Cashew the Nut with The Highest Demand
As European colonials began to expand their empires in to Asian continent in early 16th century, it was Portuguese who landed first in the soil of Sri Lanka. Colonization was not merely a matter of enlarging their territory but it involved changes and exchanges in culture, health, food habits and fauna and flora too. Consequently, Portuguese have left us with many things in above mentioned categories. Though certain items were not pleasant some were happily embraced and made part and parcel of our way of living. Next to Kaffer’s music, Kaffringha, to me, the most valuable Portuguese inheritance is none other than Cashew. Brought from Brazil, Cashew plant was cultivated here in 1500’s. Initially it is said, the intention was to plant cashew trees as an anti- erosion measure because it grew well in sandy coastal areas however its fruit and nut were found tastier for the native folks. Since then it has been well absorbed to our culture as evidently seen in traditional songs, poems, proverbs, idioms and culinary arts. Portuguese called it Cadju and similarly Sinhalese also call it Kaju . Sinhalese who are keen on nutritional and medicinal value of plants and fruits readily included cashew nut in their traditional cuisines used in their new year festival which falls in April.
Thus cashew nut became a compulsory ingredient in ‘Hathmaluwa’- the traditional curry made with seven ingredients to celebrate the dawn of the new year. Before marbles were introduced local kids used to play with the kidney like cashew. ‘Wala kaju’ was a popular game, of that time, for which cashes with the shell were used. An easy task was metaphorically referred to like eating cashew by Sinhalese folks. Over appreciating was referred as keeping someone on n branch of cashew.Cashew tree can grow as high as 14 meters. It is an evergreen tree without a straight trunk but many branches. Spirally arranged large leaves are of elliptical shape. Cashew flower is small and pale green at first but turns to red later. Cashew apple is light green at first and turns into red or yellow when ripe. Cashew seed is known as a nut may be because it is covered with a shell. Cashew nut is used in many recipes, curries, dessert and snacks alike. Also it is eaten on its own and processed into butter and cheese. Not only the fruit and nut but also some other parts of cashew tree are useful. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, starting in World War II, arms production. Cashew apple is sweet and can be eaten as it is or processed into either a fruit drink or liquor. In some areas of Sri Lanka, cashew apple is used for making pickles. In Goa smashed cashew apples are fermented and a popular verity of a strong liquor called Fenny, containing 40%-42% alcohol .Shell and the nut contains some proteins which are allergenic causing irritation in skin. When Cashew shells and even leaves are burnt it results a smoke with an irritating smell which expels mosquitoes. Cashew shell oil has several uses including making paints.
High in vitamins, proteins, and minerals such as magnesium and copper cashew is a healthy food. It contains unsaturated fats. Raw cashews are 5% water, 30% carbohydrates, 44% fat, and 18% protein . Having a habit of eating cashew will reduce the risk of gallstones, osteoporosis and improve bones strength and metabolism. According to a scientific researches there is a significant association between the consumption of cashew nuts and a lower incidence of death due to heart diseases, cancer and respiratory diseases. The study stated that nutrients in cashew nuts, such as unsaturated fatty acids, protein, fiber, vitamins, minerals and antioxidants may confer heart-protective, anti-carcinogenic and anti-inflammatory properties. Cashew nuts are rich in copper, which plays an important role in the elimination of free radicals from the body. Copper deficiency can lead to iron deficiencies such as anemia. Hence our diet should contain recommended quantity of copper. And cashew nuts are a good source.
Today cashew is grown in dry zone of Sri Lanka mainly in the districts of Puttalam, Kurunegala, Batticaloa, Anuradhapura, Mannar and Hambantota totaling to about 30000ha. However raw cashew requirements of processing industry cannot be met with the local production due to low harvest. The average yield of 400Kg/ha is very low compared to other countries. Yet quality of taste is high in Sri Lankan cashew making its high in demand both locally as well as internationally. Despite the fact that neighboring India is recording a comparatively very high yield, even Indians love the milky creamy taste of Sri Lankan variety.
Cashew season in Sri Lanka begins in March and continues through April. It is not easy to get fine cashew nuts. Shelling process is time consuming and has to be handled with care. Puttalam is known for bigger nuts whereas Batticaloa’s produce is comparatively smaller. Bataleeya is a village famous for cashew vendors who are seen by the road side. With its demand ever increasing cashew is probably the highest priced nut in local market. Given its nutritional value and the quality of taste it is little wonder that cashew has a high demand in any market.
1 Comment