Cashew Fruit in Kerala – A Nut with a Story

The cashew fruit, locally known as "Parankimaavu" or "Kasuvandi Pazham", is an important part of Kerala’s agricultural and cultural landscape. Though it is often overshadowed by its more famous nut—the cashew kernel—the cashew fruit itself is a fascinating and multi-purpose crop grown widely in Kerala’s coastal and laterite regions.

Origin and Cultivation

The cashew tree (Anacardium occidentale) is not native to India. It originated in Brazil and was brought to India by Portuguese traders in the 16th century. Over time, it adapted well to Kerala’s warm, humid climate and red laterite soils, especially in districts like Kollam, Kannur, Kasaragod, and Kozhikode.

The tree is hardy, requires minimal care, and thrives in dry zones and coastal belts. Cashew plantations are now a common sight in many parts of Kerala, often growing in hilly terrains and even as boundary crops.

Structure of the Fruit

The cashew fruit has two parts:

• The Cashew Apple: The fleshy, juicy, bell-shaped part that comes in yellow, red, or orange shades. It is technically a false fruit, rich in Vitamin C and antioxidants.

• The Cashew Nut: Attached to the bottom of the apple, enclosed in a hard shell filled with a toxic oil (cashew nut shell liquid or CNSL). This is the true fruit, which is processed to obtain the edible nut.

Uses of Cashew Apple

While the nut is globally prized for its taste and commercial value, the cashew apple has multiple traditional uses in Kerala:

• Juice and Syrup: Cashew apples are crushed to extract juice, which is sweet and tangy. In some regions, it is fermented to make local alcoholic beverages.

• Pickles and Chutneys: In rural homes, cashew apples are chopped and pickled or made into spicy chutneys.

• Cattle Feed: The leftover pulp from juice extraction is sometimes used as animal feed.

Though highly perishable and underutilized commercially, efforts are being made to explore its nutritional potential in the food and beverage industry.

Cashew Processing Industry in Kerala

Kerala, especially Kollam, has long been a hub for cashew nut processing and export. The state is known for high-quality cashew kernels and has many traditional factories, especially cooperative and private units. The process involves drying, shelling, peeling, grading, and roasting. Thousands of workers, mainly women, are employed in this sector.

Economic and Cultural Significance

Cashew contributes significantly to the rural economy in Kerala. It supports livelihoods through farming, processing, and export. The Cashew Export Promotion Council of India (CEPCI), headquartered in Kollam, plays a major role in promoting the industry.

The Kollam Cashew Fest, held annually, showcases cashew-based delicacies, innovations, and crafts, celebrating this humble fruit’s impact on Kerala’s economy and cuisine.

Challenges and Opportunities

Despite its value, cashew cultivation in Kerala faces challenges such as:

• Declining productivity due to old plantations

• Competition from other cashew-producing states and countries

• Need for better processing technologies

However, with improved farming techniques, value-added product development (like cashew apple wine or syrup), and branding, cashew can continue to be a thriving crop in Kerala’s agri-economy.