Relevant bibliographies by topics / Cashew nut

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Academic literature on the topic 'Cashew nut'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 September 2023

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Journal articles on the topic "Cashew nut"

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Witjaksono, Julian, Rusdin, Dahya, Entis Sutisna, Rita Indrasti, Siti Sehat Tan, Chandra Indrawanto, et al. "A REVIEW OF THE SMALLHOLDER CASHEW NUT PROCESSING INDUSTRY IN INDONESIA AND ITS SUSTAINABILITY." Journal of Southwest Jiaotong University 57, no. 4 (August 29, 2022): 58–70. http://dx.doi.org/10.35741/issn.0258-2724.57.4.5.

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Cashew nut production in Indonesia is largely limited to the eastern region. The harvesting time varies according to the production region during the dry season, ranging from July to November. Most cashews are sold in the shells to traders who frequent farmers’ villages. However, the price of cashews in the shell is considerably lower than that of fresh or processed cashew nuts, which are mainly processed by smallholder farmers. Cashews are a potential export commodity because of their high economic value in the global market and as an added value for income generation in the smallholder farming system. This study is a systematic review of the economic impact of the cashew nut home industry focused on Southeast Sulawesi, East Nusa Tenggara, and West Nusa Tenggara as the three largest provinces producing cashew kernels in Indonesia. The metadata suggest that processing cashew nuts is a key element in enhancing farmers’ welfare, particularly for those in eastern regions, which are affected by drought. Four measures were identified to improve the home cashew nut industry sustainability: (1) develop local cashew enterprise processing; (2) facilitate linkages to business and financial institutions; (3) increase income via a farmer’s-group-managed processing unit; and (4) strengthen cooperation between farmer’s groups and companies.
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Griffin, Laura Elizabeth, and Lisa Louise Dean. "Nutrient Composition of Raw, Dry-Roasted, and Skin-On Cashew Nuts." Journal of Food Research 6, no. 6 (September 26, 2017): 13. http://dx.doi.org/10.5539/jfr.v6n6p13.

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Cashew nuts are the second most popular tree nut in the US with sales growing at a rate of 7% per annum. The highest quality cashew nuts are traditionally whole, oil-roasted, and devoid of skins. The development of a technique to remove the caustic cashew nut shell liquid from cashews and leave the skins intact allows for the production of novel cashew products including skin-on or “wrapped” in addition to raw and dry roasted products. This study investigated the nutritional characteristics of these newer cashew products. These products were found to contain bioactive compounds including mono- and poly-unsaturated fatty acids, phytosterols, arginine, magnesium, tocopherols, and phenolic compounds. All the types of cashews exhibited higher levels of phytosterols than the amounts reported for other tree nuts. The skin-on cashews had higher levels of phenolic compounds compared to the other cashew varieties tested, indicating additional health benefits of consuming cashew nuts with skins.
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Olaitan P., Babatunde,, Adeigbe, Oluwayemisi O., Sobowale, Olalekan I., Muyiwa, Anna A., and Balogun, Shamsudeen T. "Cashew Production and Breeding in 5 West African Countries." Journal of Scientific Research and Reports 29, no. 5 (May 1, 2023): 28–39. http://dx.doi.org/10.9734/jsrr/2023/v29i51745.

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Cashew (Anacardium occidentale L.) Is an evergreen perennial tree crop that produce hard greyish nut enclosing a white nutritious kernel. The kernel is one of the major edible nuts or snacks with increasing global demand. The world's largest and most active cashew production region is in West Africa; where Cote d’ivoire, Nigeria, Benin, Guinea-bissau and Ghana top the list of countries where it thrives best. Since 2014, cashew has become the second-main crop after cocoa in terms of export value, in these countries. It is one of the essential agricultural commodities that have significantly boosted the continent of Africa's GDP, foreign exchange profits, and overall worth due to the rising demand for raw cashew nuts. Cote d'ivoire has profited from a few research and development programs in nut quality control. Efforts are on to enhance the peel-ability of Nigerian cashews and to produce improved planting material with the help of private sector investment. Cashew cultivars development of Guinea-bissau has not made significant progress, due to few resources available for doing research. In Ghana, there are efforts to increase the genetic diversity of cashews, and in Benin, numerous farmers have reported inadequate output from their cashew fields. Narrow genetic diversity has been reported in west African cashew gene pools. Low productivity, poor nut quality, infestation of pests and diseases, poor funding, and other factors continue to limit cashew production in West Africa. Improvement in nut yield, nut quality, and broadening of cashew genetic base is important to the sustainability of the region’s cashew sector. This paper provides an overview of current status of cashew production and breeding in the top five cashew producing countries of West African; the challenges, and opportunities for future improvement.
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ROSEN, TED, and DAWN B. FORDICE. "Cashew Nut Dermatitis." Southern Medical Journal 87, no. 4 (April 1994): 543–46. http://dx.doi.org/10.1097/00007611-199404000-00026.

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Rosen, Ted. "CASHEW NUT DERMATITIS." Southern Medical Journal 85, Supplement (September 1992): 3S—21. http://dx.doi.org/10.1097/00007611-199209001-00052.

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Borah, Swapnali, Ashok Kumar, Darshana Chetia, and Dipak Nath. "Manual Shelling of Preconditioned Cashew Nut Using Handtool and Its Impact on Occupational Health of Workers." International Journal of Environment and Climate Change 13, no. 7 (April 29, 2023): 129–41. http://dx.doi.org/10.9734/ijecc/2023/v13i71860.

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India is the second-leading country in production of cashew nut. Cashew nut are roasted or steamed before shelling. The study was conducted in cashew nut processing industries situated in Selsella and Mankachar blocks of Meghalaya and Assam. The purpose of this study was to compare the cutting strength of cashew nut shells influenced by roasting and steaming. The impact of manual shelling of cashew nut on occupational health of workers was also assessed by using ergonomic tools. The moisture content, colour, and hardness of cashew nut shell were measured. The processing of cashew nut influenced the cutting strength of cashew nut significantly. Steamed cashew nut shell was stronger than the roasted cashew nut shell. Hence, manually shelling of steamed cashew nut shell required more force compared to with that of roasted cashew nut shell. Four cashew nut processing industries, two each from Selsella and Mankachar block of Meghalaya and Assam, respectively were selected purposively. A group of 10 female workers from each industry were selected randomly as sample for this study. Ergonomic parameters: working Heart Rate, energy expenditure, rated perceived exertion, hand grip measurements, RULA and REBA analysis were used to assess occupational health of workers. The results of the study showed that the workers of cashew nut industries were exposed to high occupational health and safety risk due to poor working environment, awkward working posture, repetitive and tedious job.
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Kurniawan, Ade Putra, Ferly Eka Kerniati, and Andre Rachmat Scabra. "Peningkatan Nilai Jual Biji Mete Hasil Produksi Masyarakat Desa Gumantar Kabupaten Lombok Utara." Jurnal SIAR ILMUWAN TANI 1, no. 1 (May 20, 2020): 8–12. http://dx.doi.org/10.29303/jsit.v1i1.3.

