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cashewnut processing

cashewnut processing

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Published by Slesha Patil

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Published by: Slesha Patil on Feb 03, 2011
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08/19/2013

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ASSIGNMENT ONCASHEW NUT PROCESSING(FOOD PROCESSING MANAGEMENT) 
Submitted To: Mrs.Ketaki BarveSubmitted By: Mr.Nilesh Bhalekar(0914)Miss Slesha Patil (0956)
Centre for Management Education Vaikunth Mehta National Institute of Co-operativeManagement Pune -07
 
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INTRODUCTION
Cashew (Anacardim occidentate) is one of the important tropical crop and rankssecond in international trade amongst the major edible nuts.
In the worldscenario, India occupies a premier position contributing about 43 per centof the cashew nut production. Despite India being the largest producer andexporter of cashew nut, the production of raw cashew nut in the country isfar below the requirement of the processing sector.
In India Cashew Nut iscultivated mainly in costal region. The Cashew producing states areMaharashtra, Kerala, Orissa, Goa, Andhra Pradesh, Karnataka & Tamilnadu.
 
Further, Cashew Nut is imported into India from the other producer countriesalso. The same is processed here and then it is either distributed in the localmarket or re exported.In India, Maharashtra is the leading state in the Cashew Nut production (1,25,000 MT per year). In Maharashtra it is cultivated in Konkan region. Farmerscultivate thousands of acre fallow land under Cashew Nut, by the benefits of ³Rojgar Hami Yojana´ conducted by the Govt. Major districts are Sindhudurg,Ratnagiri, Raigad, and Kolhapur. Nowadays, it is also cultivated in Nasik andVidharbh districts on small scale.The Cashew Nut processing companies in Maharashtra are mainly located inKonkan region, Kolhapur, Pune or Mumbai, due to transportation factor. Mostof them produce the Cashew Kernels and sell with its natural taste. However,some of the processors further process the Cashew Kernels (roasting, etc.) toadd flavours (salted, spicy, masala, honey, etc.) to it. Such products are sold inthe retail market at better price.Since Cashew Nut is one of the most favourite nut, all the supply is receivedand consumed in the market without remarkable price reduction. There is largeroom for the new industries to come in and hence the proposed capacity of the plant ( 7.5 MT per year) would be very easily absorbed by the market at thecurrent price.
Market
Cashew Kernel has got wide range of consumption pattern in the food industry,as a ready-to-eat nut of natural taste, roasted nut, honey nut, nutritionsupplement, and food ingredient or as a source of Cashew Oil, etc. It hastraditionally proven to be one of the most favorite nuts of the world.
 
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From the available data of last five years it is seen that the total production of cashew nuts is increasing not only in India but also in the other parts of theworld. However, the consumption level is growing at much faster rate. Thus, itis a situation where the supply is in fact chasing the demand, since theconsumption level of Cashew Nut in India is higher than any other country. Thedomestic market is consistently in a position to absorb the extra production of cashew nuts without much change in the price of Cashew Nut.In Maharashtra, the Cashew nut processing industry as well as the marketingsystem is not well organized as it is in Kerala and Goa. Many farmers sell thecollected and dried nuts to the traders in the local market. The traders sell theraw Cashew Nuts further to the processing industry owners. The processingindustries process the Cashew Nuts and send to the distributors in nearby citiesas well as in local market either by creating their own brand or in loose.
Processing of cashew nuts
The various processes involved in the processing of cashew nuts are explainedin detail as mentioned below.
Cleaning
All raw nuts carry foreign matter, consisting of sand, stones, dried apple etc.The presence of foreign matter in the roasting operation canbe avoided bycleaning the nuts. The raw nuts can be sieved by hand using a ¾ inch meshsieve.
Soaking
The next stage is to soak the nuts in water to avoid scorching them during theroasting operation. After being left to stand for about ten minutes, the water should be drained off. The nuts should then be left for periods of not less thanfour hours in order to allow the water left on the surface of the nuts to beabsorbed. The process of covering the nuts with water, draining and standingshould be repeated with the same nuts about three times until a moisture contentof 9 per cent is reached.

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