Vol. 10, Issue 8 (2021)

Author(s):
Bhavana A and Akshay R Patil

Abstract:
Cashew (Anacardium occidentale L.) is an evergreen important crop of drylands of many states in India. The kidney shaped nut is the real fruit while apple attached to it is the juicy peduncle having rich reserve of vitamins and minerals. The typical colour of the apple at full ripe stage varies generally yellow, golden yellow, cherry coloured or red. India being the largest producer (60%) and exporter of cashew kernels in the world has 9,23,000 ha area and produces 6,13,000 t of cashew with an average national productivity of 695 kg/ha. Karnataka is a prominent state in cashew production occupying 5th position in area (1,18,000 ha) ranking 6th in production (53,000 t) with an average productivity of 461 kg/ha which is much less than the national average. Dakshina Kannada district has the highest area of cashew in Karnataka, followed by Udupi, Belgaum, Chickballapur, Uttara Kannada, Kodagu and Kolar. The state is bestowed with many research stations working on cashew including the Directorate of Cashew Research, Puttur, Horticulture Research Station, Ullal and AICRP on Cashew at Chintamani dedicated for research, establishment and growth of cashew industry in Karnataka by releasing several high yielding cultivars suitable for both coastal and plain regions. In spite of being highly nutritious, consumption of cashew apple has been very limited due to certain drawbacks, such as high perishable and astringent in taste. Various methods have been developed to improve the shelf life and sensory properties of whole cashew apple and its juice. It is also essential to create awareness among farmers about cashew apple processing for better economic returns. Processing of cashew apple is an economically viable enterprise in cashew growing tracts especially for Women Self Help Groups. These products are also useful for strengthening of present processing industries.