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Gumantar Village is one of the villages in North Lombok Regency which has quite good potential in the agriculture and plantation sectors. One of the agricultural products in Gumantar Village is Cashew seeds. The community of Gmumantar Village is not yet optimal in terms of cashew nut processing. Cashew seed products harvested through plantations are sold in raw condition to collectors. Penagbdian activities to the community aims to increase the sale value of processed cashew seed products in Gumantar Village, North Lombok Regency. The increase in selling value is done by processing cashew seeds into ready-to-eat food products. The method of activities carried out is by conducting surveys, training, assistance and evaluation. Partners in community service activities are community groups that are part of the "Cashew series" cashew processing group in Guantar Village, North Lomok Regency. The results that have been achieved from this activity are increased public knowledge about how to process cashews into cashews to increase family income. Cashew seeds sold in raw conditions can now be processed into products that have a higher economic value. The name of the product produced in this community service is "Gumantar Cashew Nuts".
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EGLEZOS, SOFRONI, BIXING HUANG, and ED STUTTARD. "A Survey of the Bacteriological Quality of Preroasted Peanut, Almond, Cashew, Hazelnut, and Brazil Nut Kernels Received into Three Australian Nut-Processing Facilities over a Period of 3 Years." Journal of Food Protection 71, no. 2 (February 1, 2008): 402–4. http://dx.doi.org/10.4315/0362-028x-71.2.402.

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There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate count, and 921 samples for Salmonella and Escherichia coli. The 921 samples included 653 peanut, 100 cashew, 60 almond, 60 Brazil nut, and 48 hazelnut kernels. There was no E. coli detected in any sample. Salmonella subsp. II (Fremantle) was detected in one raw almond sample. The aerobic plate count percentages of positive samples with counts above the detection level of the plating method used (100 CFU/g) for peanuts, almonds, cashews, hazelnuts, and Brazil nuts were 84, 78, 74, 50, and 45%, respectively. Of the samples containing more than this detection limit, the means were 4.5, 4.4, 3.1, 2.5, and 3.8 log CFU/g respectively. Although roasted kernel quality was not within the scope of this survey, raw microbial bioload would be expected to reduce on roasting. The bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into nut-processing facilities in Australia does not appear to suggest a public health concern.
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Fauziyah, Elys, Aniyatussholihah Aniyatussholihah, and Dwi Ratna Hidayati. "Strategy of Export Competitiveness Enhancement on Cashew Nut Commodity." JEJAK 10, no. 2 (September 10, 2017): 302–16. http://dx.doi.org/10.15294/jejak.v10i2.11295.

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Plantation is one of sub sector in agriculture with strategic role and contribution in the Indonesian economic. One of those commodities is cashew nuts. This research aimed to analyze competitiveness of cashew nuts in the international market, to identify factors affecting cashew nuts competitiveness, and to formulate strategy in enhancing cashew nuts competitiveness. The research method used was RCA, ISP, ECI and SWOT. Research result showed that RCA value showed that Indonesian cashew nuts is comparative disadvantage, but Indonesia is as exporter by seeing ISP value, and market share of Indonesian cashew nuts based on ECI value. However Indonesia tends to be exporter country and have good market share. Strategy of export competitiveness on cashew nuts can be applied by extending trade cooperation by joining and taking active role in the world trade organization, increasing cashew nuts productivity and socialization of information about international market of cashew nuts about international market of cashew nuts, exporting procedures, cashew nuts export, import policies, and other rules related to transaction of cashew nuts export-import to all stakeholders.
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Kehinde Ademola, Adesanya, Mutiat Oluwaseyi Agboola-Adedoja, Adejoke Adebusola Adelusi, Qudus Adebayo Ogunwolu, Chinweike Abednego Ugwu, Modinat Adewunmi Alli, and Ayodele Oladipo Akinpelu. "Opportunities in Nigerian cashew nut value chain." World Journal of Advanced Research and Reviews 9, no. 1 (January 30, 2021): 168–74. http://dx.doi.org/10.30574/wjarr.2021.9.1.0008.

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The demand for cashew nuts is on the rise compared to other tree nuts due to the increase in consumption and utilization of cashew nut products and by-products, respectively. Data from FAO and Review of past literatures was used and this study evaluated the Nigerian cashew value chain as product moves along the stages. It gives information to intending individuals along the value chain. The activities of the actors in the cashew nut value chain are expected to generate employment opportunities for teeming Nigerian youth.
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Dissertations / Theses on the topic "Cashew nut"

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Carvalho, Joelia Marques de. "Virgin cashew nut oil (VCNO) and extra virgin cashew nut oil (EVCNO): processing, characterization, sensory evaluation and bioactivity." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15334.

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A amÃndoa de castanha de caju (ACC) à um dos principais produtos do agronegÃcio cearense, mas tambÃm à fonte de renda para pequenos produtores rurais, principalmente nos perÃodos de estiagem. A amÃndoa de castanha de caju de maior valor para comercializaÃÃo à que aquela se classifica como inteira de primeira qualidade. As amÃndoas de castanha de caju de qualidade inferior, por cor ou quebradas durante o processamento, chegam a perder 80% do seu valor comercial. Desta forma, este trabalho teve como objetivo o desenvolvimento de um Ãleo a partir da amÃndoa de castanha de caju de classes inferiores, avaliando os mÃtodos de extraÃÃo a frio (extra virgem - OEV) e com aquecimento prÃvio em micro-ondas (virgem - OV), sua composiÃÃo e caracterÃsticas quÃmicas e fÃsicas, sua estabilidade, caracterÃsticas sensoriais e bioatividade. Na seleÃÃo das amÃndoas para extraÃÃo, considerou-se as caracterÃsticas fÃsico-quÃmicas e de qualidade oxidativa, utilizaram-se seis classes inferiores: B1, S1, W4, SP1, SP2, P1 e uma classe de amÃndoa inteira de primeira qualidade (W240) como referÃncia. Considerando os parÃmetros avaliados, optou-se pelo uso das amÃndoas SP2, de menor preÃo de mercado, visto que todas as classes avaliadas apresentaram boa qualidade fÃsico-quÃmica e oxidativa, com potencial para extraÃÃo do Ãleo (lipÃdios totais superiores a 50%). Na avaliaÃÃo dos processos de extraÃÃo, observou-se maior rendimento da amostra com aquecimento prÃvio em micro-ondas. A amostra OV tambÃm apresentou maior estabilidade oxidativa com tempo de induÃÃo mÃdio de 46,25 horas, contra 39,03 horas da amostra OEV. Possivelmente a maior estabilidade se deu pela maior presenÃa de fenÃlicos totais na amostra OV (316,4 mg/100g) do que na amostra OEV (202,17 mg/100g). Ambos os Ãleos apresentaram aÃÃo antioxidante, possivelmente pela presenÃa de compostos como tocoferÃis, Ãcidos graxos mono e poli-insaturados, fitosterÃis e fenÃlicos identificados nas amostras. Na avaliaÃÃo antimicrobiana, o Ãleo OV possivelmente pelo maior teor de fenÃlicos, apresentou aÃÃo mais efetiva contra microrganismos patogÃnicos, em especial Listeria mocytogenes. Os Ãleos de amÃndoa de castanha de caju OV e OEV apresentaram aÃÃo antiproliferativa contra cÃlulas de cÃncer de mama (MCF7), pulmÃo (A549) e fÃgado (HepG2) somente em altas concentraÃÃes, superiores a 200 Âg/mL. Nos testes sensoriais com consumidores (grupos focais) e na AnÃlise Descritiva Quantitativa Otimizada percebeu-se interesse em consumir o produto caso estivesse disponÃvel no mercado, tanto por seus atributos sensoriais como pelo apelo regional do produto. Os principais atributos das amostras foram brilho, cor amarela, odor e sabor de castanha. Dentro dos aspectos avaliados, o aquecimento prÃvio com micro-ondas pode oferecer um maior rendimento de extraÃÃo, sem perdas significativas dos compostos bioativos ou diminuiÃÃo da aceitaÃÃo sensorial.
The cashew nut (CN) is a major agribusiness product of CearÃ, but it is also an income source for small farmers, especially in drought periods. The cashew nut with greater value to market is standardized as whole-grade. The cashew nut inferior grades by color or broken during processing, lose 80% of their market value. This study aimed to develop an oil from the inferior grades cashew nut, evaluating the cold extraction methods (extra virgin - EVCNO) and preheating in microwave (virgin - VCNO), its composition and chemical and physical characteristics, stability, sensory characteristics and bioactivity. In the selection of kernels for extraction, considered the physical and chemical characteristics and oxidative quality, we used lower six grades and qualities: B1, S1, W4, SP1, SP2, P1 and a whole nut-grade grade (W240) as reference. Considering the evaluated parameters, we opted for the use of SP2 kernel, due to the lower market price, since all grades and qualities evaluated showed good physical and chemical quality and oxidative, with potential for oil extraction (total lipids of over 50%). In the assessment of extraction processes, there was a higher yield of the sample with pre-heating in a microwave. The OV sample also showed greater oxidative stability with average induction time of 46.25 hours, 39.03 hours against the OEV sample, possibly given by the greater presence of phenolic compounds in sample VCNO (316.4 mg / 100g) than the sample EVCNO (202.17 mg / 100g). Both oils showed antioxidant activity, possibly due to the presence of compounds such as tocopherols, fatty acids mono and polyunsaturated, phytosterols and phenolic identified in the samples. In antimicrobial evaluation, the VCNO oil possibly due to increased phenolic content, made more effective action against pathogenic microorganisms especially Listeria mocytogenes. VCNO and EVCNO showed antiproliferative action against breast cancer cells (MCF7), lung cancer cells (A549) and liver cancer cells (HepG2) only at high concentrations greater than 200 mg/mL. In sensory tests with consumers (focus groups) and Optimized Descriptive Profile perceived interest in consuming the product if it was available in the market, both for their sensory attributes as the regional appeal of the product. The main attributes of the samples: shining, yellow color, odor and taste of nuts. Considering the evaluated aspects, preheating with microwave can offer a higher yield of extraction, without significant loss of bioactive compounds or decreased sensory acceptance.
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De, Braganza Radek Messias. "Fine chemicals from cashew nut shell liquid." Thesis, Bangor University, 2003. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.409441.

