Welcome to MahaCashew Cluster Association
Maharashtra is the largest producer of cashew nuts in the country, with 150,000 hectares of land under cashew nut cultivation. From which Sindhudurg district has larger number under cashew cultivation. In the recent past, Maharashtra has witnessed a surge in cashew production and it ranks first in cashew production as well as productivity in India. It offers a huge natural resource base for establishing and expanding the cashew processing industries. Mahacashew cluster is a Sindhudurg based cashew cluster, initiated by leading cashew manufacturers in and around VENGURLA, Sindhudurg.
With the principle of ‘One for all’ Mahacashew Cluster is a plan for overall development of cashew industry in the area. With the increasing use of technology in the cashew industry, the manufacturers in the leading cashew producing district should be well equipped and with that Aim, the idea of ‘Mahacashew Cluster’ came into existence. With involvement of aspiring cashew industrialists around the area, concept of formation of the cluster came into reality.
Kaju katli also known as kaju Katari or kaju barfi, is an Indian dessert similar to a barfi. Kaju means cashew nut in Hindi. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices).
Exotic Sweets Made From Assorted Cashew Nuts, SUGAR & Saffron. Ingredients: Cashew Nut, Sugar, Cardamom, Saffron & Cashew.
Cashew nut shell liquid is a co-product of the cashew nut industry and is sourced primarily from South America and Asia.CNSL has got wide range of applicability for making raw materials for automobile Brake lining such as Liquid Resin, PF Resin and Cashew Friction Dust (CFD). The CNSL is also used for manufacture of paint and varnishes, Epoxy Resins and Oil soluble Resins, Surface active agent, Synthetic Rubber & Wax compounding and Foundry Resins and so on.
The CNSL process sequence in basic steps:
- Wetting of the cashew nuts by dipping in a hot water vat at 20-25°C to strike a moisture balance between the shell and kernel of the cashew nut and removal of superficial moisture from the nuts and then steaming of the nuts to open up the pores of the shells
- Subjecting the conditioned nuts dipping in a vat containing cashew nut shell oil where temperature is kept at 170°C to 185°C or preferably at 180°C, for a predetermined period when most of the oil issues out of the shells
- Vibrating the nuts discharged from the oil bath and subsequent centrifugation in order to remove the adhered oil
- Incision of the shell walls of the nuts and centrifugation of the seed against a breaking wall
- Separation of the kernel from the cracked cashew shells and peeling of the skin by heating with hot air and mechanical rubbing of the kernel and effecting the removal of the peel under the action of an air stream; and Classifying the peeled nuts and subsequent packing under inert gas in tightly closed containers.