an initiative of cashewinfo€¦ · · 2018-02-01cashew week an initiative of cashewinfo.com ......

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CASHEW WEEKAn Initiative of Cashewinfo.com

Volume 19 Issue 3

SPECIAL EDITION TO CELEBRATETH4 WORLD CASHEW CONVENTION & EXHIBITION

1 - 3 FEBRUARY, MACAU & EXHIBITION

Food Safety

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Financing the Dynamic Growth of the Cashew Industry

Coralie David, Senior Research Analyst responsAbility Investments AG

Acon Plan of the Naonal Strategy for Preserving and Improving the Quality of Raw Cashew Nuts in Côte d'Ivoire

Pasteurisaon of Cashew Kernels: Ways and Means and its Impact on Final Quality and

Compliance to Food Safety NormsStefano Massari, Managing Director, Oltremare

Cashews the 'Cash Nut'Vasudev Barkur, CEO - Cashew and Group

CFO, Export Trading Group

2018 RCN Crop in West Africa vs Kernel Price Sadanandan Nair, Business HeadCashew, Vink Corporaon DMCC

Key Aspects of FSMA Prevenve Control Rule Bob Bauer, President

Associaon of Food Industries

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CASHEWOMEN

For sample reports & subscription, contact:

Ms Swapna + 91 9342840609, [email protected]

Dear Readers,

Greet ings and best w i shes f rom cashewinfo.com!We are extremely pleased to bring this special issue on the occasion of 4th edition of World Cashew Convention and Exhibition to be held in Macau between 1 and 3 February, 2018 organised by Cashewinfo.com in association with International Nuts and Dried Fruit Council (INC). The three-day event will focus on Global RCN market dynamics, RCN quality standards and post-harvest handling, requirements of kernel buyers, kernel market outlook, utilization of by-products, new developments in the cashew sector, empowerment of women, and enhancing cashew processing/investments in African countries going forward.

Average CIF price of RCN into India was around USD 2100 per ton in 2017 as against USD 1655 per ton in 2016, an increase of 27 percent. India produced its record crop of close to 780,000 tons in 2017.

In the ongoing season, Tanzania is estimated to have produced it’s best ever RCN crop of close to 290,000 tons (subject to revision). Cote d’Ivoire continued its dominance in RCN production and is estimated to have produced in excess of 700,000 tons in 2017.

In 2017 Vietnam had exported in excess of 350,000 tons of cashew kernels worth USD 3.5 billion. In 2018 VINACAS pledges to focus more on quality and food safety aspects and subsequently is planning to reduce kernel exports to 300,000 tons in 2018.

We are grateful to ACA and VINACAS for having separate sessions on Cashew Women in their respective events in 2017, which will further encourage and empower more women leaders in the cashew industry.

Various nutritional and health benefits of consuming cashew nuts by eminent research organisations across the world, have immensely helped in increasing the global consumption of cashews in the last few years.

In West Africa, 2018 cashew season is likely to start on a promising note. The crop may arrive a little earlier.

I thank all the experts who have contributed to the special issue. I also thank the patrons who have chosen to brand their prod¬ucts and services in the special issue. I thank the team of cashewinfo for their efforts in bringing out this special edition. Hope you find the edition useful for your business. We welcome your comments and suggestions. Kindly send in your feedback to us at [email protected] or [email protected].

Good luck and best wishes.

G SrivatsavaPresident

G SrivatsavaPresident

Vinayak MeharwadeVice President

SwapnaAsst. Vice President

Research TeamVenkatraman SHiba YacoubRajeshwari MC

DesignerK. Radhika

Data SupportSanjay

PUBLISHING OFFICEForetell Business Solutions Pvt Ltd#146, 1-2 Floor, Gopal TowersRamaiah Street, HAL Airport Road KodihalliBangalore - 560008

Tel: + 9180 25276152/53Fax: + 9180 25276154Email: [email protected]@cashewinfo.comWeb: www.cashewinfo.comwww.fbspl.com

Disclaimer: The data and information presented in this report are based on efforts of analysts at Foretell Business Solutions Private Limited, Bangalore and opinions and data obtained from experts and various industry sources. While sufficient care has been taken to check data and information prior to publishing, Foretell or its employees or external contributors will not be responsible for any kind of errors or omissions or misrepresentation of data or for losses incurred by any party either directly or indirectly based on the information published herein.

TABLE OF CONTENTSPage 21 Cashews the ‘Cash Nut’, Vasudev Barkur, CEO - Cashew and Group CFO

Export Trading Group

Page 24 2018 RCN Crop in West Africa vs Kernel Price, Sadanandan Nair, Business Head – Cashew, Vink Corporation DMCC

Page 25 Nigeria is on the Right Path to Increase Quantity as well as Quality of Cashew Nuts,ALHAJI Adeniji M.A, Starlink Global & Ideal Limited

Page 27 Action Plan of the National Strategy for Preserving and Improving the Quality of Raw Cashew Nuts in Côte d’Ivoire

Page 30 Food Safety and Pasteurisation of Cashews,Dr Cameon Ivarsson, Co-founder and CEO of Napasol, North America

Page 33 The Rapidly Evolving Cashew Sector in Benin, James Obarowski TechnoServe, BeninCaju

Page 36 Financing the Dynamic Growth of the Cashew Industry, Coralie David, Senior Research Analyst, responsAbility Investments AG

Page 38 Nigeria’s Action Plan for Cashew Season – 2018,Tola Faseru, Chairman, Colossus Investments Limited, Nigeria

Page 40 Pasteurisation of Cashews and other Dry Food Products,Gerhard Knol, Product Manager, Log5 – The Netherlands

Page 44 An Innovative Approach for Preserving Quality and Enhancing Value of Raw Cashews,Stefano Massari, Managing Director, Oltremare

Page 48 Pasteurisation of Cashew Kernels: Ways and Means and its Impact on Final Quality and Compliance to Food Safety Norms, Stefano Massari, Managing Director, Oltremare

Page 51 Key Aspects of FSMA Preventive Control Rule, Bob Bauer, President Association of Food Industries

Page 54 Ways to Control Pests in Cashew using Controlled Atmosphere Technology,Wouter Van Ravenhorst, Project Manager, EcO2

Page 57 INCs First Ever Conference in India is a Testimony of Country’s Growing Dominance Over the Global Dry Fruits and Nuts trade ,Ravinder Mehta, International Fruits and Nuts Organisation, New Delhi

Page 60 Estimated Global Countrywise Cashew Kernel Consumption Trends, Cashewinfo Research Desk

Volume 19 Issue 3

www.cashewinfo.com 15

CASHEW WEEKAn Initiative of CashewInfo.com

Message

Distinguished guests, ladies and gentlemen, I would like to extend a

warm welcome to the participants of the 4th edition of the World Cashew

Convention.

Let me emphasize that the subjects that will be discussed at this convention

are playing a crucial role in understanding and anticipating what the future

of the cashew industry may hold. I expect inspiring debates during the

sessions.

For nearly four decades, the INC International Nut and Dried Fruit Council

has brought together the leaders of the nut and dried fruit sector worldwide

for a common objective: to stimulate and facilitate sustainable growth in

the global nut and dried fruit industry. With this in mind, the INC has focused its efforts to become

the international source for information on nuts and dried fruits for health, nutrition, statistics, food

safety, government standards and regulations regarding trade barriers and agricultural quality standards;

increasing the understanding about production, processing, marketing, distribution and consumption

trends worldwide; promoting scientific research on the health benefits of nut and dried fruit consumption,

and cooperating with national and international public and private institutions to promote global trade

of nuts and dried fruits.

Nowadays, INC members include more than 700 nut and dried fruit sector companies from over 70

countries.

In order to support the growth of the cashew industry, the INC embarked on several initiatives

that led to the creation of the Global Cashew Council (GCC) in 2011. The GCC works with the main

cashew producing countries and companies promoting usage and consumption of cashews, supporting

nutritional and health studies, promoting food safety, developing quality standards, and increasing

awareness of the health and nutritional benefits of cashews.

Since then, the GCC has funded several actions to promote the health benefits of cashews: In 2015 the

GCC funded a team of researchers to analyse for the first time, the nutritional composition of cashews

from the largest growing regions around the world, providing a much better approximation of the real

nutrient content of cashews (Rico R et al, 2016). The results showed that cashews are relatively high

in fat, but most of that fat (80%) is unsaturated, which help lower LDL ("bad") cholesterol. Another

important research also funded by the GCC is the team lead by Dr. David J. Baer at the USDA Beltsville

Human Nutrition Center that investigated the effect of cashew consumption on traditional and emerging

markers of cardiovascular disease risk. They also measured the usable energy content of a serving of

Volume 19 Issue 3CASHEW WEEKAn Initiative of CashewInfo.com

www.cashewinfo.com16

cashews for accurate food labeling. 40 participants were recruited to participate in a 9-week feeding

study. Participants consumed a controlled base diet supplemented with 42g/day of cashews during 4

weeks, and a controlled base diet with no-cashew supplementation during another 4 weeks. This new

study, the results of which can be expected very soon, will certainly make a landmark contribution to

understand the health benefits of cashews.

We are very excited about the next INC World Nut and Dried Fruit Congress that for the first time will

take place in Seville from May 21-23, 2018. More than 1,200 delegates are expected to attend to network,

share knowledge and do business in an unrivaled scenario because nowhere else in the world will you find

so many industry leaders. It will once again be a great chance for all those involved in nuts and dried fruits

to gain invaluable insight into our industry and raise their profile within it.

Seville will take the industry’s pulse through a comprehensive set of round-tables, seminars and keynote

speakers, as well as an international exhibition featuring the latest trends, products and services.

Renowned industry leaders will join us to carefully assess the state of the market and key trends. Besides

sharing knowledge and experiences, the congress will provide participants with a diverse program of

social events to relax while networking with your peers and business contacts.

With my best wishes to all participants, speakers, partners and sponsors for the success of the World

Cashew Convention which I am sure will help us discover new opportunities in this growing industry.

Yours sincerely,

Goretti Guasch

INC Executive Director

Volume 19 Issue 3



Message

Dear Delegates,

It gives me immense pleasure that the fourth edition of the “World

Cashew Convention 2018” has been scheduled between 1st and 3rd

February 2018, at Macau.

I take this opportunity to appreciate the efforts of CashewInfo.com

for organising this International conference. Their promotion for the

development of the world cashew sector is laudable and the interest it

has generated among the stakeholders is evident from the increasing

number of participants in every year at the annual event.

India, being the pioneers in cashew cultivation, processing and trading

and currently the largest growers, account of 30 percent of global production; processors, processing

1.7 million tons of raw cashew nut annually and consumes over 0.25 million tons (35 percent of global

consumption of cashew kernels in the world). India is also constantly making efforts to spread the

goodness and health values of cashews all over the world. As you all aware to the tradition of trust

and commitment to taste and quality, Indian cashews are held in great esteem globally.

We urge the cashew growing and processing communities in the world over to spread the message about

the health benefits of cashews, so that more and more consumers can enjoy the taste and goodness of

this wonderful nut.

As we all know, “A good conference is much beyond than an exchange of papers and ideas”. So I hope

you all will have good deliberations during the World Cashew Convention 2018 and best wishes to all the

delegates for a fruitful conference.

Dr. R. K .Bhoodes

Chairman

The Cashew Export Promotion Council of India



Message

“TALK ABOUT CASHEW, THINK ABOUT VIETNAM”

Ladies and Gentlemen,On the occasion of New Year 2018, the Standing Committee and Executive Board of VINACAS would like to wish you a new year of Success and Prosperity.

Orientation for 2018: Volume reduction and quality increaseIn view of the meeting minutes between the group of Vietnam leading cashew stakeholders on December 22, 2017 in Ho Chi Minh city, Vietnam and in accordance with the report on evaluation and assessment of cashew business market situation in 2018, the cashew business people proposed the whole sector would unify the objectives

of “volume reduction and quality increase” in cashew processing this year as follows:

• In regards to the export processing output, the total volume would be decreased from 350,000 tons of cashew nut in 2017 to 300,000 tons in 2018.

