From neglected produce to refreshing beverage

In coastal Karnataka, Shyam Bhat, a retired All India Radio programme executive, often serves guests a refreshing drink on hot afternoons. What surprises many is that the sweet, aromatic juice they enjoy is made from cashew apple, typically discarded after cashew nut extraction.

Shyam and his wife, Jayalakshmi, began experimenting with cashew apple (Anacardium occidentale) juice earlier this year after consulting experts at the ICAR-Directorate of Cashew Research, Puttur and senior farm journalist Shree Padre, who suggested ideas on value-addition and juice making. They saw potential in making use of a resource that would otherwise go to waste on their farm.

Shyam Bhat offers home-made cashew apple juice to a guest. DH Photo/ Fakruddin H

“We produced 50 litres of cashew apple juice from nearly 100 trees in our very first attempt, without adding water, sugar or artificial essence,” Shyam says, adding that the juice got exhausted in no time, but the demand kept pouring in. 

One of the key challenges in processing cashew apples is removing tannins, which leave an itchy, astringent sensation on the tongue. To overcome this, the couple added five grams of cooked sabudana (sago) paste to the juice. “After a few hours, the tannins coagulate and settle at the bottom,” Shyam explains. The clear juice is then decanted for consumption.

In cashew, the kidney-shaped shell containing the nut is the fruit, while the fleshy cashew apple is a swollen stalk or pseudo-fruit. The apple ranges in colour from yellow to deep red and grows to about 3-4 inches long. 

Following their successful experiments, the couple uploaded videos on YouTube demonstrating the preparation process.

Some households use rice water instead of sago paste. Farmer couple Ganapathy and Malathi Bhat from Yethadka in Kerala’s Kasaragod follow a slightly different method, washing chopped cashew apples in salt water and then in clean water. In their process, the tannins settle at the bottom within six to seven hours. 

Gaining attention

According to Shree Padre, over 30 families across Karnataka, inspired by social media posts, have begun making cashew apple juice and sharing it with neighbours and relatives. Four homestays in Uttara Kannada are preparing to introduce it as a welcome drink for guests. 

Rich in vitamin C, antioxidants and dietary fibre, cashew apple has also drawn the attention of research institutions. “The Cashew Research Station at Kerala Agricultural University in Madakkathara, Thrissur, has developed around 30 value-added products, while the Directorate of Cashew Research in Puttur has developed around 17. However, many of these products have yet to reach the wider market,” Shree Padre says. 

Cashew apple. DH Photo/Fakruddin H

Experts from the Directorate of Cashew Research note that nearly 60 lakh tonnes of cashew apple in India, including around 4.5 lakh tonnes in Karnataka, is discarded as waste every year, despite being valued at nearly Rs 6,000 crore. Even partial utilisation of this could generate substantial additional income for growers. 

According to Subhas Rai Kadamajalu, vice-president of the All India Cashew Growers Association, cashew apples fetch around Rs 5 per kg in the market. Now, more entrepreneurs are coming forward to buy them.

Good response

The growing enthusiasm for cashew apples was evident at a recent mela organised by Raitha Kudla Prathisthana in Mangaluru. “Around 3,000 people enjoyed 300 litres of cashew apple juice in just three days,” says Bharathraj Sorake of the Prathisthana. First-time tasters like Vaishnavi Naik are already enthusiastic about preparing the juice at home during the next season.

Buoyed by the response for the juice, Lata Ajadka, a former gram panchayat member, has begun selling it to customers at her fancy shop in Guthigar near Sullia. She now plans to scale her new venture by procuring a deep freezer.

The fleshy yellow to deep red coloured cashew apple that grows to about 3–4 inches. DH Photo/Fakruddin H

Some enthusiasts, like Shyam Bhat, are also experimenting by turning cashew apples into pulp for off-season use. Others, like Deepak Kamat from Belman, are innovating by blending cashew apple juice with sugarcane juice.

At the National Cashew Mela organised in Mangaluru recently, visitors were offered free samples of the juice. Karnataka Cashew Development Corporation Chairperson Mamata D S Gatti says the initiative was aimed at familiarising people with the drink, and it received an encouraging response.

Apart from the juice, entrepreneurs and enthusiasts are experimenting with other value-added products such as halwa, cashew soda, chutney, syrup, jaggery, ice cream, pickle, toffees, jam and energy bars among others.