2021

In the sixteenth century, the cashew tree (Anacardium occidentale L.), native of the Brazilian Amazonia, was introduced in India (Goa) by the Portuguese as a mean to prevent coastal soil erosion, since it is fast-growing, thrives well in sandy soils and presents a vast root system and tolerance to salinity. With the aid of elephants, which ate the whole cashew fruit, the nut was spread throughout the area. However, plantations were not established until the nineteenth century, when cashew cultivation began to spread to other tropical regions in Africa, Asia, and Latin America. International trade started in India at the dawn of the twentieth century[1-4].

Over the 2012/13-2021/22 period, India was the world’s largest producer of raw cashew nuts (RCN), averaging 742,800 metric tons of RCN (178,300 MT kernel equivalent) and it is one of the top processors –along with Vietnam. Throughout the last decade, the Indian crop was fairly stable, ranging between a minimum of 160,500 MT (kernel equivalent) in 2012/13 and a maximum of 196,000 MT in 2017/18. With an estimated 2021/2022 production of over 177,100 MT, India currently accounts for 21% of the global cashew production (Figure 1)[5].

With over 1 million hectares under plantation (according to the latest available survey from 2018/19), the states of Orissa (19% of the country share), Maharashtra (18%), Andhra Pradesh (18%), Tamil Nadu  13%) and Karnataka (12%) account for 79% of the growing area (Figure 2). In the 10-year period between 2008/09 and 2018/19, the cashew planted area in India grew by 22%, with overall increases in all the major growing states with the most significant increment in Orissa (50%). Cultivation in non-traditional areas like the northeastern states has also picked up (Table 1)[6].

High-yielding cultivars were developed and released throughout the country since the 1990s, thanks to the efforts of the Directorate of Cashew Research (DCR), All India Co-ordinated Research Program (AICRP) on Cashew, and State Agriculture Universities (SAUs).

The use of softwood grafting to propagate high-yielding planting material has had a huge impact on enhancing productivity, notably in top-producing states like Orissa and Maharashtra. Canopy and nutrient management, intercropping, precision irrigation, soil and water conservation, high-density planting systems, pruning, rejuvenation of senile orchards, pest management, and other technologies have also all been developed and become available to farmers[7].

India, apart from being the top RCN producer, it is also is the largest processor –along with Vietnam– of raw cashew nuts into a graded kernel form. According to the Directorate of Cashewnut & Cocoa Development (DCCD) Kerala, Tamil Nadu, Karnataka, Goa, Andhra Pradesh, Maharashtra, and Orissa have the highest concentration of processing units. Traditionally, cashew processing has been very labor-intensive (requiring skilled labor), and close to 95% of the workers have been women who have acquired these skills over generations. In recent years, some parts of the process are being mechanized, leading to processing units coming up in non-traditional areas of the country. As per the last DCCD report, there are over 3,900 processing units in India with a processing capacity of 1.6 million metric tons, which surpasses the domestic RCN crop and needs to be fed with imports, mostly from the African producing origins.

Kernels are the main internationally traded and consumed product of the cashew industry. The cashew nut shell liquid (CNSL) is a valuable subproduct of raw nut processing, which is also traded internationally to be used by the chemical industry. The cashew apple, despite being wasted in large quantities, a small share is generally processed and consumed locally in the form of juice, candy, ham, pickle, or chutney[7,8]. The cashew apple is also used to make feni, a traditional liquor distilled in Goa.

India exports about 16% (average 2015-2019)[9] of the volume of shelled cashews traded worldwide, being the top second exporting origin after Vietnam. According to the Directorate General of Commercial Intelligence and Statistics, over the last ten years, India exported between a maximum of 130,900 MT of shelled cashews in 2011/12 and a minimum of 50,200 MT in 2020-2021 (Figure 3). The decline in India’s share in export of kernels is due to the sustained and strong growth in domestic consumption over the last decade or so, coupled with increased processing in Vietnam and Africa, which do not have large domestic markets and export most of their kernel production[10,11].

The leading importing countries for cashew kernels from India are the UAE averaging about 15,500 MT (2016/17-2020/21), followed by the USA, the Netherlands and Japan averaging 8,500 MT, 7,800 and 7,300 MT, respectively. At a region level, the Middle East is the main market, followed by Europe, Asia and North America (Figure 4).

In order to meet the domestic demand and to feed its processing capacity, between 2016/17 and 2020/21, India imported, on average, 804,300 MT of raw cashew nuts from other producing origins worldwide, mainly from Western and Eastern African countries, with Côte d’Ivoire, Benin, Guinea- Bissau, Tanzania and Ghana being the top five suppliers (Figure 5).