• Correspondingly, the export turnover of cashew kernel would be decreased from U$ 3.5 billion to U$ 3 billion.

The main reason is that we have not been able to source enough raw materials on the spot (Vietnam’s local production) and import prices are too high in line with under-desired quality. Vietnam will focus on “volume reduction and quality increase”, processing of value added products and development of the domestic market.

Prior to that, on the occasion of the 9th VINACAS Golden Cashew Rendezvous 2017 in November 2017 in Phu Quoc Pearl Island, Vietnam cashew industry had already committed to continue focusing on cleaner production for the community’s health. “Volume reduction and quality increase” or “Quality first” are the mottos of the industry.

We kindly request all Vietnamese cashew stakeholders would agree on this orientation for the benefits of the whole industry in 2018.

VINACAS four key development programs from 2016 - 2020:At the VINACAS Congress Term IX on the 1st of July 2016 in Ho Chi Minh City, the community of Vietnamese cashew stakeholders decided on four key development programs for Vietnam cashew industry during the period 2016 - 2020:

• The first program on accompanying with Vietnamese cashew growers “Cashew Rejuvenation and

Volume 19 Issue 3



Intensive and Organic Farming” has been implemented in collaboration with local cashew growers, cashew plantation owners, cashew clubs and cashew co-operatives. The program has been specially supported by the State, Central Ministries and assisted by local cashew researchers, cashew enterprises and bankers. The program targets the cashew production in Vietnam to reach 600 thousand tons of raw cashew nuts in shell by 2020 that is much bigger than 2016.

• The second program on supplying high-quality and food safety and hygiene cashew products for the market “Cleaner Production”. VINACAS is encouraging its members to restructure and upgrade their processing factories in relation with the international standards including ISO - HACCP - BRC - FSSC 22000 - SA 8000. The local cashew factories should have a strong connection with the plantation’s owners, cashew clubs and cashew bio- and organic cooperatives. According to VINACAS’ objectives, one hundred percent of cashew products produced by VINACAS members must be ensured for food hygiene and safety.

• The third program on enhancement of Vietnam cashew value through the following programs:

Firstly, focus on processing of value added products and diversification of product lines.Secondly, arousing hidden demands of local consumers aimed at reaching the targets of cashew kernel domestic consumption volume of about 30,000 metric tons till 2020 as against 2015’s figures of around 15,000 metric tons.Thirdly, building Vietnam National Food Trademarks for cashew products and encouraging all cashew stakeholders to participate in the program “Vietnam Value”. In order to implement this program, VINACAS has collaborated with the State and Central Ministries to perform a number of projects including new cashew variety researches, cashew rejuvenation and intensive farming, trade promotion, building National Food Trademarks for cashew industry etc. VINACAS has co-operated with Vietnam - HCMC Nutrition Center, Thanh Nien (Youth) Media & Communication Group, and Vietnam Agriculture Daily, Club of Agricultural Economic Reporters etc to research and promote healthy nutritional value of cashew kernels of Binh Phuoc and Dong Nai origins. As a result, the 2015’s domestic consumed cashew volume increased by one hundred percent in compared with 2014.

• The fourth program is trade promotion and export boost. As you may know, for almost 12 years Vietnam has been the world leading cashew kernel exporter. We are proud that today the world people “Talk about Cashew, Think about Vietnam”. We are striving our best so that in the near future, the global citizens would “Talk about Cleaner and Greener Cashew, Think about Vietnam!”.

We believe on the fast growths of Vietnam industry within the last 5 to 10 years and do hope that the worldwide buyers continue being trustful with us and provide us further opportunities. We guarantee to go on working much better to satisfy your good demands.

Finally, we would like to send the profound thanks to Cashew Info.com for facilitating us to convey this message.

Nguyen Duc ThanhVINACAS President



Message

Dear Cashew Stakeholders,

It is my pleasure to welcome you to the 4th edition of the World Cashew Convention, and to Macau!

Without a doubt, agriculture plays a significant role in the global economy and cashew has made tremendous progress and contribution, in that it provides employment for thousands of people and subsequently alleviates poverty. In 2017, Africa attained 56 percent of the world’s production; however, the continent witnessed an increase in RCN prices due to a strong demand from the main processing countries (India and Vietnam). There was an increase of about 25 percent higher than in 2016 and 50 percent higher than in 2015, thus making it difficult for local cashew processors to buy and process. As a result,

several processing units in Africa and Vietnam were forced to shut down. This notwithstanding, there still exist opportunities for the cashew industry, if stakeholders, Government and Regulatory bodies, finance, development and technical donors can take up responsibilities and collectively play active roles in developing the sector. Enabling policies and control of market rules, accurate and frequent market intelligence, good agricultural practices, incentives, access to specific cashew funding, food safety regulations among many other could perhaps address issues encountered in 2017.

It is for a more comprehensive approach to the economies of cashew and all it entails that such gatherings as the WCC are deemed necessary. The African Cashew Alliance (ACA) has since the start of WCC partnered with CashewInfo for previous successful editions and is again honored to be part of this edition. The World Cashew Convention has over the last three years proven to be one of the important and influential platforms and opportunity created for cashew businessmen to meet, deliberate, share best practices, learn and do business. As we convene again here in Macau for the 4th edition, the African Cashew Alliance wishes all the participants a successful three days of interaction and learning. We also applaud the organisers of the WCC, notably CashewInfo and welcome any opportunity and partnership aimed at growing the cashew sector in Africa and the World, guided by the industry vision “to create wealth for all actors in the value chain by locally transforming all African Cashew competitively and sustainably, supplying traceable cashew kernels and by-products to export and domestic markets”. This was accepted by stakeholders from across the World, during the 2017 ACA conference in Benin, as the way to go for developing the cashew industry.

ACA is honored to be associated with this event. I wish you all fruitful conference!

Thank you!Mr. Florentino NanqueACA President

Volume 19 Issue 3



Cashews the ‘Cash Nut’Vasudev Barkur, CEO - Cashew and Group CFO, Export Trading Group

It has been a fascinating Journey for cashews over the last two decades. From a global production size of around million tons in the year 2000 to a production size of 3.3 million tons in 2017 is no mean progress.

On the other hand, during the same period Vietnam had managed to increase its production by four times, India by three times and Africa had managed to increase by 5.3 times though Brazil could not hold on to its production size.

It is quite interesting to note that despite of this phenomenal increment in the size of production, the World raw cashew prices have been steadily rising and in fact for the last two years, barring some minor downward corrections the prices has been always stable or on the upward move.

Some of the facts around this commodity are as below:

Raw Cashew Production:

It is quite interesting to note that despite of this phenomenal increment in the size of production, the World

raw cashew prices have been steadily rising and in fact for the last two

years, barring some minor downward corrections the prices has been always

stable or on the upward move.

India has grown to become worlds’ largest consumer, rest of the world’s consumption has also been steadily

increasing.

Note: African production has grown from around 0.4 to 1.9 MIllion tons in 17 years



Raw Cashew prices: The price of raw cashew nut was USD 900 per ton in the year 2000 (though it has touched the lows of USD 625 per ton during early 2001) to USD 2,400 per ton in 2017 (basis: Tanzania raw cashew price).

Cashew Kernel prices: Kernel prices have been steadily moving upwards over the years, from around USD 2.6/lb for W320 in 1999 (though it touched to the lows of USD 1.6/lb during late 2000) to USD 5/lb in 2017, It is also prudent to note that the kernel price increase has not been in direct proportion to the incremental prices for raw cashews.

Cashew Kernel Export Data:

Note: India has seen drastic reduction in export volumes while Vietnam has been consistently increasing its market share, in the last 15 years and Vietnam has doubled its overall export volume.

Cashew Kernel Consumption:

Note: while India has grown to become worlds’

largest consumer, rest of the world’s consumption

has also been steadily increasing.

While we search for the right answers for the

bullish of the commodity, the following could be

some of the right reasons:

1. The Industry is moving from an unorganised

sector to organised sector. Vietnam has taken

initiative to operate cashew processing as

an industry and though there is no hedging

mechanism to arrest the price risk, the

forward sale mechanism is mitigating the

price risk to a reasonable extent; this has

given the necessary cover against price

volatility. The best advantage for Vietnam

is also the low cost of processing, which is

one of the lowest in the world. Vietnam has

managed to increase its import from 750,000

tons in 2014 to 1.4 million tons in 2017

2. Affluence and affordability amongst consuming

mass at large has been steadily rising, and

the standard of living of middle class has

been consistently improving over the last two

decades. It is more so in India, which saw

steep increase in the domestic consumption.

3. The end use of kernel consumption in food

industry is becoming more consistent, in other

words, the structured growth of consumer

base through sophisticated distribution

network has assisted cashew kernel as well

to reach the consumer with right fronting,

be it through extended flavours and tastes,

as an ingredient by established biscuit and

hotel brand or through direct consumption.

4. Cashew kernel being recognised as a healthy

diet over other dry nuts. Here's a surprising

fact: not only do cashew nuts have a creamy

texture, but also have a lower fat content

than most other nuts. Approximately

82 percent of their fat is unsaturated

Volume 19 Issue 3



fatty acids, plus about 66 percent of this

unsaturated fatty acid content is heart-

healthy monounsaturated fats. Moreover, the

fat content in cashew nuts is considered to be

"good fats." This is due to the agreeable ratio

in the nut for saturated, monounsaturated,

and polyunsaturated fats, which researchers

say is the ideal ratio for optimal health.

Cashews are also a good source of iron, magnesium and zinc. Iron helps

deliver oxygen to all your cells, which can prevent anemia, and zinc is critical

to immune health and healthy vision. Magnesium on the other hand helps

improve memory and protects against age-related memory loss.

Cashews are also a good source of iron,

magnesium and zinc. Iron helps deliver

oxygen to all your cells, which can prevent

anemia, and zinc is critical to immune health

and healthy vision. Magnesium on the other

hand helps improve memory and protects

against age-related memory loss. According

to Dr Gargi Sharma, weight-management

expert, "You should have 4 to 5 cashew nuts

every day. You can add them to your salad or

toss them in your chicken stir-fry."

While the consumer economy is consistently

growing in the developing economies and there

has been growing acceptability of cashew kernel

for its tasty and nutrient components, the

market for cashew would continue to behave

consistently despite of growing production.

Indian cashew markets have been reeling under pressure since quite some time, on account of stagnant RCN production, higher import and processing costs. On the supply f r o n t , a g l o b a l shor tage coup led with aggressive buy from Vietnam in the

international markets has put pressure on prices. 2017 Indian cashew demand was low primarily due to higher RCN prices & transition of the industry into the GST regime. Higher domestic cashew prices resulted in shift in demand to other tree nuts like almonds, whose consumption grew at 10%

Update on Indian Cashew MarketsSomnath Chatterjee, Head – Procurement and Logistics, ITC Foods

over last year. This is mainly driven by stronger Rupee vs Dollar, changing consumer preferences & comparatively lower almonds prices. While the future prospects of cashew industry are encouraging, it’s time that the industry takes steps to improve the cashew productivity in India to bring down dependency on imports and increase the processing capacity utilization...............................................................Author Profile

Mr. Somnath Chatterjee has over 23 years of rich

experience in handling key positions at food industry /

FMCG giants like Nestle. He specializes in commodities

procurement and strategic planning with focus on

implementing cost reduction measures. He has vast

experience in logistics, warehouse management,

distribution, transportation, and production planning

and inventory management.



