Cashew Nut Processing in India: Inside Kamla Cashew’s Step-by-Step 2025 Guide

1. Cashew Nut Processing in India: A Complete Guide from Farm to Packaging

Ever wondered how a raw cashew becomes that creamy, crunchy delight in your snack bowl?

It’s not magic — it’s careful, step-by-step processing.
From harvesting and softening to grading and packing, cashew nut processing in India is a journey that requires skill, precision, and patience.

At Kamla Cashew, we’ve turned this journey into an art — combining tradition with modern techniques to deliver premium cashews that are fresh, safe, and ready for the Indian market.

Why Processing Matters?

Unprocessed cashews are inedible — they’re covered in a toxic shell and hold high moisture.
Proper processing ensures:

•  Safe to consume
  
• Longer shelf life
  
•  Better texture & taste
  
•  Accurate grading for market use
  

Quick Glimpse of the Journey:

1. Harvesting raw cashew nuts
   
2. Drying under the sun
   
3. Softening & shell removal
   
4. Peeling the inner skin
   
5. Grading & final packing
   

Every step shapes the final quality — that’s why processing = product value.

Ready to dive in?
Let’s follow the cashew’s journey from the farm to your factory floor 

2. Harvesting Raw Cashew Nuts: Sourcing Quality from the Farm

Before cashews reach machines or markets, they grow quietly on trees — packed inside strange, kidney-shaped shells hanging below the bright cashew apple.

 The Harvesting Moment

• Season: Typically between February and May in india
  
• Method: Manual collection from the ground — after ripe fruits naturally fall
  
• Why is it important? Early or late picking can affect moisture, mold risk, and overall quality
  

At Kamla Cashew, our sourcing partners ensure only mature, healthy nuts are harvested — because great cashews start at the farm.

Did You Know?

Each cashew fruit gives only one nut. That’s why cashews are considered premium and precious in the dry fruit world.

A clean, well-timed harvest = the foundation of good processing.
Next, we prep the raw nuts through natural drying. Let’s go 

3.  Sun Drying: Why Moisture Control is Key in Cashew Processing

Once harvested, the raw cashew nuts aren’t rushed into machines — they first need to breathe.

Why Drying is Essential

Freshly collected cashew nuts contain high moisture, which can lead to:

• Mold formation
  
• Kernel discoloration
  
• Quality loss during storage
  

That’s why the next step is sun drying, done right on open yards or raised platforms.

 The Drying Process

• Spread raw nuts in a thin layer under direct sun
  
• Stir regularly for even drying
  
• Drying takes 2–3 days, depending on climate
  
• Target moisture: Below 9%
  

At Kamla Cashew, we ensure slow, natural drying to preserve the nut’s quality before the next stage of processing.

It may look like a simple step — but it’s the one that protects the entire batch from going bad.
Once dry and stable, these nuts are ready for the next stage of processing.

4. Sustainable Shell Softening: Kamla Cashew’s Eco-Friendly Steam Method

Due to pollution control rules set by the Government of India, we do not use the traditional roasting method. At Kamla Cashew, we started our manufacturing with the eco-friendly boiling method for softening cashew shells

Our New Process

• We now use a huge boiler to boil the cashew nuts and soften their shells.
  
• The boiler runs on biofuels, including pellets and cashew cake waste, which we recycle and use for burning.
  
• This steam method is cleaner and safer for the environment compared to the old roasting technique.
  

Why This Matters

• The steam helps soften the shells, making them easier to crack open.
  

• By using cashew shell waste as fuel, we reduce waste and make our operations more sustainable.

At Kamla Cashew, we take pride in our cleaner, greener approach to shell-softening, ensuring that we meet both quality and environmental standards.

Next step? It’s time to crack the shell and meet the hidden gem inside — let’s go 

5. Cashew Nut Shelling in India: How We Crack the Shell for Maximum Yield

Once softened, cashew nuts are soft enough to crack open — but this step demands precision. Inside the shell lies the valuable white kernel, and damaging it means loss of quality (and price).

Shelling Techniques

1. Manual Shelling:
   
   • Done by trained workers using hand tools
     
   • High risk of injury if not careful
     
   • Requires skill to avoid breaking the kernel
     
2. Mechanical Shelling:
   
   • Machines crack shells at scale
     
   • Faster and safer than manual
     
   • Needs proper setup for consistent results
     

At Kamla Cashew, we follow a semi-automatic shelling approach — blending human attention with machine efficiency to ensure clean, whole kernels.

 Why Shelling is Critical

• Broken kernels reduce grade & selling price
  
• Poor shelling = more wastage
  
• Good shelling = higher yield, better profit
  

Once shelled, the kernels are still not ready for packaging — they’re moist and need drying again.

6.  Kernel Drying: The Crucial Step After Shelling

After shelling, the cashew kernels may look ready — but they’re still holding excess moisture. If packed now, they’ll go bad quickly. That’s why we need one more drying step, and this one’s crucial.

Why Dry Again?

• Shelling adds moisture to kernels
  
• Damp kernels = mold risk, poor texture
  
• Proper drying ensures crispness and long shelf life
  

The Drying Process

• Kernels are placed in tray dryers or hot air ovens
  
• Temperature is carefully maintained
  
• Drying time: 6–12 hours, depending on batch size
  
• Final moisture: below 5%
  

At Kamla Cashew, we use automated dryers with real-time moisture control — so every kernel is light, crisp, and ready for the next step.

Now that they’re dry and stable, it’s time to remove the thin brown skin (called testa) and reveal the pure white beauty inside. Ready for peeling?  

