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Cashew
A. occidentale
Binomial name
Anacardium occidentale
L.
The cashew tree (Anacardium occidentale) is a tropical evergreen tree that
produces the cashew seed and the cashew apple.
It can grow as high as 14 metres (46ft), but the dwarf cashew, growing up
to 6 metres (20ft), has proved more profitable, with earlier maturity and
higher yields.
The cashew seed, often simply called a cashew, is widely consumed. It is
eaten on its own, used in recipes, or processed into cashew cheese or
cashew butter. The cashew apple is a light reddish to yellow fruit, whose
pulp can be processed into a sweet, astringent fruit drink or distilled into
liquor.
The shell of the cashew seed yields derivatives that can be used in many
applications from lubricants to paints, and other parts of the tree have
traditionally been used for snake-bites and other folk remedies.
Originally native to northeastern Brazil, the tree is now widely cultivated in
Vietnam, Nigeria and India as major production countries.[1]
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Etymology[edit]
Its English name derives from the Portuguese name for the fruit of the
cashew tree caju (Portuguese pronunciation: [kau]), which itself is derived
from the indigenous Tupian name acaj, literally meaning "nut that
produces itself".[2] The name Anacardium, originally from the Greek, refers
to the unusual location of the seed outside the core or heart of the fruit (ana
means "without" and -cardium means "heart").
Cashew tree
The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe
that grows at the end of the cashew apple. The drupe develops first on the
tree, and then the pedicel expands to become the cashew apple. Within the
true fruit is a single seed, which is often considered a nut, in the culinary
sense. The seed is surrounded by a double shell containing an allergenic
phenolic resin, anacardic acid, a potent skin irritant chemically related to
the better-known allergenic oil urushiol which is also a toxin found in the
related poison ivy. Properly roasting cashews destroys the toxin, but it must
be done outdoors as the smoke (not unlike that from burning poison ivy)
contains urushiol droplets which can cause severe, sometimes lifethreatening, reactions by irritating the lungs. People who are allergic to
cashew (or poison ivy) urushiols may cross-react to mango or pistachio
which are also in the Anacardiaceae family. Some people are allergic to
cashews, but cashews are a less frequent allergen than tree nuts or
peanuts.[4]
While the cashew plant is native to northeast Brazil, the Portuguese took it
to Goa, India, between 1560 and 1565. From there it spread throughout
Southeast Asia and eventually Africa.[5]
Cashew "nut"[edit]
Cashews as a snack
Botanically speaking, cashew are not actually nuts but merely seeds.
Culinary uses for cashew seeds are similar to uses for nuts, however, and
the seeds are frequently referred to as nuts. Cashews, unlike oily tree nuts,
contain starch to about 10% of their weight. This makes them more
effective than nuts in thickening water-based dishes such as soups, meat
stews, and some Indian milk-based desserts. Many Southeast Asian
cuisines use cashews for this unusual characteristic, rather than other nuts.
[6]
The shell of the cashew nut is toxic, which is why the nut is never sold in
the shell to consumers.[7]
Cashew nuts are commonly used in Indian cuisine, whole for garnishing
sweets or curries, or ground into a paste that forms a base of sauces for
curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in
powdered form in the preparation of several Indian sweets and desserts. In
Goan cuisine, both roasted and raw kernels are used whole for making
curries and sweets.
Production[edit]
Production
MT (metric tons)
Vietnam
1,110,800
Nigeria
950,000
India
753,000
Cte d'Ivoire
450,000
Benin
180,000
World Total
4,439,960
Cte d'Ivoire
450,000
Benin
180,000
World Total
4,439,960
Nutrition[edit]
Cashews, raw
Nutritional value per 100g (3.5oz)
Energy
553kcal (2,310kJ)
Carbohydrates
Starch
Sugars
lactose
30.19 g
0.74 g
5.91 g
0.00 g
Dietary fiber
3.3 g
Fat
43.85 g
Energy
553kcal (2,310kJ)
Carbohydrates
Starch
Sugars
lactose
30.19 g
0.74 g
5.91 g
0.00 g
Dietary fiber
3.3 g
Fat
43.85 g
Saturated
Monounsaturated
Polyunsaturated
7.783 g
23.797 g
7.845 g
Protein
18.22 g
Vitamins
Vitamin A
0 IU
Thiamine (B1)
(37%)
0.423 mg
Riboflavin (B2)
(5%)
0.058 mg
(7%)
1.062 mg
(17%)
0.86 mg
Niacin (B3)
Pantothenic acid(B5)
Vitamin B6
(32%)
0.417 mg
Folate (B9)
(6%)
25 g
(0%)
0 g
(1%)
0.5 mg
Vitamin B12
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Minerals
(0%)
0 g
(6%)
0.90 mg
(32%)
34.1 g
Vitamin D
Vitamin E
Vitamin K
Minerals
Calcium
Iron
Magnesium
Manganese
Phosphorus
Potassium
Sodium
(0%)
0 g
(6%)
0.90 mg
(32%)
34.1 g
(4%)
37 mg
(51%)
6.68 mg
(82%)
292 mg
(79%)
1.66 mg
(85%)
593 mg
(14%)
660 mg
(1%)
12 mg
(61%)
5.78 mg
Zinc
Other constituents
Water
5.20 g
Cashew oil[edit]
Cashew oil is a dark yellow oil for cooking or salad dressing pressed from
cashew nuts (typically broken chunks created during processing). This may
[19]
be produced from a single cold pressing.