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Costa, Joaquim Bezerra. "CASHEW NUT MEAL USED AS FEED SUPLEMENT IN DIETS FOR LAMBS." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8751.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico
The effects of supplementation with cashew nut meal (CNM) for sheep fed Tifton 85 (Cynodon sp.) grass hay as exclusive forage were evaluated on intake, digestibility, nitrogen balance and ingestive behavior of these animals. For this, we used twenty four male sheep, non-castrated, without defined breed and with an initial body weight (BW) of 16.2 + 3.1 kg and they were housed in metabolic cages. The animals received a control diet consisting basically of Tifton 85 hay. The CNM was used as supplementation to diets at three different levels, representing 6, 12 and 18% of the total feed supplied, with six replicates per supplementation level evaluated. The experimental variables were subjected to variance analysis and regression using SAS version 9.1 by the PROC GLM routine. We observed the linear, quadratic and cubic effects from the variance analysis. The regression equations were adjusted when there was a significance level of P<0.05, using SAS PROC REG (9.1). The CNM supplementation did not cause influence on dry matter (DM) and organic matter (OM) intake expressed in g/day (P> 0.05), neutral detergent fiber (NDF) and total carbohydrates (TC) intake expressed in g/day and g/kg BW0,75 (P> 0.05). As for crude protein (CP) intake (P = 0.0137) and ether extract (EE) (P <0.0001) expressed in g/day, and the DM (P = 0.0180) and OM (P = 0.0122) expressed in g/kg BW0,75, was observed influence of CNM supplementation, with increasing linear effect. The digestibility of DM, OM, EE, NDF and CT showed a quadratic effect with the CNM supplementation (P<0.0001). The CP digestibility showed an increasing linear effect with the CNM supplementation to diets (P<0.0001). The CNM supplementation also promoted influence on nitrogen (N) intake (P=0.0137), N retention (P<0.0001) and on the N balance (P=0.0002). The N intake, N retention and N balance showed an increased linear effect with the increasing in the CNM supplementation. For the ingestive behavior, CNM supplementation did not cause significant differences for time spent on eating, ruminating, total chewing time and leisure time (in hours), eating and ruminating efficiency expressed as grams of DM/h grams of NDF/h, number of ruminal bolus per day and number of chews (P>0.05). The number of ruminal bolus per day, was observe an increased linear effect with the CNM supplementation (P=0.0398). However, the time spent for chews per day it was observed a decreased linear effect with the CNM supplementation (P=0.0072). The CNM Supplementation up to 18% of the total diet for sheep fed Tifton 85 hay as roughage exclusive cause an increase for CP and EE intake, and increased the digestibility coefficients of these dietary nutrients. However, for the level of 18% of CNM supplementation there is reduction in digestibility of DM, OM, NDF and TC. Growing sheep fed with grass hay Tifton 85 as only forage source and supplemented with CNM up to 18% of the total diet do not show marked changes in ingestive behavior
O presente estudo foi conduzido com o objetivo de avaliar a influÃncia da suplementaÃÃo com o farelo de castanha de caju (FCC) para ovinos, recebendo feno de capim Tifton 85 (Cynodon sp.) como volumoso exclusivo. Foram avaliadas variÃveis de consumo, digestibilidade, balanÃo de nitrogÃnio e o comportamento ingestivo destes animais. Para isso, utilizou-se vinte e quatro ovinos machos, nÃo-castrados, sem padrÃo racial definido (SPRD) e com peso corporal (PC) mÃdio de 16,2 + 3,1 kg que foram alojados em gaiolas metabÃlicas. Os animais receberam uma raÃÃo controle, constituÃda exclusivamente por feno de capim Tifton 85. Utilizou-se a suplementaÃÃo com FCC em trÃs diferentes nÃveis, representando 6, 12 e 18% do total da raÃÃo fornecida, com seis repetiÃÃes por nÃvel de suplementaÃÃo avaliada. As variÃveis experimentais foram submetidas à anÃlise de variÃncia e regressÃo utilizando-se o SAS versÃo 9.1 por meio da rotina PROC GLM. Foram observados os efeitos lineares, quadrÃticos e cÃbicos a partir da anÃlise de variÃncia. As equaÃÃes de regressÃo foram ajustadas quando se observou um nÃvel de significÃncia P<0,05, utilizando-se o PROC REG SAS (9.1). A suplementaÃÃo com o FCC nÃo promoveu influÃncia sobre os consumos de MS e MO expressos em g/dia (P>0,05). TambÃm nÃo foi detectado efeito da suplementaÃÃo com FCC sobre os consumos de FDN e CT expressos em g/dia e g/kg PC0,75 (P>0,05). Jà para o consumo de PB (P=0,0137) e EE (P<0,0001) expressos em g/dia, bem como os consumos de MS (P=0,0180) e MO (P=0,0122) em g/kg PC0,75, foi observado influÃncia da suplementaÃÃo com FCC, apresentando efeito linear crescente. Os coeficientes de digestibilidade da MS, MO, EE, FDN e CT sofreram efeito quadrÃtico com a suplementaÃÃo do FCC (P<0,0001). Jà a digestibilidade da PB sofreu efeito linear ascendente com a suplementaÃÃo de referido subproduto Ãs raÃÃes (P<0,0001). A suplementaÃÃo com o FCC tambÃm promoveu influÃncia sobre o consumo de N (P=0,0137), N retido (P<0,0001) e sobre o BalanÃo de N (P=0,0002). O consumo e a retenÃÃo de N sofreram efeito linear crescente com o aumento da suplementaÃÃo de FCC. O mesmo comportamento foi observado para o balanÃo de nitrogÃnio. Para o comportamento ingestivo dos ovinos, a suplementaÃÃo com o FCC nÃo promoveu diferenÃas significativas entre os tratamentos experimentais para os tempos despendidos com alimentaÃÃo, ruminaÃÃo, tempo de mastigaÃÃo total e Ãcio (em horas), eficiÃncia de alimentaÃÃo e ruminaÃÃo, expressas em gramas de MS/h e gramas de FDN/h, nÃmero de bolos ruminais por dia e no nÃmero de mastigaÃÃes merÃcicas por dia (P>0,05). Jà para o nÃmero de bolos ruminais por dia, houve efeito linear crescente com a suplementaÃÃo de FCC (P=0,0398). Todavia, para tempo despendido em mastigaÃÃes merÃcicas por dia houve efeito linear decrescente com a suplementaÃÃo do FCC (P=0,0072). A suplementaÃÃo com FCC em atà 18% do total da raÃÃo, para ovinos recebendo feno de Tifton 85 como volumoso exclusivo, eleva o consumo de PB e EE, alÃm de aumentar os coeficientes de digestibilidades destes nutrientes dietÃticos. Entretanto, com o nÃvel de suplementaÃÃo de 18% de FCC, hà reduÃÃo na digestibilidade da MS, MO, FDN e CT. Ovinos em crescimento, recebendo feno de capim Tifton 85 como volumoso exclusivo e suplementados com FCC em atà 18% do total da raÃÃo, nÃo apresentam mudanÃas no comportamento ingestivo
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Tsamba, Alberto Júlio. "Fundamental Study of two Selected Tropical Biomasses for Energy : coconut and cashew nut shells." Doctoral thesis, KTH, Energi- och ugnsteknik, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-9138.

