Sub-Sector; Kwale, Kenya, 2006

FCI, in collaboration with USAID, the Kenya Horticultural Development Authority and Coastal Development Authority, assessed the cashew nut value chain, consumer purchasing behavior and trends.
Findings revealed that cashew nuts are low-priced yet costs of production are high. There are incidences of pests and diseases and farmers lack capital and knowledge of good farming practices.

It was recommended that farmers be trained and facilitated on modern production methods. Ways of increasing the industrial processing of cashew nuts were looked into, with an aim of increasing markets for cashew nuts and improving returns to farmers.

Cashew nut is a popular snack, often roasted, lightly salted or sugared and eaten on its own.
The nut is harvested from kidney-shaped fruit borne by the cashew tree. The tree is small, evergreen and grows 10 to 12m in tropical (hot, humid) climates. It originated from Brazil, spread to India, Southeast Asia and eventually Africa.

Uses

Cashew nuts are roasted and eaten as a snack.  They are rich in carbohydrates (30.19 g per 100g), Sugars (5.91 g) Protein (18.22 g), Vitamin B6 and C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc, United States Department of Agriculture (USDA)
The cashew nutshell liquid, a by product of processing cashew, is used to prevent bacterial infections of the teeth.
The bark can be soaked overnight or boiled and used as an anti diarrheal.
Cashew nut powder is used to make sauces in Thai and Chinese cuisines. It is also used to manufacture anti venom for snake bites.
The young leaves are often eaten raw as salad.
The dried nuts can be used to make liquor-reconstituted with water, fermented and distilled.

Harvesting

The cashew nut is harvested in its tender form, when the shell has not hardened and is green in color.

Global cashew production

In 2000 the world cashew production was 1.2 million tons.  0.4 Million were produced in Africa. The four main cashew producing regions are India, Brazil, Nigeria and Tanzania. Kenya produces only 11,000 tons per year, reports the Kenya Cashew Nuts Processors and Exporters Association
Regionally, cashew production in is carried out by small-scale farmers in mono- or mixed production systems. The governments have been actively upgrading the farming systems to maximize yield.

Kenya

The Cashew Nut Board of Tanzania (CBT) which was established by the government regulates and promotes the quality, marketing and export of raw and processed nuts.

Traditional processing

Cleaned raw nuts are spread in a single layer on the ground under bright sunlight for six to seven hours a day for two to three days.
Processors sit on the ground and shell the nuts by beating with a mallet until the shell cracks.
After the shell is broken the kernel is extracted using a small metal tool resembling a penknife.
This method of kernel extraction is very labour intensive and uncomfortable for the women involved in these activities.

Pre-heating and peeling

After extracting the kernel from the shell, the testa, which is a thin reddish coloured skin covering the kernel, must be removed. The small holders do this by slightly heating on a metal plate. Care has to be taken overheat the kernels as they become scorched and discoloured.
Traditionally the kernels are heated on either a metal plate or open pan over an open fire. The kernels are tossed over the heat to avoid roasting and burning. An alternative and preferable method is to use a mechanical drier maintained.
Although investment in a mechanical drier is costly, mechanical drying gives a higher quality cashew kernel.

Grading

The peeled kernels are divided into wholes, splits and broken pieces, dried, graded and packaged.