DHANJI NEHETE

	PROCESSING PHOTOS
		As is known in the cashew trade circle, cashewnut was not indigenous product of India. The cashew (Anacardium occidentale linn) ranks second only to the almond among the nine tree nuts of importance in world trade. About 400 years ago, the Portuguese brought it to Goa in India, from Brazil. The Portuguese also took it to their other colonies in Africa, Mozambique on the East Coast and Angola on the West Coast. In Mozambique, it spread all over the territory, from Laurenco it spread to Tanzania and Kenya. Though, now it is known as cashewnut, still in Mozambique and India , it is known by its original Portuguese name "Kaju".
		ROASTING :- The roasting of Raw Cashewnut is done by steam roasting process. A specially designed steam boiler is employed for this purpose. The raw cashewnuts are fed into this boiler and kept under atmosphere of steam for 30 minutes. The Steam Roasted nuts are then spread in to the floor for cooling. The main purpose of roasting is to avoid breakage of kernels during the cutting process.			CUTTING PROCESS :- The roasted cashewnuts are fed into the hand operated cutting machines to separate kernels from the shells. The cutting machines are operated by small blades and springs. The entire process is manual and is usually handled by ladies. Each women can work around 80 kgs. of Raw Cashewnuts per day.
					PEELING :- The outer red testa, which is attached to the Kernels will be peeled off with a small knife. Major portion of workers will have to be employed in this section. The entire process is manual.
		HOT CHAMBER :- Cashew Kernels from cutting process are kept in the Hot Chamber for around 8 to 10 hours. The Cashew Kernels usually contains 8 to 10% moisture which requires to be dried for removal of testa. The hot air is made to pass through the Hallow walls of the bricks. The kernels which are spread in the sizers will be dried in around 8 to 10 hours. Usually the temperature of the Chamber is kept at 80 to 90 degree centigrade.
		GRADING :- The peeled cashew kernels are graded according to its size, colour and its maturity. There are around 22 grades of cashew kernels and a specification of each grade is laid down by the Cashew Export Promotion Council.