The cashew nut is native of North-east Brazil. During the 16th century, the Portuguese introduced it into India and Portuguese colonies in Africa such as Mozambique. From India, cashew trees spread all over South-east Asia.
Immediately after harvest, raw cashew nuts are processed, which is fundamental to maintain their quality and properties. Farmers separate the drupe from the cashew apple to put them sun-drying. These raw products are traded and then processed to obtain the cashew nut kernel.
Standards Grades & Forms
The following forms and specifications are included in the United Nations Economic Commission for Europe (UNECE) Standard DDP-17 concerning the marketing and commercial quality control of cashew kernels.
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This section is constantly updated with studies that have been published in scientific journals.