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Cashew

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Cashew
Ripe fruit and attached drupe, which contains the edible seed
Scientific classificationEdit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Sapindales
Family: Anacardiaceae
Genus: Anacardium
Species:
A. occidentale
Binomial name
Anacardium occidentale

Cashewis the common name of a tropicalevergreen treeAnacardium occidentale,in the familyAnacardiaceae.It is native toSouth Americaand is the source of the cashew nut and the cashew apple, anaccessory fruit.The tree can grow as tall as 14 metres (46 feet), but the dwarf cultivars, growing up to 6 m (20 ft), prove more profitable, with earlier maturity and greater yields. The cashewnutis edible and is eaten on its own as asnack,used in recipes, or processed into cashew cheese orcashew butter.The nut is often simply called a 'cashew'.

In 2019, four milliontonnesof cashew nuts were produced globally, withIvory CoastandIndiathe leading producers. As well as the nut and fruit, the plant has several other uses. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, starting in World War II, arms production.[1][full citation needed]The cashew apple is a light reddish to yellow fruit, whose pulp and juice can be processed into a sweet,astringentfruit drink or fermented and distilled into liquor.

Description

[edit]

The cashew tree is large andevergreen,growing to 14 metres (46 feet) tall, with a short, often irregularly shaped trunk.[2]Theleavesare spirally arranged, leathery textured, elliptic to obovate,4–22 centimetres (1+1⁄2–8+3⁄4inches) long and2–15 cm (3⁄4–6 in) broad, with smooth margins. Theflowersare produced in apanicleorcorymbup to 26 cm (10 in) long; each flower is small, pale green at first, then turning reddish, with five slender, acutepetals7–15 millimetres (1⁄4–5⁄8in) long.The largest cashew tree in the worldcovers an area around 7,500 m2(81,000 sq ft) and is located inNatal,Brazil.[citation needed]

The fruit of the cashew tree is anaccessory fruit(sometimes called a pseudocarp or false fruit).[3][4]What appears to be the fruit is an oval or pear-shaped structure, ahypocarpium,that develops from thepediceland the receptacle of the cashew flower.[5][6][2]Called the cashew apple, better known in Central America asmarañón,it ripens into a yellow or red structure about5–11 cm (2–4+1⁄4in) long.[3][6]

The true fruit of the cashew tree is akidney-shaped orbo xing glove-shapeddrupethat grows at the end of the cashew apple.[3]The drupe first develops on the tree and then the pedicel expands to become the cashew apple.[3]The drupe becomes the true fruit, a singleshell-encasedseed,which is often considered anutin the culinary sense.[3][6][7]The seed is surrounded by a double shell that contains an allergenicphenolicresin,[6]anacardic acid—which is a potent skinirritant[2]chemically related to the better-known and alsotoxicallergenic oilurushiol,which is found in the relatedpoison ivyandlacquer tree.

  • Botanical illustration
    Botanical illustration
  • Tree in Mozambique, southeastern Africa
    Tree inMozambique,southeastern Africa
  • Trunk in Bangladesh
    Trunk inBangladesh
  • Flowers
    Flowers
  • Pollen grains of Cashew tree
    Pollen grains of Cashew tree
  • Young fruits
    Young fruits
  • Fruits sold as produce
    Fruits sold as produce

Etymology

[edit]

The English name derives from the Portuguese name for the fruit of the cashew tree:caju(Portuguese pronunciation:[kaˈʒu]), also known asacaju,which itself is from theTupiwordacajú,literally meaning "nut that produces itself".[3][4]

Thegeneric nameAnacardiumis composed of the Greek prefixana-(ἀνά-,aná,'up, upward'), the Greekcardia(καρδία,kardía,'heart'), and theNeo-Latinsuffix-ium.It possibly refers to the heart shape of the fruit,[8]to "the top of the fruit stem"[9]or to the seed.[10]The wordanacardiumwas earlier used to refer toSemecarpus anacardium(the marking nut tree) beforeCarl Linnaeustransferred it to the cashew; both plants are in the same family.[11]Theepithetoccidentalederives from the Western (or Occidental) world.[12]

