Cashew Nut Processing in Konkan Maharashtra

Konkan coastal belt — Sindhudurg, Ratnagiri, Raigad — produces 30% of India's cashew crop. Hand-shelling remains dominant for W210 and W180 export grades, as machines crack kernels. Raw nuts are steam-roasted at 185°C in rotating drums to loosen shells, then shelled by women workers seated on low benches using lever cutters. Peeling removes the testa by heating. Grading by size and colour before packing in vacuum-flush nitrogen tins extends shelf life to 18 months. SHG-run processing units have doubled farmer incomes.