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In Indonesia, roasted and salted cashews are called kacang mete or kacang mede , while the cashew apple is called jambu monyet lit. In the 21st century, cashew cultivation increased in several African countries to meet the demands for manufacturing cashew milk , a plant milk alternative to dairy milk.
This dessert is popular in South Africa. The shell of the cashew nut contains oil compounds that can cause contact dermatitis similar to poison ivy , primarily resulting from the phenolic lipids , anacardic acid , and cardanol.
Benin, Guinea-Bissau, Cape Verde, Tanzania, Mozambique, Indonesia, and Brazil also had significant production of cashew kernels.
In , rapid growth of cashew cultivation in Ivory Coast made this country the top African exporter. The cashew nut yields for the traditional tree are about 0.
Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards.
Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling, or manufacturing, particularly in people of European descent.
Cashew oil is a dark yellow oil for cooking or salad dressing pressed from cashew nuts typically broken chunks created during processing.
This may be produced from a single cold pressing. Cashew nutshell liquid CNSL or cashew shell oil CAS registry number is a natural resin with a yellowish sheen found in the honeycomb structure of the cashew nutshell , and is a byproduct of processing cashew nuts.
It is a strong irritant and therefore a danger in small-scale processing of the shells, but also a raw material of multiple uses in developing drugs, antioxidants, fungicides, and biomaterials.
These substances are skin allergens, like lacquer and the oils of poison ivy, and present a danger during manual cashew processing.
This natural oil phenol has interesting chemical structural features that can be modified to create a wide spectrum of biobased monomers.
These capitalize on the chemically versatile construct, which contains three functional groups : the aromatic ring , the hydroxyl group , and the double bonds in the flanking alkyl chain.
These include polyols , which have recently seen increased demand for their biobased origin and key chemical attributes such as high reactivity, range of functionalities, reduction in blowing agents, and naturally occurring fire retardant properties in the field of rigid polyurethanes, aided by their inherent phenolic structure and larger number of reactive units per unit mass.
CNSL may be used as a resin for carbon composite products. The cashew apple, also called cashew fruit, is the fleshy part of the cashew fruit attached to the cashew nut.
The bottom end of the cashew apple attaches to the cashew nut, which is encased in a shell. In botanical terms, the cashew apple is an accessory fruit that grows on the cashew seed which is the nut.
The cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, as well as an alcoholic drink. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil.
In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.
Cashew nuts are more widely traded than cashew fruits, because the fruit, unlike the nut, is easily bruised and has a very limited shelf life.
When consumed, the apple's astringency is sometimes removed by steaming the fruit for five minutes before washing it in cold water.
Steeping the fruit in boiling salt water for five minutes also reduces the astringency. In Cambodia, where the plant is usually grown as an ornamental rather than an economic tree, the fruit is a delicacy and is eaten with salt.
In the Indian state of Goa , the cashew apple is mashed and the juice extracted and kept for fermentation for a few days.
Fermented juice then undergoes a double distillation process. The resulting beverage is called feni or fenny. In the southern region of Mtwara , Tanzania, the cashew apple bibo in Swahili is dried and saved.
Later, it is reconstituted with water and fermented, then distilled to make a strong liquor named gongo. In Mozambique, cashew farmers commonly make a strong liquor from the cashew apple.
It is known under various names in the local languages of Mozambique muchekele in Emakua, spoken in the North; xicadju in Changana, spoken in the South.
In contrast to the above-mentioned feni of Goa, the cashew liquor made in Mozambique does not involve the extraction of the juice from the cashew apples.
Following harvest and the removal of the nuts, the apples are spread on the ground under trees and courtyards and allowed to lose water and ferment.
The shrivelled fermented fruits are then distilled. Discarded cashew nuts unfit for human consumption, alongside the residues of oil extraction from cashew kernels, can be used to feed livestock.
Animals can also eat the leaves of cashew trees. As well as the nut and fruit, the plant has several other uses.
In Cambodia the bark gives a yellow dye, the timber is used in boat-making, and for house-boards, and the wood makes excellent charcoal.
As well as the botanical name Anacardium occidentale , the tree is known by common , or vernacular names. Pay Your Bills Enjoy the ease and convenience of bill payments.
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