The plant has diversecommon namesin various languages among its wide distribution range,[4]includinganacardier(French) with the fruit referred to aspomme de cajou,[13]caju(Portuguese pronunciation:[kaˈʒu]), oracaju(Portuguese).[3][4]

Distribution and habitat

[edit]

The species is native to tropical South America[14]and later was distributed around the world in the 1500s byPortuguese explorers.[3][15][6]Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s.[16]The Portuguese took it toGoa,formerlyEstado da Índia Portuguesain India, between 1560 and 1565. From there, it spread throughout Southeast Asia and eventually Africa.[citation needed]

Cultivation

[edit]
Cashew production
(with shell) 2021
Country Production
(tonnes)
Côte d'Ivoire 837,850
India 738,000
Vietnam 348,504
Philippines 255,931
Tanzania 210,786
World 3,708,153
Source:FAOSTATof theUnited Nations[17]

The cashew tree is cultivated in the tropics between 25°N and 25°S, and is well-adapted to hot lowland areas with a pronounced dry season, where the mango and tamarind trees also thrive.[18]The traditional cashew tree is tall (up to 14 m (46 ft)) and takes three years from planting before it starts production, and eight years before economic harvests can begin.[19]

More recent breeds, such as the dwarf cashew trees, are up to 6 m (20 ft) tall, and start producing after the first year, with economic yields after three years. The cashew nut yields for the traditional tree are about 0.25 t/ha (0.100 long ton/acre; 0.11 short ton/acre), in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards.[20][19]

Production

[edit]

In 2021, global production of cashew nuts (as the kernel) was 3.7 milliontonnes,led by Ivory Coast and India with a combined 43% of the world total (table).

Trade

[edit]

The top ten exporters of cashew nuts (in-shell; HS Code 080131) in value (USD) in 2021 were Ghana, Tanzania, Guinea-Bissau, Nigeria, Ivory Coast, Burkina Faso, Senegal, Indonesia, United Arab Emirates (UAE), and Guinea.

Top Cashew Nut (in-shell) Exporters, 2017–2021 (USD)
2017 2018 2019 2020 2021
World 2.8B 2.8B 1.9B 2.0B 1.3B
253.2M 455.7M 222.6M 340.7M 172.7M
Tanzania 530.0M 426.8M 221.4M 362.0M 159.0M
Guinea-Bissau 318.0M 129.0M 122.8M 128.5M 143.6M
Nigeria 69.3M 191.1M 74.5M 94.4M 138.8M
Ivory Coast 1.0B 1.1B 730.8M 612.0M 129.7M
Burkina Faso 144.8M 198.9M 81.0M 53.3M 96.0M
Senegal 3.4M 33.2M 60.5M 38.6M 92.3M
Indonesia 112.7M 84.4M 121.0M 102.4M 70.7M
UAE 103.1K 74.5M 586.3K 3.4M 55.2M
Guinea 161.6M 41.2M 45.2M 35.7M 53.1M
Source:[21]

From 2017 to 2021, the top ten exporters of cashew nuts (shelled; HS Code 080132) were Vietnam, India, the Netherlands, Germany, Brazil, Ivory Coast, Nigeria, Indonesia, Burkina Faso, and the United States.