2018 RCN Crop in West Africa vs Kernel PriceSadanandan Nair, Business Head – Cashew, Vink Corporation DMCC

West Africa crop 2018, so far looks early and good. The first bloom is in full swing with good flowering and in some regions the harvesting has started. So far the climatic conditions have been good and Harmattan wind does not seem to have damaged the flowers too much, which lead all producers to anticipate a big crop from the beginning of February, almost a month earlier than the normal.

If weather conditions remain favorable, production should continue to increase in all West African countries in 2018 with the entry into production of many new plantations. In recent years the average growth in production has varied between 8 and 10 percent except between 2015 and 2016 when the production of the sub-region has increased very little following a particularly late and disappointing campaign. This year, given the rather favorable weather conditions and the anticipated early start of the season, production in the sub-region could increase by between 150,000 and 250,000 mt and

approach 1.8 million mt from West Africa.

Some contracts have been done from Ghana with a price tag of $ 2200 approx., Cote d’Ivoire USD 2100 approx and Nigeria USD 2000+ approx, per ton-CNF basis. Question on everybody’s lips is – Can this price hold? We have seen the kernel price downslide from October 2017 and today WW320 trades at USD 4.60 - 4.70 / lbs (FOB). How does one find parity at such opposite pricing? High raw nut prices vs lower kernel prices? India has some positive news with export incentive going up and import duty likely to be removed. But is it still workable? Cashew kernel market has been quite for the past few months with buying happening only on need basis. Processors are holding stock in expectation of kernel price going up.

If kernel demand in Q1 is soft to low profile, we could see RCN price drifting down, which means less rush to buy new crop, resulting in saner RCN prices. And this could induce processors to come out with larger kernel offers at lower levels. But if kernel demand is reasonable, then prices (both Kernel and RCN) will remain steady to firm.

All eyes on how the crop develops over the next couple of months! A bout of severe Harmattan or unseasonal rain can turn all calculation upside down.

This year, given the rather favorable weather conditions and the anticipated early start of the season, production in

the sub-region could increase by between 150,000 and 250,000 MT and approach

1.8 million MT from West Africa.

Volume 19 Issue 3



Nigeria is on the Right Path to Increase Quantity as well as Quality of

Cashew NutsALHAJI Adeniji M.A, Starlink Global & Ideal Limited

The government regulators (federal produce services) have been mandated to detain any cashew that is above 10

percent moisture at warehouses in Lagos.

The national cashew association has done a tremendous work on the quality by

yearly sensitisation of the farmers about the need to reduce post-harvest losses

that has been a major problem with Nigerian cashew.

Nigeria is on the right path to increase the quantity and quality of cashew nuts now, in the last five years, the private sector in collaboration with Nigerian Export Promotion Council (NEPC) has given a wonderful name to this country in terms of quality and quantity of cashew nuts, we have increased the quantity from 143,000 tons in 2010 to 175,000 in 2017 and also from a not-too-good quality to a wonderful 2017 better quality than Cote d’Ivoire. The new planting is massive now

and we hope the volume will increase to 200,000 tons by 2020. The national cashew association has done a tremendous work on the quality by yearly sensitisation of the farmers about the need to reduce post-harvest losses that has been a major problem with Nigerian cashew.

The association efforts with government support to reduce the incursion of foreigners who usually disrupt the value chain is also helping the quality improvement, because farmers now understand that they can earn more money by doing the right thing than selling wet and low quality to desperate foreigners that gave us bad name in the cashew industry. We are determined to reverse this trend, we can do it, we are doing it and we will achieve results very soon. This has made the international buyers to know that there is no Benin border cashew, but Ogbomosho cashew with excellent quality and about 230 km from Benin republic. This understanding has helped the shippers of cashew nut from Nigeria to demand for better price and in turn shipped better quality.

The weather is favorable to the development of cashew this year, the mild harmattan is good and will make the crop to mature early and longer season than last year before rainfall in April will affect the



quality, the issue of high moisture is also being addressed at the highest level of the association and the structure is wonderful now. Every local association now has task force to monitor moisture and make sure every farmer dried their cashew to agreeable moisture level before loading. The government regulators (federal produce services) have been mandated to detain any cashew that is above 10 percent moisture at warehouses in Lagos. We are very sure of deploying all methods that we used to encourage farmers to use jute bags for storing cashews than using polythene bags that destroys quality. The association is also planning to have an official shipping line that will deliver cargos to destination within 30 days so that long delay on the sea that has contributed to high moisture at destination is also addressed.

GAP (Good Agricultural Practices) is being applied to address; safety of farm and post production processes; environmental sustainability and social economic sustainability and farmers are being taking through the gradual process of ensuring GAP in the raw cashew nuts production. The first step taken is the farmers’ registration and secondly training of the registered farmers. Although some constraints were encountered, measures were put in place to address such. These include among others the financial capabilities, managerial abilities and skills as well as production capability. With the joint efforts of the Nigerian Cashew Association, NEPC, the Ministry and Starlink Global & Ideal Ltd, extension workers were on the routine visiting to the farmers to address issues that might arise.

Our demands from the international buyers are:1) About 10 percent of our total production

is being processed by about 14 processing factories in the country (most processing below installed capacity). Hence, there is the need of partnering with willing processors in Nigeria to establish factories and support them with best technology; this will reduce the shipment of raw cashew nuts with heavy freight charges by shipping lines.

2) Price of cashew from Nigeria must be the same with all other origins in the West African countries or else the gain of excellent quality will be eroded because our neighbours will be crossing the border to buy from our country and this will negatively affect the quality.

If the price is the same, Nigeria will have the best quality and better quantity in the next five years...............................................................Author Profile

ALHAJI Adeniji M.A. is the Managing Director/Chief

Executive Officer of the Company. He also doubles as the

Director of Operations. He is a Biochemistry graduate

from Obafemi Awolowo University, Ile-Ife. He has vast

experience in cocoa business having being exposed to it

early in life and becoming actively involved since 1989.

He joined TundeKola Limited, a cocoa trading company,

in 1989 and was the Field Officer/Supervisor till 1999.

He left TundeKola Limited in 1999 for the formation of

Starlink Global & Ideal Limited. Mr. Adeniji has attended

various courses and training cum seminars that border on:

Leadership and Capacity Development, Human Resources

issues in Business Strategy, Developing Business Strategy

to survive competition, Business Ethics, to mention

a few. The business of agricultural produce trading,

particularly cocoa beans and raw cashew nuts, has taken

him to numerous parts of Nigeria and some countries

abroad.

The association is also planning to have an official shipping line that will deliver cargos to destination within 30 days so that long delay on the sea that

has contributed to high moisture at destination is also addressed.

Volume 19 Issue 3



Action Plan of the National Strategy for Preserving and Improving the Quality of

Raw Cashew Nuts in Côte d’Ivoire

Background and JustificationCôte d'Ivoire is the global lead producer of Raw Cashew Nuts (RCN), with a production of 702,510 MT, over 90% of which is exported.

In 2013, the Ivorian government adopted a reform of the cashew nut sector to improve the image of Ivorian cashew nuts on the world market. Some of the measures implemented by the reform include the establishment of an agricultural advisory system for cashew farmers, initiation of research to provide farmers with high quality and high yielding planting material, and the prohibition of export of RCN, whose moisture content exceed 10%, among others.

After three years of implementing these provisions, the KOR dropped from less than 46 to 47, and the moisture content went from 9.6% to 8%. However, the quality of the Ivorian nuts still fell below buyers and importers’ expectations.

In a bid to address the problem, the Conseil du Coton et de l’Anacarde (CCA) initiated discussions in consultation with the major actors, and technical and financial partners within the sector to establish a stakeholder platform for the preservation and improvement of the quality of cashew from Côte d'Ivoire.

ObjectiveI. To create a multi-stake holder committee

involving all stakeholders responsible for

ensuring the quality of cashew II. To actively and permanently work to improve

the quality of Ivorian cashew

Expected results• All stakeholders observe good post-harvest

practices• The moisture content of cashew nuts from

production areas is improved and below 10%• The marketed cashew nuts are well-dried and

meet the expectations of importers

Processes followed1. Identification of the main causes for low quality

of RCN2. Three commissions (Production, Marketing,

Exports) were formed to reflect on the causes of the problems identified and to propose solutions, implementation strategies, actors responsible for the implementation of agreements reached and deadlines for implementation. CCA acts as the Secretariat of the three commissions

3. A review of the results in plenary and validation of the final strategic action plan by the actors, and technical and financial partners

The various committees consisted of producers, buyers, exporters, processors, freight forwarders, representatives of MINADER (DOPA, DPVCQ), Bureau Veritas, ACE, ANADER, CNRA, FIRCA, Chamber of Commerce and Industry, CODINORM and CCA.



Committee Problems Solutions Actors

Production • Pest and disease attack of orchards

• Non-application of Good Agricultural Practices

• Weak cooperatives • Lack of access to jute bags by

some producers • Sale of cashews that are not

well dried

• Finalise health map• Define a phytosanitary protection

strategy for orchards• Provide producers with seedlings • Rehabilitate existing orchards through

top working• Continue with information, awareness

creation and training of producers• Strengthen the capacity of FBOs to

facilitate access to finance• Facilitate access of FBOs to

agricultural equipment• Build producer capacity for farm

management• Create platform for exchanges

between producers and financial institutions

• Set up research / development sites for cashew cultivation

• Ensure better management of FBOs• Diversify and / or intensify the

services provided by the FBOs for the benefit of their members

• Enforce stringent measures against fraudulent buyers and trackers, and withdraw the license of offenders

• Reduce the number of trackers• Set up a secure system of production

traceability

UFHB, CNRA, FIRCA, CCA, ANADER, Producers, ONG, PROFIAB, COMCASHEW, MINADER, CORAF, OPA, Village Committees, Private nursery operators, Universities, Banks and microfinance institutions, Municipal and district authorities.

Marketing • Purchase of undried product• Non-compliance with marketing

rules at farm gate level• Transport of product in bad

conditions• Poor quality of RCN for

processing• Unfair competition by certain

players in the cashew industry• Use of unreliable measuring

devices

• Raise actors’ awareness of the quality management process

• Implement quality control at the buyer or cooperative level before the transfer of nuts

• Regulate competition at farm gate and local shop level

• Prohibit and make sales made at the farm gate using scales a punishable offence

• Continuously monitor and verify calibrations of FBO scales

• Prohibit 40 tons loads at farm gate• Require trucks to have tarpaulins

in good condition for transport of products

• Accredit warehouses with well-defined conditions

• Facilitate access of jute bags to all producers

• Make actors aware of the drying conditions of the product

• Regulate the activity zones of the cashew sector

• Recommend conventional and traceable measuring equipment

CCA, ANADER, Buyer groups and associations, Farmer cooperatives, service providers, monitoring committee, Village committee, ANADER, buyers.

Volume 19 Issue 3



Export • Reception of trucks carrying products with high humidity into harbour workhouses. Poor storage conditions for RCN in harbour workhouses

• Countries receiving Ivorian products complain about the poor quality of the products

• Non-compliance with packing standards

• Non-representative sampling (20% of the cargo, thus the first 3 pallets of the truck)

• Extended periods of parking of containers in the port

• Non-precise measuring instruments

• Ensure that transactions are made based on dried products

• Set and ensure that the humidity • Level at the time of unloading at the

port stores is 10% • Enforce the standard for storing

products in port stores• Provide directives on storage

conditions for cashew during maritime transport

• Strengthen ship inspection before loading

• Verify complaints about bad quality of products

• Export RCN by direct vessels without transshipment

• Introduce rigorous inspection of containers

• Identify packaging and dry bags suitable for exporting cashew nuts

• Improve the quality of jute bags used• Survey at least 30% of the cargo / open

more dry ports• Avoid the unavailability of docks for

ships• Reduce the time of issuance of export

documents• Have modern and efficient appliances

CCA, ACE, BV, AEC CI, Buyers, Freight forwarders, MINADER, CCC, CODINORM, Ship owners, Supervisory ministries, Researchers.

