- Optimising processing parameters in cashew for enhancing whole kernel recovery (09/2022–09/2025)
Dr. D. Balasubramanian - Development of ready-to-eat alternative snack food using cashew apple – extrusion and vacuum frying approach (09/2022–08/2026)
Dr. D. Balasubramanian & Dr. M. R. Manikandan - Design and development of gadgets for cashew fruit harvesting and collection (10/2020–09/2025)
Dr. Manjunatha K., Dr. D. Balasubramanian, Dr. Ravindra Naik & Dr. J.D. Adiga - Development of value-added products from cashew apple and sprouts (06/2018 – Long term)
Dr. Jyoti Nishad, Dr. Veena G.L., Dr. Manjesh G.N., Dr. Rajashekara H., Dr. Renjitha K. & Dr. Mathala Gupta - Phytochemical characterisation of cashew (leaf and apple) nutraceuticals for its utilisation in the development of functional foods (09/2021–08/2025)
Dr. Manjesh G.N., Dr. Veena G.L., Dr. Bhagya H.P., Dr. Jyoti Nishad, Dr. Babli Mog, Dr. Shabbir A. & Dr. Rajkumar A.D. - Enhancing the shelf life of cashew apple to increase the market potential and development of functional foods (08/2023–08/2026)
Dr. Jyoti Nishad, Dr. D. Balasubramanian, Dr. Veena G.L., Dr. Rajashekara H. & Dr. Vijay Rakesh Reddy - Precision Pest and Disease Surveillance in Cashew Using UAV-Based Multispectral Imaging (10/2025–09/2028)
Dr. Manjunatha K., Dr. Siddana Savadi, Dr. K. Vanitha & Dr. Rajashekara H. - Development of an Innovative, Low-Cost, Farm-Level Cashew Fruit–Nut Separator (10/2025–09/2027)
Dr. Manjunatha K., Dr. D. Balasubramanian & Dr. J.D. Adiga - Innovative mechanised system for collection of cashew fruits – A dual approach using Pneumatic and Remote-Controlled Technologies (10/2025–09/2027)
Dr. Manjunatha K. & Dr. D. Balasubramanian - Agri Business Incubation (ABI), ICAR-DCR, Puttur, Karnataka
Dr. V. Thondaiman
- Comparative evaluation of qualitative parameters of cashew kernels: Steam treated vs Drum roasted
Dr. D. Balasubramanian - Drone-Based Pollination System for Yield Enhancement in Cashew Cultivation (10/2025–09/2028)
Dr. Manjunatha K., Dr. Siddanna Savadi & Dr. Veena G.L.
- RKVY Project: Mechanisation of pesticide and nutrient sprays in cashew orchards through drones (04/2021–03/2025)
Dr. Manjunatha K. & Dr. Vanitha K. - National Bee Board: Establishing the honey testing laboratory at ICAR-Directorate of Cashew Research, Puttur, Karnataka (05/2025–05/2027)
Dr. Jyoti Nishad, Dr. Vanitha K., Dr. Veena G.L. & Dr. H. Rajashekara
Salient Achievements: Post-Harvest Technology
- A rotating drum-type roasting machine to obtain a kernel with a unique taste and flavour has been developed
- Concentric drum type rotary sieve grader for raw cashewnuts. This technology is suitable for medium to large-scale cashew nut processing units.
- Dual mode dryer for raw cashew nuts. This is operated by either electricity or biomass such as cashew shell cake, wood etc. This dryer can also be used for drying of any farm commodities such as Spices, Arecanut etc.
- Hydraulic type cashew apple juice extractor. About 80-85% of juice can be extracted in the first pass and about 60-65% of the residual juice is extracted in the second pass.
- Updraft gasifier for cashew shell cake. This equipment is for the gasification of cashew shell cake into fuel
- Radial arm type cashew kernel extracting machine. This machine reduces strain faced by labourers during shelling of raw cashew nut.