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Cashew nut and coconut shells are two potential renewable and environmentally friendly energy sources that are commonly found as agro-industrial wastes in tropical countries. Despite this fact, they are not yet widely studied as such. Given this lack of specific technical and reliable data, technologies for their conversion into energy cannot be designed with confidence as it happens with other commonly studied biomass feedstock. Thus, the need to generate these data guided this research in order to provide technical information for the designing of appropriate thermochemical conversion technologies for energy generation, particularly, in remote areas, where electricity grid is neither a feasible nor an affordable solution.Among thermochemical processes, pyrolysis plays a key role as it is found in both combustion and gasification at their earlier stages. In both technologies, pyrolysis products are generated and later submitted to further transformations according to the process in use.Hence, pyrolysis was selected for thermal characterisation of cashew nut and coconut shells. The main characteristics envisaged are i) pyrolysis profiles; ii) global, semi-global and individual kinetics; iii) pyrolysis global and individual yields; iv) modelled pyrolysis yields at high heating rates; and, v)char combustion kinetics and reactivity. The main technique used for experimental data generation is thermogravimetry and FTIR spectroscopy. Data experimentally generated from TG and TG-FTIR experiments were processed through different methods and codes, such as the Coats and Redfern model-fitting method, the modelfree methods of Ozawa-Flynn-Wall, Friedman and ASTM E698, for semi-global and global kinetics; DAEM and FG-Biomass were used for pyrolysis individual kinetics and yields determination. Proximate and ultimate analyses were performed as well.The study revealed peculiar characteristics compared to the commonly known lignocellulosic biomass. The volatiles content was above 66%w/w; hemicelluloses DTG peak did not overlap with the cellulose peak; the global pyrolysis activation energies were around 200 and 120 kJ/mol for coconut and cashew nut shells, respectively. Hemicelluloses and cellulose showed varying activation energies as 130-216 and 155-208 kJ/mol, respectively. Char combustion showed two steps with activation energies of 135 and 121 kJ/mol (cashew nut shells); 105 and 190kJ/mol (coconut shells). Individual yields and kinetics were determined for 17 compounds, including tars. These data are of key importance for modelling and the consequent data generation for the designing of appropriate thermochemical energy for these biomasses.
QC 20100914
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Braz, NÃdia de Melo. "Cashew nut shell liquid as a source of anacardic acid in feeds laying hens." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15398.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
The objective of this study was to evaluate the blood biochemical parameters, the enzymatic activity, lipid peroxidation of liver and tissues of the reproductive system (ovary, magnum, and uterus), as well as the effects of adding the cashew nut shell (CNSL) in the diet of laying hens on performance, quality and stability of lipid eggs. A total of 216 Hisex White commercial laying hens were distributed randomly into six treatments, with six replicates of six birds. Treatments consisted of a diet without performance promoter (PP); a diet with PP; and diets without PP, with addition of increasing levels of CNSL (0.25, 0.50, 0.75, and 1.00%). Addition of CNSL to the diet did not affect the blood biochemical parameters (uric acid, creatinine, alanine aminotransferase, aspartate aminotransferase, total cholesterol, HDL cholesterol, LDL cholesterol, and triglycerides), in the enzymatic activity (superoxide dismutase and non-protein sulfhydryl groups) in the organs (liver, ovary, magnum and uterus), in the peroxidation of lipids from the blood serum, liver, magnum and uterus, in the performance variables and characteristics of eggs. However, the levels of 0.75% and 1.00% CNSL provided a lower TBARS content in the birdsâ ovary, whereas the treatment without the growth promoter provided a higher value. The color of the yolk was superior to treatment with and without PP CNSL 0.75% in the feed in the bottom and PP treatment. Regression analysis showed a significant quadratic effect of dietary inclusion of CNSL on yolk color measured color fan, with the best estimated level to 0.62%. The color component a* was superior level of 0.50% CNSL, while treatment with PP had the lowest value. Quadratic effect was observed in lipid oxidation in the yolk of the egg station recently, reaching a minimum of 0.58% in the feed LCC. Comparing the average level of 0.75% of CNSL showed the lowest TBARS, while treatments with PP, without PP and the level of 1.00% of LCC had higher TBARS. Addition of up to 1% of the CNSL as a source of anacardic acid in the laying hen diets does not influence their blood biochemical parameters, the activity of the superoxide dismutase enzyme and non-protein sulfhydryl groups in the liver, ovary, magnum, and uterus, but improves the color of egg yolk and that the level of 0.75% of CNSL is effective in reducing lipid oxidation in the ovary and fresh gems.
A pesquisa teve como objetivo avaliar os parÃmetros bioquÃmicos do sangue, a atividade enzimÃtica, a peroxidaÃÃo lipÃdica do fÃgado e de tecidos do sistema reprodutor (ovÃrio, magno e Ãtero), assim como o desempenho e a qualidade dos ovos de poedeiras comerciais alimentadas com raÃÃo contendo o lÃquido da castanha de caju (LCC). Um total de 216 poedeiras comerciais Hisex White foi distribuÃdo ao acaso em seis tratamentos, com seis repetiÃÃes de seis aves. Os tratamentos consistiram em: raÃÃo sem promotor de desempenho (PD); raÃÃo com PD e raÃÃes sem PD e adiÃÃo de nÃveis crescente de LCC (0,25; 0,50; 0,75 e 1,00%). A adiÃÃo de LCC na raÃÃo nÃo influenciou nos parÃmetros bioquÃmicos do sangue (Ãcido Ãrico, creatinina, alanina aminotransferase, aspartato aminotransferase, colesterol total, HDL, LDL e triglicerÃdeos), na atividade enzimÃtica (superÃxido dismutase e grupos sulfidrÃlicos nÃo-protÃicos) nos ÃrgÃos (fÃgado, ovÃrio, magno e Ãtero), na peroxidaÃÃo dos lipÃdeos do soro sanguÃneo, fÃgado, magno e Ãtero, nas variÃveis de desempenho e nas caracterÃsticas dos ovos. No entanto, os nÃveis de 0,75% e 1,00% de LCC proporcionaram menor valor de TBARS no ovÃrio das aves, enquanto, o tratamento sem promotor de desempenho proporcionou maior valor. A cor da gema pelo leque colorimÃtrico foi superior para os tratamentos sem o PD e com 0,75% de LCC na raÃÃo e inferior no tratamento com PD. Pela anÃlise de regressÃo, houve efeito quadrÃtico significativo dos nÃveis de inclusÃo de LCC sobre a coloraÃÃo da gema medida pelo leque colorimÃtrico da DSM, com o melhor nÃvel estimado para 0,62%. O componente de cor a* foi superior no nÃvel de 0,50% de LCC, enquanto o tratamento com o PD obteve o menor valor. Foi observado efeito quadrÃtico na oxidaÃÃo lipÃdica na gema do ovo recÃm-posto, atingindo o mÃnimo de 0,58% de LCC na raÃÃo. Na comparaÃÃo entre as mÃdias o nÃvel de 0,75% de LCC apresentou menor valor de TBARS, enquanto os tratamentos com PD, sem PD e com o nÃvel de 1,00% de LCC apresentaram maiores valores de TBARS. A adiÃÃo de atà 1% do LCC, como fonte de Ãcido anacÃrdico na raÃÃo das poedeiras, nÃo influencia os parÃmetros bioquÃmicos do sangue, a atividade das enzimas superÃxido dismutase (SOD) e grupos sulfidrÃlicos nÃo-protÃicos (NP-SH) no fÃgado, ovÃrio magno e Ãtero, o desempenho e a qualidade de ovos, mas melhora a cor da gema e, a partir da inclusÃo de 0,75% de LCC, reduz a peroxidaÃÃo lipÃdica no ovÃrio, sendo o nÃvel de 0,75% de LCC efetivo em reduzir a oxidaÃÃo lipÃdica das gemas frescas.
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6

