Once dismissed as agricultural waste, the cashew apple — the bright, juicy fruit attached to the prized cashew nut — is making a dramatic comeback in India’s agri-food landscape. In a fascinating twist of science and enterprise, researchers from the ICAR–Directorate of Cashew Research (DCR) in Puttur, Karnataka, have found a way to convert this long-neglected fruit into a unique form of jaggery, turning what was once discarded into a source of income, nutrition, and sustainable growth.
At the Indian Horticulture Congress 2025, held at the University of Agricultural Sciences (UAS), Bengaluru, the cashew apple jaggery stole the spotlight. Visitors from across states thronged the ICAR-DCR stall, intrigued by the idea of transforming fruit waste into a marketable sweetener. “The idea was to develop farmer-friendly technology that can be easily replicated in the field,” explained Jyoti Nishad, a food technology scientist who led the project. “We’re already receiving interest from farmers and entrepreneurs in Bengaluru, Mysuru, and even from Tamil Nadu and Kerala.”
The Science Behind the Sweet Innovation
Traditionally, cashew apples — known locally as joni — had limited commercial use, mostly distilled to make feni, a local liquor. The rest often rotted away after nut extraction. Karnataka alone discards nearly 778 metric tonnes of cashew apples each year. Now, scientists believe this waste could be turned into wealth.
In laboratory conditions, about 25 kilograms of cashew apples yield 1 kilogram of jaggery, and when scaled up, output can rise by nearly 7%. The resulting jaggery boasts a lower glycaemic index (59) compared to conventional sugarcane jaggery (84) and is rich in vitamin C, potassium, and iron, making it a healthier alternative for both consumers and confectionery manufacturers.
“We’ve designed the process to keep costs low so that it remains accessible to small farmers,” said Nishad. “Even if farmers can earn just ₹2 to ₹5 per kg of fruit, it could significantly improve rural incomes.” The frozen pulp retains quality for months, extending the production window. The jaggery itself has an impressive shelf life of one year, adding to its commercial potential.
India’s Cashew Industry: A Tale of Growth and Consumption
While innovation in cashew processing is gaining momentum, India’s love affair with cashew nuts has reached record-breaking levels. According to the International Nut and Dried Fruit Council (INC), India consumed a staggering 3.76 lakh tonnes of processed cashew kernels in 2024 — accounting for over 30% of global consumption.
“The world now looks to India for growth in the nuts and dry fruits market,” said Pratap Nair, INC director and head of Vijayalaxmi Cashew Company. The rising consumption is driven not only by traditional sweets like kaju katli but also by the booming bakery and snacking industries.
From luxury sweets and festive hampers to everyday namkeens and biscuits, cashews have evolved into a staple ingredient across India’s diverse palate. Even religious institutions are major consumers — the Tirupati temple is said to be one of the largest buyers of cashews for its famous laddoos.
This surging demand, however, has reshaped the entire industry. Once dominated by Kollam in Kerala, the cashew processing sector has now spread across the western and southern belts, including Karnataka, Tamil Nadu, and Maharashtra. “Post-pandemic, India’s snacking culture has transformed,” observed Hari Nair of Western India Cashew Company. “People are willing to pay premium prices for healthier, protein-rich snacks, and cashews fit perfectly into that trend.”
Balancing Demand and Sustainability
Despite the boom in consumption, industry leaders warn that India must strengthen its domestic production to remain globally competitive. At the Horticulture Congress, Kalbavi Prakash Rao, convener of the Kaju Centennial Summit, emphasized the urgent need to expand cashew cultivation and reduce production costs.
India currently processes a vast share of the world’s cashew nuts, but its raw nut production hasn’t kept pace. Many processors now depend heavily on imports from West and East African nations and Indonesia. “To sustain our leadership, we must ensure steady supply from within,” said A.K. Rao, president of the Karnataka Cashew Manufacturers’ Association.
Over the last nine years, more than 1.3 million cashew saplings have been distributed across Karnataka, with an additional two lakh planned this year. “With an 85% survival rate, our goal is to plant 2.5 to 3 million saplings by 2030, which could add nearly 20,000 metric tonnes of raw cashew to Karnataka’s production,” he noted.
Rao also highlighted that the Karnataka Cashew Development Corporation, which owns around 65,000 acres of land, has not fully utilized its potential. Weather fluctuations — such as extended monsoons and shorter dry spells — have also affected yields. Yet, with coordinated research, farmer training, and innovations like cashew apple jaggery, experts believe Karnataka could process over 35% of India’s cashew output by 2030, earning it the title “Cashew State of India.”
A New Circular Economy for Cashew Farmers
The synergy between consumption trends and sustainable innovation could not have come at a better time. As India’s appetite for cashews soars, transforming cashew apple waste into a value-added product like jaggery offers a model for circular agriculture.
For small and marginal farmers, this means diversifying income streams. Instead of relying solely on nut yields, they can now tap into a secondary product with growing market demand. Moreover, health-conscious consumers are increasingly drawn to natural sweeteners, making cashew apple jaggery a promising alternative in both domestic and export markets.
The Road Ahead
Experts envision a future where cashew orchards become dual-income ecosystems — supplying both nuts and fruit-based products. Food companies could integrate cashew apple jaggery into energy bars, beverages, and sweets, while local entrepreneurs can build small-scale processing units supported by ICAR-DCR’s technology.
As India cements its place as the world’s largest consumer and one of the top processors of cashew, its journey from farm to table is also becoming more sustainable. The humble cashew, once known only for its crunchy nut, now represents innovation, nutrition, and resilience — a true symbol of India’s evolving agricultural story.