In 2014, rapid growth of cashew cultivation in Ivory Coast made this country the top African exporter.[22]Fluctuations in world market prices, poor working conditions, and low pay for local harvesting have caused discontent in the cashew nut industry.[23][24][25]Almost all cashews produced in Africa between 2000 and 2019 were exported as raw nuts which are much less profitable than shelled nuts.[26]One of the goals of theAfrican Cashew Allianceis to promote Africa's cashew processing capabilities to improve the profitability of Africa's cashew industry.[27]

In 2011,Human Rights Watchreported thatforced labourwas used for cashew processing in Vietnam. Around 40,000 current or former drug users were forced to remove shells from "blood cashews"or perform other work and often beaten at more than 100 rehabilitation centers.[28][29]

Top Cashew Nut (shelled) Exporters, 2017–2021 (USD)
2017 2018 2019 2020 2021
World 5.5B 5.1B 4.7B 4.5B 4.2B
Vietnam 3.4B 3.2B 3.0B 2.9B 2.7B
India 959.9M 673.6M 569.6M 407.9M 437.8M
Netherlands 302.8M 304.3M 248.3M 266.0M 281.8M
Germany 168.1M 179.8M 174.5M 202.3M 183.2M
Brazil 114.2M 117.0M 121.3M 91.0M 96.8M
Ivory Coast 73.2M 97.1M 68.4M 110.4M 81.8M
Nigeria 12.0M 20.2M 37.3M 20.1M 45.0M
Indonesia 60.2M 55.6M 57.0M 45.7M 40.7M
Burkina Faso 12.1M 13.8M 18.9M 16.3M 21.6M
United States 33.5M 26.3M 22.7M 21.1M 19.8M
Source:[30]

Toxicity

[edit]

Some people areallergicto cashews, but they are a less frequentallergenthan other tree nuts orpeanuts.[31]For up to 6% of children and 3% of adults, consuming cashews may causeallergic reactions,ranging from mild discomfort to life-threateninganaphylaxis.[32][33][34][35]These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins.[36]Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling, or manufacturing.[33][34]

Theshellof the cashew nut contains oil compounds that can causecontact dermatitissimilar topoison ivy,primarily resulting from thephenolic lipids,anacardic acid,andcardanol.[6][37]Because it can cause dermatitis, cashews are typically not sold in the shell to consumers.[38]Readily and inexpensively extracted from the waste shells, cardanol is under research for its potential applications innanomaterialsandbiotechnology.[39]

Uses

[edit]

Nutrition

[edit]
Cashews, raw
Nutritional value per 100 g (3.5 oz)
Energy553 kcal (2,310 kJ)
30.19 g
Starch23.49 g
Sugars5.91 g
0.00 g
Dietary fiber3.3 g
43.85 g
Saturated7.783 g
Monounsaturated23.797 g
Polyunsaturated7.845 g
18.22 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A0 IU
Thiamine (B1)
35%
0.423 mg
Riboflavin (B2)
4%
0.058 mg
Niacin (B3)
7%
1.062 mg
Pantothenic acid (B5)
17%
0.86 mg
Vitamin B6
25%
0.417 mg
Folate (B9)
6%
25 μg
Vitamin B12
0%
0 μg
Vitamin C
1%
0.5 mg
Vitamin D
0%
0 μg
Vitamin E
6%
0.90 mg
Vitamin K
28%
34.1 μg
MineralsQuantity
%DV†
Calcium
3%
37 mg
Copper
244%
2.2 mg
Iron
37%
6.68 mg
Magnesium
70%
292 mg
Manganese
72%
1.66 mg
Phosphorus
47%
593 mg
Potassium
22%
660 mg
Selenium
36%
19.9 μg
Zinc
53%
5.78 mg
Other constituentsQuantity
Water5.20 g
Link to USDA Database entry
†Percentages estimated usingUS recommendationsfor adults,[40]except for potassium, which is estimated based on expert recommendation fromthe National Academies.[41]

Raw cashews are 5% water, 30%carbohydrates,44%fat,and 18%protein(table). In a 100-gram reference amount, raw cashews provide 553kilocalories,67% of theDaily Value(DV) in total fats, 36% DV ofprotein,13% DV ofdietary fiberand 11% DV ofcarbohydrates.[42]Cashews are rich sources (20% or more of the DV) ofdietary minerals,including particularlycopper,manganese,phosphorus,andmagnesium(79–110% DV), and ofthiamin,vitamin B6andvitamin K(32–37% DV).[42]Iron,potassium,zinc,andseleniumare present in significant content (14–61% DV) (table).[42]Cashews (100 g, raw) contain 113 milligrams (1.74 gr) ofbeta-sitosterol.[42]

