Science and technology of cashew agro-industrial processing

The aim of this scientific research is to promote the technical development of cashew plantations and their agro-industrial use through the physical-chemical characterization of cashew pseudo-fruits and juices using two types of cashew (red and yellow) in order to evaluate their agro-industrial potential and develop the technological scheme for the industrial production of derived products. Cashew pseudofruit is a food with a high nutrient content making it a good option as a raw material for producing foods with high nutritional value and a taste that is pleasing to the palate of consumers such as pasteurized juice nectar liqueur jelly and jam.