Cashew processing methods in Vietnam are “high-standard”

Vietnam has a rich heritage of traditional cashew processing methods that have been passed down through generations. Traditional cashew processing methods in Vietnam continue to be used, particularly in small-scale and artisanal operations. On the other hand, industrial processing methods utilize modern machinery and technology for higher efficiency and larger-scale operations.

Moreover, both traditional and industrial methods are utilized, each with its own advantages and drawbacks.

Traditional Cashew Processing Methods in Vietnam.

Raw cashews are known as unshelled nuts. They have a rough, hard outer shell containing anacardic acid, which causes skin burns, itches, and blisters, which is why unprocessed cashews are considered dangerous to eat or touch. Therefore, the establishment of the production process and the finished product must be carefully and rigorously prepared to limit the risks that may occur.

Highlight processes in Cashew Nuts Production and Packaging Process.

Step 1: Harvesting and collection.

In Vietnam, cashew trees only produce fruit once a year, usually in the months of February and May. When harvesting cashews, in order to achieve the highest quality seeds, talented farmers must distinguish between ripe and qualified cashews to be able to harvest. The collection of ripe seeds and fruits not only ensures quality but also helps preserve seeds and process seeds easily.

In Vietnam, cashew trees only produce fruit once a year, usually in the months of February and May.

Step 2: Sun: drying and removal of the outer shell.

Unseeded cashews.

Once harvested, the cashew apples are placed in the sun to dry for several days. The following step is very laborious because each fruit grows just one shelled nut, called a drupe. Workers must remove the husk, or the dry outer covering that surrounds each nut. The most difficult and dangerous step is splitting open the nut because it’s high in tannins and could irritate your throat.

Splitting open the nut is one of the most important steps in the cashew transformation process

Step 3: Roasting

The cashew nuts are roasted to deepen their flavor and create their distinctive perfume after being freed from their shells. Traditional roasting techniques frequently use open flames or sizable pans. To avoid burning, the nuts are carefully cooked, stirred frequently, and watched. The flavor characteristic of the cashews is enhanced by this procedure.

Step 4: Grading and Sorting

After separating the raw cashews, people usually have to dry the collected raw cashews in the sun for at least 2 days.

The size, color, and quality of the cashew kernels are used to sort and grade them. Each kernel is carefully examined by skilled personnel, who eliminate any that are broken or faulty. By doing this, it is ensured that only the best cashews reach the packing stage.

Different size of cashew nut.

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 be converted into commercial kernels.

Step 5: Metal detection and disinfection

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 send to others.

Step 6: Packaging and distribution

The packaging used to transport cashew kernels must be strong enough to protect the inside from damage by external pressure. 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.