ConclusionSince the profitability of cashew nuts is based on quality, it is necessary to put restrictions on the quality and packaging of nuts for export. This strategic plan should make it possible to improve the marketability of Ivorian RCN, and consequently improve the income of the actors, particularly producers, substantially.

(Courtesy: We, at Cashewinfo.com thankful to the ComCashew team for translating the above CCA article in English)



Food Safety and Pasteurisation of Cashews

Dr Cameon Ivarsson, Co-founder and CEO of Napasol, North America

To date, the means to mitigate this microbiological risk has been to control

for the presence of contamination through a sampling program. However such a method is unlikely to reduce the risk, because the contamination level is low and the risk is high of not finding the

contamination in a load.

Food Safety Perspective for CashewsMicrobiological hazards from pathogens such a Salmonella, Listeria and E.coli are associated with the consumption of nuts have been documented through product recalls and food borne illness outbreaks. Cashews have been implicated in food borne illness outbreaks in 2010, 2013, and 2015.

A risk assessment was initiated in 2014 by the FDA which includes an intensive sampling program of consumer packs of tree nuts in US retail shops. The FDA published a prevalence study in 2017 indicating that Salmonella was found in 0.5 percent of Cashew samples, 1.2 percent of Walnut samples and 4.3 percent of Macadamia samples. The prevalence was lower in Hazelnuts and Pecans.

To date, the means to mitigate this microbiological risk has been to control for the presence of contamination through a sampling program.

However, such a method is unlikely to reduce the risk, because the contamination level is low and the risk is high of not finding the contamination in a load. The FAO (Food and Agriculture Organization) of the UN has shown that a very low level of contamination can result in disease, particularly in at risk population, making the presence of salmonella in any part of the load dangerous.

There is an obligation of food operators to ensure that food put on the market is unadulterated. In the context of the US Food Safety Modernisation Act (FSMA), the US and foreign food facilities are obligated to comply with risk based preventative controls. The only preventative control for Salmonella is a validated pasteurisation microbial reduction process. In the US, for almonds, a mandatory pasteurization program is in place since 2007. For other tree nuts, the industry has been gearing up to meet the preventative control obligation with investments in pasteurisation equipment.

Thermal PasteurisationExposure to heat in a thermal pasteurisation process will kill bacteria. However dry heat, as used in roasting for example is relatively inefficient and requires high temperatures to obtain the desired microbial reduction performance. As a

Volume 19 Issue 3



consequence, dry heat processes are difficult to validate and not suitable for pasteurising raw nuts since the product will lose its raw characteristics.

Steam treatments on the other hand are effective at much lower temperatures. Processes using saturated steam are particularly performant because the stored latent heat kills the bacteria when the steam condenses on the product surface. In addition to its efficiency, saturated steam, when properly controlled, is dry and contains no water droplets, thus minimizing the impact of the process on the raw nuts.

Creating saturated steam conditions involves a batch process because control of pressure can only be achieved in a closed pressure vessel (autoclave). When the product is treated in such a vessel, pressure is uniform everywhere in the vessel and inside the treated load, and as a consequence the product temperature is also uniform.

A validation is necessary to demonstrate the effectiveness and reliability of the pasteurisation process. This consists in testing and documenting the efficacy of the process through a microbiological challenge test. Usually, product samples that have been artificially inoculated with a high concentration of bacteria are placed in several locations inside the load, the load is then pasteurised and the inoculated samples are retrieved and sent back to the laboratory for analysis. A microbial reduction performance of >100’000 times (5log) is expected for a successful pasteurisation. This procedure needs to be repeated for three different pasteurisation runs.

The Napasol Pasteurisation TechnologyNapasol has developed a pasteurisation process specifically designed for the nut industry. The pasteurisation process consists in moving the product through the process line in bulk bins from a pre-heater to the pasteuriser and then to a cooling platform. Because the product itself does not move during the process (the bin moves the product which remains immobile inside the bin) there is no mechanical damage inflicted on the product. Because the product is never in contact with the pre-heater or pasteuriser, there is no down time for cleaning the process line. Switching from one product to another is as simple as selecting the appropriate recipe and moving the bins with the new product onto the processing line.

In the pasteuriser, saturated steam conditions are maintained by controlling pressure and nuts can be treated in a partial vacuum at temperatures <100°C. Because the pressure is uniform in the pasteuriser, the treatment temperature is uniform inside the load, and the microbiological reduction performance is demonstrably uniform as well. The efficiency of the saturated steam process allows for a very high microbial reduction (>100’000 fold reduction or >5log) even at temperatures as low as 80°C with short exposure times.The combination of vacuum and heat is very effective in eliminating infestations and killing all stages of development of insects from the egg to the larvae and the adult.

There is no moisture pickup, so the product does not need to go through a drying step and the pasteurised nuts maintain their raw qualities. After pasteurisation, the product has been cooled down and is ready for packaging.

Napasol Pasteurisation Lines for the Nut Industry

Napasol AG is a Swiss Company with worldwide distribution of its pasteurisation technology. The technology is suitable for all low moisture products from nuts to seeds, herbs, spices, botanicals, and dry fruit.

Napasol has developed a pasteurisation process specifically designed for the

nut industry. The Pasteurisation process consists in moving the product through the process line in bulk bins from a pre-heater to the pasteuriser and then to a

cooling platform.



Napasol offers a range of equipment sizes tailored to the through put needs of its customers and each line is custom built to fit into their processing facility. Sizes range from 1 bin units with a 700kg/h capacity and a small foot print of 5 meters in length, up to 6 bin units with throughputs of 7000kg/h and 40 meters in length.

Pasteuriser Model Number of bins Pasteuriser

throughput kg/h

Statisol 300 1 750

Statisol 600 2 2’400

Statisol 1200 4 4’800

Statisol 1800 6 7’200

Napasol Pasteurisation line of 6 bins showing full bins from the top (left) and bins lined up on the loading platform ready to enter the pasteuriser. Photos courtesy of Poindexter Nut Company. CA, USA

ReferencesHarris, L.J., M. Palumbo, L.R. Beuchat, and M.D. Danyluk. 2017. Out breaks of food borne illness associated with the consumption of tree nuts, peanuts, and sesame seeds: Table and References. (http://ucfoodsafety.ucdavis.edu/files/169530.pdf)

Guodong Zhang et al. Prevalence of Salmonella in Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts and Walnuts in the United States. Journal of Food Protection. Vol 80, Nov 3, 2017. (http://jfoodprotection.org/doi/pdf/10.4315/0362-028X.JFP-16-396)

Joint FAO/ WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods. July 17-21 2000, FAO headquarters, Rome Italy. (http://www.fao.org/fileadmin/templates/agns/pdf/jemra/SL00_en.pdf)

FSMA (Food Safety Modernization Act) Final Rule

for Preventive Controls for Human Food. Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. September 2015. (https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334115.htm)...................................................................................Author ProfileDr Cameon Ivarsson, Co-founder and CEO of Napasol North America, has been involved in developing at and commercialising the pasteurisation technology, the company offers. Cameon holds a PhD from the University of Lausanne, Switzerland is a frequent contributor to scientific publications, and is member of technical and scientific committees of major industry associations.

Volume 19 Issue 3



The Rapidly Evolving Cashew Sector in Benin

James Obarowski, TechnoServe, BeninCaju

Benin, the “forests of cashew” is visibly being transformed into pruned, cleaned orchards that are controlled for pests and cleared of diseased trees. Farmer

attitudes and practices are shifting towards these more professionally

managed plantations regardless of farm size.

The cashew nut sector occupies a prominent

place in the development of Benin's economy.

Introduced in Benin in the aftermath of

independence in the form of state plantations

as a solution to reforestation and diversification

of crops, cashew then emerged in the 1990s in

production systems as a very important cash

crop. It is now the second most important export

crop after cotton, 21 percent of exports by value

contributing over 2 percent of GDP.

Over the past five years, production has been

around 120,000 tons and employs over 200,000

producers. Although the yield is still low (300 to

400 kg / ha), current production ranks Benin as

the third largest producer of cashew nuts in West

Africa after Côte d'Ivoire and Guinea Bissau and

a significant global exporter.

Though it may not be readily apparent from

Cotonou, the nature of production is changing

quickly in the field which will pay dividends

in the years ahead in terms of quality and

yields. Technical support from projects such

as BeninCaju (USDA/TechnoServe/CRS) and

ProAgri (GIZ) to farmers whom were further

incentivized by rising RCN prices has led to

dramatic changes in farm management. For the

first time in Benin, the “forests of cashew” is

visibly being transformed into pruned, cleaned

orchards that are controlled for pests and

cleared of diseased trees. Farmer attitudes

and practices are shifting towards these more

professionally managed plantations regardless

of farm size. New farmers are joining the sector



The rapidly growing processing sector in Benin indicates that success is possible, if the right enabling environment and

support are in place.

planting a new while the oldest fields are being

replanted, which is creating entrepreneurial

opportunities to establish processional nurseries

to supply them. Those nurseries in turn are being

supported to select high-quality grafting stock,

ensuring a rising average yield for Benin in the

coming years.

With these advances and some of the highest

quality nuts in the world, Benin’s place as an

exporter of raw nuts in secure and the national

industry may have simply contented itself

to specialise in this part of the value chain.

However, while a thriving cashew industry in

Benin will always include a significant portion of

raw nuts exported, local processing establishes

strong stakeholders with deep roots to help

organise farmers and drive investments and

innovation in production, which benefits the

whole industry with increased yield, quality,

and total volume. It also creates thousands

of jobs and supports other local business

service providers. These advantages have been

noticed by other producing nations, but many

have struggled to foster profitable, growing

processing companies. The rapidly growing

processing sector in Benin indicates that success

is possible, if the right enabling environment

and support are in place.

Thanks to the combined efforts of all stakeholders,

the Benin cashew industry is now well structured

at the top, with the National Federation of

Cashew Producers of Benin (FENAPAB), the

National Council of Cashew Transformers (CNTC),

the National Federation of Buyers of Tropical

Agricultural Products (FENAPAT) and the National

Council of Cashew Exporters (CoNEC). These

entities are united within an inter-professional

association of the cashew sector, which was

recently created and serves as a platform for

the actors and promotion of a Public Private

Partnership.

Following the initial steps of organising private

sector actors and establishing a competitive

levy on raw cashew exports in 2017, additional

reforms in the coming months include the

creation of a cashew and Shea Council, clarified

rules on registration of economic actors, and

the deployment of a dedicated division for

cashew within the Ministry of Agriculture. These

entities will ensure responsive state support to

the private sector and farmers, ensuring high-

quality, growing production and a conducive

business climate.

With this institutional support structure in

place and favourable fiscal policies for cashew

processing, local and international investors are

moving into cashew processing in Benin. While the

funding for initial investment in infrastructure

and equipment for processing is available, would-

be processors face the technical and managerial

challenges of deploying it profitably in a highly

competitive global market. Dedicated, in-

house support from successful implementers to

train and then coach and support staff over the

first several months of operation is critical to

successful launch. This kind of support has been

made available both by sector experts (such as

USDA/TechnoServe) as well as by an increasingly

collegial community of processors in Benin,

willing to collaborate, share key resources for

mutual benefit, and warn newcomers of major

pitfalls. This is particularly true of certain

suppliers and services, as well as cashew nut

by product production which is essential to

contribute to business margins but difficult to

develop as a lone processor. If this solidarity

continues to strengthen, Benin’s processors, as a

Volume 19 Issue 3



group, face a highly promising future.

The final key to successful cashew nut processing

is affordable financing. The banking sector in

Benin has opened up significantly to the cashew

processing sector through active participation

in workshops and other opportunities to better

understand cashew market dynamics and risk

environment. Historically both lending terms

and rates have posed challenges to profitably

financing a season, as have delays and other

issues of responsiveness. Banks can continue to

reduce costs by investing in internal expertise

and capacity to advise and support processors.

