest, transportation and storage. The study at the Central
Plantation Crops Research Institute, regional station, Vittal in Karnataka
revealed that yeasts are the primary invaders responsible for the spoilage
of cashew apple. ...
....C
O N T D
TO
READ FURTHER... SUBSCRIBE TO YOUR
COPY TODAY!!!
