Cashew is cultivated primarily in India, Vietnam, Côte d’Ivoire, Guinea-Bissau, Tanzania, Benin, Brazil, and other countries in East and West Central Africa and South East Asia. Plantings have also been established in South Africa and Australia.
Immediately after harvest, raw cashew nuts are processed, which is fundamental to maintain their quality and properties. These raw products are traded and then processed to obtain the cashew nut kernel. Product packaging is fundamental to maintain its quality, especially to avoid product damage, deterioration, or contamination.
The cashew apple’s juice is mainly used to make drinks, both natural and fermented. Furthermore, the fruit pulp can be made into jelly, syrup, candied fruit, and preserves. The cashew apple juice is rich in vitamin C, antioxidants, minerals, and sugars.
The cashew nut shell liquid (CNSL) is commonly used for industrial purposes. The liquid is nocuous, contains cardol and anacardic acid, and has polymerizing and friction-reducing properties. It is used in many industrial processes in developing lubricants, varnishes, cements, drugs, antioxidants, and fungicides, among other uses.
