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Cashews come from a tropical tree native to Central America. They have become prominent and your nut mix will not be complete without them. The processing method of cashews involves roasting, shell drying, peeling, grading, fumigation and packaging. You have to conduct these methods with care to obtain quality cashew.

What cashews equipment do you need?

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Tell us about your production challenge

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Cashew processing machines you need

To make cashews, you’ll use different cashew processing machines. As an example, a cashew nut auto-grading machine classifies cashews in sizes, shape and dimensions, so you can separate them. A steaming machine, in its turn, softens the shells so you can obtain the edible seed inside.

You can choose to either roast or fry cashew nuts. Roasting them improves their taste and texture, while also enhances the overall savory sensory experience. Also, they are easier to digest and roasting decreases exposing them to harmful bacteria like Salmonella or E.Coli.

Note that roasting increases the calorie content of the raw cashews. The nuts will also have a higher sodium content when roasted. Fried cashews, on the other hand, are more versatile. You can fry them with white pepper, garlic and salt before packaging. Their only downside is that they have slightly higher calorie content compared to roasted nuts.

Watch out for the oil turnover time

When frying cashew nuts, take note of the oil turnover time. Oil turnover is the number of hours required to add makeup oil as you fry, to maintain the original amount of oil needed in the fryer. Furthermore, the oil turnover time should be shorter because the shorter it is, the fresher the oil will be. This translates to a longer cashew nut’s shelf life. Factors such as the type of oil you use and frying temperature affect the oil turnover time. Using darker oils with high viscosity, for instance, makes it harder to know how fresh the oil is, and the right time to turnover.

Regulations for the production of cashew

There are some necessary measures you have to take to prevent diseases in cashews and preserve them. When you have split the cashews, you can roast them or dry them with salt to prevent E.Coli from growing on the nuts. You can also use a protective coating of copper-based fungicide on parts of the cashew plant to prevent anthracnose, a fungal disease that affects plants in humid areas.

When making nuts for the US market, ensure that you abide by the US Food and Drug Administration rule that requires all in-shell nuts to be stored separately from the processing operation. Guarantee that they are free from filth and E.Coli, and pasteurize them to avoid pathogens such as Listeria and Salmonella.

Processing steps involved in cashews making

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