Bruce, Ian Edward. "A study of cashew nut shell liquid purification and the synthesis of nonionic surfactants from the component phenols." Thesis, Brunel University, 1991. http://bura.brunel.ac.uk/handle/2438/6274.

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The major phenolic lipids from natural and technical Cashew Nut-Shell Liquids were isolated by various techniques including precipitation, chemical purification, distillation, phase separation and chromatography. Cardanol, 3-pentadecyl phenol and cardol were polyethoxylated under base catalysed conditions and the products were characterised by both nmr and HPLC. Their surfactant properties were then analysed by surface tension measurements and their rates and extent of biodegradation were evaluated by means of a modified OECD screening test. The synthesis of the biosyntetic intermediate 2,4-dihydroxy-6-pentadecyl benzoic acid, by means of a Horner-Emmons modification to the Wittig reaction, is also reported. Some studies with cavitands are also reported, including the synthesis of some novel macrocycles and some sugar transport studies.
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Cavalcante, JÃfferson Malveira. "ExtraÃÃo de alquilfenÃis da casca, fenÃlicos da pelÃcula e efeito do processamento industrial sobre constituintes da amÃndoa de castanha de caju." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12482.

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FundaÃÃo de Amparo à Pesquisa do Estado do CearÃ
A castanha de caju à um dos principais insumos agroindustriais, destacando-se como um Ãcone na economia do Nordeste do Brasil. A castanha de caju à constituÃda de amÃndoa (ACC), principal produto, casca e pelÃcula, que apresentam caracterÃsticas especÃficas devido à presenÃa de compostos fenÃlicos. O presente estudo apresenta como objetivo, avaliar os efeitos do processamento industrial sobre constituintes da amÃndoa, mÃtodos de extraÃÃo do lÃquido na casca (LCC) e compostos fenÃlicos na pelÃcula de castanha de caju. A extraÃÃo do LCC foi realizada seguindo um delineamento experimental fatorial 3^2 completo, variando pressÃo e temperatura. O LCC extraÃdo por prensagem variou entre 26 a 34 g/100g de casca, com pressÃo e temperatura exercendo efeitos positivos estatisticamente significativos. Ocorreu uma predominÃncia dos Ãcidos anacÃrdicos C15:3, C15:1 e C15:2 nas amostras obtidas por prensagem e com a utilizaÃÃo de solvente orgÃnico, apresentando uma concentraÃÃo na faixa de 44 a 62% de Ãcidos anacÃrdicos totais. As extraÃÃes dos compostos fenÃlicos da pelÃcula, com Ãgua, foram realizadas seguindo um delineamento composto central rotacional 3^2 para extraÃÃo assistida por ultrassom (EAU), variando tempo, densidade de potÃncia e razÃo lÃquido/sÃlido, e um 2^2 para extraÃÃo acelerada com solvente (EAS), variando tempo e temperatura. O conteÃdo fenÃlico extraÃdo da pelÃcula de castanha de caju utilizando EAU se apresentou na faixa de 40-44% com SST variando entre 0,6 e 3,8, e para EAS entre 33-46% e 1,5 a 4,3, respectivamente. Os compostos fenÃlicos majoritÃrios foram catequina e epicatequina. As etapas do processamento industrial de ACC selecionadas foram in natura, classificada, umidificada, cozida, desidratada e selecionada, submetidas à secagem, moagem e extraÃÃo lipÃdica. O teor de umidade variou entre 2,5 a 11,0% e o lipÃdico apresentou um valor mÃdio de 42%, exceto para a ACC umidificada. Os Ãcidos anacÃrdicos totais, C15:3 e C15:1, apresentaram concentraÃÃes entre 32 e 182 mg/g de Ãleo de ACC, e seu conteÃdo degradado e/ou transformado foi o proveniente da incorporaÃÃo na amÃndoa durante as etapas de armazenagem e umidificaÃÃo. Os grÃnulos de amidos identificados pela presenÃa da âcruz de Maltaâ, birrefringente, apresentavam formas arredondadas e a quantidade diminuiu com o avanÃo das etapas do processamento industrial. O aproveitamento integral da castanha de caju com a extraÃÃo do lÃquido da casca da castanha de caju de mini-fÃbricas por apresentar elevado conteÃdo alquifenol em Ãcidos anacÃrdicos, juntamente com as extraÃÃes assistida por ultrassom e acelerada com solvente de compostos fenÃlicos da pelÃcula de castanha de caju se mostraram atrativos para o mercado de produtos naturais. O efeito do processamento industrial sobre constituintes da amÃndoa de castanha de caju como os Ãcidos anacÃrdicos direciona para uma reavaliaÃÃo de processo por parte da indÃstria devido a grande perda do conteÃdo alquilfenol apÃs a etapa de cozimento.
The cashew nut is a major agro-industrial inputs, distinguishing as an icon in the economy northeast of Brazil. The cashew nut is made of almond (ACN), the main product, shell and testa, which have specific characteristics due to the presence of phenolic compounds. Of the present work the objective is to the evaluate the effects of industrial processing on constituents of almond, methods of extracting shell liquid (CNSL) and phenolic compounds in the testa. The extraction of CNSL was carried out following a full factorial design of experimental 3^2, varying pressure and temperature. The yield of pressing ranged from 26 to 34% in the extraction of CNSL with pressure and temperature exerting statistically significant positive effects. Occurred predominance the anacardic acids of C15:3, C15:2 and C15:1 in samples obtained by pressing and with the use of organic solvent, having a concentration in the range of 44-62% total anacardic acids. The extraction of phenolic compounds from the testa with water was performed following a rotational central composite design 3^2 by ultrasound-assisted extraction (UAE), varying the time, power density and liquid / solid ratio, and 2^2 for accelerated solvent extraction (ASE), varying time and temperature. The phenolic content extracted of the testa cashew nut using UAE ranged from 40-44% with SST ranging between 0.6 and 3.8, and between 33-46% for EAS and 1.5 to 4.3, respectively. The major phenolic compounds in the samples were catechin and epicatechin. The industrial processing steps of ACN were in nature, classified, humidified, cooked, dehydrated and selected, subjected to drying, grinding and lipid extraction. The humidity ranged between 2.5 and 11.0%, lipid had a mean value of 42%, except for the humidified ACN. The total anacardic acids, C15:3 and C15:1, had concentrations between 32 and 182 mg / g ACN oil and its degraded content and/or has been transformed from the incorporation of the seed during storage and humidification. The starch granules identified by the presence of the cross of Malta had rounded shapes and the amount decreased with the advance of industrial processing steps. The whole utilization the cashew with the extraction of the shell liquid cashew mini-factories because of its high content of alkylphenol in anacardic acids, together with the assistance of ultrasound and accelerated solvent extraction of phenolic compounds testa cashew nut proved attractive to the natural products market. The effect of industrial processing on constituents of almond cashew nut as anacardic acids directs to a reassessment process by the industry due to the large loss of alkylphenol content after the cooking step.
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Rodrigues, FabÃola Odete. "Effect of the cashew nut shell liquid (CNSL) on the rheological properties of the asphalt binder modified with SBS." Universidade Federal do CearÃ, 2010. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=5691.

