How to increase the yield and overcome poor out-turn of cashew kernels after processing

31 Oct How to increase the yield and overcome poor out-turn of cashew kernels after processing

1. Increasing Cashew Yield (Field Level)

A. Improved Varieties

• • Use high-yielding, early-bearing varieties released by agricultural research institutes (e.g., in India: VRI-3, Bhaskara, Ullal-3, BPP-8, NRCC-1, etc.).

• • Choose varieties with high nut weight, high shelling percentage (>30%), and good kernel grade.

B. Orchard Management

1. 1. Spacing & Planting System
      • • For traditional varieties: 8 × 8 m (156 trees/ha).
      • • For high-density planting: 5 × 5 m (400 trees/ha) with pruning.
      • • Adopt double hedge or paired-row systems to optimise sunlight and canopy spread.

1. 1. Soil Fertility & Nutrition
      • • Apply 10–15 kg FYM (farmyard manure) + NPK (500 g N, 125 g P₂O₅, 125 g K₂O/tree/year** in split doses).
      • • Boron, zinc, and magnesium deficiencies are common; correct via foliar sprays (e.g., 0.25% ZnSO₄ + 0.25% H₃BO₃).

1. 1. Water Management
      • • Cashew is drought-tolerant, but flowering and nut filling benefit from drip irrigation or mulching during dry periods.
      • • Avoid prolonged water stress at nut-setting.

1. 1. Pest and Disease Control
      • • Control Tea Mosquito Bug (Helopeltis) with neem-based or synthetic pyrethroids during flushing and flowering.
      • • Manage Die-back and Anthracnose using Bordeaux mixture (1%) or copper fungicides.

1. 1. Rejuvenation Pruning / Top Working
      • • Replace unproductive trees (>15 years old) with top-working high-yielding scions.
      • • Remove dead/diseased branches annually to promote light penetration and new shoots.

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2. Improving Kernel Recovery and Quality (Processing Level)

Even good field yield can suffer from poor kernel output due to handling and processing inefficiencies.

A. Harvest and Post-Harvest Handling

1. 1. Harvest timing:
      • • Collect nuts as soon as they fall naturally — do not pluck immature nuts.
      • • Delay causes quality loss and fungal contamination.

1. 1. Drying:
      • • Sun-dry raw nuts to 8–10% moisture before storage.
      • • Over-drying or under-drying affects kernel shrinkage and roasting quality.

1. 1. Storage:
      • • Store in cool, dry, well-ventilated areas to prevent aflatoxin and kernel deterioration.

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B. Processing Improvements

1. 1. Steaming / Roasting Control
      • • Uniform and moderate roasting (not oversteaming) ensures easier shell removal and less kernel breakage.
      • • Use steam roasting rather than open pan roasting for consistency.

1. 1. Shelling and Peeling
      • • Train workers and use mechanised shell cutters for precision.
      • • Condition nuts (moderate moisture) before cutting to reduce kernel breakage.

1. 1. Drying After Shelling
      • • Re-dry kernels (3–5% moisture) before peeling to loosen testa without cracking.

1. 1. Grading
      • • Sort kernels by size, colour, and wholeness. Proper grading adds market value.

1. 1. Storage of Kernels
      • • Vacuum-pack or nitrogen-flush in moisture-proof packs.
      • • Store in low humidity (<60%) to retain crispness.