Another key challenge in the past has been sub-

optimal debt-equity mix, particularly given the

comparative rates. Greater market awareness by

banks, good processor-customer relationships,

and greater strategic assessment by processors

of a contextually optimal financial structure will

combine to manage risk and drive down costs,

ensuring continued growth in the years ahead for

local processors.

As Benin’s cashew nut processing industry grows

and matures, it will be complemented by the

already nascent innovations and new product

development from cashew apple. A previously

neglected resource, with improved marketing

and technical support to micro-producers, a

cottage industry is being established driven by

local demand for products such as natural cashew

apple juice. Additional products in development

will diversify the offering and ensure that cashew

in Benin is not just a limited export crop but a

The final key to successful cashew nut processing is affordable financing. The banking sector in Benin has opened up significantly to the cashew processing sector through active participation in workshops and other opportunities

to better understand cashew market dynamics and risk environment.

whole economy with its full value realised through

nationally consumed secondary products.

For the five-year period 2016-2021, the

Government of Benin aims to implement a

program to develop the cashew nut sector to

make it an attractive sector that generates

jobs and income through the modernization

of production, processing and distribution of

cashew nuts and derived products. The progress

already achieved in the last two years has set

the industry well along the path to achieve these

goals. Benin and Beninese entrepreneurs are

seeking investors, partners, and customers as

cashew in Benin flowers into a thriving industry.

The global industry should take notice.

...........................................................

Author Profile

James Obarowski leads ‘TechnoServe’s BeninCaju

project’, in supporting farmers, industry and public-

sector partners to expand the cashew industry in

Benin. His experience of over 11 years in emerging

markets has convinced him that facilitating business

opportunities can deliver prosperity to farmers,

entrepreneurs, and communities. James holds an MBA

from IE Business School and speaks English, French

and Haitian Kreyol.

Caution to ReadersAlthough paid advertisements appear in this publication (in print, online, or in

other electronic formats), Foretell Business Solutions Private Limited (the owner of cashewinfo.com) does not endorse the

advertised product, service, or company, or any of the claims made by the advertisement. Readers are encouraged to do the necessary

due diligence. However, in the interest of the industry, please share your concerns, if any, by writing to us at [email protected]



Financing the Dynamic Growth of the Cashew Industry

Coralie David, Senior Research Analyst, responsAbility Investments AG

The type of financing needed varies from region to region. Although Africa is a

major producer, it exports most of its raw cashews to Asia for processing. Long-term

financing is therefore needed to build factories in Africa to allow processing

to be carried out locally – creating additional value for African producers. In Asia, investees require working capital financing to bridge the gap between the purchase of raw cashews and the pre-

shipment stage.

The global consumption of cashews has risen sharply in recent years. In order to benefit from this demand, producers, processors and exporters require access to financing which leads to higher productivity, improved market access and better incomes for producers.

The global demand for cashews has grown by up to 7 percent per year recently and continues to rise. The demand for cashews has grown faster than the demand for other nuts, even almonds. In view of their high nutritional value, cashews have become increasingly popular with consumers as they adopt healthier lifestyles and include more edible nuts in their diets. In 2017, around 750,000 tons of cashews were consumed worldwide, 80 percent as snacks and 20 percent as processed food such as health bars.

Production Sky-Rocketing in AfricaOver the past ten years, the production of cashews has grown by 27 percent and the exports by 60 percent. India and Cote d’Ivoire, the top cashew

producers, account respectively for 24 and 22 percent of global production. Over the last decade, the African production has almost tripled. While the production has been stable in India, it has increased by 60 percent in Cote d’Ivoire since 2013. In 2017, Africa accounted for almost 60 percent of the global output.

The links between Africa and Asia are strong: most raw cashews produced in Africa are exported to India and Vietnam to be processed. Vietnam and India are the main exporters of processed cashews, accounting for up to 90% of the cashews processed in the world. However, over the last years, processing capacity in Africa has increased, which represents a risk for Asian processors.

Financing, short and long termTo support the sector’s development, companies along the value chain require financing. Raw cashew traders use financing to bridge the gap between purchasing cashews from farmers and receiving payment from their buyers, while processing firms need capital to fund the gap between buying raw cashews and selling the processed product, or to cover the costs of new vehicle and equipment.

Volume 19 Issue 3



The type of financing needed varies from region to region. Although Africa is a major producer, it exports most of its raw cashews to Asia for processing. Long-term financing is therefore needed to build factories in Africa to allow processing to be carried out locally – creating additional value for African producers. In Asia, investees require working capital financing to bridge the gap between the purchase of raw cashews and the pre-shipment stage.

Target: a positive impact on smallholder farmers

The rapid growth of cashew industry offers large investment opportunities in growing companies. As cashews are mostly produced by smallholder farmers, investments can effectively contribute to improving farmers’ incomes and food security. responsAbility targets companies that meet strict eligibility guidelines. Investees must have a sustainable business model; create economic opportunities for low-income populations; improve access to markets, productivity and quality; and contribute to creating jobs.

However, significant price fluctuations and the low quality of cashews hinder the development of the industry. While prices have increased over the last decade and even skyrocketed in the last two years, they have not done so steadily, which creates uncertainty for market players. Furthermore, nuts are often of low quality due to poor drying, weak storage and transport capacity in Africa, and the tightness of the market, which results in a fierce competition between African exporters and Asian importers that disregard quality.

Access to finance can help address many of these problems. In order to guarantee success, it is vital that the financing partner understands the specific requirement of each company active within the cashew value chain and has a range of offering to cover their respective needs – allowing the entire value chain to grow and meet the rising worldwide demand.

responsAbility: Financing over USD 100 m across the Cashew Value Chain

responsAbility Investments AG is one of the world’s leading asset managers specialising in development investments in emerging economies. Founded in 2003, it manages USD 3 billion of assets invested in over 540 companies in 90 countries. Through its agriculture fund, it invests across the agricultural value chain, focusing on companies that display a strong commitment to sustainable production and/or trade.

Cashews are an important commodity in responsAbility’s agricultural investment portfolio, accounting for eight percent of the total net asset value in 2017. Since 2013, investment vehicles managed by responsAbility have provided over USD 100 million of financing to investees in the industry, with USD 51 million distributed in 2017 alone.

In Africa, responsAbility works with investees from Côte d’Ivoire, Tanzania and Togo, who appreciated the company’s competitive pricing and the ability to put in place structures not offered by other providers. In Asia, where responsAbility focuses on India and Vietnam, the company’s most sought-after offering is the provision of flexible loans in US dollars – meeting a need not generally served by local banks.

responsAbility supports the development of the cashew supply chain from the production to the processing and trading of cashews, financing cashew processing activities in Africa as well as the export of raw cashews from Africa to clients’ factories in Asia. The ultimate goal is to help finance the entire value chain across continents.

..............................................................Author ProfileCoralie David is a Senior Research Analyst at responsAbility Investments AG. Following various field missions in developing countries as the Manager of agricultural development projects, she worked at the OECD where she led reviews of agricultural investment policy in emerging markets. Coralie joined responsAbility in September 2016. She holds a master of agro-economist from the National Institute of Agronomy of Paris and a

master in Development Economics of Harvard University.



Nigeria’s Action Plan for Cashew Season – 2018

Tola Faseru, Chairman, Colossus Investments Limited, Nigeria

The road map for cashew industry development in Nigeria 2016-2020 is

focused on increasing Nigeria’s cashew production from 160,000 tons in 2015 to

500,000 tons in four years, and processing 70 percent of total cashew production.

The Nigerian cashew industry has made a lot of

progress in recent time and this is attributable

to the commitment of the National Cashew

Association of Nigeria and the government of

Nigeria both at federal and the state levels to

develop the cashew sector.

The road map for cashew industry development

in Nigeria 2016-2020 is focused on increasing

Nigeria’s cashew production from 160,000 tons in

2015 to 500,000 tons in four years, and processing

70 percent of total cashew production.

This road map has been largely successful;

cashew production in 2017 was 220,000 tons,

which was a major leap from 175,000 tons in the

2016 season.

For the 2018 cashew season, the weather is

fine and the cashew trees have started fruiting

accordingly. Some states have started to harvest

their cashew gradually and others are preparing

to harvest. The crop is expected to be out in

great volume by end of January or early February,

2018.

Many new plantations have sprung up in several states across the nation and

our farmers are constantly being trained on good agricultural practices. This has

drastically improved our quality, yield and reduced wastage to the barest minimum.

Volume 19 Issue 3



Moisture is less than 10 percent maximum

according to the training that the farmers and

local buying agents have received on post-harvest

handling practices. The quality is excellent

between 48 and 51 KOR, nut count is between 170

and 200.

Many new plantations have sprung up in several

states across the nation and our farmers are

constantly being trained on good agricultural

practices. This has drastically improved our

quality, yield and reduced wastage to the barest

minimum. The reduction in wastage has led to

an increase in our volumes. The training is to

continue across the various cashew producing

states of the nation in the course of the year.

It is our determination to improve on last year's

outstanding results where Nigerian cashew quality

ranked among the best in the world; we intend to

continue to improve the Nigerian cashew brand

and perception globally.

Our governments is going to be lending huge

support to processing and are encouraging more

people to add value to the raw cashew nuts

before exporting same. This would generate

more income, create additional jobs, create new

products for exports and promote value addition

to the raw cashew nuts. It is worthy to mention

that as a demonstration of our government's

commitment to support processing his Excellency,

the Honorable Minister of Agriculture and Rural

Development, Chief Innocent Audu Ogbeh was in

Vietnam in November-2017 on a visit to explore

The Honorable Minister of Agriculture and Rural Development, Chief Innocent Audu Ogbeh was in Vietnam in November-2017 on a visit to explore ways of collaboration

with Vietnam in developing our cashew processing in Nigeria.

ways of collaboration with Vietnam in developing

our cashew processing in Nigeria. A lot of

transformation is being envisaged to follow this

very important business visit.

We look forward to a highly successful cashew

season in 2018.

............................................................

Author Profile

Mr. Babatola Olutoba Faseru is the President, of

National Cashew Association of Nigeria (NCAN). He

has a rich background in merchant banking spanning

over eight years before founding Colossus Investments

Limited in 1999.

Tola, an astute businessman, is the Executive Chairman,

Colossus Investments Limited, a commodity exporting

company trading raw cashew nuts, cocoa beans, sesame

seed and ginger.

Since his election as the National President of Nigeria’s

cashew body, The National Cashew Association of

Nigeria (NCAN) he has introduced far reaching changes

that have brought about significant improvement in

cashew production and quality in Nigeria.

Caution to ReadersAlthough paid advertisements appear in this publication (in print, online, or in

other electronic formats), Foretell Business Solutions Private Limited (the owner of cashewinfo.com) does not endorse the

advertised product, service, or company, or any of the claims made by the advertisement. Readers are encouraged to do the necessary

due diligence. However, in the interest of the industry, please share your concerns, if any, by writing to us at [email protected]



Pasteurisation of Cashews and other Dry Food Products

Gerhard Knol, Product Manager, Log5 – The Netherlands

Pasteurisation (the inactivation of bacteria which can make you ill) of dry products

can be achieved by means of heat, radiation or chemicals.

A primary concern in food quality and safety are

pests and microbiological contamination. Pests

can cause significant economic damage by boring

small holes in the shell and thus degrading the

quality of the nuts.

Pest and bacteriological hazards can be prevented

by pasteurizing the nuts using warm humid air. In

this article, I will focus on an overview of methods

that address pests and bacteria at the same

time. Specifically, I will focus on the solution as

developed by Log5®: Pasteurisation by means of

warm air with a controlled relative humidity.

Pasteurisation Methods

Pasteurisation (the inactivation of bacteria which

can make you ill) of dry products can be achieved

by means of heat, radiation or chemicals. In

overview, the most common principles are:

1. Short wave radiation (gamma rays) gives

safety and labeling issues

2. Long wave radiation (Infra-red or radio

waves): effectiveness dependent on moisture

levels inside the product.

