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cashew farming Tag

09 Oct

Posted at 03:23h in Crop Cultivation
Bhagya H.P., Dinakara Adiga J., Eradasappa E., Thondaiman V., Siddanna Savadi, Manjunatha K., Babli Mog, Aswathy C. and Jyoti Nishad 58 views

1. Introduction In our nation, cashews are a commercial crop that generates foreign income and are grown extensively in the states of Kerala, Maharashtra, Goa, Karnataka, Tamil Nadu, Andhra Pradesh, Orissa, the North Eastern provinces, and West Bengal. About 11.99 lakh hectares are used for cashew cultivation in our nation; from these, 7.94 lakh raw cashew nuts are produced, yielding a productivity of 674 kg per hectare (Anon., 2024). However, the level of productivity and production is extremely low. Productivity exceeds 2 tons/ha in other nations. We buy raw cashew nuts from other nations and have a processing industry in our nation that can process 15 to 20 ton of raw cashew nuts. To compensate for this, we need to increase production in India. Therefore, in the conventional system, the number of seedlings is low and one has to wait for 3 years for yield. The adoption of the dense planting system plays an important role in increasing production and productivity by planting more plants and obtaining faster yields. This article explains the information about the solid-state drive system in cashew. High Density Cashew planting is a technique that maximizes productivity per unit area, particularly in the early years, by planting cashew trees closer together than in traditional methods. There are 625...

29 Sep

Posted at 08:56h in Postharvest
Dr. Jyoti Nishad, Dr. Aswathy Chandrakumar, Dr. Bhagya H.P 65 views

Cashew apple is a pseudofruit enriched in sugars especially reducing sugars (glucose and fructose), polyphenols, carotenoids, vitamins, minerals, organic acids, amino acids and fiber. Many value added products have been developed using cashew apples including fermented and unfermented food products. However, the fruit is still underutilized where more than 90% of the fruits are left in the orchards as waste, attributing to low shelf life, low palatability, limited market availability for value added products and lack of awareness among people. This invention focuses on utilizing the cashew apple in developing a sweetener which has high demand in the market, has wider applications in food industries and household, has longer shelf life and requires minimum inputs for production. Cashew apples are rich source of polyphenols including tannins (0.35%). These tannins along with uroshiols (3%) impart astringency to the cashew apple juice and its value-added products. Thus, it is very imperative to remove these compounds to enhance the palatability of the product. The process was standardized to remove astringency causing compounds from cashew apples and development of the jaggery from the resulting cashew apple juice. Cashew apple liquid sweetener has various minerals like potassium, zinc and iron and is high in soluble fibre and anti-oxidant activity. The glycemic index of this liquid sweetener comes...