Bio treatment of cashew
The cashew nut preservation in storage conditions is much related to insect infestations and moisture threats. For the conservation of the cashew nut, regular good storage practices are very specific on environment conditions, being recommended 67% of RH at 30C.
VacQPack overcomes such restrictions by creating a controlled and stable inner packaging atmosphere which behavior doesn’t get affected by the outside environment.
This is particularly critical on the cashew industry, because the nuts travel a great deal of distance from its origin until they reach their destination point, finding in the way totally different temperature and humidity settings.
After a proper drying process, the cashew is ready to be packaged with the VacQPack system and prepared to be stored and transported without need to monitor the exterior environment.
The three weapon system can answer positively to pests eradiation and its liner gas tight barrier ensures the restriction of oxygen and water vapor transmission, combating the phenomena of oxidation, of condensation and the absorption of environmental odors.
This is the way to overcome the limitations of the conventional jute and polypropylene bags PP. More and more producers and retailers have been adopting the VacQPack system for the preservation of cashew nuts.
Rich in vitamins B-5, B-6 and riboflavin, potassium, phosphorus, copper, zinc and manganese. Cashews have a lower fat percentage and the same fat is considered healthy (monounsaturated acid), because it’s a natural antioxidant defense and energy booster.
Cashews have high level of oleic acid and oil. The oleic acid concentration in cashews allows the expansion of its shelf life once compared to other nuts.
On the other hand, the presence of oil content (generic to all nuts), makes them still perishable by rancidity.
The preservation risk associated to cashews lays on its outer shell, which contains Urushiol (identical constituent of poison ivy).