Cashew Nuts
Cashew Nuts
Description
The fruit consists of two parts: the pseudofruto and the nut. The pseudofruto is the result of the development of the peduncle in a fleshy structure characteristic of this plant that develops and later matures to the nut. Its use is related to the manufacture of jams, sweet preserves, jellies, jellies, merey past, dry merey, wine, vinegar, juices, etc. It can also be consumed as fresh fruit. Despite having a great potential this part of the fruit, only 6% of the current total production is processed since there is only guarantee of sale in the market for the seeds, because these have much higher demand, are relatively durable and also to that there is little information on the rest of the derivatives of the pseudofruit.
The real fruit is the nut, located on the outside of the pseudofruit and adjacent to it. It is gray kidney-shaped, hard and dry about 3 to 5 cm, where the seed is housed.
In the pericarp of the nut, specifically in the mesocarp, an extremely caustic oil, dark brown and spicy flavor called cardol, is formed, consisting of oleic acid (C18H34O2) in 55 to 64% and linoleic from 7 to 20%. In addition, it is widely applied in the chemical industry for the production of plastic materials, insulators and varnishes. In medicine it is used as a raw material to create medicines and used by industries around the world as a component of products for insecticides, paints, etc.
The seed is in great demand worldwide for its nutritional properties, it is also used in confectionery and highly recommended in the diet.