Cashew nuts are not only a scrumptious snack but also an interesting biological structure that consists of several layers, each of them with a very specific function in the marketing and production processes. To cashew processors, exporters, and machinery manufacturers, understanding the anatomy of the cashew nut is the first and most important step in achieving maximum efficiency and healthy kernel quality.
Here we will disclose the cashew kernel in its three constituents, such as the shell, the testa (the inner skin), and the kernel.
1. The Outer Shell: A Tough Nut to Crack
What is it?
The outer layer of the cashew nut is the very hard, leathery, and curved part that protects the kernel during its developmental and post-harvest life.
Why it Matters in Processing:
- Its content said that this layer of the cashew nut, called the Cashew Nut Shell Liquid (CNSL) contains a poisonous oil, and it is a colourful, thick liquid which can cause skin blisters if not managed properly.
- We can find CNSL as a dangerous and useful product—it is engaged in the process of making brake linings, paints, varnishes, and is used as a lubricant.
Shell Removal Machines:
Given the tough and oily nature of the shell, specific cashew nut shelling or de-shelling machines are used to dissect the shell carefully without damaging the kernel.
2. The Testa: The Thin Inner Skin
What is it?
The testa is a light brownish-red membrane that is quite thin and that holds on underneath the nut shell after the latter is broken. It is like the skin of a peanut.
Why is it Essential?
- Eradicating the testa is fundamental to getting white-grade kernels, which have more value in the world market.
- If the testa is not completely removed, it can alter the kernels’ look, flavor, and the time they will stay edible on the shelf.
Peeling Process:
- Often, after the roasted nuts are peeled and dried, it is necessary to rub off or remove the testa from the inner kernel of the cashew nut by a simple operation called peeling.
- Removing the testa is the critical step in the process of peeling as the cashew peeling machines using air compression or friction can remove the testa very easily by exerting pressure on it through the help of the machine.
3. The Kernel: The Edible Heart
What is it?
The cashew kernel is the part of the nut that is fit for consumption. This is the portion that is usually a milky white crescent and is then either roasted, salted, or made into cashew butter.
Why it’s Valuable:
The largest and highest quality kernels that are categorized or graded based on their size, color, and crack are called W180, W210, W240, W320, and W450 (where “W” stands for “White Wholes”).
The best available white wholes fetch the highest prices in the global market.
Importance of Kernel Quality:
- Kernels that are still intact provide for higher profits.
- Shellings that occur during shelling or peeling can cause your kernels to break, and broken kernels often have a low commercial value.
Why This Knowledge Matters for Cashew Processing Machinery Manufacturers
For manufacturers of cashew processing machinery, being aware of the anatomy of a nut is not a matter of choice, but rather a necessity. Each component has:
- Specialized handling,
Specific machine design (pressure control, blade sharpness, air force for peeling),
And knowledge of nut moisture levels for best performance. - When manufacturing the equipment that is perfectly compatible with effective processing and kernel saving, it all starts at the correct balance, Producers will be able to gain a large number of products, better quality, and the amount of waste will be lower.
Conclusion
Although cashew nuts may seem to be easy to handle, they are, in fact, products that require much attention due to their intricate nature and the necessity of the right type of equipment. Being informed of the actual cashew fruit structures (the shell, testa, and kernel) is applicable for both the processor and the Cashew Processing machinery manufacturer as a way of being safe, efficient, and in good economic health.