12 Steps Processing Process of Vietnam Cashew Nuts

Summary of Cashew Nuts Production and Packaging Process

Raw cashews are known as unshelled nuts and then we call them raw raw cashews. They have a rough, hard outer shell containing anacardic acid, which causes skin burns that are harmful to humans. Therefore, the establishment of the production process and the finished product must be prepared, tested rigorously and carefully to limit the possible risks. To describe the working process of raw cashews as well as how to preserve and test cashew kernels, let’s follow each technique with KCR Company!

Flowchart of the processing of finished cashew nut products:

Step 1: Collect cashews and wait for the cashews to fall.
Step 2: Separate the cashews from the cashew nut.
Step 3: Sun-dried raw cashews
Step 4: Preserving raw cashews
Step 5: Cook/roast raw cashews
Step 6: Dry the cashews
Step 7: Separate the hard shell of the cashew nut
Step 8: Drying cashew kernels
Step 9: Separate the cashew nut silk
Step 10: Sorting Cashew Nuts & Checking Cashew Quality
Step 11: Metal Detect & Disinfect
Step 12: Packing & Exporting from the factory
Raw Cashew Nut Processing Process
After harvesting the cashews, they will be dried in the open air to reduce moisture. Raw cashews will be sent to the factory to process their shells. The processing of raw cashew nuts takes place according to methods such as: roasting, drying, shelling, grading, quality control and packaging. Each of these steps must be carefully supervised by humans. In addition, workers need to be proactive and ensure the hygiene requirements of machines, equipment, tools, and protective gear.

Flowchart of processing process of raw cashew nut into commercial cashew nut

Step 1: Wait for the cashew fruit to fall and then collect the fruit.

When the cashew tree bears fruit, when the cashew fruit is ripe, they will fall to the ground by themselves. At that time, farmers will collect them, if you manually harvest cashews before they are fully ripe, they will reduce the quality of cashews later. So usually in Binh Phuoc, cashew growers often wait for the fruit to fall into clusters on the ground before harvesting. While they waited for the cashews to fall, they kept an eye on the area below the cashew trees, plowing and clearing weeds so they could collect them more easily.

Step 2: Separate the cashews from the cashew nut.

After the cashew fruit falls, the cashew harvester will use a knife to quickly separate the raw cashews from the cashew nut. While separating the raw cashews from the cashew nut, no part of the cashew nut should be left on top of the cashew nut. The quality of the raw cashew nut will be greatly affected if the cashew nut and the raw cashew nut are not neatly separated from the nut.

Step 3: Dry the raw cashews in the sun.

After separating the raw cashews, people usually have to dry the collected raw cashews in the sun for at least 2 days. Usually, after harvesting, raw cashews in the shell are dried in the sun and continuously stirred until the moisture content of the nuts in the hard shell is between 8-10%. In Binh Phuoc, people will dry the harvested seeds on concrete, drying mats or canvas for 5 to 6 days. To check the exact moisture content of cashew nuts, one cannot measure the sight or touch, but they use the cashew temperature and moisture meter tool for more accurate measurement. Note, when producing cashews must be stored in dry places.

Step 4: Preserve raw cashews & wait for shipping

After harvesting, raw cashews will be dried until the humidity is from 8 to 10%, then the harvest will begin. Then, the raw cashews are screened and graded by size. During this screening, people often cut and remove impurities such as soil, rocks, impurities, etc. mixed in raw cashew nuts to make them more valuable.

After sorting, raw cashews will be stored in sacks or jute bags and stored in batches. Dried raw cashew nuts must be stored in a well-ventilated place protected from sunlight. Never store raw cashews in a plastic bag because it adversely affects the quality of the raw cashews that you store. In the storage of raw cashew nuts, people often store them in organized packages on numbered wooden pallets, keeping a distance from the warehouse wall. Then raw cashews will be transported to cashew nut factories to convert them from raw cashews into commercial kernels.

Step 5: Steam raw cashews

After the raw cashews are dried, they are transported to the cashew nut production and processing factory. To separate the hard shell of raw cashews, people often use the steaming method of raw cashews and then split the cashews to get the kernel. Steaming of raw cashew nuts before shelling is widely applied in medium-sized cashew nut processing plants with the help of boilers. Steaming raw cashews is done by indirect or direct boiling method. The indirect method involves steaming the cashews in a separate pot, while the direct method involves placing the cashews in the same place where the water is boiling. The steaming process helps soften the cashew nut shell so that the hard shell can be easily removed with minimal effort.