7.  Peeling Cashew Kernels: Removing the Testa Without Damaging Quality

Now that the cashew kernels are dry, it’s time to remove their thin brown skin — known as testa. This step reveals the clean, creamy-white kernel you know and love.

But here’s the catch: the skin is delicate, and so is the kernel underneath. One wrong move, and the kernel breaks.

 How Peeling is Done

1. Manual Peeling
   
   • Workers gently peel the testa by hand
     
   • Time-consuming but precise
     
   • Used especially for premium grades
     
2. Mechanical Peeling
   
   • Air jets or soft friction methods used
     
   • Faster for large volumes
     
   • May not be 100% clean, needs touch-up
     

At Kamla Cashew, we combine both — machines for speed and expert hands for the finishing touches. The result? Flawless, unbroken kernels that meet the highest quality standards for the Indian market.

Why Peeling Matters

• Clean peel = Better appearance = Higher grade
  
• Leftover testa = Kernel discoloration
  
• Must be done without harming the kernel
  

Once peeled, the cashews are finally ready to be graded — and that’s where the real business talk begins 

8.  Cashew Grading in India: W180, W240, W320 and Their Market Value

Now that the kernels are clean and peel-free, they’re sorted by size, color, and condition. This is called grading, and it directly decides the market value of each batch — a key stage in cashew nut processing in India.

What Are W180, W240, W320?

These are whole white cashew grades, and the number tells you how many kernels fit in 1 pound (454g):

• W180 – King size (fewer, larger kernels)
  
• W240 – Premium but slightly smaller
  
• W320 – Most popular, great balance of price and size
  
• W450 & W500 – Smaller, more budget-friendly
  

At Kamla Cashew, every batch is hand-sorted and machine-checked to make sure the grade is accurate — no mix-ups.

 Why Grading is Important

• Helps buyers choose the right cashew for their business
  
• Impacts packaging, pricing, and customer segment
  
• Essential for maintaining quality and consistency for the Indian market
  

Besides whole grades, there are also broken grades (like B, S, LWP) and scorched or dessert grades — used in sweets, cooking, and bakery items.

Now that grading is done, it’s time to give the kernels their final polish and prepare them for packing 

9. Polishing & Final Drying: The Last Touch Before Packaging

Now that the kernels are graded, they’re almost ready to meet the world — but first, they need a final polish and one last round of drying.This is all about making them look good and last long.

Why Polishing?

• Removes any leftover skin flakes or dust
  
• Adds a light natural shine (no chemicals used)
  
• Improves appearance and shelf appeal
  

Cashews are usually polished in food-safe drums, gently tossed to get that clean, smooth finish. At Kamla Cashew, we do this with zero additives, just pure technique.

 Last Drying (Yes, Again!)

Even after peeling and grading, kernels can pick up moisture from the air. So we do a quick final drying to bring moisture down to safe levels for the Indian market (~3-5%).

This prevents:

• Mould formation
  
• Texture issues
  
• Storage problems
  

Once polished and dried, the cashews are ready to be packed —or dispatched to customers across India’s cities and towns.

But before we wrap up the journey, let’s explore how processing techniques have evolved over time — from traditional roots to modern innovations 

10.  Traditional vs Modern Cashew Nut Processing in India: Merging Old and New

Cashew processing in India has deep traditional roots, but things have come a long way. Many businesses, including Kamla Cashew, now blend old-school precision with modern efficiency.

Traditional Methods

• Manual shelling and peeling
  
• Sun drying under open skies
  
• Small-batch roasting using local equipment
  
• Relies heavily on skilled labor
  

These methods are known for attention to detail, but they’re time-consuming and inconsistent at scale.

 Modern Innovations

• Steam-based softening –  safer, more uniform, and scalable
• Automatic shelling machines – faster with less breakage
  
• Digital moisture control – perfect drying every time
  
• Hygienic, stainless steel equipment
  

At Kamla Cashew, we’ve kept the heart of tradition but added automation and food safety systems to match global standards.

 Why This Blend Works

• Keeps authentic quality alive
  
• Increases productivity
  
• Ensures consistent output for B2B buyers
  

So whether you’re a traditionalist or a tech-lover, modern cashew nut processing in India has something for everyone.

Coming up next: When does all this happen? Let’s break down the cashew processing calendar

11. Cashew nut Processing Seasons in India: Best Time to Buy

Cashew processing isn’t something that happens all year round. It follows a seasonal cycle that starts with harvesting and continues through drying, shelling, and grading. For B2B buyers, knowing this timeline helps plan bulk purchases, pricing, and stock better.

Processing Timeline

 Here’s a typical 7-day cycle for processing:

• Day 1-2: Harvesting & Sun Drying
  
• Day 3-4: Softening, Shelling & Kernel Drying
  
• Day 5-6: Peeling & Grading
  
• Day 7: Final Drying & Packing
  

Harvest Time

• Main harvest season: February to May in India
  
• This is when raw cashew nuts (RCNs) are collected from orchards.
  
• Most processing units are fully active during this time.
  

Off-Season (Sep–Dec)

• Limited processing happens, and cashews from earlier batches are processed during the off-season.

B2B Buying Tip from Kamla Cashew:

Sourcing during peak processing months (April–June)ensures:

• Better quality due to freshness
  
• More grade options (W180, W240, etc.)
  
• Competitive pricing due to high supply

 Want to stay ahead of the market?

Pre-book your orders with trusted processors like Kamla Cashew to secure fresh stock, premium grades, and best pricing — even during the off-season.

👉Partner with Kamla Cashew for consistent supply, top quality, and reliable service.