Author(s): Suneetha Runjala and Lakshman Kella

Abstract:
Cashew apple (Anacardium occidentale L.) has multi-purpose; it can be processed to obtain human food. The present study focussed on production of value added products like syrup, squash, Juice, Jam, Pickle, Ready to Serve drinks and sweets and Nutritive values preservative methods while processing and off season storage methods of fruit, pulp and juice under skill development training programme to tribal farmers and Conducted sensory evaluation. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Cashew cultivation is done primarily aiming cashew nut production in tribal areas of Vizianagaram district. An area of 18500 ha of cashew cultivated in the district and the large amounts of cashew apples are considered as agricultural waste and the by-product of cashew nut production. The cashew apple is a nutritious fruit available in abundance during the summer in almost in almost all parts of the world and is reported to poses high therapeutic and medicinal properties. It is also useful as raw material for many industrial applications. However, high perish ability, astringency and short shelf life prevent the effective utilization of cashew apples.