Bull 6, United Nations Food and Agricultural Organization, Rome, 1969. Bhati, Applied Science Publishers, London, 1980. Vincent, in Fats and Oils, Chemistry and Technology, edited by R.J.
Swern, 4th edn., Wiley, New York, 1982, p. Norris, F.A., in Bailey’s Industrial Oil and Fat Products, edited by D. Polymerization of natural CNSL was effected in alkaline solution with paraformaldehyde. Chemical reduction with air/aqueous hydrazine gave saturated natural CNSL. Natural CNSL contains a predominant amount of anacardic acid and represents a novel phenolic lipid source.
%2BFor%2BHealth%2B(3).jpg "cashew outer shell")
By catalyzed decarboxylation of the recovered natural CNSL an almost theoretical yield (25%) of phenolic lipid rich in cardanol was obtained, which is considerably higher than that (10%) in the traditional recovery of technical CNSL by the hot oil bath industrial method. Both were much superior to mechanical agitation. Soxhlet solvent extraction or ultrasound/solvent extraction of manually processed shells at ambient temperature gave similar yields and economy in solvent usage. Static solvent extraction of macerated shells gave the same yield as Soxhlet extraction, but the filtration stage was difficult and large volumes of solvent were required. At the first stage, prior to comminution, the yield from intact half-shells of mechanical origin is considerably less than that from manually processed shells due to extensive internal fracturing of the shell structure and greater solvent penetration in the latter case.
CASHEW OUTER SHELL MANUAL
Our Cashews are Fair Trade Certified by Control Union under Fair Choice.In the two-stage recovery of natural cashew nut-shell liquid (CNSL) by solvent extraction, the overall yields from half-shells obtained by mechanical cutting and from chilled fragmented shells (to solidify the phenols) by manual processing are identical, indicating that no physical loss of phenolic material occurs in the mechanical process. Our standards and practices result in a fair price for our producers and a truly raw, cold-processed product. This great disparity in processing capacities translates to a significant difference in price, which in turn leads to a serious temptation for buyers and manufacturers of raw food products to purchase industry-standard ‘raw’ cashews (defined as non-roasted though still heat-treated). Our Really Raw Cashews are processed at a rate of 4-5kg per worker, per day. As an example of this, typical cashews in India are processed at a rate of 12-14kg per worker, per day. The processing necessary for our Really Raw Cashews is slow, relative to conventional processing, but the high quality and unbeatable flavour is unquestionable. The result is an artisan product of unique quality. Finished cashews are graded only as Wholes, Splits or Pieces and are returned to dehydration for a final 4-6 hours to guarantee packaging at a minimum of 5% moisture content. De-skinned cashews are then sent for final quality inspection where any imperfections are cleaned away with a scalpel.
CASHEW OUTER SHELL SKIN
With both methods, the nuts are dehydrated at a maximum of 40º Celsius for 12-14 hours (solar dryers operate at approximately 35º) at which time the thin skin is rubbed from the kernel with cotton gloves. For this process, our producers use either a solar method or dehydrator equipment. These kernels are still encased in a thin red skin, or testa, which must be dehydrated to facilitate removal. Once the shell has been broken to expose the cashew kernel producers use a thin stainless steel pick to pry the kernel out. The special knives our producers use allow them to both pierce and split the tough outer shell of the unheated cashew nut. The heating process which is the norm in the cashew industry significantly degrades the product, as essential fatty acids and enzymes are destroyed. Working together from home allows the ladies of our producer group to keep one eye on the kids while getting on with shelling the cashews, which has traditionally prevented them from joining the workforce. This process also allows the women of Biting to engage in the industry in a sustainable and flexible manner. This requires a lot of skill, but results in a product of superior flavor, texture and nutritional value. They are called raw because they have not been roasted, whereas in Indonesia our cashews are hand-cracked without first of all frying the cashew in the shell. This means the ‘raw’ cashews you buy in the supermarket have actually been fried. The standard way of de-shelling cashews around the world is to first boil or fry the cashew with the shell in oil to make the shell very brittle and easy to crack.
0 kommentar(er)