India is the world’s leading consumer of cashews, having reached, on average, around 262,800 MT (kernel basis) over the last decade (Table 2)[12]. Diwali, the gifting and marriage seasons are the top sales occasions.

India has always been a large consumer of broken grades of cashew in-home cooking and as an ingredient for traditional snacks and sweets. This consumption is increasing due to growth in demand of traditional products, coupled with new applications (paste, spread, beverage, etc.). The availability of brokens (as a percentage of total kernel produced) has reduced in the last few years due to better machines. The use of wholes as ingredient along with increased consumption of whole cashews as healthy daily snacks and gifts is adding to the growth of domestic demand.

References
1. Malhotra S.K., Hubballi Venkatesh N. and Nayak M.G. (2017). Cashew: Production, Processing and Utilization of By-products Directorate of Cashewnut and Cocoa Development, Cochin, Kerala, India.
2. Bhoomika, H.R. and Sudha Rani, N, (2018). Problems India - An Overview, Int.J.Curr.Microbiol.App.Sci: 7 (10). doi: https://doi.org/10.20546/ijcmas.2018.710.426.
3. Mahantesh, N. and Manjunatha, P. (2018). Trends in Area, Production, Yield and Export-Import of Cashew in India-An Economic Analysis. Int.J.Curr.Microbiol.App.Sci. 7(12). doi:https://doi.org/10.20546/ijcmas.2018.712.
4. Commodities at a Glance: Special issue on cashew nuts - (N°14 - April 2021) (UNCTAD/DITC/COM/2020/1).
5. INC Database.
6. ICAR-Directorate of Cashew Research, Government of India, https://cashew.icar.gov.in/cashew-statistics-2/.
7. Malhotra S.K., Hubballi Venkatesh N, and Nayak M.G. (2017). Cashew: Production, Processing and Utilization of By-products Directorate of Cashewnut and Cocoa Development, Cochin, Kerala, India.
8. Commodities at a Glance: Special issue on cashew nuts - (N°14 - April 2021) (UNCTAD/DITC/COM/2020/1).
9. INC database.
10. Malhotra S.K., Hubballi Venkatesh N. and Nayak M.G. (2017). Cashew: Production, Processing and Utilization of By products Directorate of Cashewnut and Cocoa Development, Cochin, Kerala, India.
11. Bhoomika, H.R. and Sudha Rani, N. (2018). Problems India - An Overview. Int.J.Curr.Microbiol.App.Sci: 7 (10). doi: https://doi.org/10.20546/ijcmas.2018.710.426.
12. INC Database.

By Dr. Venkatesh N. Hubballi, Director of the Directorate of Cashewnut and Cocoa Development

Dr. Hubballi joined the Directorate of Cashewnut and Cocoa Development in 1996 after serving in both private and public sector organizations engaged in horticulture development. He also served as Assistant Professor of Horticulture for four years in the University of Agricultural Sciences, Bangalore. Later in 2006 he was appointed as the Director of the Directorate. As head of the organization, he is responsible for formulating the developmental programs for cashew and cocoa in India and also serves as an adviser to the Ministry of Agriculture and Farmers Welfare, Government of India, in matters related to cashew and cocoa development in the country.

India requires a huge quantity of raw cashew nut (1.6 million metric tons) every year to meet the domestic processing sector. While the domestic production is around 800,000 MT, the rest is met by imports from other countries. The research efforts in the country resulted in the identification and development of several high-yielding varieties that are suitable for yield improvement programs. The beneficial effects of the most important agro techniques are used in these varieties to achieve targeted (3-4 folds) yield improvement.

Being a perennial tree, the development of new varieties in the past was based only on the selection of better types from available sources and late crop improvement programs through hybridization. Over 35 selections were made and recommended for cultivation. Crop improvement through hybridization to achieve desired types also resulted in delivering 10-15 hybrids by different cashew research stations of the country.

In general, these varieties can be grouped into three major categories viz., early season fruiting, mid season fruiting and late season fruiting types. Among very early type V-1, K-22-1 under small nut category, Ullal-4, NRCC Sel-2, BLA-39-4 and VRI-3 under medium nut category, and H-130 under very bold nut category are grouped. These varieties respond well to protective irrigation. The small nut types are always bunch bearing type, have more nuts per bunch and heavy yielders. A hybrid H-130 developed at the Directorate of Cashew Research (DCR) Puttur has bold nut, bunch bearing habit and heavy yielder. If correctly managed, all of the above-mentioned varieties have the potential to yield 1-2 MT per hectare.

