Cashew nut shell liquid (CNSL) is a by-product of the cashew industry. It is a naturally occurring substituted phenol which can take part in a variety of reactions. It is a cheap and renewable substance and can be employed for the manufacture of a multitude of useful products. It can replace phenol in many applications with equivalent or better results.
Before the thin, papery seed coat (testa) can be removed, the kernels must be dried. Nuts are dried on big racks in an oven at 70°c. The testa becomes dry and brittle and is easily removed. The remaining traces of membrane are removed with bamboo knives. Modern factories use electronic machines to detect nuts with pieces of remaining testa which are then sorted and cleaned by hand.
Cashew nut, a versatile health food, packed with proteins, fats and vitamins to a high degree. Proteins, the tissue builders in our system, steal a large dividend of cashew Fruit Ice Cream with Nutscontents. Cashew kernels contain 21% of vegetable proteins. Nutritionally they stand at par with milk, eggs and meat. It also contains a high concentration of much needed amino acids in right proportions which is very rare in nuts.
