Drying:
Raw cashew nuts with shell, immediately after harvest, are exposed to the sun for drying and they are evenly distributed until the kernels have a remaining moisture content of 8%-10% in the shell.
Storage:
Cashew nuts with and without shell are stored
in a dry place (<65% relative humidity), away from light,
cool (<10°C / 50°F) and well ventilated.
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The factory: The different stages of transformation
- Cashew Drying and Storage
- Calibration & Embrittlement of cashew nuts
- Shelling & Steaming of almonds
- Unskinning, sorting & weighing of almonds
- Classification of almonds
- The conditioning
Nut grading:
Cashews are sorted by size by sizers and graded at the store by size. Three (3) or four (4) different sizes are retained to facilitate oven heating, shelling and pre-grading.
Embrittlement:
The embrittlement process consists of steam cooking. This results in the partial elimination of the corrosive balm and the weakening of the hulls.
Controlling the cooking time and temperature greatly determines the yield of whole almonds after shelling.
Shelling:
It consists of removing the almond from the shell. The cashew kernel is extracted using a manual or mechanical shelling machine.
Good shelling and processing practices are observed.
The batch number is identified and recorded.
Steaming:
Parboiling consists of drying the almonds in hot air to facilitate peeling. The almonds are placed on trays and trolleys and are subjected to the oven for efficient heat penetration.
They will then undergo a thermal shock with steam to allow the removal of the film during peeling. time, temperature
and batch are saved. The steam is produced by the boiler
Peeling:
Dehulling consists of ridding the almond of its skin. It is done manually or mechanically. The production-quality manager decides on the best methods depending on the condition of the almonds. This step already constitutes a pre-classification
of almonds
Sorting and weighing Almonds:
the sorting of the almonds makes it possible to eliminate the remains of dandruff present on the almonds and their classification by grade. At this stage, the sorting is done according to 6 grades of quality of almonds according to the size, the color, the integrity of the almond: whole white, whole brown, half white, half brown , splits and pieces. The weighing is carried out by group of grades and then makes it possible to know the yields obtained after transformation.
Classification of almonds
the classification of almonds is made into different marketable categories.
There are 26 grades of different qualities. Almonds selected according to their size and color will thus be identified and specified by people trained in the grades. Rigorous control is followed by quality to verify that all batches meet the requirements and specifications of the AFI standard
The conditioning
Cashew kernels receive final inspection to ensure grading compliance. They then go through a machine that sucks up the impurities, undergoes a visual check and passes over magnets that extract the ferric particles before vacuum packaging. Batch control and GMP (Good Manufacturing Practices) is carried out by the quality manager. Vacuum packaging allows products to be effectively preserved without loss, since poor packaging can lead to high losses of kernels and compromise profitability. Cartons are labeled with batch identification, supplier and other information required by the customer.
