Mangaluru: Long ignored and often discarded, the humble cashew apple is finally stepping into the spotlight. Overshadowed for decades by the commercially prized cashew nut, this vibrant, nutrient-rich fruit has remained one of India’s most underutilised agricultural resources. Estimates suggest that barely 10–15% of cashew apples are processed, leaving the vast majority to go to waste.However, scientists at the ICAR-Directorate of Cashew Research (DCR) in Puttur are changing that narrative. With the development of nearly 17 innovative technologies, the institute is unlocking the untapped potential of cashew apples, particularly through non-alcoholic products that promise both sustainability and profitability.According to J Dinakara Adiga, director of the institute, while cashew nut processing is well established, value addition from cashew apples, kernels, and even sprouts holds immense promise. “Cashew apples are nutritionally rich, packed with vitamin C, antioxidants, minerals, and fibre. Yet, globally, up to 90% go unutilised due to lack of preservation technologies,” he said.That gap is now being bridged with a range of inventive products. A standout innovation is the cashew apple liquid sweetener, an antioxidant-rich alternative with a moderate glycaemic index, making it a healthier sugar substitute, said Jyoti Nishad, scientist in food technology.She said that other economically viable creations include cashew apple fruit bars, Cashlime RTS, Zingy Cashlime, carbonated Cashlime, jam, jelly, cashew apple milk delight, wine, cider, and squash. From herbal supplements like ‘CashewPrash’ to vitamin C-rich beverages and herbal tea, the possibilities seem endless.Importantly, the innovations extend beyond taste to health and sustainability. Sprouting cashew improves nutrient absorption by reducing anti-nutritional compounds, and products like cashew sprout cookies have already picked up commercially. Other nutrient-dense, value-added products derived from cashew sprouts have also been developed by DCR, Puttur. These include protein-rich vegan “healthy bites” and nutritious bars formulated by blending sprouts with grains.Meanwhile, by-products like cashew apple pomace are being transformed into cookies, crisps, and even cattle feed, ensuring minimal waste, Jyoti said. These developments not only diversify consumption but also open new avenues for agri-based entrepreneurship. With technology transfer support from ICAR-DCR, farmers, start-ups, and industries now have an opportunity to convert what was once agricultural waste into profitable ventures, she added.