3. Chemicals (fumigation/spraying): Applicable

for pest control, but chemical (PPO, Poly

Propylene Oxide) not allowed due to

carcinogenic properties, when exporting to

the EU.

4. Dry heat: If only pest control is needed,

uniformly heating the product to temperatures

of > 60 °C for a certain period is sufficient.

Wet or Humid Heat: Direct Injected or Vacuum

Steam

Steam is a very economical way of transferring

heat quickly to a product. Condensation of steam

on a product will transfer heat and moisture to

the product surface creating circumstances in

which bacteria and pests are quickly inactivated.

However, a big disadvantage of steam systems

is that dry products absorb moisture very

quickly because condensation results in rapid,

uncontrolled and unlimited moisture transfer. This

leads to significant negative effects on texture,

colour, skin release and shelf life. Moisture

increase can be limited, but not fully controlled

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by conditioning / pre-heating the product before

steam treatment. But this also leads to high surface

temperatures of the product, resulting in colour

changes. Conditioning should be performed with

great care as dry products are very fragile. Even

gentle vibratory conveying systems are known to

result in product damage. Vacuum steam limits

surface temperatures but does not address or

limit moisture absorbance.

Humid heat

Log5 chose to work

with conventional

humid heat in a

novel way. Gentle

heating alone

can be sufficient

to inactivate

pests without

causing significant

changes to the

product, but will

not be enough to inactivate (pathogenic) bacteria

on dry foods. If pasteurisation temperatures need

to stay low to protect the quality of the product

then moisture must also be used in a controlled

method. Lowering the water activity from 0.8 to

0.45 (typical for dry foods) increases the time

needed to inactivate Salmonella by a factor 10

(Shuxiang Liu, et al., WSU, 2016). Cashews with

5 percent moisture have a water activity of

approximately 0.8, if moisture drops to 2 percent

the water activity becomes 0.45. The Almond

Board of California prescribes heating an almond

(approx. 0.45 water activities) with just dry heat

to 129°C for 50 minutes to get a four-log reduction

of Salmonella.

By controlling the temperature of the product

and the Relative Humidity and temperature of the

pasteurization air Log5 pasteurises almonds and

other tree nut at much lower temperatures and

much shorter times.

Because moisture addition on dry products can

have dramatic negative side effects (colour

change, texture loss, shorter shelf live, oil

release, skins come off and food safety concerns)

Log5 controls the temperature and moisture

content of the pasteurization air before it is used

to inactivate pathogens on the product. By doing

this, we make your product safe, while keeping

the product looking and tasting like it was never

treated to begin with.

To achieve this remarkable result, we developed

an innovative system that is patented worldwide.

Before we use humid air to inactivate bacteria,

we condition the product by gently heating it to

a temperature which prevents condensation. By

preventing condensation, we avoid wetting of

the skin and excessive absorption of moisture,



resulting in an excellent quality naturally

pasteurised product. We call this process awcp,

Water Activity Controlled Pasteurisation. Humidity

(=water in gaseous form) will enter even in the

tiniest holes or crevices; droplet formation is

prevented and moisture absorption is limited by

controlling the humidity of the surrounding air.

Description of the Equipment

After an in-depth research period, Log5 decided

to use the well-known Lehmann “counter flow”

principle” as the basis for the pasteurization

system (Lehman is part of the Royal Duyvis Wiener

group to which Log5 also belongs).

The product is gently transported down from the

top of the machine to the bottom in consecutive

steps, tightly controlling dwell time, and gently

mixing the product. After the conditioning step,

the product is brought in contact with warm

humid air in the pasteurization section. The

conditioning step is performed with a counter

current flow of air (moving from the bottom to the

top) maximizing energy efficiency, and minimizing

product damage (no cracks/crevices due to small

temperature difference between the air and the

product).

System pasteurising sunflower seeds at CHS

inc. Fargo, North Dakota USA.CHS (one of our

pasteurisation customers) was recently interviewed

by Food & Drink magazine; please follow this link

to the article: http://www.fooddrink-magazine.

com/sections/producers/2243-chs-sunflower

Advantages of the Log5 Solution for Cashew

Processing

1. Our solution is suitable for fragile products

that damage easily including: Cashews,

Walnuts, Almonds and Macadamia’s. The

taste, appearance and ‘crunch’ will not

change and the products will appear to be

raw, not treated.

2. Swelling of cashews during pasteurisation is

prevented because we control the contact

with moisture. Therefore, we avoid the shiny

appearance which is

common when using

steam based methods.

We use water in gas

form, which has proven

to be a very effective

pasteurization method

while being gentle to

the product.

3. The product is

uniformly treated

because we gently

mix the product

every time it travels

down. Differences in

temperature between

products laying on

Steam is a very economical way of transferring heat quickly to a product.

Condensation of steam on a product will transfer heat and moisture to the product surface creating circumstances in which

bacteria and pests are quickly inactivated.

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top and bottom compared to the middle are

avoided.

4. Our system can be used for all sizes and

varieties and is not dependent on product size.

Small pieces (down to 2-3 mm) and whole nuts

can be treated alike.

5. We have unique control over process time,

humidity and temperature, making the system

easy to validate while maintaining excellent

product quality

6. Our system is continuous and can be easily

placed in front of an (existing) packaging

line. No human interaction (which is a

recontamination risk) is needed.

7. We minimise the risk of recontamination as

we do not re-circulate and use fresh air only.

8. Operating costs are low due to high energy

efficiency and only one person needed to

operate equipment running 1500 – 5000 kg/hr.

9. Also inactivates higher live forms like insects,

insect eggs etc.

After startup of our pasteurisation systems,

we recommend that an independent process

authority validates the log reduction values

achieved at certain process settings. All process

settings related to log reductions are defined as

critical.

In our PLC programming, we continuously log and

store these critical values, and take automatic

action in the rare case one of these values is not

achieved. Thus, our clients can guarantee that

they always deliver products free from pests and

pathogens to their customers.

Latest Technological Advances

In the last year alone three Log5 systems were

installed and validated in the USA. Several

additional units are on order scheduled for

delivery and start-up in 2018

The 2017, installations were a big success. As an

example we would like to quote Wes Dick from

CHS Sunflower Inc. in Fargo, USA: “Log5 gave

us log reduction and its equipment holds the

characteristics of the sunflower. We tested the

equipment, ordered it and installed it in our Fargo,

N.D. facility” and “Pasteurisation is fairly new to

the industry, and there is a dramatic difference in

the appearance, texture and mouth-feel of seeds

pasteurised in our facility versus what’s done in

some other facilities around the country.”

At Sacramento Valley Walnut Growers, we found

that our process is also very suitable for the

treatment Walnuts. Their pasteurised walnuts are

commercially available and it stands out both in

quality and shelf life.

Research in our own pilot plant has shown that the

Log5 pasteurisation process has a positive effect

on shelf live. For a number of products oxidation

is slowed down due to this process.

............................................................

Author Profile:

Gerhard Knol, Product Manager Log5, graduated in

1994 with masters in food science from the University

of Wageningen in the Netherlands. During his career,

he has worked for several food companies and

equipment suppliers. During the last five years, he

has extensively worked on research and development

of the Log5 pasteurisation equipment for dry foods.

Swelling of cashews during pasteurisation is prevented because we control the contact with moisture. Therefore,

we avoid the shiny appearance which is common when using steam based methods. We use water in gas form,

which has proven to be a very effective pasteurization method while being gentle

to the product.



An Innovative Approach for Preserving Quality and Enhancing

Value of Raw CashewsStefano Massari, Managing Director, Oltremare

The quality of the raw cashew nut should be the

primary target of a fair trade and an international

standard processing. Quality processed kernels

on the market strictly depend on a good and fair

quality of the original raw material. RCN quality

surely depends on the genetic material that

produces it and on the agronomical practices

implemented by the growers. But it also depends

on the POST HARVEST treatment given to it from

the moment the nut is harvested up to its storage

in the processing factories’ warehouses.

The trading of the raw cashew nuts from the origin

countries in Africa to receiving countries of India

and Vietnam has been recently hit by a generalised

quality issue. In many occasions, raw nut collected

is rushed to shipping instead of giving it the proper

POST HARVEST treatment. Resulting problems are

easily summarised in the following pictures (Pics 1

to 5).

Pic.1

Pic.3

Pic.2

Pic.4

Pic.5

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In addition to that, it has been proven that a shipment of fair average quality raw material to far away destination such as India and Vietnam may cause a drop in the KOR from departure to arrival of about two points.

In any case, even when RCN is properly dried and cleaned, it is mandatory to try to preserve its features until the moment of the processing.

Any agricultural commodity has a POST HARVEST treatment that includes:

• CLEANING or removal of foreign matters• DRYING or reduction of moisture up to a level

to avoid further deterioration and• PACKING or conditioning of the product so to

preserve its original characteristics until the processing

For coffee, cocoa, rice and other grains, in general these activities are mechanized allowing to reduce the cost involved and to control the final conditions of the product.

In the cashew industry, the majority of such activities are done manually with the utilization of huge manpower and space thus increasing the cost of the delivered raw material without having the assurance of its final quality and moisture (Pics 6 and 7).

OLTREMARE proposes a comprehensive solution for

the POST HARVEST Treatment and VACUUM PACKING

of the raw cashew nut that answers all the issues

explained above. Specifically, OLTREMARE units

can:

• Clean RCN from heavy foreign matters (small

stones, ground, sand etc), light foreign matters

(leaves, ropes, strings, plastic sheets , paper)

• Remove a good portion of empty nuts this

increasing the KOR of the lot

• Dry the RCN to a desired level in a controlled

way

• Vacuum pack the RCN in 1-1.5 tons big bag so as

to stop any further deterioration of the quality

The following rendering describes a typical

OLTREMARE POST HARVEST Treatment Unit and

VACUUM PACKING unit of 100 T/24 hours:

The advantages of the units are:1. No more manual labour to move RCN2. Restricted space requirement3. High volume done in a short time: Shorter

shipping time4. Full control of drying parameters5. Independent on climate conditions6. Infestation control

Pic.6 Pic.7



7. Prevents KOR drop during transit8. Prevents KOR drop during storage9. Full traceability10. Possibility to ship in 40” containers: once goods

are ready, no wait for full cargo load11. Full protection during transport/transit from:

air moisture, dust, insect, condensation12. Avoids condensation preventing materials such

as moisture bags, craft paper etc.

The VACQPACK VACUUM PACKING SYSTEM for big volumes packages is the new frontier in commodities packing. Rice, peanuts, almonds, hazel nuts, coffee, cocoa, spices, herbs are more and more packed with such new technology which advantages are undisputable. The picture no. 8 shows a comparison of 1.6 tons of cashew packed in traditional jute bags and with the VACQPACK Vacuum Technology.

• Size & volume of packaging up to customer’s request up to 1.6 tons per Big Bag

• Easy, fast, safe handling of high volumes of product: it shortens loading and unloading time, container and truck waiting time, shipment operation and formalities

• Optimized container load: 16 tons in a 20 “ FCL and 24 tons in a 40” FCL, resulting in lower transportation costs

• Prevents KOR deterioration during transit and

storage• Prevents mouldings during transit and storage• Prevents decrease or increase of moisture

during transit or storage• Extended shelf life of the raw nuts allowing

long term storage, if required• Insect control: by means of MAP (gas injection)

insect can be neutralized thus avoiding quarantine in some destination countries (Brazil)

• Theft and fraud prevention during storage and transportation

• Full traceability: thanks to the bar code and label printing

• Hardware and Software by OLTREMARE, with service centre in any major producing country.

The system is based on a high barrier 7-layer liner supplied with an embedded special bidirectional valve (Pics 9 and 10) that allows creating vacuum and injecting gas once the entire package is sealed.