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The objective of this study was to modify the asphalt binder (LA) with 50/70 penetration by incorporating SBS (3, 4 and 4.5%) and the cashew nut shell liquid (CNSL) (1% w/w). The studies were directed towards assessing and analyzing the rheological master curves obtained from tests on a dynamic-shear rheometer (DSR). In addition, we assessed the effects of additives in relation to the viscosity, storage stability, and oxidative aging simulated at the RTFOT. The results indicated that the addition of SBS increases the stiffness and the elastic response of the binder at high temperatures. The master curves showed improvements in the rheological parameters at intermediate and high temperatures, where the process of permanent deformation occurs. Samples with SBS contents 3, 4 and 4.5% were tested for storage stability for 48 hours. The sample with 3% SBS showed no phase separation when stored under the conditions investigated, however, samples with 4 and 4.5% of SBS showed phase separation. In these samples (4 and 4.5%), the addition of CNSL embedded in the modified binder by SBS show the potential to estabilize the binder-polymer mixture, avoiding phase separation. The CNSL, therefore, proved to be potentially useful to prevent phase separation of the LAs with the polymer. The results also indicate that the presence of CNSL promoted a reduction in viscosity and flow activation energy of the binder modified by SBS, contributing thus to improve the thermal susceptibility of the modified binder. Tests of resilient modulus (MR) and tensile strength (RT) in asphalt mixtures containing modified binder suggest that the presence of SBS makes the mixture less susceptible to deformation and failure than mixtures with pure LA. However, the asphalt mixture containing the binder modified by SBS with the addition of CNSL presents an even greater hardening when compared to the SBS blend containing no additive. It is likely that the presence of polymerized CNSL has contributed to the hardening of the sample.
O objetivo deste trabalho foi modificar o ligante asfÃltico (LA) com penetraÃÃo 50/70 pela incorporaÃÃo de SBS (3, 4 e 4,5% m/m) e do lÃquido da castanha do caju (LCC) (1% m/m). Os estudos foram dirigidos para avaliaÃÃo dos parÃmetros reolÃgicos e anÃlise das curvas mestras obtidas atravÃs de ensaios realizados em um reÃmetro de cisalhamento dinÃminco (DSR). AlÃm disso, foram avaliados os efeitos da presenÃa dos aditivos em relaÃÃo à viscosidade, estabilidade à estocagem e envelhecimento oxidativo simulado em estufa RTFOT. Os resultados indicaram que a adiÃÃo de SBS aumenta a rigidez e a resposta elÃstica do ligante em altas temperaturas. As curvas mestras mostraram melhorias nos parÃmetros reolÃgicos em temperaturas intermediÃrias e altas, onde ocorre o processo de deformaÃÃo permanente. As amostras com teores de 3, 4 e 4,5% foram testadas quanto à estabilidade a estocagem por 48h. A amostra com teor de 3% SBS nÃo apresentou separaÃÃo de fases quando estocada nas condiÃÃes trabalhadas, no entanto, as amostras com teores de 4 e 4,5% apresentaram separaÃÃo de fases. Nessas amostras (4 e 4,5%), a adiÃÃo do LCC incorporado ao ligante modificado por SBS demonstrou estabilizar a mistura ligante-polÃmero, evitando a separaÃÃo de fases. O LCC, portanto, mostrou-se potencialmente Ãtil para prevenir a separaÃÃo de fases dos LAs modificados com o polÃmero. Os resultados tambÃm indicam que a presenÃa do LCC promoveu uma reduÃÃo na viscosidade e na energia de ativaÃÃo de fluxo do ligante modificado por SBS, contribuindo, portanto, para melhorar a susceptibilidade tÃrmica do ligante modificado. Os ensaios de mÃdulo de resiliÃncia (MR) e reistÃncia a traÃÃo (RT) nas misturas asfÃlticas contendo os ligantes modificados sugerem que a presenÃa do SBS torna a mistura menos susceptÃvel à deformaÃÃo do que as misturas com o LA puro. No entanto, a mistura asfÃltica contendo o ligante modificado por SBS com adiÃÃo de LCC apresenta um endurecimento ainda maior quando comparada a mistura que contÃm o SBS sem o aditivo. à provÃvel que a presenÃa de LCC polimerizado tenha contribuÃdo para o endurecimento da amostra.
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Araujo, Max Cesar de. "Caracterização mecanica da castanha de caju (Anacardium ocidentale L.) para fins de beneficiamento e desenvolvimento de decorticador de cilindros rotativos." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256931.

