![]() ![]() The anacardic acid present in the exterior of cashew shell is caustic and can burn the skin if workers aren’t provided with the proper protective equipment. Half of the world’s cashew production is done in Vietnam, India and Ivory Coast, where there have been reports of dangerous harvesting conditions and poverty-line wages. Cashew farming in Vietnam, Thailand and India typically occurs on small or plantations that use minimal fertilizers or pesticides. Although tree nuts are fairly water-intensive as a group, cashews have a smaller footprint than other popular nuts, such as walnuts, hazelnuts, almonds and pistachios, and are typically grown and harvested from trees in their natural environment. That being said, cashew farming is relatively sustainable. And like with many agricultural crops and commodities, exploitation is typical along multiple nodes of the supply chain. Sustainability of CashewsĮthically sourced cashews tend to be more expensive than other tree nuts because of the labor and time required to shell them by hand. (Fairtrade and Fair Trade Certified) include provisions to protect workers from on-the-job hazards, which is important for workers in the cashew industry considering its poor track record for health, safety and human rights. Both major fair trade labels available in the U.S. This designation indicates that the importer works directly with the producer of goods, which cuts out the middleman and allows a greater percentage of the profits to stay with the producers themselves - in the case of cashews, usually small-scale growers. Look for brands of cashews that are ethically sourced or labeled as being fair trade. Cashews should have some crunch anything too soft potentially indicates production issues. A slight sweetness implies a fresher cashew, while a stale cashew may have an off-putting fishy taste or burnt flavor. You can also tell a lot from taste and texture. ![]() Color is another indicator: Roasted cashews with a golden-brown hue are more flavorful than those that are pale or white however, a rich brown may indicate that the cashew was roasted in a fatty oil, so avoid deep, dark colors. Larger, intact cashews tend to be more flavorful, while mass-manufactured cashews may contain halves and fractured pieces. ![]() To determine the quality of a cashew, first look at its size. However, the ubiquity of cashews obscures some serious human rights concerns within the industry, a problem that’s only expanded as they grow in popularity. Cashews can be purchased at a low cost almost anywhere, from street corners to markets to gas stations to airports, and are a globally recognized ingredient. Today, the cashew is most commonly enjoyed as a quick, nutritious snack, but it is also used as a component of sweet and savory dishes, or as the foundation of non-dairy milks, cheeses and creams. But it is also highly perishable, which restricts cashew apple consumption to areas of the world where the cashew tree is cultivated.ĭuring the late 16th century, Portuguese missionaries brought cashew trees from Brazil to West Africa - and later to India - and these areas are still leading centers of commercial production. It is safe to eat, and its taste is described as distinctly fruity, vegetal and nutty. ![]() The cashew fruit is sometimes called the “cashew apple” because it resembles a small, elongated apple, with smooth, waxy skin in shades of pale yellow, green and pink. The Tupi word for the edible seed, “acajou,” means “nut that produces itself,” most likely in reference to the way it dangles below the fruit. The word “cashew” is derived from the Tupian language family of South America, where the cashew tree originated, and specifically the language of the Tupi people, who were indigenous to the Brazilian coastline before Portuguese colonization. The cashew, Anacardium occidentale, is a fixture of any mixed-nut medley - however, it’s not really a nut at all, but rather the edible seed of the cashew fruit. ![]()
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