2 - Cashew Nut (Anacardium occidentale L.)

Abstract

This chapter primarily focuses on cashew nut, taking into account its history, geographical context, trade, economic considerations, genetic improvements, biological functions, and its future prospects. Cashew, which is a native of Brazil, is widely cultivated throughout the tropics for its very nutritious, free-of-cholesterol nuts. It is one of the first fruit trees from the New World to be widely distributed in the tropics by the Portuguese and Spanish adventurers, who had set out across the world on a sea route. The cashew plant has a checkered history. In both Asia and Africa, cashew nut and its false fruit have been used in local small-scale entrepreneurial projects for more than three centuries. Large cashew-based enterprises were unknown until the early part of the 20th century, when international trade started to show keen interest in the nut. This is the period when export also began from India. Cashew is a versatile tree nut. The kernels contain a unique combination of fats, proteins, carbohydrates, minerals, and vitamins. The nut contains 47 percent fat, but 82 percent of this fat is unsaturated fatty acids, and thus can be considered not cholesterol enhancing. In summary, cashew nut is an excellent snack, a good appetizer, and an excellent nerve tonic and stimulant. Although the crop has its roots in Brazil, it is India, which nourished it and brought it to international eminence. Today, India is the largest producer, processor, exporter, and second-largest cashew consumer in the world