Cashew shell oil[edit]
See also: Urushiol
Cashew nutshell liquid (CNSL) or cashew shell oil (CAS registry
number 8007-24-7) is a natural resin with a yellowish sheen found in the
honeycomb structure of the cashew nutshell, and is a byproduct of
processing cashew nuts. It is a raw material of multiple uses in developing
drugs, antioxidants, fungicides, etc. It is used in tropical folk medicine and
[20]
for anti-termite treatment of timber.
Its composition varies depending on
how it is processed.
Cold, solvent extracted CNSL is mostly composed of anacardic acids
[21]
[22]
(70%),
cardol (18%) and cardanol (5%).
Heating CNSL decarboxylates the anacardic acids, producing a
technical grade of CNSL that is rich in cardanol. Distillation of this
Cashew apple[edit]
[24]
to transport.
Cashew apple juice, however, may be used for
[24]
manufacturing blended juices.
Cashew apples have a sweet but astringent taste traced to the waxy layer
on the skin that contains a chemical, urushiol, which can cause minor skin
[citation needed]
irritation to areas that have had contact with it.
In cultures
that consume cashew apples, this astringency is sometimes removed by
steaming the fruit for five minutes before washing it in cold water;
alternatively, boiling the fruit in salt water for five minutes or soaking it in
[6][25]
gelatin solution also reduces the astringency.
Alcohol[edit]
In Goa, the cashew apple (the accessory fruit) is mashed and the juice
extracted and kept for fermentation for a few days. Fermented juice then
undergoes a double distillation process. The resulting beverage is called
feni or fenny. Feni is about 40-42% alcohol. The single-distilled version is
called urrac, which is about 15% alcohol.
In the southern region of Mtwara, Tanzania, the cashew apple (bibo in
Swahili) is dried and saved. Later it is reconstituted with water and
fermented, then distilled to make a strong liquor often referred to by the
generic name, gongo.
In Mozambique, cashew farmers commonly make a strong liquor from the
cashew apple, agua ardente (burning water).
[26]
According to one source,
an alcohol had been distilled in the early 20th
century from the juice of the fruit, and was manufactured in the West
Indies.
See also[edit]
Cajuina
Cashew shelling machine
List of culinary nuts
Semecarpus anacardium (the Oriental Anacardium) is a native of
India and is closely related to the cashew.
References[edit]
1
^ Jump up to:
a b c d "Major Food And Agricultural Commodities And Producers
Countries By Commodity". Fao.org. 2013. Retrieved 6 September
2015.
8
9
10
11
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13
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^ "Caju, identidade tropical que exala sade Embrapa".
Embrapa.br. Retrieved 2012-12-22.
Jump up
^ Varghese, T.; Pundir, Y. (1964). "Anatomy of the pseudocarp in
Anacardium occidentale L.". Proceedings: Plant Sciences 59 (5):
252258.
Jump up
^ Rosen, T.; Fordice, D. B. (April 1994). "Cashew Nut Dermatitis".
Southern Medical Journal 87 (4): 543546. doi:
10.1097/00007611-199404000-00026. PMID8153790. Retrieved
2011-01-13.
^ Jump up to:
ab
"Cajucultura historia (in Portuguese)". Retrieved February 2,
2010.
^ Jump up to:
ab
Harold McGee (2004). On food and cooking (See Nuts and Other
Oil-rich Seeds chapter). Scribner. ISBN978-0-684-80001-1.
Jump up
^ "Glossary C-G". www.joyofbaking.com. iFood Media LLC. Archived
from the original on 2014-03-27.
Jump up
^ Phillippa Cheifitz (2009). South Africa Eats.
Jump up
^ "Cultivating Cashew Nuts". ARC-Institute for Tropical and
Subtropical Crops, South Africa. Retrieved February 15, 2015.
Jump up
^ Bavier, Joe (29 October 2014). "War-scarred Ivory Coast aims to
conquer the world of cashews". Reuters. Retrieved 9 February 2015.
Jump up
^ "Tanzania riots over cashew nut payments". BBC. 24 April 2013.
Retrieved 14 May 2013.
Jump up
^ Lamble L (2 November 2013). "Cashew nut workers suffer
'appalling' conditions as global slump dents profits". The Guardian.
Retrieved 6 September 2015.
Jump up
^ Wilson B (4 May 2015). "'Blood cashews': the toxic truth about your
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23
24 ^ Jump up to:
ab
Strom, Stephanie (2014-08-08). "Cashew Juice, the Apple of
Pepsis Eye". The New York Times. ISSN0362-4331. Retrieved
2015-11-24.
25 Jump up
^ Azam-Ali and Judge (2004). Small-scale cashew nut processing.
FAO, United Nations.
26 Jump up
^ Percival, Robert (1803). An Account of the Island of Ceylon: Its
History, Geography , Natural History, with the Manners and Customs
of its various Inhabitants. London: C. & R. Baldwin. Retrieved 9
February 2015.
Further reading[edit]