Good land preparation and deep planting with more organic manures are recommended for better anchorage, faster growth and early yield. Canopy management needs to be initiated in the early years by training the graft by means of side sprout removal to a desired height. Annually pruning off the unwanted shoots, branches after completion of crop harvest will aid the plant to tap more solar energy and more peripheral surface area for flowering and fruiting. High and Ultra density planting systems with suitable recommended varieties, such as VRI-3, H-130, Ullla-1 and other pruning responsive and precocious varieties are needed to harness the early benefits. Intensive care and proper canopy management by pruning and plant protection measures are very essential in the system.

Manure and fertilizer application is a very important practice that must be performed on a regular basis. The dosage of fertilizer recommendation varies in different cashew growing regions. However, 750 g N, 250 g P2O5 and 225 g K20 is a general recommendation that can be followed. This can be followed in 2 3 months before flowering, and a single application is recommended. Foliar application of nitrogenous fertilizers or other nutrients including micronutrients during the fruiting stage also improves yield by 10 15%. Application of fertilizer through fertigation was found to be well suited in terms of fertilizer cost and labor input. The cashew varieties with mid-late and late-season varieties respond well while the early varieties do not require irrigation. The tea mosquito bug (TMB) is a serious pest of cashew. Pest management during flushing, flowering and fruiting is critical to saving the crop.

In India, more than 78% of the plantations are organically grown and under small and marginal land holdings. Only innovative farmers use inorganic fertilizers and adopt integrated pest management systems. Overall, the use of chemicals and fertilizers is kept to the bare minimum.

Cashews are high in iron, which contributes to a healthy immune system[1]. Moreover, this delicious nut is high in vitamin K, which may contribute to normal blood clotting and healthy bones[1-3]. Cashews are also high in minerals like magnesium, phosphorus, zinc, manganese, and copper; while they are a source of fiber, thiamin, pantothenic acid, and minerals like potassium and selenium[1-3].

The research on cashews continues to grow, and as more and more studies analyze their potential benefits, consumers are given further reason to include them in their diet. Apart from the list of minerals and nutrients listed above, in recent years the potential benefits of cashews have been studied in areas like weight management, heart health, diabetes, and antioxidants.

The confusion surrounding nuts and weight is often a reason why individuals decide not to include them in their diets. However, a 2017 study[4] published in the journal Nutrients found that individuals who consume nuts (cashews included) did not experience weight gain, and actually the incorporation of nuts into the diet may aid in the control of hunger and appetite.

When looking at cashews and their impact on weight, Nutrients published a study[5] in 2019 that used eighteen healthy individuals in a controlled diet intervention to analyze how bodies absorb energy from cashews. The participants were fed a controlled-based diet for 4 weeks with no additions or with the addition of 42 grams/day of cashews. Once the trial was completed, researchers noted that the mean value of calories ingested from the cashews was 16% lower than what is found on food labels. In other words, not all of the cashew’s calories are absorbed into the body, as some of the fat remains sealed off by the product's fiber. This study was funded by the Global Cashew Council.

Heart disease is one of the world’s most common diseases and cashews may provide a defense against it. Cholesterol is defined by LDL, the bad cholesterol that leads to a buildup in arteries, and HDL, the type that may protect the heart. A 2017 study[6] in The American Journal of Clinical Nutrition, looked at how cashew consumption affected the LDL-cholesterol in individuals. Participants consumed a typical American diet with one group consuming 28-64 grams/day of cashews and the control group consuming potato chips. It was found that those including cashews in their daily diet saw a decrease of bad LDL cholesterol.

A separate study[7] in The Journal of Nutrition from 2018 found that with a group of Asian Indians, after a 12-week intervention, cashew consumption was associated with higher levels of HDL cholesterol which is classified as the good type of cholesterol.

Apart from cholesterol, another important aspect of heart health is blood pressure and levels of triglycerides, which are a type of fat in the blood that when elevated can increase risk for cardiovascular disease. A 2019 study[8] in the journal Current Developments in Nutrition examined the role of cashew consumption on these parameters. The results showed that cashew intake was linked to lower blood pressure, and also lower levels of triglycerides.

As mentioned previously in this article, cashews can also have beneficial effects for those managing diabetes. In individuals with diabetes, the importance of managing blood sugar levels cannot be understated. Conclusions from a 2019 study[9] in the International Journal of Endocrinology and Metabolism suggested that including cashews in your diet can lower insulin levels, which helps with blood sugar management. Through a controlled feeding study, researchers saw that those with type 2 diabetes who consumed 10% of their daily calories from cashews saw lower levels of insulin.

