Cashew Processing: Article: Page 221

Cashew Processing



Cashew Processing:
Cashew is manual and highly labor intensive process.

Registration & License: In starting a cashew processing unit, you will need to obtain several registrations and licenses from Govt. authorities. These are as follows

Registration of the firm: In the proprietorship, you must register the firm as One Person Company. For partnership operation, you can register as LLP or Pvt. Ltd. Obtain Trade License from Municipal Authority. Furthermore, apply for VAT Registration.

Apply for Udyog Aadhaar MSME online registration. It will help you in getting technology cooperation and subsidy from Govt. ‘Consent to Establish’ and ‘Consent to Operate’ from State Pollution Control Board, License from boiler inspector.

Apply for ‘Agmark’ Apply for online FSSAI registration.
Food Safety and Standard Authority of India (FSSAI) act
2006. FSSAI Act is the applicable pan India for all food
products. You can protect your company brand name, through
Trademark Registration.

Investment: Loans meeting the criteria of MSME. Such units
can be financed by banks, Rural Banks and Cooperative Banks.
Centrally sponsored scheme known as National Mission on Food
Processing (NMFP) jointly with State Governments.

Unit Setup: A plot of land admeasuring 500 Square Meter will
be sufficient for the small-scale cashew processing unit.
The site should be leveled and with open space for sun drying
of raw cashew. Procure following machinery and equipment for
cashew processing.

Steam Boiler, Cooking Vessels, Semi-automated Peeling Machine.
Multi-color Cashew Kernel Sorting Machine, Husk Winnowing
Machine. Steam Pipeline, Hot oven, Hand Operated Cutting Machine.
Cashew Peeling Machine, cashew filling machine, Pieces separator.
Weighing scale, Sealing Machine, Food grade plastic tubs, crates,
buckets, bowls. Diesel Generator Set.

Cashew Processing: Sun-dry the raw cashew and store them in gunny
bags. Then steam the in-shell cashews under pressure to soften
the shell. Each cashew shell is split open longitudinally and
the cashew inside is immediately taken out by hand After removing
the kernels from the shells, dry them in an oven, at low heat for
a few hours. The cashew kernels obtained are dried in a cabinet
dryer. The outer reddish skin is removed to obtain cashew nut
after drying.

Graded on the basis of the color and on how the kernel is broken.
The grading of cashew is done as per Agmark standards. Raw material
will be cashew fruits.

Learning Resource: Have knowledge about the machinery, processing,
packaging etc. Book is the best resource for this. Therefore, read
the book to get entire information.


Wishing you all the best,

http://www.seeyourneeds.in