The oil bath method is one of the more industrialised traditional techniques used in cashew processing. Developed to improve roasting efficiency and shell oil recovery, this method uses heated cashew nut shell liquid (CNSL) as a medium to treat raw cashew nuts before shelling. While the oil bath process increases throughput and facilitates better shell

The drum roasting method is a semi-modern cashew processing technique that evolved as an improvement over traditional open-pan roasting. It introduced greater roasting uniformity and higher throughput while remaining less capital-intensive than steam-based systems. Although many export-oriented plants now prefer steam roasting, drum roasting continues to be used in several processing regions due to its

The steam roasting method is one of the most widely adopted modern techniques in cashew processing. Designed to improve kernel quality, enhance worker safety, and reduce breakage, steam roasting has gradually replaced traditional open-fire roasting in export-oriented facilities. As global demand for premium-grade cashew kernels continues to grow, processors rely on controlled heat treatment systems

Traditional cashew processing methods represent the foundation of the global cashew industry. Long before the introduction of mechanised shellers and automated grading systems, raw cashew nuts were processed entirely by hand using fire-based roasting, manual shelling, and hand peeling techniques. Even today, traditional methods continue to operate in small-scale and cottage industries, particularly in rural

Cashew processing plays a critical role in determining the quality, commercial value, and export readiness of one of the world’s most traded nuts. While the cashew tree yields a high-value crop, the raw cashew nut itself cannot be consumed without processing. It contains a hard shell filled with cashew nut shell liquid (CNSL), which is