Nut and shell

[edit]
WikibooksCookbookhas a recipe/module on

Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.[3][6]

Cashews are commonly used inSouth Asian cuisine,whole for garnishing sweets or curries, or ground into a paste[6]that forms a base of sauces for curries (e.g.,korma), or some sweets (e.g.,kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. InGoan cuisine,both roasted and raw kernels are used whole for making curries and sweets. Cashews are also used inThaiandChinese cuisines,generally in whole form. In the Philippines, cashew is a known product ofAntipolo,and is eaten withsuman.The province ofPampangaalso has a sweet dessert calledturrones de casuy,which is cashewmarzipanwrapped in white wafers. In Indonesia, roasted and salted cashews are calledkacang meteorkacang mede,while the cashew apple is calledjambu monyet(lit.‘monkey rose apple’).[citation needed]

In the 21st century, cashew cultivation increased in several African countries to meet the demands for manufacturingcashew milk,aplant milkalternative todairy milk.[43]In Mozambique,bolo polanais a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is common in South Africa.[44]

  • Women shelling cashews in Burkina Faso, West Africa
    Women shelling cashews inBurkina Faso,West Africa
  • A woman using a machine to shell cashews in Thailand, wearing gloves to protect against contact dermatitis
    A woman using a machine to shell cashews in Thailand, wearing gloves to protect againstcontact dermatitis
  • Salted, roasted cashew nuts
    Salted, roasted cashew nuts
  • Cashew sprouts are eaten raw or cooked
    Cashew sprouts are eaten raw or cooked

Husk

[edit]

The cashew nut kernel has a slight curvature and twocotyledons,each representing around 20–25% of the weight of the nut. It is encased in a reddish-brown membrane called a husk, which accounts for approximately 5% of the total nut. Cashew nut husk is used in emerging industrial applications, such as anadsorbent,composites,biopolymers,dyesand enzyme synthesis.[45]

Apple

[edit]
See also:Cajuína

The mature cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, citric acid[46]or an alcoholic drink.[6]It is also used to make preserves, chutneys and jams in some countries, such as India and Brazil.[6]In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.[3][2]

In Brazil, cashew fruit juice and the fruit pulp are used in the production of sweets, juice, mixed with alcoholic beverages such ascachaça,and as a flour, milk, or cheese.[47]In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert calleddulce de marañón(marañónbeing a Spanish name for cashew).[48]

Cashew nuts are more widely traded than cashew apples, because the fruit, unlike the nut, is easily bruised and has a very limited shelf life.[49]Cashew apple juice, however, may be used for manufacturing blended juices.[49]

When the apple is consumed, itsastringencyis sometimes removed by steaming the fruit for five minutes before washing it in cold water.Steepingthe fruit in boiling salt water for five minutes also reduces the astringency.[50]

In Cambodia, where the plant is usually grown as an ornamental rather than an economic tree, the fruit is a delicacy and is eaten with salt.[13]

Alcohol

[edit]

In the Indian state ofGoa,the ripened cashew apples are mashed, and the juice, called "neero", is extracted and kept for fermentation[6]for a few days. This fermented juice then undergoes a double distillation process. The resulting beverage is calledfenior fenny.Feniis about 40–42% alcohol (80–84 proof). The single-distilled version is calledurrak,which is about 15% alcohol (30 proof).[51]In Tanzania, the cashew apple (biboinSwahili) is dried and reconstituted with water and fermented, then distilled to make a strong liquor calledgongo.[52]