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Orientador: Antonio Carlos de Oliveira Ferraz
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: A agroindústria do caju tem como principal produto econômico à amêndoa da castanha e, atualmente, utiliza o impacto aleatório como princípio de decorticação, com perdas de 40 a 50% de amêndoas inteiras. O desenvolvimento de mecanismos mais adequados para a ruptura da casca e liberação de amêndoas inteiras, exige conhecimento e aplicação de parâmetros associados às propriedades mecânicas do material. Este trabalho investigou algumas destas propriedades da castanha 'CCP 76¿, tais como: variações nas dimensões características, massa e volume, microestrutura, fragilidade do endocarpo e rigidez da amêndoa. Investigou-se também, a deformação específica limite como parâmetro tecnológico para a abertura das castanhas, através de ensaios de impacto. Com os resultados obtidos nestes estudos, desenvolveu-se um protótipo decorticador de cilindros rotativos que utiliza o princípio da compressão combinado com um impacto direcionado. Utilizou-se a metodologia de superfície de resposta para avaliar os resultados dos ensaios mecânicos e de desempenho do protótipo proposto, com castanhas tratadas em diferentes níveis de umidificação e tratamento térmico. Os resultados obtidos evidenciaram alterações nas dimensões características, na massa e volume das castanhas, como também, na microestrutura do endocarpo. Os resultados do ensaio de cisalhamento do endocarpo e resistência da amêndoa apontaram diferenças entre material in natura e o tratado termicamente. Nos ensaios de impacto, obteve-se 77,55% de abertura das castanhas com liberação da amêndoa inteira utilizando-se a deformação específica limite de 19%, aplicada ao longo da largura. O protótipo decorticador proposto apresentou desempenho de 67,35% para ruptura total da casca e amêndoa inteira liberada, com apenas uma passada pelos cilindros, utilizando a rotação combinada de 1150-1750rpm. A preparação das castanhas através do efeito combinado do tempo de umidificação e tratamento térmico não afetou o desempenho do protótipo na faixa de variação utilizada, mas apontou a região de tendência onde às respostas são mais adequadas
Abstract: The cashew industry has as its main product the kernel of the cashew nut. Currently, it uses by large the random impact as decortication method which produces losses from 40 to 50% of whole kernels. The development of more appropriate mechanisms to rupture of shell and to release of whole kernel, demands knowledge and application of parameters associated with the mechanical properties of the nut. This work aimed to investigate some of these properties of cashew nut 'CCP 76', such as: variations in characteristic dimensions, mass and volume, microstructure, brittleness of the endocarp and rigidity of kernel associated with nut treatment prior to cracking. It was also investigated, the limit specific deformation as technological parameter using a specially designed impact tester. Based in those studies, it was designed and constructed a nut decorticator prototype with rotary cylinders to combine compression and impact to crack the shell. The response surface methodology was used to evaluate the results of the mechanical tests and the performance of the prototype when cashew nuts treated in different humidity levels and thermal treatment were used. The results showed changes in the characteristic dimensions, in the mass and volume of the cashew nuts as well as in the microstructure of the endocarp after heat treatment. The results for the shear tests in the endocarp and stiffness of the kernel pointed differences between in natura and thermally treated nuts. For the impact test, it was obtained 77,55% of free whole kernels using the limit specific deformation of 19%, applied along the width of the nut. The nut decorticator proposed was able to release 67,35% free whole kernel with just one pass between the cylinders, using the cylinders combined rotation of 1150-1750rpm. The combined effect of time of humidity and thermal treatment used in the preparation of the cashew nuts didn't seem to affect the performance of the prototype, in the range of used. However, it pointed out to an area in the response surface where the combination of treatments would be more appropriate
Doutorado
Maquinas Agricolas
Doutor em Engenharia Agrícola
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Tamba, Winfrid Erneus. "Extension Agents’ Effectiveness and Good Agricultural Practices Adoption: A Case Study Amongst Cashew Nut Growers in the Masasi District Council, Tanzania." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1500551083794493.

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Books on the topic "Cashew nut"

1

Council, Cashew Export Promotion, ed. Cashew statistics. Cochin: Cashew Export Promotion Council of India, 2005.

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Anilkumar, Parambath, ed. Cashew Nut Shell Liquid. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47455-7.

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Mandal, R. C. Cashew production and processing technology. Bikaner: Agro Botanical Publishers (India), 1992.

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Behrens, Rüdiger. Cashew as an agroforestry crop: Prospects and potentials. Weikersheim, Germany: Margraf Verlag, 1996.

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Pillai, J. Rajmohan. World cashew industry: An Indian perspective. Kollam: Rajan Pillai Foundation, 2008.

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Corporation, International Finance. Prospects for Cambodia's cashew sub-sector. Phnom Penh, Cambodia: International Finance Corporation, 2010.

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Ferrão, J. Eduardo Mendes. O cajueiro. Lisboa: Ministério do Planeamento e da Administração do Território, Secretaria de Estado da Ciência e Tecnologia, Instituto de Investigação Científica Tropical, 1995.

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Kyle, Steven C. A multimarket analysis of cashew production in Mozambique. Ithaca, N.Y: Dept. of Agricultural, Resource, and Managerial Economics, College of Agriculture and Life Sciences, Cornell University, 1999.

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Moreira, Agio Augusto. O cajueiro: Vida, uso e estórias. Fortaleza, Ceará: [s.n.], 2002.

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Mole, Paulo Nicua. Smallholder cashew development opportunities and linkages to food security in Nampula Province, Mozambique. [Maputo] Republic of Mozambique: Ministry of Agriculture and Rural Development, Directorate of Economics, 2000.

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Book chapters on the topic "Cashew nut"

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Malik, Javid Ahmad, and Monika Bhadauria. "Cashew Nut (Anacardium occidentale)." In Antioxidants in Vegetables and Nuts - Properties and Health Benefits, 539–57. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-7470-2_28.

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Smitha, H., N. Shashikiran, and L. D'Souza. "iAnacardium occidentale/i cashew." In Biotechnology of fruit and nut crops, 19–26. Wallingford: CABI, 2020. http://dx.doi.org/10.1079/9781780648279.0019.

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Gooch, Jan W. "Cashew Nut Shell Liquid Resin." In Encyclopedic Dictionary of Polymers, 122. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_2007.

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Nair, Kodoth Prabhakaran. "Cashew Nut (Anacardium occidentale L.)." In Tree Crops, 27–77. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-62140-7_2.

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Stonis, Timothy, Fernanda Tavares, and Anbu Natesh. "Cashew Nut Shell Liquid—Natural Solution for Industrial Problems." In Cashew Nut Shell Liquid, 215–30. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47455-7_10.

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Chatterjee, Deepshikha, Nilakshi V. Sadavarte, Rahul D. Shingte, Arvind S. More, Bhausaheb V. Tawade, Arun D. Kulkarni, Amol B. Ichake, C. V. Avadhani, and Prakash P. Wadgaonkar. "Step-Growth Polymers from Cashew Nut Shell Liquid (CNSL)-Based Aromatic Difunctional Monomers." In Cashew Nut Shell Liquid, 163–214. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47455-7_9.

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Lomonaco, Diego, Giuseppe Mele, and Selma E. Mazzetto. "Cashew Nutshell Liquid (CNSL): From an Agro-industrial Waste to a Sustainable Alternative to Petrochemical Resources." In Cashew Nut Shell Liquid, 19–38. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47455-7_2.

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Abbina, Srinivas, and Parambath Anilkumar. "Emergence of Sustainable Approaches for Functional Materials: Cashew Nut Shell Liquid and Other Relevant Crop-Based Renewable Resources." In Cashew Nut Shell Liquid, 1–17. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47455-7_1.

