Cashew processing process through 13 stages
Cashew trees, also known as cashew peaches, are native to Brazil, the tropics in South America and gradually the trees are dispersed to Africa, Asia, Australia, today cashew trees are spread out in the boundary. the parallel of the 300 North parallel and the 310 parallel to the South.
Cashew has an scientific name Anacardium OccidenTablel, belonging to the mango family, the English trade name is cashewtree.
Cashew trees can withstand diverse and harsh climatic conditions. Being a high temperature-sensitive tree sensitive to cold, tropical climate with a clear dry season is a good condition for good cashew development. According to FAO, there are 32 commercial cashew producing countries in the world, but cashew grow only well thanks to the tropical and subtropical countries.The top 10 cashew growing countries in the world are: India, Vietnam. , Brazil, Nigenia, Tanzania, Indonesia, Guinea.Bissau, Cotolvore, Monzambique, Benin ..
Following is the process of processing and producing cashews:
1. Stage 1: Receiving input fuel: All consignments of raw materials upon arrival at the factory must be checked before being imported. Raw materials after checking, if quality (sensory) quality is transferred to storage in the factory. In case raw materials meet new requirements, they may be put into processing or storage. Such inspection will ensure that the materials imported for processing meet the regulatory requirements, preventing the use of materials likely to cause food insecurity. Conducting an inspection in the order of principle: Examining the records related to the shipment of raw materials, only accepting the shipment when ensuring sufficient elements of origin and high safety; Check the sensory material about color - smell - taste; Check the humidity of raw materials and the number of seeds / 01 kg must reach 180 grains or less.
2. Sewing and storing fuel:
Cashew is exposed to sunlight on a clean cement floor until it reaches an appropriate moisture content of <11%.
After that, pack in bags and store in separate batches, waiting for production. Cashew material is kept in a dry and dry condition, to avoid the case of damage, superinfection of pathogenic microorganisms (bacteria, mold). General hygiene requirements: drying yard must be clean of impurities (without waste), hygienic facilities and storage - dry and airy. In addition, fumigation will be carried out during storage, when insects are suspected to develop in the material.
3.Step Sorting materials (cashew size): there is a certain meaning in the preliminary screening of cashew nuts according to sizes A, B, C, D ... for later convenience to cut and remove impurities substances such as soil, stone, rubbish ... mixed in Article. After being classified, Article will be stored in bags and put into batches.
4. Stitching "steaming": In order to make the shells soft, facilitating the separation between the porous crust and the silk shells, which is convenient for cutting. The process was carried out as follows: The thing should be put into the heated steamer, the amount of steam each time 1,600 kg - 2,500 kg, at a pressure of 0.7 kg / cm3 - 2.0 kg / cm2, time autoclave for 20 to 50 minutes (depending on the material), then the goods are conveyed to the cooling platform, after cooling will put into the cargo tray.
5. Sewing "cut off": Requesting workers participating in production must ensure hygienic and health requirements; workshops - production tools must also be absolutely hygienic. Cashews are cut shells, kernels separated by specialized knives; to improve the quality of the product, to meet the requirements in the process of product creation. Separation requires a certain skill and technique of workers. In the process, it is necessary to pay attention to the correct operation to avoid the case that Article is peeled silk or broken - broken - stabbed with a knife; Products should be distinguished from each other through supplier shipments (by date and size product code).
6. Sewing and roasting cashew nuts: using hat roasting dryer to help ripen kernels. Facilitate silk crust to separate from cashew kernels; kill pathogenic microorganisms through heating, meeting the requirements in the manufacturing process. Cashew kernels are put into drying in kilns, with drying time of 11 ± 2 hours. After drying, the products are put into buckets and transferred to peeling silk by conveyor.
7. Stitching and peeling the silk husks: After peeling off, the cashew kernel products will take the shape of a crescent moon with white opaque beauty. To meet the requirements of product processing and enhance the sensory properties of the product, the cashew kernels, after being dried, are peeled by a knife. Workers involved in the production of this stage must ensure hygiene and health requirements; workshops, tools must also ensure hygiene. In the peeling process, try to avoid breaking and do not break the cashew kernel, as this will lose the beauty and reduce the value of the product.
8. The "classification" to return products to the same size - color: at the same time remove a part of impurities contained in the product. Workers conduct color distribution and retest according to particle size according to AFI standards, or according to customers' request.
9. Fumigation: meaningful to increase the shelf life of products; Kill and prevent the development of insects in the product. Therefore, the product is steamed with chemicals PH3 and strictly complies with SSOP reference, so the product is completely safe.
10. "Sieve - packaging - vacuuming": In order to preserve the product well, increase the sensory properties, limit the development of pathogenic microorganisms, and prevent insect infiltration, the following products are required. When steaming, it should be packed into PE bags and vacuum.
11. Sewing "metal detection": The process of removing metals in products that are likely to endanger users. Accordingly, the product bags in batches are placed on a conveyor belt passing through metal detectors.
12. Sewing "boxed - labeled": will meet customer requirements, contribute to product preservation, limit the development of pathogenic microorganisms, limit the penetration of insects and animals harm. Information on the product boxes, before being delivered to the specific product warehouse, includes: product name, net weight, gross weight, name and address of manufacturer, product products, product code.
13. Storage and distribution: After packing, the product is stored in a finished product warehouse before shipment. Finished products should be stored under appropriate conditions to maintain the quality of the product, limiting the development of pathogenic microorganisms, limiting the penetration of insects and pests.
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