The Hindu Business Line : Call for tech transfer in cashew

According to Mr C.K. Nair, Principal Scientist with the Cashew Export Promotion Council Laboratory and Technical Division, cashew productivity is only 500 kg a hectare as of now.

This compares poorly with the potential yield of 5,000 kg thrown up by experiments conducted in research stations.

LARGE GAP

Presenting a paper at a one-day seminar on `R&D needs for regional development' at the Regional Research Laboratory (RRL), Mr Nair said that the large difference between potential and realised yields reflected the lack of finesse in transferring the technical information regarding production to farmers.

A system for effective transfer of technology should be devised, giving due recognition to various elements such as management, resources and information on specific process needed for production and evaluation.

The evaluation results should be reviewed, documented and implemented.

They may be reviewed for incorporating further improvements into the system.

HARVESTING TECH

Harvesting and post-harvesting operations are another aspect that can do with timely transfer of suitable technology.

For instance, Mr Nair said, cashew nuts are collected only after they reach full ripening.

They are further sun-dried for 3-4 days with a view to reducing the risk of deterioration from high moisture content.

Apart from encouraging the growth of yeast and mould that produce mycotoxins, moisture content can also adversely impact the physical quality of colour and flavour in the finished product.

The chore of drying is also important in the conduct of cashew processing operations.

Necessary infrastructure in the drying areas for storage of dried nuts would help raise competence levels among the farming community.

CRUCIAL SKILL

The cashew processing industry depends on the skill with which the edible kernels inside the nuts are extracted intact, without getting contaminated by the acidic liquid that fills the shell.

Appropriate freezing technology can help yield the kernels without being contaminated as well as aid the recovery of valuable chemicals from the shell liquid.

Currently employed processing techniques also need improvements, especially with regard to cooking time, the cutting machines employed and the `scooping' methods practised.

The drier needs to be suitably tinkered with to ensure that the kernels produced are of uniform colour.