  • Distilling cashew apple liquor (muchekele) in Mozambique, southeastern Africa
    Distilling cashew apple liquor (muchekele) in Mozambique, southeastern Africa
  • cashew apples spread for drying and subsequent storage prior to reconstitution in water and later fermentation, Mozambique
    cashew apples spread for drying and subsequent storage prior to reconstitution in water and later fermentation, Mozambique

Nut oil

[edit]

Cashew nut oil is a dark yellow oil derived from pressing the cashew nuts (typically from lower value broken chunks created accidentally during processing), and is used for cooking or as a salad dressing. The highest quality oil is produced from a single cold pressing.[53]

Shell oil

[edit]
See also:Urushiol

Cashew nutshell liquid (CNSL) or cashew shell oil (CAS registry number8007-24-7) is a naturalresinwith a yellowishsheenfound in thehoneycomb structureof the cashew nutshell, and is a byproduct of processing cashew nuts. As it is a strong irritant, it should not be confused with the edible cashew nut oil. It is dangerous to handle in small-scale processing of the shells, but is itself a raw material with multiple uses.[39]It is used in tropicalfolk medicineand for anti-termitetreatment of timber.[54]Its composition varies depending on how it is processed.

  • Cold,solvent-extractedCNSL is mostly composed ofanacardic acids(70%),[55]cardol(18%) andcardanol(5%).[39][56]
  • Heating CNSLdecarboxylatesthe anacardic acids, producing a technical grade of CNSL that is rich in cardanol.Distillationof this material gives distilled, technical CNSL containing 78% cardanol and 8% cardol (cardol has one morehydroxylgroup than cardanol).[56]This process also reduces the degree of thermalpolymerizationof the unsaturated alkyl-phenols present in CNSL.
  • Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.[55][56]

These substances are skin allergens, likelacquerand the oils of poison ivy, and they present a danger during manual cashew processing.[54]

This natural oil phenol has interesting chemical structural features that can be modified to create a wide spectrum of biobasedmonomers.These capitalize on the chemically versatile construct, which contains threefunctional groups:thearomatic ring,thehydroxyl group,and thedouble bondsin the flankingalkylchain. These includepolyols,which have recently seen increased demand for their biobased origin and key chemical attributes such as high reactivity, range of functionalities, reduction in blowing agents, and naturally occurring fire retardant properties in the field of rigid polyurethanes, aided by their inherent phenolic structure and larger number of reactive units per unit mass.[39]

CNSL may be used as a resin forcarbon compositeproducts.[57]CNSL-basednovolacis another versatile industrial monomer deriving from cardanol typically used as areticulatingagent (hardener) forepoxymatrices incompositeapplications[58]providing good thermal and mechanical properties to the final composite material.[59]

Animal feed

[edit]

Discarded cashew nuts unfit for human consumption, alongside the residues of oil extraction from cashew kernels, can be fed to livestock. Animals can also eat the leaves of cashew trees.[60]

Other uses

[edit]

As well as the nut and fruit, the plant has several other uses. In Cambodia, the bark gives a yellow dye, the timber is used in boat-making, and for house-boards, and the wood makes excellent charcoal.[13]The shells yield a black oil used as a preservative and water-proofing agent invarnishes,cements, and as alubricantor timber seal.[6]Timber is used to manufacture furniture, boats, packing crates, andcharcoal.[6]Its juice turns black on exposure to air, providing an indelible ink.[6]

See also

[edit]

References

[edit]
  1. ^Jostock, "Cashew Industry", p. 5.
  2. ^abcd"Cashew".Encyclopedia Britannica. 7 April 2020.Retrieved8 May2021.
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  9. ^Merriam-Webster:"from the heartlike shape of the top of the fruit stem"
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  11. ^Hugh F. Glen (2004).What's in a Name.Jacana. p. 3.ISBN978-1-77009-040-8.(Greek ana = upwards + kardia = heart); applied by 16th century apothecaries to the fruit of the marking nut,Semecarpus anacardium,and later used by Linnaeus as a generic name for the cashew.
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