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| OUR SHELLING METHOD IS |
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| ROASTING :- |
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The roasting of Raw Cashewnut is done by steam roasting process.
A specially designed steam boiler is employed for this purpose. The raw cashewnuts are fed into this boiler and kept under atmosphere of steam for 35 minutes. The Steam Roasted nuts are then spread in to the floor for cooling. The main purpose of roasting is to avoid breakage of kernels during the cutting process. |
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| CUTTING PROCESS :- |
| The roasted cashewnuts are fed into the hand operated cutting machines to separate kernels from the shells. The cutting machines are operated by small blades and springs. The entire process is manual and is usually handled by ladies. Each women can work around 50 to 70 kgs. of Raw Cashewnuts per day. |
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| HOT CHAMBER :- |
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Cashew Kernels from cutting process are kept in the Hot Chamber for around 15 to 18 hours. The Cashew Kernels usually contains 10% moisture which requires to be dried for removal of testa. The hot air is made to pass through the Hallow walls of the bricks. The kernels which are spread in the sizers will be dried in around 3 to 4 hours. Usually the temperature of the Chamber is kept at 70 to 75 degree cent grade. |
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| PEELING :- |
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The outer red testa, which is attached to the Kernels will be peeled off
with a small knife. Major portion of workers will have to be employed in
this section. The entire process is manual. |
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| GRADING :- |
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The peeled cashew kernels are graded according to its size, colour and its maturity. There are around 22 grades of cashew kernels. |
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