The liner can be used inside a FIBC Big Bag or outside for the same big bag. In principle, it can even be used as an outside liner of traditional jute bags but in this case many of the above mentioned advantages will be lost (Pics 11 to 12).

Pic.8

Pic.9

Pic.11

Pic.10

Pic.12

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The equipment is simple, light, flexible, portable and makes the operations fast and easy (Pics 20 to 22). It is controlled by a dedicated software that allows customers recipes on specific needs (Pics 23 and 24), it records each and every operation and can even transfer packing data and other information onto a label or on a bar code (Pics 25 and 26).

Life of RCN shippers and their customers will be made much easier in using the OLTREMARE and VACQPACK solution for the POST HARVEST TREATMENT and VACUUM PACKING of cashew.

The two systems can be supplied integrated into one system for the desired capacity or independently.

Pic.13

Pic.15

Pic.17 Pic.18 Pic.19

Pic.14

Pic.20

Pic.21

Pic.22

Pic.25 Pic.26

Pic.23 Pic.24

Pic.16



Pasteurisation of Cashew Kernels: Ways and Means and its Impact on Final Quality and Compliance to

Food Safety NormsStefano Massari, Managing Director, Oltremare

Food safety is nowadays a paramount for the food industry and the requirements of pasteurisation for the cashew finished products are more and more requested as market sources say that in EU, almost 50 percent of the product is reaching the consumer as raw for health reasons, in single packages or mixed with other nuts and/or dry fruit.

The concept of FOOD SAFETY, in general, is a series of activities, management practices, operation practices, mindset and training aimed at minimising the risk for the final consumer of contracting food borne illnesses. Applied to the cashew processing, it refers to all those activities preventing the

product contamination by foreign matters of any kind, insects and pests, pathogenic micro-organism (bacteria) such as Salmonella, E-Coli, and Listeria etc. In other words, we can say that COMPLIANCE to FOOD SAFETY RULES means producing cashews which are free from foreign matters, insect, pest and pathogenic microorganisms.

Pasteurisation is only one of the various activities that a processor must put in place to have COMPLIANCE to FOOD SAFETY RULES. Pasteurising a product full of foreign matters or insect will not serve the purpose. From here, there is a need to have a comprehensive approach to FOOD SAFETY.

On the side of the foreign matters removal, the practice should be to avoid any possible contamination from the beginning of the process up to the final packing. However, in order to assure a very high compliance to specifications, it is advisable to run a cleaning process of the product just before the filling into the final package. OLTREMARE proposes a 3-step continuous cleaning process as follows:

• Sieving: Heavy foreign matters, debris, shell, glass, stones metals smaller than a certain size, etc.

• Aspiration: Loose testa, hair, paper and plastic foils fragments, strings, etc.

• X-Ray sorting: Glass, stones, metals, ceramic etc. which are not previously removed by the sieve

Volume 19 Issue 3



The below rendering shows a typical continuous OLTREMARE CLEANING AND PACKING LINE:

The pest control and the reduction of the micro-biological load in the product can be obtained by a pasteurisation or a process to eliminate insect and pathogens micro-organism (bacteria). The Pasteurisation of cashews poses various issues:

• Shape and conformation of the kernel: Curled and hollow kernels offer easy shelters to microorganism which are not reached by superficial treatment like infra red or ultraviolet radiation

• Easy sensory (color, taste and texture) changes due to overheat via high temperature or high residence time

• Moisture control: Heat treatments, in general, produce moisture reduction

Answering these issues, OLTREMARE has developed an innovative line of pasteurisers and infestation control systems that can be easily integrated into the HACCP system of the cashew processors and fully complies with food safety management certification requirements such as BRC, FSSC22K etc.

The OLTREMARE line of pasteurisers represents the latest solution to have sustainable control of cashew specification compliance, in particular with microbiological standards and absence of live-infestation requirements.

The OLTREMARE innovative pasteuriser has been

designed to achieve the following main targets:

Preserving Sensory: Controlled effect on the sensory aspects (such as taste, color, texture etc.) of cashew products, thus organolectic properties are preserved

No Change in Appearance: Any visible difference in physical appearance between treated and untreated products, particularly no physical damages to products• Specification Compliance: Complies with the

cashew products’ specifications in terms of microbiological compliance, aiming at reducing the number of viable pathogenic

• Microorganisms to a level at which they are unlikely to cause an health issue, thus complying with applicable legislations

• Infestation control, aiming at killing living insects in each development stage (including eggs and larvae) in such way that fumigation or additional treatment are no longer required

No use of Chemicals: Does not use chemicals during processing, uses air for mild temperature treatment

Sustainable Performances: Fully continuous process with sustainable performance: the pasteurizer can be easily integrated in an existing production flow but also works as a standalone machine

Easy to use: Enjoys of an easy-to-use advanced control system to ensure 100% compliance with key processing parameters

Various Capacities: Has a range of capacities so to satisfy many production requirements

5 Log Reductions: Is able to achieve log 5 reduction on viable pathogenic micro-organism, validation and verification according to international accepted standards

100% Insect Elimination: The pasteurization process makes sure of a complete neutralization of



live insects, larvae’s and eggs

No Moisture Loss: Ensures moisture content of the product at the exit according to specification and moisture content can be adjusted with controlled effect on sensory and product weight. In other words no loss of moisture is happening during the treatment while, on the contrary, if moisture is too low it can be brought close to market specifications

Full Validation: Report available from Bureau Veritas for the results of the selected treatment on log reduction of viable pathogenic micro-organism (Salmonella & E.coli ), insect and pests, sensory aspects and moisture content

The OLTREMARE PASTEURIZER can be installed in line with the OLTREMARE CLEANING AND PACKING LINE thus assuring that the treated product is immediately cleaned and packed after pasteurization without any other human touch.

The Dutch Company NCP – Nuts Cleaning and Packaging, based in the nearby of the Rotterdam Port, a joint venture between OLTREMARE and the PPD Invest Group, supplies food safety related services based on the above. It is in process of obtaining the BRC Certification while it is already SKAL Certified. See pictures below.

..............................................................Author ProfileMr. Stefano Massari is Owner and Managing Director of Oltremare Srl of Italy. Stefano has joined the company in 1986 after graduation in Statistical and Economical Sciences at Alma Mater Bologna University and since then he has dedicated his entire professional life to the cashew industry. During his time at Oltremare he has taken part to the most challenging cashew nut processing projects in any major producing and processing country. He is Director in NCP - Nuts cleaning and Packaging BV in Holland a company supplying services to the cashew nut industry. Stefano handles his cashew activity with competence, honesty, loyalty, passion, dedication and result oriented determination and, being a Rotarian, with the Service spirit that never abandons in any aspect of his life.

Volume 19 Issue 3



Key Aspects of FSMA Preventive Control Rule

Bob Bauer, President, Association of Food Industries

The Food Safety Modernisation Act is the biggest

change to U.S. food law in 70+ years. FSMA’s impact

on the cashew industry is huge, whether or not the

cashew kernels make their way to the U.S. market.

Why would a U.S. law impact product not intended

for sale there? Several reasons. One is that FSMA

builds off concepts already in place in regions such

as the European Union. Secondly, other countries see

what’s being required by FSMA and are introducing

regulations with similar requirements.

The biggest reason why FSMA and similar regulations

passed by other countries will impact the cashew

sector (and just about every other sector in the food

industry) is because it has/will become the de facto

standard in terms of food safety. And the day-to-day

enforcement of the requirements will come from

industry, not regulators! That point can’t be stressed

enough. The chances of a government inspection of

a cashew production facility or a customer in the

U.S. or other country are slim; there just aren’t

enough resources for governments to inspect a high

percentage of facilities. However, no U.S. importer

or customer of a U.S. importer will want to take the

risk of a subpar government inspection or worse yet,

a consumer issue. Most importers are being asked

by their customers for food safety information

regarding their products. Those who aren’t must

still have this documentation on hand to satisfy the

regulations. Some smart importers were collecting

the information before the regulations went into

effect and using that as a means to demonstrate to

their customers and potential customers that they

are a proactive company that is aware of and meets

all regulations. Suppliers should do the same.

Cashew suppliers should be wary of customers who

do not ask them for food safety information because

it may create problems for that customer down

Cashew suppliers should be wary of customers who do not ask them for

food safety information because it may create problems for that customer down the road. In such situations the supplier

should immediately discuss the issue with the customer to ensure the supply chain

isn’t interrupted.



the road. In such situations, the supplier should

immediately discuss the issue with the customer

to ensure the supply chain isn’t interrupted.

Customers who run into compliance issues might

not be able to pay for product or might not be able

to continuing buying product from their suppliers.

So what information is required? Each facility that

produces food to be sold in the U.S. (whether the

facility is in the U.S. or another country) must have

a food safety plan for each product it produces. The

plan must identify all known or foreseeable hazards

(microbiological, chemical and physical) related

to the food. It then must state how these hazards

will be addressed, what steps will be taken if the

hazard arises and how the plan will be monitored

and verified. All of this must be written, including

all monitoring that takes place. The plan must

be written and overseen by a Preventive Control

Qualified Individual (PCQI). There are two ways to

be considered a PCQI. One is through a combination

of work experience and education, as long as that

education includes training on preventive controls.

There are some differences between Hazard Analysis

Critical Control Points (HACCP) and preventive

controls, so the PCQI must have knowledge of

preventive controls. The other way and best way

to demonstrate a person is a PCQI is to take the

Preventive Controls for Human Food course offered

by the Food Safety Preventive Controls Alliance.

This course is the standard curriculum recognised

by the Food and Drug Administration. The course

is offered in-person around the world, online

and a combination of online and in-person. Upon

successful completion of the course, participants

receive a PCQI certificate. That certificate can be

used to show FDA inspectors and customers that

the person is a PCQI. Even those with extensive

work experience and education have found it

valuable to take the FSPCA course, so it’s strongly

recommended.

Some in the industry will have heard about

exemptions and delayed implementation times

based on the size of the producer. There’s also

a partial exemption that could apply to cashews

because the further processing (the roasting

process) will address some of the potential hazards.

The reality, however, is that customer’s still need

to know how the product is grown/handled before

they receive it.

There are two types of realities. There’s the

regulatory reality – the actual requirements as

spelled out by FDA. Then there’s the commercial

reality. FSMA is huge. There are seven major rules,

most taking hundreds of pages to explain. The

PCQI course mentioned above is a 2.5-day course

and it’s just one several offered for the various

FSMA rules. The reality here is that people’s

understanding of that volume of information

ranges. Suppliers may be selling to importers with

many customers, all requesting slightly different

information based on their understanding of the

requirements. The importers themselves might

There are some differences between Hazard Analysis Critical Control Points

(HACCP) and preventive controls, so the PCQI must have knowledge of preventive

controls.

When FSMA was first introduced some suppliers said they would just move on

from selling to the U.S. market. However, with so many countries with similar

regulations, the better course of action is to be proactive and work to ensure safe product is shipped, no matter what its

final destination.

Volume 19 Issue 3



have differing understanding of the requirements,

so it’s recommended foreign suppliers do what they

can to understand the regulations so they can have

intelligent conversations with their customers.

On the importer side, they are required to have documentation that demonstrates

all the food they are importing is being supplied by facilities following adequate

food safety plans.

One common request will be third-party audits,

so cashew suppliers should expect (if it hasn’t

happened already) to receive requests for third-

party audits. It’s important these audits are

conducted against all U.S. regulations and the

facility’s food safety plan. These audits will be a

key tool for producers in proving their facilities are

producing food that meets the regulations, so it’s

important the audit is conducted by a reputable

auditor/auditing company.

On the importer side, they are required to have

documentation that demonstrates all the food

they are importing is being supplied by facilities

following adequate food safety plans. Importers

have to plan themselves and the documentation

that shows the plan is adequate, is being followed

and is being verified through audits or some other

means. That means large companies may have to

verify hundreds or thousands of products.

