Cashew

Cashews hold cultural importance in many tropical regions, featuring in local cuisines and traditional practices. Their introduction by Portuguese explorers facilitated global trade and agricultural integration, making them emblematic of colonial-era crop exchanges and modern food globalization.

• The cashew seed grows outside the fruit, attached beneath the cashew apple, a rare botanical trait.
• Its shell contains toxic oils that require roasting to safely remove before consumption.
• Cashew trees are moderately drought-tolerant and thrive in sandy, well-drained tropical soils.
• India, Vietnam, Nigeria, and Ivory Coast are among the leading global producers.
• Cashews are a major allergen and regulated accordingly in food safety standards.

Scientific name: Anacardium occidentale. The cashew tree is an evergreen reaching 6–12 meters tall, with broad, leathery leaves and distinctive inflorescences. Its fruit is a composite structure consisting of the swollen cashew apple and the attached kidney-shaped seed enclosed in a toxic double shell. It belongs to the family Anacardiaceae.

Cashew trees thrive in tropical climates with sandy, well-drained soils and show moderate drought tolerance. They are sensitive to frost and require manual harvesting. Processing involves careful shelling and roasting to remove toxic shell oils. Yields vary by cultivar and region, typically ranging from 800 to 1,500 kilograms of raw nuts per hectare annually.

While specific cultivars and breeding programs exist commercially, there is no universally standardized catalog of cashew varieties. Regional landraces and heritage types are cultivated, but detailed data on distinct cultivars remain limited.

Cashews are rich in healthy fats, proteins, vitamins, and minerals, making them a nutritious snack and ingredient. Their creamy texture and mild flavor contribute to their popularity in diverse culinary and health-conscious applications.

⚠️ Cashews are recognized as a major allergen. They can trigger allergic reactions ranging from mild to severe and are subject to food safety regulations and labeling requirements worldwide.

Cashews are widely used roasted or salted as snacks and incorporated into confectionery, bakery, and savory dishes. They are processed into pastes, butters, and milk alternatives, especially valued in vegan and lactose-free diets. The cashew apple is also consumed fresh, juiced, or fermented in some regions.

Cashews are a major global commodity with India, Vietnam, Nigeria, and Ivory Coast as leading producers. International grading and quality standards are maintained by organizations such as Codex Alimentarius and the International Nut and Dried Fruit Council, supporting a robust global trade network.

Cashew trees are moderately tolerant to drought and poor soils but are vulnerable to fungal diseases like anthracnose and insect pests such as Helopeltis species. They are sensitive to frost and require careful management to maintain healthy yields.