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Ghana, one of Africa’s leading producers of cashew nuts, is finding new economic value in the largely wasted cashew apples, giving farmers an additional income stream.
The country produces around 250,000 tons of raw cashew nuts each year. However, cashew trees produce far more apples than nuts, and much of the fruit is traditionally left unprocessed and unsold, industry officials say.
Farmers carefully pick the nuts for sale to buyers, but the fleshy apples to which they are attached often get tossed. Within hours the fruit begins to rot, wasting a potentially valuable portion of the harvest.
Cashew apples have been mostly outside the market economy for decades, with few buyers for the fruit. Also, there are no processing facilities nearby, making it difficult to transport the fruit before it spoils.
Now researchers, farmers and industry leaders believe the discarded fruit could become a new source of income for rural communities if Ghana can develop the systems to collect, process and market it.
Waste to Wealth”
“The opportunity became clear after field visits revealed the scale of cashew apple waste,” said Francisca Aba Ansah, a food post-harvest scientist at the CSIR-Food Research Institute and project lead for MA-CASH.
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“MA-CASH simply means Maximizing Gains from Cashew Production for Youth Development,” Ansah explained.
“The project began by assessing the extent of waste in cashew growing areas and the avenues for processing it,” she said.
Scientists worked with farming communities to develop products like juice, juice blends, sausages, bagels, and other cashew apple foods.
Ansah said, “one of the big challenges was the fruit’s high tannin content which affects its taste and acceptance by consumers.
“Cashew apples are high in tannins so we did a lot of research to reduce the tannin and minimize the anti-nutrient effects when people consume the products,” she said.
Another big challenge is the short shelf life of the fruit.” Fresh cashew apples spoil within 24 hours of harvest, making it difficult to transport them from farms to processing centers.
“When you pick the cashew apples, it goes bad in 24 hours. We have developed the technology that allows farmers to keep it for up to six days before it is shipped to the processing center. “When it gets there, it can be kept in the refrigerator for production for the entire year,” she said.
Pilot work under the project has tested preservation technology that could support commercial collection and processing by farming communities.
The project is also looking at off-season income generation opportunities such as beekeeping under cashew plantations.
Apart from beekeeping during the off-season, farmers can also go into the production of honey from cashew plantations which, he said, is of good quality.
“You can actually do beekeeping in the off-season when you’re not working there. “The honey that comes from cashew is of good quality, so the farmers can still have their business running,” she said.
For some farmers, efforts to add value to cashew apples are already moving from possibility to practice.
