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Table Of Contents

1.1 The importance of cashew
1.2.1 Cashew kernels
1.2.2 Cashew nut shell liquid
1.3 Processing
1.4 Opportunities for small-scale processors
1.5 The way ahead
2.1 Botanical characteristics
2.2.6 Layering
2.2.7 Approach-grafting or inarching
2.3 Land preparation
2.4 Spacing
2.5.1 Basal dressing at planting
2.5.2 Rate of application of fertilizer
2.5.3 Method of fertilizer application
2.5.4 Frequency and timing of application
2.6 Diseases
2.7 Pests
2.8 Harvesting
3.3 Uses of cashew apple
3.4 Dried cashew fruits
4.1 Global cashew production
4.2.1 Production in Mozambique
4.2.2 Production in Tanzania
4.2.3 Production in Nigeria
4.2.4 Production in other African countries
4.3.1 Production in India
4.3.2 Production in Indonesia
4.3.3 Production in Vietnam
4.3.4 Production in Sri Lanka
4.3.5 Production in Australia
4.4 Production in South and Central America
4.5 Global Trade Trends
5.1.1 Cashew processing in Guinea Bissau
5.2.1 Traditional processing in India
5.2.2 Traditional processing in Sri Lanka
5.3 Traditional manual shelling
5.4 Manual peeling
6.1 General processing
6.2.1 Soaking or conditioning
6.2.2 Large-scale cleaning and conditioning
6.3.1 Drum roasting
6.3.2 The hot oil method
6.4 Shelling
6.5 Separation
6.6 Drying
6.7 Peeling
6.8 Grading
6.9 Rehumidification
6.10 Packing
6.11 Infestation
6.12.1 Food hygiene and the law
6.12.2 Food poisoning and its causes
6.12.3 Personal hygiene
6.12.4 Cleanliness of equipment and the working area
6.12.5 Other sources of contamination
6.12.6 Packaging and preservation
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Cashew 1

Cashew 1

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Published by Ganesh Shendye

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Published by: Ganesh Shendye on Oct 26, 2010
Copyright:Attribution Non-commercial


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