History of Cashew

The cashew tree, ANACARDIUM OCCIDENTALE, has a long standing history as an extremely useful tree. Both in terms of nutrition, as well as a food taste enhancer. Considered to be a native to the northern part of South America, it is now found in many tropical areas.

The English name 'Cashew' is derived from the Portugese name 'Caju', its called 'Acaju' in Brazil, 'Merey' in Venenzuala, 'Cajuil' in Spanish and 'Decajou' in French.

Cashew was introduced to India by the Portugese between 1563 and 1570. The Portugese bought Cashew first to Goa and then spread this nutritional tree nut across the western region of India, and then further to South East Asia.

A Portugese missionary from Brazil brought the Cashew to Goa in order to stop soil erosion along with the west coast of India. It is said, that the edible value of the Cashew nut was discovered by Goan prisoners exiled to the Portugese territory of Africa (Mozambique) during Goa 's freedom movement in 1752. The prisoners tried them, and used them as a regular food item. Thus, the cashew nut become a part and parcel of Goan life. The local people of Goa started consuming Cashewnuts by the middle of the 18th century and now, it commercially ranks second to Almond. And figures among the nine important tree nuts in trade the world over.

Cashew Processing
Though more of a traditional business for us, Cashew processing has been to a sea of changes. Over the years, it has evolved drastically. Thanks to technology and our commitment to quality, we have been able to meet every requirement of our customers. And give them the best. Collecting raw Cashews:Ideally, harvest season for Cashews lasts roughly from March to May. During this period, Cashews are collected from organic farms, sun dried for two days and stored in godowns forprocessing throughout the year. Steam Roasting:Cashew nuts are stored in roasting tanks and are subjected to steam (50 lbs./ sq. inch pressure) for around 20 minutes. Then they are released and dried for 24 hours. Shelling:Here, the nuts are de-shelled with hand cutters, and the outer shell and kernels are separated by hand. The outer shells are taken to an oil extraction plant where the shell liquid is extracted. Hot chamber treatment: Cashews kernels are dried in hot chamber (70-75 deg. C) for around 10 hours.

Organic Cashew
Organic production of Cashews:Thanks to new knowledge, machinery and the chemical industry, agriculture has been exposed to remarkable changes. Although this has encouraged production, it has also invited side effects. Therefore, ecologically conscious Cashew processors have developed sound and sustainable agricultural practices. Organic agricultural aims at enhancing natural life cycles and making the right use of naturally available resources. It entails varied cultivation practices and poses significant restrictions on the use of chemicals likely to have detrimental effects on the environment. Although a new concept, the demand for organic agricultural products is increasing and a new market has been thrown open. The reason why, we have introduced organic Cashewnuts so as to achieve a better balance between the supply and demand for agricultural products, yet cause no harm to the environment. Organic agriculture & processing is based on:Production of highly nutritional food in sufficient quantityInteraction with natural systems cycles to enhance lifeEncouraging and enhancing biological cycles within farming system.

Our Products
Zantye Cashews are well known for their unique taste and flavour associated with the Goan cashew nut. DrumRoasted Natural Salted Cashewnuts Dry Salted Pepper Cashewnuts Chat (Indian Spicy) Cashewnuts Cheese Cashewnuts Masala Cashewnuts ( Pakoda) Cashew Ladu