As noted in the beginning of this article, the

U.S. requirements are not much different than

requirements in place in other countries. When

FSMA was first introduced some suppliers said

they would just move on from selling to the U.S.

market. However, with so many countries with

similar regulations, the better course of action is

to be proactive and work to ensure safe product is

shipped, no matter what its final destination. This

will help ensure the continued growth and long-

term health of the cashew industry.

..............................................................

Author Profile:

Bob Bauer is the President of the Association of Food

Industries; headquartered in Neptune, N.J. AFI is

an International Trade Association which fosters

international trade in food products. The association

has approximately 1,000 member companies throughout

the world.

Mr. Bauer has served as President of AFI since January

2002. Prior to that, he served as Vice President of

the organization for nearly six years. In 2005, he

was appointed to the Agricultural Technical Advisory

Committee for trade in Processed Foods. He was

reappointed to that committee in 2008 and again in 2011

and 2015.



Ways to Control Pests in Cashew using Controlled Atmosphere Technology

Wouter Van Ravenhorst, Project Manager, EcO2

CA technology has several benefits. First of all, CA technology is an environmentally

friendly pest control method. Public concern about the adverse impacts of

chemical fumigation on humans and the environment has resulted in changing government regulations (e.g. Methyl Bromide (MB)) and company policies.

Pest infestation throughout the entire cashew supply chain is seen as a major

constraint, resulting in quality and quantity losses, such as a decrease in the nutritional value and increase in rancid cashew. Adding to that, most countries have imposed a zero tolerance policy to insects on imported cashews and other

food products.

Cashew nuts are a good source of proteins (about 20 percent). However, not all sources of proteins are wanted. Cashew nuts are very susceptible to infestation by insects; the undesired form of protein. Pest infestation throughout the entire

cashew supply chain is seen as a major constraint, resulting in quality and quantity losses, such as a decrease in the nutritional value and increase in rancid cashew. Adding to that, most countries have imposed a zero tolerance policy to insects on imported cashews and other food products.

In this article, I will talk about one of the key solutions to control pests in cashew during storage, which is the Controlled Atmosphere (CA) technology. This technology is not new to the cashew world, but has received increased awareness over the years for being a fast and effective treatment method. The CA technology has numerous advantages for cashew processors and buyers alike, compared to other pest control techniques. But let me start with explaining the basics of CA technology.

CA technology is based on the fundamental principle that without oxygen nothing survive, even the toughest insects. In others words, No Oxygen = No life! As you might know, the main gases in the Earth’s atmosphere are Nitrogen, N2 (78 percent), Oxygen, O2 (21 percent) and Argon, Ar (0.9 percent). With CA technology, the composition of these gases can be modified.

Volume 19 Issue 3



Infrastructure-wise, it requires a company to install airtight treatment chambers and a machine room, commonly the size of a 20” container. The machine room generates N2, which is flushed into the chambers. As a result, N2 relative to O2 increases resulting in an ultra-low O2 level.The amount of N2 flushed into these chambers depends on the O2 level that needs to be achieved, which in turn depends on the type of insects. When combined with a temperature increase, the CA technology proves lethal for all stages of insects, from egg to adult. That in a nutshell is CA technology.

CA technology has several benefits. First of all, CA technology is an environmentally friendly pest control method. Public concern about the adverse impacts of chemical fumigation on humans and the environment has resulted in changing government regulations (e.g. Methyl Bromide (MB)) and company policies. Additionally, companies would like to avoid the costs associated with degassing in the discharge port in case the PPM is too high. CA technology is completely chemical-free, leaves no residues on the product and insects cannot develop resistance, as occurs with chemicals such as Phosphine (PH3). Finally, the trend towards organic production makes chemicals obsolete overtime. A

non-toxic treatment with CA technology eliminates these complications.

As mentioned before, controlling pests is done to avoid quality losses. Hence, the pest control technique itself should not lead to a decrease in cashew quality and hence value. While some pest control methods lead to discoloration, leave residues, or damage the product in another way, CA technology does not affect cashew quality. The only effect on the cashew is the moisture level. Generally, moisture will be reduced by 0.3 percent till 0.5 percent after a treatment is completed. The final benefit I would like to mention is the treatment time. CA technology is considerably shorter than alternative fumigation methods. After a treatment is completed, foreign matters such as insects, metals and plastic can be filtered out using a final processing line with sieving components and an X-ray device to detect metals.

Next to an effective pest control method, it is essential to keep cashew pest-free after fumigation. Post-treatment control of insects is as important as the treatment itself. It is ideal to have a treatment room with two doors. Consequently, the product can enter the room on the “dirty”



side and leave the room on the clean side, where the final processing and packing occurs. The clean side should be managed well; hygiene and cleaning procedures should be put in place for personnel and processing line(s) or equipment, and infestation from outside should also be prevented in every possible way. Combined with CA, insects can be effectively controlled to ensure a clean, pest-free delivery to the final customer.

Currently, I work for EcO2, a Leading Specialist in non-toxic pest control. EcO2 has constructed more than 200 CA technology terminals around the world in over 26 countries, making it one of the largest CA companies in the world. EcO2’s CA technology is widely used to treat cashew against insects, such

as the Red Flour Beetle (Tribolium castaneum), in Vietnam and Africa. Our clients include the major as well medium-sized cashew processors. With more than 30 years of experience in pest management, EcO2 is the right choice to adequately address insect infestations in an environmentally friendly effective way. ..............................................................Author Profile

Wouter Van Ravenhorst is the Project Manager of EcO2

and manages one of EcO2’s Controlled Atmosphere

treatment facilities. He works for the Vietnam branch

office and is therefore located in Ho Chi Minh City, one of

the core markets for cashew. EcO2 is part of the Peterson

Control Union Group.

Volume 19 Issue 3



INCs First Ever Conference in India is a Testimony of Country’s Growing

Dominance Over the Global Dry Fruits and Nuts Trade

Ravinder Mehta, International Fruits and Nuts Organisation, New Delhi

Encapsulating the festive traditions and medieval emotional associations with the

produce, cashews steal the bestseller award. The indigenous produce has been seen increasing its ‘foodprint’ and making its way into curries and small tiffin boxes.

Basic improvements in packaging and labelling divisions along with FSSAI’s focus

on providing guidelines for healthy and adulteration free foods are immensely helped in increasing the shelf life and

promoting products further

The dynamics of the incremental growth of the dry fruits and nuts market in India is a stimulating response to the rather economically sedative policies introduced lately. The growth can also be attributed to the Indian cultural and food habits that act as a catalyst for the sales.

Rightfully, the corner stones of the dry fruit sales increment are the consumer. Standing at the crossroad of increasing taxes, stark differences in the lifestyles limited along with healthy eating habits, engrained in the culture, the Indian consumer surprised the market by the escalated demand. Encapsulating the festive traditions and medieval emotional associations with the produce, cashews steal the bestseller award. The indigenous produce has been seen increasing its ‘food print’ and making its way into curries and small tiffin boxes.

Dry Fruits, initially a symbol of affluence in the household, now seem to be contagiously spread across the differently affording families. This



In the pre-GST administration, the nuts would simply get imported to Delhi market. An additional international

freight and domestic transportation costs made it rather expensive, coming from

international markets.

symbolism and the colossal availability of dry fruits in India caused an increase in the demand at large. This economic behaviour of consumers has been called psychology of an irrational consumer, healthy nevertheless.

Amidst the multiple reasons for the rise in the demand for dry fruits and nuts is the increasing awareness of health requirements which has ensured consumption growth by way of adding new consumers as well as forcing the existing consumers to consume more number of nuts per serving.

Proliferation of disposable income levels and the greater availability along with its visibility on the retail shelves due to organised and modern retail practice. Basic improvements in packaging and labelling divisions along with FSSAI’s focus on providing guidelines for healthy and adulteration free foods are immensely helped in increasing the shelf life and promoting products further.

The consistent and acceptable quality as processing techniques are getting modernised, availability of newer products such as Hazel nuts, Pecan nuts, Brazil nuts along with Californian and Chile Walnuts, dried fruits etc, are leading to a healthy growth of more than 15-20 percent year on year for the dry fruits and nuts industry in terms of expanding volumes. This is much ahead of the CAGR growth rate of 5.3 percent for the dry fruits market and 6.5 percent for the market of dry fruits and nuts in the Asia-Pacific.

Almonds’ CY 2016-17 ended with total shipments of 2101 million lbs, 16 percent increase on over 2015 crop. India’s Import stood at whopping 167 million lbs, as against 127 million lbs on over 2015. With 32 percent increase, India became the second largest consumer and export destination. Crop receipts were at 2135 with carryover of 398.7 million lbs as against the projected 404 million lbs.

Indians were in a buying spree from February till July 2017 as Diwali was earlier in the month of

October well before the new crop 2017-18 could touch Indian markets. The prices despite a large 2016 and predicted 2017 remained firm to bullish but within buying range for traders and consumers.CY 2017-18’s subjected forecasted in May was 2200 million lbs & objective forecast in July stood 5.1 percent higher at 2250 lbs. Global shipments till November 2017 were at 834 million lbs, 5 percent higher Y-o-Y Basis with India’s share of 110 million and if the trend continues this year, India would cross 200 million lbs which is achievable in the post GST era along with the price support.

The Goods and Services Tax, ‘GST’, is a ‘revolutionary’, fiscal reform, was implemented on 1st July 2017 with lots of fanfare. The tax rates for almonds were increased to 12% from the earlier VAT of 5% but despite its increase the markets in the last six months have not seen any adverse reaction to consumption. The buyer segmentation has been able to absorb it against the health benefits. GST has further opened up pan India markets with a level playing field on tax rates; GST compliance policy along with making mandatory of E-way bills for any consignment above INR 50,000 has ensured a tax corrupt free business with many of the intermediaries losing their jobs.

As the GST was introduced, a common speculation was that of a cascading effect in sales of nuts and dry fruits. Since, there were no stark taxes paid by businessman on the procurement of the capital, input services and raw material, the generalised tax largely benefited. The level transparency proved to

Volume 19 Issue 3



be of value as the trade duties minimised chances of smuggles and uncounted surplus. With the help of ‘One Tax, One Nation’, many tax distortions have vanished away. During VAT regime, the trader used to collect the ‘Value Added Tax’ and deposit it to the respective departments, which had enough room for manipulation.

In the pre-GST administration, the nuts would simply get imported to Delhi market. An additional international freight and domestic transportation costs made it rather expensive, coming from international markets. However, almonds today are being imported in about 19 regions, across India. Ergo, making it more competitive; ensuring easy availability in most of the consuming states, thereby, increasing the volumes through higher consumption.

Indian Dry Fruits and Nuts markets is currently valued around INR 32,000 crores or a whopping 4.8 billion US $ industry and with volumes estimated around 707,000 Mts. There is an increase of over 20 percent from last year on value terms and about 9-10 percent on volume basis, going forward the Indian market is expected to have a value worth of INR 50,000 crores by 2020, within two years from now. The volume, however, may not double based on the flux of the global productions.

INC held its first ever conference in Chennai, India during May-2017, which in itself is a proof of the growing dominance of India over the Global Dry Fruits and Nuts trade.

2018 Events Calander

Gulfood18th- 22nd February 2018

Dubai World Trade Centre

The 12th ACA Annual Cashew Conference & Expo 2018

Cote d’Ivoire

INC XXXVII World Nut and Dried Fruit Congress1st May 21-23, 2018

Sevilla, Spain

The 10th VINACAS Golden Cashew Rendezvous

Hanoi-Halong Bay September-2018

Summer Fancy Food Show30th June – 2nd July 2018

Sevilla, Spain

3rd Edition of Cashew Processing Equipments and

Technology ShowNovember-2018

Abidjan – Cote d’Ivoire



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Volume 19 Issue 3



Coun

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