Farm Machinery and Power:
Battery-operated telescopic cashew fruit harvester : This enables the collection of fresh cashew apples directly from the tree, minimizing physical contamination and improving fruit quality.
Pedal-operated cashew fruit and nut separator offering a low-cost, energy-efficient solution for primary cashew processing.
3-in-1 cashew nut operator, integrating nut processing, pulp and juice extraction, and fibrous material separation into a single versatile unit.
Branch shaker-cum-collection device for efficient harvesting of fresh cashew apples with improved safety and reduced labor.
Gadgets for cashew fruit collection to significantly reduce drudgery and enhance efficiency in manual fruit picking operations.
Developed a semi-automatic cashew fruit and nut separator to improve throughput and reduce labor requirements.
Standard Operating Procedure (SOP) for aerial spraying using drones in cashew orchards, ensuring effective, uniform, and safe application of pesticides and micronutrients for improved pest and nutrient management.
Machineries commercialized
ICAR-CIAE-DCR 3-in-1 Cashew Nut Separator, Pulp Extractor and Fibrous Material Separator
Food Technology:
Many useful and innovative products have been developed. These include
Cashew apple jaggery: The glycemic index of this jaggery comes under the moderate category (58.30). No added preservatives or colour. It has a shelf life of more than 1 year at room temperature.
Diet cashew apple muffin: This product has no refined flour, no refined sugar and no eggs. The product has low fat and glycemic index. This muffin has 6% to 67% less fat than the market samples.
Cashew Apple Jelly: Here, a natural source of pectin, i.e., the cooked guava (unripe/firm) pulp extract, is added. This product is rich in vitamin C and total phenolic antioxidants. It has a shelf life of 6 months at room temperature
Cashew Apple Squash: This product provides an easy way to enjoy cashew apple flavour year-round, even when fresh apples are not in season. The product is free from artificial flavour and colour.
Cashlime: This is a vitamin C enriched ready to drink beverage. The product can be stored at room temperature for three months and for six months at refrigeration temperature with 70 ppm KMS.
Cashew apple fruit bar: The cashew apple pulp and guava pulp are used here.
Cashew apple fig: This is a whole apple osmo-dehydrated product (sugar based) rich in fiber, minerals and bioactive compounds. This mimics the taste of dates and fig and thus can be consumed as a regular snack.
CashewPrash : This is a cashew apple-based herbal supplement that supports immunity, and vitality with a shelf life of 6 months at room temperature
Cashew Apple Jam: This is rich in vitamin C and phenolics having nutraceutical properties, making the product a functional food, unlike traditional fruit jams. It has a shelf life of 6 months at room temperature
Cashew Apple Cider: This is prepared from cashew apple juice through anaerobic fermentation at room temperature by yeast Saccharomyces cerevisiae. The alcohol content of the product is in the range of 3.5-6.0 % v/v. The cider is highly stable even at room temperature (>6 months), whereas at refrigeration temperature the product was found stable even for more than twelve months.
Cashew apple pomace powder cookies: Cashew apple pomace (CAPP) was blended with wheat flour. These cookies have relatively crude protein (6.84%), crude fat (13.3%), and ash (92.30%) contents, while they had higher fibre (6.33%) content.
Cashew apple crisp: This is an extruded product prepared from cashew apple pomace powder. This is similar to crispy snacks available in the market but enriched with natural fibers, proteins, minerals and bioactive components which are beneficial to the human health.
Cashew apple chew: Cashew chew is a spice mixture infused osmo-dehydrated product. It is rich in vitamin C, minerals, anti-oxidants and bioactive compounds. This can be taken as such, like a mouth freshener, either alone or along with betel leaves.
Scientists
Dr. D. Balasubramanian
Principal Scientist
(AS & PE)
Dr. Manjunatha K.
Scientist
(Farm Mach. & Power)
Dr. Jyoti Nishad
Scientist
(Food Technology)