The process of steaming raw cashews is usually quite simple as follows:

1. Raw cashews are usually steamed in an oven for 30-45 minutes.
2. The water temperature when steaming raw cashews must be at 100 degrees Celsius.
3. The steamed cashews are then removed from the boiler and placed outside to dry.
4. Time to place outdoors is about 12 hours to let the cashews cool down and help remove the shell.
5. The boilers used to generate steam come in different capacities depending on the needs of the plant

Step 6: Cut the hard shell

Raw cashews are shipped to the factory in preparation for shelling (the outer hardware – the cashew nut shell) and husking. First, after steaming to soften the cashew nut shell. After steaming, the raw cashews are used a specialized knife to cut off the outer shell to get the cashew kernel inside. This is a very difficult stage, requiring skilled workers to separate the shell without breaking the inner core of the cashew nut (cashew kernel). Normally, cashew nut shells would be thrown away as waste, but now they are used to make many useful products.

Step 7: Dry the cashew kernels

In order for cashew nuts to be preserved for a long time, after peeling, people can dry in the sun or dry by machine. The moisture content of cashew kernels 3-4% is in line with export standards and keeps longer. Besides It also makes it easier to remove the soft shell of cashews.

Step 8: Remove the cashew nut silk

The silk skin of the inner part of the kernel must be removed so that we can get the white kernel. The dehulling process is designed to remove this soft inner layer of silk after the kernel is removed from the oven. The kernels are used to separate the silk skins after being left in the open air for 12 hours. This cooling will help make the cashew nut shelling process easier. Each seed is peeled separately to get the white seed. These white nuts are then sent to the sorting department.

Step 9: Color Sorting & Quality Checking Cashews

The grading process is designed to classify white kernels into different grades. White Kernel Cashews are divided into many different types. The grading process is usually based on the size, color and texture of the nuts. And the classification is usually done based on international sizes such as AFIs, CEPCI, TCVN 4850 – 2010…

Step 10: Metal Detector

Cashew kernels before packing; must be checked through a metal detector to remove impurities. Cashews are packed in 22.68kg plastic bags of various sizes for sale at the local market and in 11.34kg tins to be sent to others.

Step 11: Packing

The packaging and packaging used to transport cashew kernels must be strong enough to protect the inside from damage by external pressure. The packaging of the cashews is sized to allow for a secure hold but not too tight. Dimensions compatible with standard pallet and container sizes. Cashew kernels must be packaged in this way to properly protect the product. The materials used inside the packaging must be clean and of a quality to avoid causing any external or internal damage to the product. Cashew kernels must be packed in sealed containers. The use of materials, especially paper or stamps bearing commercial specifications, is permitted, provided that printing or labeling is done with non-toxic ink or glue.

Type of Packaging	In 20′ Full Load Containers
In 2 x 10 kgs vacuumed tins in cartons	700 cartons
In 2 x 25 lbs (11.34 kgs) vacuumed tins in cartons	700 cartons
In 1 x 50 lbs (22.68 kgs) vacuum flexy pouches in cartons	700 cartons
In 2 x 25 lbs (11.34 kgs) Vaccum flexy pouches in cartons	700 cartons

Step 12: Disinfection

Because cashew nut is a food item that requires very strict stages of food safety. Fumigation is the process of using chemical fumes to kill pests such as insects or rodents. Therefore, the purpose of the sauna is to clean, disinfect and remove pathogens. People will often use a cashew nut cleaning and disinfecting machine to reduce or eliminate pathogens, bacteria and other sources of disease before .

Instructions on How to Preserve Cashews

For raw cashews

After harvesting, raw cashews will have to be exposed to the sun for 5-6 days or until the cashews are dry with a moisture content of about 8-10%. To check the exact moisture content of cashew nuts, one cannot measure the sight or touch, but they use the cashew temperature and moisture meter tool for more accurate measurement. Note, when producing cashews, they must be stored in a dry place away from sunlight with a cold temperature of 10oC – 20oC.

