Engineering Sciences

Cashew kernels have been known for their sweet, pleasant and bland palatability. In the healthy, sophisticated scenario of eating habits, cashew kernels have become a part of every munching session because of its ‘well balanced’ fat composition, high degree of vitamins and rich protein and mineral content. Being a good appetizer, an excellent nerve tonic and a steady stimulant, cashew kernel has found its place in Ayurvedic medicines. Cashew kernel has got a mild and pleasant taste on roasting, the characteristic aroma and texture improves. The ‘white wholes’ are in great demand in both domestic and international market. Usually the whole cashew kernels are consumed as roasted, salted or sugar coated kernels. It is also widely used in confectionery and bakery industries for preparation cashew based products