Ethanol-Cashew                                                          General, Process,  Technology, Applications, Project, Market, Report, Consultant, Company Profiles                                                Primary Information Services                                                   Home. Ordering Information. Contact

                                         Information @ a Glance
General
  • The cashew (Anacardium occidentale; syn. Anacardium curatellifolium A.St.-Hil.) is a tree in the flowering plant family Anacardiaceae.
  • The Cashew Apple (or "false fruit") is a by-product of the cashew nut industry.
  • The cashew apple is not a true fruit, but the swollen stalk to which the cashew nut is attached. Cashew apples are vitamin-C rich and eaten fresh or juiced in growing areas.

Process

  • The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.
  • Cashew wine can be produced by alcoholic fermentation of peduncle juice.
  • In gathering the fruits and transporting them to the workshop, Cashew apples are sorted and only mature undamaged cashew apples should be selected. These should be washed in clean water.
  • Cashew feni is made out of the juice of cashew apples whereas coconut feni is made from the toddy collected by toddy tappers.
  • Seventeen wine yeasts isolated from fermenting cashew apple juice were screened for ethanol and sugar tolerance.

Technology

  • Specific focus is placed on the utilization of the GCO techniques discussed in the analysis and evaluation of the quality of alcoholic beverages.
  • SMB Technology is used to obtain high fructose solutions from cashew apple, which may represents an attractive economic alternative for its industrial exploitation

Application

  • Osmotic dehydration is a process that has been proposed for the production of intermediate moisture foods as a preliminary stage to air drying, pasteurization or freezing. The osmotic dehydration of cashew apple is a function of sugar concentration, temperature and immersion time through response surface methodology Cashew apple juice, without removal of tannin, is prescribed as a remedy for sore throat and chronic dysentery in Cuba and Brazil.

  • The cashew apple is very rich in vitamin C (262 mg/100 ml of juice) and contains five times more vitamin C than an orange. A glass of cashew apple juice meets an adult individual's daily vitamin C (30 mg) requirement.

  • The cashew apple is also rich in sugars, and contains considerable amounts of tannins and minerals, mainly calcium, iron and phosphorous. Furthermore, the fruit has medicinal properties. It is used for curing scurvy and diarrhoea, and it is effective in preventing cholera. It is applied for the cure of neurological pain and rheumatism. It is also regarded as a first-class source of energy.
     

Market

  • Exporting alcoholic beverages to the USA is fraught with dangers, complications and also a very good niche market. Places like California, New York, Michigan, Texas and Florida are great targets for the export of exclusive gourmet niche wines at high prices.
  • Trade in the cashew industry revolves primarily around the raw nuts and kernels, although the cashew apple and the cashew shell both present other marketing opportunities.
  • The market for cashew kernels, processed to provide more value, is worth more than $1.0 billion.
    There is a thriving local demand for the apple freshly picked from the tree with the nut attached.

     

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