Mangaluru: Karnataka and Kerala cashew growers are finding new ways to utilise what was once considered waste—cashew apples. Traditionally discarded after cashew nuts are harvested, cashew apples are now being repurposed into refreshing beverages and syrups, with the potential to quench consumers’ thirst and enhance the flavour of foods.
Cashew Apple Beverages from Kerala
The Plantation Corporation of Kerala (PCK) in Kasargod has recently commenced production of a carbonated drink and syrup made from cashew apples, named ‘Occiana’. Production has begun at PCK’s Mooliyar unit, transforming cashew apples that were typically discarded. The initiative is expected to not only reduce waste but also bring in additional revenue for the cashew industry.
J Sajeev, the manager of PCK, explained that the district of Kasargod has three cashew estates managed by the corporation: Cheemeni Estate (856 hectares), Kasargod Estate (2,190 hectares), and Rajapuram Estate (1,523 hectares). Cashew apples are abundant in these estates but have traditionally been thrown away after the cashew nuts are collected.
Nutrient-Rich and Environmentally Friendly
Cashew apples are known for their rich nutritional profile, containing high levels of vitamin C, fibre, amino acids, and minerals like potassium and iron. These nutrients make the cashew apple a healthy base for beverages and other food products.
“To make the best use of cashew apples that were discarded in our estates, PCK decided to start the production of cashew apple syrup and carbonated drink. Accordingly, using ₹246 lakh from the Rashtriya Krishi Vikas Yojana’s Remunerative Approaches for Agriculture and Allied sector Rejuvenation (RAFTAAR), the unit was set up,” said Sajeev.
Large-Scale Production
The production unit at Mooliyar has the capacity to produce nine lakh bottles of Occiana and cashew apple syrup annually. The fully automated unit was inaugurated in early September by Kerala Agriculture Minister P Prasad.
PCK had initially introduced the carbonated cashew apple drink in 2021, producing only 1,000 to 5,000 bottles during its first run. With the installation of advanced machinery, the unit can now meet the growing demand for these beverages.
Seasonal Production
Each bottle of Occiana and the accompanying syrup contains 300 ml. The production process is aligned with the cashew season, which typically runs until December or January. After the season ends, the unit continues to produce beverages from the stockpile of fruits, and new fruits are collected once the next harvest begins in January.
“We collect all the fruits from our estates during the cashew season and process them, allowing us to produce the drink and syrup till December-January,” said Sajeev.
Expanding the Market
The demand for cashew apple-based products is growing, and PCK is working on an aggressive marketing strategy to increase awareness and availability both within Kerala and beyond. Currently, the unit primarily uses cashew apples from its own estates, but plans are in place to procure additional cashew apples from local farmers in the future.
PCK is optimistic about the potential of these products, with plans to expand production and create a larger market for the innovative use of cashew apples.
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