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Mele, Giuseppe, Diego Lomonaco, and Selma E. Mazzetto. "Cardanol-Based Heterocycles: Synthesis and Applications." In Cashew Nut Shell Liquid, 39–56. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47455-7_3.

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Atta, Ayman M., and Hamad A. Allohedan. "Facile Green Strategy for Preparation of Advanced Structured Materials Based on Amphiphilic Cardanol." In Cashew Nut Shell Liquid, 57–91. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47455-7_4.

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Conference papers on the topic "Cashew nut"

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Moreira, Edmilson Carneiro, Romeu Freitas, Alexei Morais, and Antonio Sergio B. Sombra. "RFID in cashew nut industry." In 2014 IEEE Brasil RFID. IEEE, 2014. http://dx.doi.org/10.1109/brasilrfid.2014.7128959.

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Felipe Mota Martins, Francisco Klayton Marques de Alencar, Francisco Nivaldo Freire, Aline Cosmo de Sena, Paulo Hebert França Maia Júnior, Francisco Marcone Lima, and Hélio Henrique Barbosa Rocha. "Silicon dioxide extraction from cashew nut ashes." In 23rd ABCM International Congress of Mechanical Engineering. Rio de Janeiro, Brazil: ABCM Brazilian Society of Mechanical Sciences and Engineering, 2015. http://dx.doi.org/10.20906/cps/cob-2015-2003.

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E.A AJAV and D.O OKE. "MODIFICATIONS AND PERFORMANCE EVALUATION OF A CASHEW-NUT CRACKER." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.22963.

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Dr. A Folarin Alonge and Rukayat A Iyanda. "Some Processing factors affecting Expression of Oil from Cashew Nut." In 2011 Louisville, Kentucky, August 7 - August 10, 2011. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2011. http://dx.doi.org/10.13031/2013.38484.

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Rusnaenah, Andi, Nurjannah Nurjannah, and La Ifa. "Manufacturing varnish from liquid smoke of cashew nut shell pyrolysis." In IWOSP 2021, INTERNATIONAL WORKSHOP ON STATISTICAL PHYSICS. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0124448.

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Bordekar, Laxmikant, Harish Velingkar, Elanton Fernandes, Heramb Hanumant Bandekar, Ashutosh Gurudas Harmalkar, and Bradwel Jose Antonio Pinto. "Cashew Nut Grade Identification and Quality Testing Using Machine Learning." In 2018 Second International Conference on Inventive Communication and Computational Technologies (ICICCT). IEEE, 2018. http://dx.doi.org/10.1109/icicct.2018.8473058.

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Alzarliani, Wa Ode, and Hardin. "Analysis of Cashew Nut Marketing Channel in Southeast Sulawesi Province." In 1st Borobudur International Symposium on Humanities, Economics and Social Sciences (BIS-HESS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200529.036.

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Sivaranjani, A., S. Senthilrani, B. Ashokumar, and A. Senthil Murugan. "CashNet-15:An Optimized Cashew Nut Grading Using Deep CNN and Data Augmentation." In 2019 IEEE International Conference on System, Computation, Automation and Networking (ICSCAN). IEEE, 2019. http://dx.doi.org/10.1109/icscan.2019.8878725.

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Carvalho, Ana, Ana Castro, Placido Pinheiro, Maikol Rodrigues, and Luiz F. Autran M. Gomes. "Multicriteria Model Applied to the Industrialization Process of the Cashew Nut." In 2006 International Conference on Service Systems and Service Management. IEEE, 2006. http://dx.doi.org/10.1109/icsssm.2006.320736.

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Venkatachalam, Chitra Devi, Mothil Sengottian, Sineha Lakshmanan, Rahul Rajan Anandharajan Thilagarajan, and Santhosh Pugazanthi. "Extraction of polyphenols from cashew nut (Anacardium occidentale) shells using rotocel extractor." In 3RD NATIONAL CONFERENCE ON CURRENT AND EMERGING PROCESS TECHNOLOGIES – CONCEPT 2020. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0010999.

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Reports on the topic "Cashew nut"

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Smiegocki, Victoria, Pamela R. Metzger, and Andrew L. B. Davies. Fewer, Not Fairer. SMU Dedman School of Law, November 2021. http://dx.doi.org/10.25172/dc.4.

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In 2019, police across Dallas County asked the District Attorney to prosecute fewer marijuana cases than the year before. This report examines whether the racial disparity in those cases improved at the same time. Fewer, Not Fairer shows that while the number of referrals declined, police were still more likely to refer a Black person for marijuana prosecution than a non-Black person. However, some cities achieved more fairness when their police departments almost entirely stopped requesting marijuana prosecutions altogether.
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Garde, François, and Michael Donn. Solution Sets and Net Zero Energy Buildings: A review of 30 Net ZEBs case studies worldwide. IEA Solar Heating and Cooling Programme, May 2014. http://dx.doi.org/10.18777/ieashc-task40-2014-0002.

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Saunders, E. Case Study: Iran, Islam, the NPT, and the Bomb. Office of Scientific and Technical Information (OSTI), April 2011. http://dx.doi.org/10.2172/1022875.

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Davis, Scott. The NPT and Iran: A Case of Domestic and Bureaucratic Politics. Fort Belvoir, VA: Defense Technical Information Center, January 1996. http://dx.doi.org/10.21236/ada441432.

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Chang, R., S. Hayter, E. Hotchkiss, S. Pless, J. Sielcken, and C. Smith-Larney. Aspinall Courthouse: GSA's Historic Preservation and Net-Zero Renovation Case Study. Office of Scientific and Technical Information (OSTI), October 2014. http://dx.doi.org/10.2172/1163433.

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Kaplan, Steven, and Luigi Zingales. Investment-Cash Flow Sensitivities are not Valid Measures of Financing Constraints. Cambridge, MA: National Bureau of Economic Research, April 2000. http://dx.doi.org/10.3386/w7659.

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Lichand, Guilherme, Carlos Alberto Dória, João Cossi, and Onicio Leal Neto. Open configuration options Reopening schools in the pandemic did not increase COVID-19 cases or deaths in São Paulo State, Brazil. Inter-American Development Bank, February 2022. http://dx.doi.org/10.18235/0004044.

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Question: Does reopening schools in the pandemic increase COVID-19 incidence and mortality? Findings: On average, there was no systematic association between school reopening and COVID-19 incidence or mortality in So Paulo State, up to 12 weeks after reopening. This was also the case for schools in most vulnerable conditions. Aggregate mobility was already high before the school reopening and did not significantly increase afterwards. Meaning: Results imply that reopening schools under appropriate protocols in developing countries during the pandemic is unlikely to affect the aggregate number of cases or deaths when counterfactual mobility is already high.
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Hidrobo, Melissa, Lieven Huybregts, Naureen Karachiwalla, and Shalini Roy. Multi-component cash transfer programs: Evidence from Mali’s social safety net program (Jigisémèjiri). Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133601.

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Rothstein, Jesse. Is the EITC Equivalent to an NIT? Conditional Cash Transfers and Tax Incidence. Cambridge, MA: National Bureau of Economic Research, May 2009. http://dx.doi.org/10.3386/w14966.

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Haberland, Nicole, Beverly Winikoff, Nancy Sloan, Christiana Coggins, and Christopger Elias. Case finding and case management of chlamydia and gonorrhea infections among women: What we do and do not know. Population Council, 1999. http://dx.doi.org/10.31899/rh5.1007.

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