The transformation of raw cashews into almonds
edible consists of the following steps

(Figure 1: traditional method):

• (I) roasting;
• (II) decortication;
• (III) drying;
• (IV) peeling;
• (V) calibration;
• (VI) quality controls/fumigation
• (VII) conditioning.

All these steps must be carried out carefully to ensure good quality and classification of almonds.
In order to meet quality requirements and prevent contamination of cashew nuts, packaging takes place under ideal conditions of cleanliness and hygiene.

The following items are cleaned regularly:

• equipment (tubes, knives, etc.)
• work and drying surfaces (racks, mats, etc.),
• staff clothing
• preparation and storage rooms.

Good Agricultural Practices (GAP) allowing farmers to
producers to have guidelines and principles
to be applied to the processes of production and
post-production, in order to provide healthy cashew nuts
and safe, minimizing potential risks such as
pathogens, contaminants and materials
used against parasites.
• Good Manufacturing Practices (GMP) allowing
to define the processes to be followed by the operators
in the processing, packaging,
storage and transportation to ensure quality
of the product. Operators use GMPs in
the processing of cashew nuts with the best
sanitary conditions.
• Risk analysis - critical points for their
control (HACCP), giving a preventive approach
food safety system to identify,
assess and control the biological, chemical and physical risks of production processes.