Publications address technological innovations for cashew farming

Knowledge is an important tool for the development of production chains. With this objective, Embrapa Agroindústria Tropical carries out a series of studies and research aimed at innovation in the cashew production system. These new features can be found in publications available in the Embrapa Technological Information Repository (Infoteca Embrapa). The benefiting public ranges from rural producers, extension agents, agricultural technicians, to students and teachers from rural schools and cooperatives. Check out the most recent titles below.

From the field to industry, Embrapa works to develop sustainable agro-industrial processes. For activities in the field, the study “Registered insecticides for controlling cashew pests and management suggestions”, prepared by researchers from Embrapa Agroindústria Tropical, highlights the inputs for controlling cashew pests registered with the Ministry of Agriculture, Livestock and Supply (Mapa). According to the study, there are currently five insecticides registered to control seven cashew pests. Pesticides, with their different active ingredients, have contact, ingestion, systemic and fumigation action. Of the seven insecticide-registered pests, six occur under field cultivation conditions and one occurs post-harvest under storage conditions. 

The researchers highlight the bioinput Delegate (spinetoram), registered for four pests, being the pesticide with the greatest spectrum of action for the pests listed, which are: Tip borer (Anthistarcha binocularis), Fair-skirted caterpillar (Cicinnus callipius) , Red-belted Tripods (Selenothrips rubrocinctus), Chestnut Moth (Anacampsis phytomiella). In addition to control with bioinputs, the research shows that, for some of the related pests, other alternative management recommendations are suggested, in addition to the possibility of chemical control. In summary, researchers deal with existing techniques and technologies for producing safer and higher quality food.

For activities in industry, the study “Recommendations for Rapid Assessment of the Quality of Cashew Nuts Intended for Industrial Processing” points out the procedures to assist and make the cashew nut purchasing process more agile, by increasing the efficiency of the qualitative analysis process of the raw material. According to the Technical Communication, it is estimated that almonds represent around 60% of processing and production costs. Therefore, its quality is a preponderant factor in the profitability of the business, as it generates almonds of superior types and, therefore, of greater commercial value, in addition to enabling lower processing costs. The technologies covered are divided into two stages: preliminary assessment (non-invasive), considering mainly agronomic characteristics; and evaluation by industrial parameters (invasive). 

In the first stage, the evaluator must basically consider the visual aspect. This assessment is faster, non-invasive and must adhere to the following criteria: nut size; chestnut shape; bark coloring; physical integrity of the nut; presence of foreign matter and impurities; drying stage; presence of pierced, immature or broken chestnuts. In the second stage, the characteristics of the almonds are evaluated, and therefore requires invasive actions to cut the nuts. The main characteristics to be evaluated are: moisture content, using a moisture determining device that allows rapid analytical determination; percentage of damaged nuts; industrial yield (in cutting), determined from the percentage relationship between the weight of almonds after decortication and the weight of chestnuts.

Still in the case of studies focused on the industrial development of the sector, the folder “Cashew nut oil” brings an approach related to new strategies for using raw materials, nutritional quality, health and profitability. Cashew nut oil is rich in unsaturated fatty acids, has a flavor and aroma characteristic of almonds and, like olive oil, is a source of oleic acid - an important nutritional substance for reducing cardiovascular diseases. It can be consumed in salads and finishing dishes, it is an alternative to olive oil or other almond oils, such as macadamia and Brazil nuts.

In addition to being good for your health, the new oil solves a problem in the cashew processing industry: adding value to cracked almonds. According to research, around 40% of almonds are broken in the industrial mechanized system, causing a 50% reduction in the product's sales price. The production of oil from these almonds provides a noble destination for the broken parts and increases the producers' income.

The studies presented demonstrate that Embrapa works with the food production sector to generate innovative products, processes and technologies that meet the requirements of convenience, practicality, sensoriality and healthiness of producers and consumers in the context of cashew farming. The Unit's lines of work aim to expand the use and add value to Brazilian biodiversity, reducing environmental impacts and making full use of raw materials.