Antioxidants are helpful in protecting the body’s cells, protecting from disease, and lowering inflammation overall. A 2011 study[10] in Nutrition Research Reviews found that cashews contain polyphenols and carotenoids which are two types of antioxidants that may help improve blood pressure levels and reduce inflammation, among other benefits. So, as you can see, not only are cashews a delicious nut that can be enjoyed as a snack, in sweet or savory, or other ways, but it also gives plenty of potential health benefits!

References
1. Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health.
2. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.
3. USDA National Nutrient Database for Standard Reference Legacy Release April, 2018.
4. De Souza, R. G. M., Schincaglia, R. M., Pimentel, G. D., & Mota, J. F. (2017). Nuts and human health outcomes: a systematic review. Nutrients, 9(12), 1311.
5. Baer, D., & Novotny, J. (2019). Metabolizable Energy from Cashew Nuts is Less than that Predicted by Atwater Factors. Nutrients, 11(1), 33.
6. Mah, E., A Schulz, J., N Kaden, V., L Lawless, L., Rotor, J., B Mantilla, L., J Lisk. D. (2017). Cashew consumption reduces total and LDL cholesterol: a randomized, crossover, controlled-feeding trial. The American Journal of Clinical Nutrition.
7. Mohan, V., Gayathri, R., Jaacks, L. M., Lakshmipriya, N., Anjana, R. M., Spiegelman, D., ... & Gopinath, V. (2018). Cashew Nut Consumption Increases HDL Cholesterol and Reduces Systolic Blood Pressure in Asian Indians with Type 2 Diabetes: A 12-Week Randomized Controlled Trial. The Journal of Nutrition, 148(1), 63-69.
8. Mahboobi, S. (2019). The effect of cashew nut on cardiovascular risk factors and blood pressure: a systematic review and meta-analysis (P06-117-19). Current developments in nutrition, 3(Supplement_1), nzz031-P06.
9. Damavandi, R. D., Mousavi, S. N., Shidfar, F., Mohammadi, V., Rajab, A., Hosseini, S., & Heshmati, J. (2019). Effects of daily consumption of cashews on oxidative stress and atherogenic indices in patients with type 2 diabetes: a randomized, controlled feeding trial. International journal of endocrinology and metabolism, 17(1).
10. Bolling, B. W., Chen, C. Y. O., McKay, D. L., & Blumberg, J. B. (2011). Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition research reviews, 24(2), 244-275.

Cashews are quite a versatile product as there are many ways that it can be consumed, and it is greatly appreciated in many parts of the globe. With its creamy texture, it can be enjoyed alone as a snack, or it can be added to sweet dishes, just as well as to savory ones. It can also serve as an alternative to many dairy products making it perfect for a vegan or plant-based diet. As more focus is put on switching to a plant-based diet, companies will without a doubt look to the cashew as a product with many innovative opportunities.

Even more so, the health benefits of cashews make it a desirable product for those looking to consume more plant-based foods. Below are some products that have been launched from various regions of the world.
 

PUREHEART Nutpaste Natural Cashews (India): Made with 99% natural cashew, and coming in an easy-to-use squeeze pack, this cashew paste enables chef-style dishes to be made in the comfort of home. A great vegan alternative for curries and other Indian cuisines. https://pureheart.com/products/pureheartnutpastenatural-cashews-90-gm-99-natural-cashew-completelyplant-based-rich-creamy

Blue Frog Cashew, Almond and Maple (New Zealand): Golden roasted cashews and almonds with a lick of pure maple syrup. 87% nuts and seeds and not a grain in sight, it’s the breakfast you never knew you needed. If you’re nuts about nuts, this cereal is the one for you. https://bluefrogbreakfast.co.nz/product/brand-newcashew-almond-maple/

New Good Day Cashew Cookie (India): With the abundance of nuts on the surface and a great new taste,  the new Good Day Cashew will give its consumers more reasons to love their favorite cookie! http://britannia.co.in/products/good-day/cashew

Nuts for Cheese Un-Brie-Lievable Cashew Product (Canada): She can do anything! Luscious, mild and creamy, this versatile wedge shines alone or as the better half of sweet and savory recipes alike. Made from cashews and dairy-free. https://nutsforcheese.com/vegan-cheeseproducts/

Nature’s Eats Original Cashew Flour (US): An all-natural cashew flour that is perfect for gluten-free baking, shakes and readings. It is Non-GMO Project Verified and has one simple ingredient –cashews. https://natureseats.com/products/the-original-nutflour-cashew/