Submitted To: Submitted By:
Ms. Smita Santoki Sanjukta Das
Prof. EXIM and FTP IB Div A
Description/Overview of Cashew 3
India as Exporter of Cashew 4
Major Cashew Exporting Countries 6
India’s Major Competitors in Cashew Export 6
Cashew Export Promotion Council of India 7
Major Cashew Trade Fairs/Exhibitions 8
Recent Major News 9
The cashew nut is a popular snack and food source. Cashews, unlike other oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than other nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. Many Southeast Asian and South Asian cuisines use cashews for this unusual characteristic, rather than other nuts.
The shell of the cashew nut is toxic, which is why the shell is removed before it is sold to consumers.
Cashew nuts are commonly used in Indian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets.
Cashew nut production trends have varied over the decades. African countries used to be the major producers before 1980s, India became the largest producer in 1990s, followed by Vietnam which became the largest producer in mid 2000s. Since 2007, Vietnam has become the largest producer. Cashew nuts are produced in tropical countries because the tree is very frost sensitive; they have been adapted to various climatic regions around the world between the latitudes of 25°N and 25°S.
Peru reported the
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