1. Steam Cooking :
Steaming: The in-shell cashews are steamed under pressure to soften the shell. This causes the cashews inside to become loose and easier to remove in time.
2. Shelling (or) Cutting :
Shelling: Each cashew shell is split open longitudinally and the cashew inside
is immediately taken out by hand.
3. Drying System :
Drying: The kernels after they are removed from the shells have to be dried in an oven at low heat for a few hours to loosen the skin which enables for easy peeling.
4. Peeling System :
Peeling: The skin (Testa ) of each cashew is removed by Hand / peeling Machine and the cashew is simultaneously visually graded according to
quality.
5. Grading System :
Grading: The whole cashew kernels are individually graded on the basis of shape, size and color.