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Cashew Kernel Process

Process Flow of Manufacturing Cashew Kernels

Roasting

The purpose of roasting is to make outer shells brittle enough to break open without damaging the kernel inside.

Shelling

The purpose of shelling is to separate the outer shell from the kernel with the least damage to the kernel.

Hot Chamber

The purpose of hot chamber is to remove the moisture of kernel to enable the removal of hard external coating.

Cooling

The purpose of cooling is to bring the temperature back to room temperature which will enable easy removal of outer skin.

Peeling

The purpose of peeling is to remove the hard-external coating.

Grading

The purpose of grading is to separate different kinds of cashew kernels into uniform grades depending on colour, size and characteristics.

Packing

The purpose of packing is to ensure protection of cashew kernels from the place of manufacture to the place of consumption.