How can one increase cashew yield and overcome poor number of kernels after processing

Improving cashew yield (both field yield and kernel recovery after processing) requires an integrated approach — combining agronomic, varietal, and post-harvest practices. Let’s break it down into two key parts:

🌱 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. 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.

2. 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).

3. 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.

4. 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.

5. Rejuvenation Pruning / Top Working

   • Replace unproductive trees (>15 years old) by top-working with high-yielding scions.

   • Remove dead/diseased branches annually to promote light penetration and new shoots.

🌰 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. Harvest timing:

   • Collect nuts as soon as they fall naturally — do not pluck immature nuts.

   • Delay causes quality loss and fungal contamination.

2. Drying:

   • Sun-dry raw nuts to 8–10% moisture before storage.

   • Over-drying or under-drying affects kernel shrinkage and roasting quality.

3. Storage:

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

B. Processing Improvements

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.

2. Shelling and Peeling

   • Train workers and use mechanised shell cutters for precision.

   • Condition nuts (moderate moisture) before cutting to reduce kernel breakage.

3. Drying After Shelling

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

4. Grading

   • Sort kernels by size, color, and wholeness. Proper grading adds market value.

5. Storage of Kernels

   • Vacuum-pack or nitrogen-flush in moisture-proof packs.

   • Store in low humidity (<60%) to retain crispness.

⚙️ 3. Long-Term Sustainability Tips

• Introduce bee colonies to improve pollination (can increase yield 20–30%).

• Adopt intercropping (pineapple, legumes) for soil fertility and extra income.

• Practice soil and water conservation to maintain long-term productivity.