Cashew Nut Processing, Part 4 Packing


The normal packaging for export of kernels is in air-tight tins of 25lbs in weight. The packing needs to be impermeable as cashew kernels are subject to rancidity and go stale very quickly. The tin will be familiar to most tropical countries as it is a replica of the four gallon kerosene or paraffin oil tin. If possible the tins are made locally as movement of empty tins overseas is expensive. Alternatively, it might be arranged to purchase components and finish the manufacturing locally. This may be done by arrangement with tin manufacturers. The output of a tin manufacturing line is usually too large for one consumer but some cashew nut processors have in fact installed their own tin making plant and supply other processors.

After filling and weighing, the cap should be soldered on in preparation for the “vita pack” process. This consists of removing all air from the tin and substituting this with carbon dioxide (CO2). The advantages of packing cashew kernels in carbon dioxide are twofold. Firstly, carbon dioxide is an inert gas and will not support life. Any infestation that may have been present is therefore arrested.

Secondly, carbon dioxide is soluble in cashew oil and goes into solution as soon as the seals are made. In a short space of time, it can be seen that a decrease in pressure takes place as the carbon dioxide goes into solution and the sides, top and bottom are drawn inwards. Thus the kernels are held tight in the tin, preventing movement and breakage during transport. Carbon dioxide, being a heavy gas causes the upward displacement of air and will remain in the tins after the filling process. Some large-scale machines will operate on six tins at a time, creating a vacuum in each and then filling with carbon dioxide.

Some processors do not have vacuum pumps and displace the air in the tin by feeding in carbon dioxide through a small hole in the bottom of a side of the tin. The carbon dioxide valve is turned off when all the air has been replaced. The holes in the tin are then sealed, with the hole at the bottom of the side of the tin being done first, and the one on the top last.


Far too little attention is paid to the infestation hazards of cashew kernels. These hazards are more prevalent at some times of the year than others, however a good processor will be vigilant all the time. The main insect pests are:

  • ants
  • grain weevils
  • meal moths

The most important defense against infestation of any type is cleanliness and is essential in the rooms used for drying, peeling, grading, conditioning, and packaging. Floors and walls must be sound and free from cracks. They should be kept white-washed regularly. Some processors have filled the corners and places where the wall meets the floor with a curved filling so that the room can be properly swept, all corners having been eliminated.

Speed of operations between drying and packaging must be stressed as this reduces the critical period when attacks may occur to a minimum. The equipment used must also be thoroughly cleaned on a regular basis as insects may breed in hidden crevices and gaps.

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