For cashew nuts

To preserve cashew kernels, avoid exposure to high temperatures and maintain humidity below 5% as well as protect them from the harmful effects of the surrounding environment. In addition, it is not allowed to use chemicals for preservation to harm consumers’ health. It is known that the application of gas-generating chemicals – methyl bromide used to disinfect cashew nuts leads to a situation that causes a sour odor, so manufacturers do not currently use this gas in the production industry. and cashew processing.

For roasted salted cashews

Salt-roasted cashews are products that have been processed through stages such as selection, drying, roasting, and standard packaging, so they have a shelf life of 12 months. However, to maintain the quality of roasted cashew nuts during that time, you need to know how to preserve cashews by the following basic ways:

• Avoid storing in a humid environment
• Store in an airtight container or vacuum bag.
• Keep away from high temperature heat source.

How to Quickly Distinguish Delicious High Quality Cashew Nuts

Reviewing the Appearance of Cashews

• Damage: Less Damaged Seeds, Better Quality
• Cleanliness: The Lesser the Cashews, the Better the Quality.
• Color: White Cashews Are Quality Cashews
• Size: The Bigger the Cashew The Better the Quality
• Expiry Date: The Longer They Are, The Better They Are

Distinguishing Quality By Eating Roasted Cashew Nuts

• Taste: delicious greasy
• Texture: crispy, fleshy, dry, not greasy

Cashew Nut Consumption Market in Vietnam

Cashews as a gift

In the international market, Vietnamese cashews are considered to have the best quality compared to other places. Binh Phuoc cashew is recognized by world culinary connoisseurs. It is for this reason that the use of cashew nuts as gifts to international customers shows both the national identity, value and luxury.

Cashew nuts as Tet gifts

New Year’s gifts made from cashew nuts are a product that many businesses trust and choose to give as gifts to partners and employees every Tet to spring because of their delicious taste and eye-catching designs. The market for cashew nuts as Tet gifts is now very active, every spring, the demand for cashew nuts as Tet gifts is increasing year by year.

Nutritional food

According to the United States Department of Agriculture (USDA), in an average serving of about a fist, equivalent to 28 grams of roasted cashews, will include 156 calories, 12 grams of unsaturated fat, 9 grams of carbohydrates, 5 grams of protein, 2 grams of sugar and 1 gram of fiber. Vietnamese cashews are a kind of nut with high nutritional value! They are a concentrated and nutritious granule

ng, provides a significant amount of power to the user. Therefore, cashew kernels are often used in high-end products in many countries around the world. That is why cashews are added to premium foods.

In another country

Cashew kernels for export
Exporting Binh Phuoc Cashew Nuts is the main commercial product of Vietnamese cashew trees exported to the international market. Raw cashew nuts, after being processed, shelled to get the kernel, then they will be ranked according to standards such as: AFI’s, TCVN 4850 – 2010… into categories such as cashew nuts W240, W320, W450, WS , Lp…. Vietnam Cashew Nuts are considered to be tastier and fatter than other cashews from other countries. They are used in recipes: roasted salted cashews, honey cashews, whole roasted salted cashews, garlic and chili cashews, wasabi cashews… or processed by salting, sugar, and flavorings. , roasted, fried, or industrially processed into cashew cheese or cashew butter…

Roasted Cashew Nuts with Salt

Salt-roasted cashews are an extremely high nutritional value made from cashew kernels and then roasted and mixed with salt to create a crunchy and salty flavor for the dish. Roasted cashews mixed with pure salt have come together to create a dish with a very special flavor that is hard to forget. There are two types of salted roasted cashews that Vietnam exports mainly including: including:

Salt-roasted cashews with silk skin: This is a type of salt-roasted cashew that is very popular in Southeast Asia and China. Because people here think that roasted cashews with salt and silk skin will retain the original flavor of cashews without making the cashews too salty.
Roasted salted cashews with peeled silk: This is a type of salted roasted cashew that is very popular in countries such as the EU, the US, Japan, Korea, etc. cashews are not clean.

Butter Roasted Cashew Nuts

Butter Roasted Cashew Nuts is a cashew nut product made by fried roasting method mixed with butter and sugar, creating a flavor that is both crispy, sweet, and mildly salty for the dish. Butter roasted cashews are mixed with pure salt, white sugar, and high quality butter to create a dish with a very special flavor that is hard to forget.

KCR Import Export Co., Ltd – Supplier of the best quality cashew nuts from Vietnam to the world
Whatsapp: +84859876666
Website: https://kcr.vn
Email: export.kcrcompany@gmail.com