By Shree Padre
India is the highest cashew producing country in the world. It produces 5, 73,000 tonnes of cashew every year. Normally, cashew fruit or cashew apple which often goes waste because of ignorance about its good qualities, weighs as much as 8 to10 times of cashew separated from it. If we go by this statistics, India produces nearly 45.8lakh tonnes of cashew apples every year!
Interestingly, cashew apple contains much more nutrients than an apple. Almost 4 times of Vit-C than an orange. An Adult requires 30mg of Vit-C every day. A glass of cashew apple juice definitely will serve the purpose. In addition to this it contains potassium, kerotin, calcium, minerals and B-vitamins in abundance.
But what is the use? Most of our cashew apples go waste after cashew was plucked out of it. It is indeed disheartening to see we are unable to encash the goodness of such a wonderful fruit.
Perhaps, first time in India, Tomichchan, a farmer, now an entrepreneur based in vaniyampara, Kannur district in Kerala has ventured into a new business of producing 'Cashew fruit drink'(Squash/syrup). Even though it is priced almost one and half times than other soft drinks; people's response was enthusiastic. Many of customers liked the product 'Tomco-Cashew apple drink'.
Interestingly, CFTRI, Mysore, Agricultural university, Bangalore, Agricultural university of Kerala are all have already carried out extensive research on preparation of 'Ready to serve'(RTS) drink out of cashew apple. Even several books, project reports are available. But nobody has taken interest in starting an industry to produce such products commercially.
Basically, we Indians lack entrepreneurship. Add to this, there are some hurdles as far as value addition of cashew apple is concerned. Some are purely technical; rest of course our own notions. Some people fear of alcoholic content in the fruit. Because of its mild 'Acrid' taste(Chogaru)or 'Throat itching character' and pungent smell, no one has thought of preparing mouth watering soft drink out it.
However, there are simple methods to eliminate this problem. One of these is boiling the cashew apple in steam. Due to which one cannot make out weather the drink was prepared from cashew apple! Therefore, I believe that there is a need to eradicate such wrong notions about the fruit.
Basel mission farms in Moodabidri, DK has been producing a special RTS drink from cashew, in which sugar, water, preservatives or any type of chemicals/agents are not used. Product can last for a year even without refrigeration. But once the 'Cap' opened, it must be finished that day itself.
'We boil the fruit in steam; by then it loses its 'Acridness'(chogaru) and real taste of cashew apple comes out' says L.C.Sones, owner of farm.'But no research institutes has taken this method seriously’ Adds sones.
In our villages, there are traditions of preparing juice concentrates out of kokum or mango. In the same manner people should be encouraged to prepare juice concentrates out of cashew apples as well. Nowadays we have so many women self groups indulged in business of such products. Awareness about 'Cashew apple' juice should also be created among these women.
Ranjith pawar, a food expert from BAIF, Nasik explains such a success story. In the sindudurga district of Maharastra, thanks to efforts of konkan kaju samuh, families of shashikanth palav, milind somale and such others are have been preparing cashew apple drink for their household use for many years.
It's happy to learn that cashew research centers in Ullal near Mangalore and Puttur also will be conducting workshops for interested, on preparation of value added products from cashew apple soon.
Not only technology and subsidies are sufficient for the success and growth of agricultural based industries. But also, there is a need of support from pro farmer institutions, which should instill confidence among entrepreneurs. Considering this Tomco is indeed a remarkable step as far as boosting morale of farming community is concerned. Kannur Agricultural University, which backed such a pro-farmer venture, certainly has made a historical move.
(Courtesy: Adike Patrike. Translated by B Jayakishore)
India is the highest cashew producing country in the world. It produces 5, 73,000 tonnes of cashew every year. Normally, cashew fruit or cashew apple which often goes waste because of ignorance about its good qualities, weighs as much as 8 to10 times of cashew separated from it. If we go by this statistics, India produces nearly 45.8lakh tonnes of cashew apples every year!
Interestingly, cashew apple contains much more nutrients than an apple. Almost 4 times of Vit-C than an orange. An Adult requires 30mg of Vit-C every day. A glass of cashew apple juice definitely will serve the purpose. In addition to this it contains potassium, kerotin, calcium, minerals and B-vitamins in abundance.
But what is the use? Most of our cashew apples go waste after cashew was plucked out of it. It is indeed disheartening to see we are unable to encash the goodness of such a wonderful fruit.
Perhaps, first time in India, Tomichchan, a farmer, now an entrepreneur based in vaniyampara, Kannur district in Kerala has ventured into a new business of producing 'Cashew fruit drink'(Squash/syrup). Even though it is priced almost one and half times than other soft drinks; people's response was enthusiastic. Many of customers liked the product 'Tomco-Cashew apple drink'.
Interestingly, CFTRI, Mysore, Agricultural university, Bangalore, Agricultural university of Kerala are all have already carried out extensive research on preparation of 'Ready to serve'(RTS) drink out of cashew apple. Even several books, project reports are available. But nobody has taken interest in starting an industry to produce such products commercially.
Basically, we Indians lack entrepreneurship. Add to this, there are some hurdles as far as value addition of cashew apple is concerned. Some are purely technical; rest of course our own notions. Some people fear of alcoholic content in the fruit. Because of its mild 'Acrid' taste(Chogaru)or 'Throat itching character' and pungent smell, no one has thought of preparing mouth watering soft drink out it.
However, there are simple methods to eliminate this problem. One of these is boiling the cashew apple in steam. Due to which one cannot make out weather the drink was prepared from cashew apple! Therefore, I believe that there is a need to eradicate such wrong notions about the fruit.
Basel mission farms in Moodabidri, DK has been producing a special RTS drink from cashew, in which sugar, water, preservatives or any type of chemicals/agents are not used. Product can last for a year even without refrigeration. But once the 'Cap' opened, it must be finished that day itself.
'We boil the fruit in steam; by then it loses its 'Acridness'(chogaru) and real taste of cashew apple comes out' says L.C.Sones, owner of farm.'But no research institutes has taken this method seriously’ Adds sones.
In our villages, there are traditions of preparing juice concentrates out of kokum or mango. In the same manner people should be encouraged to prepare juice concentrates out of cashew apples as well. Nowadays we have so many women self groups indulged in business of such products. Awareness about 'Cashew apple' juice should also be created among these women.
Ranjith pawar, a food expert from BAIF, Nasik explains such a success story. In the sindudurga district of Maharastra, thanks to efforts of konkan kaju samuh, families of shashikanth palav, milind somale and such others are have been preparing cashew apple drink for their household use for many years.
It's happy to learn that cashew research centers in Ullal near Mangalore and Puttur also will be conducting workshops for interested, on preparation of value added products from cashew apple soon.
Not only technology and subsidies are sufficient for the success and growth of agricultural based industries. But also, there is a need of support from pro farmer institutions, which should instill confidence among entrepreneurs. Considering this Tomco is indeed a remarkable step as far as boosting morale of farming community is concerned. Kannur Agricultural University, which backed such a pro-farmer venture, certainly has made a historical move.
(Courtesy: Adike Patrike. Translated by B Jayakishore)
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