Our Solutions for Vertex Agro

Our team has developed scientifically backed methods to reduce astringency in cashew nuts, minimizing Vertex Agro’s 5% revenue loss and enhancing export quality.

Enzymatic Treatment

Enzymes like tannase and laccase break down tannins into non-astringent compounds, ensuring a smooth taste.

• Materials: Peeled cashew kernels,Tannase/laccase, water, soaking container, oven.
• Steps: Soak roasted nuts in 1 g/L enzyme solution for 60 min, rinse, dry at 60°C.
• Advantages: Highly effective, non-toxic, precise.
• Disadvantages: Higher costs, potential mild coloration.

Salt Solution Soak

Soaking peeled cashew kernels in a solution of 0.5%–4.0% sodium chloride (NaCl) with 0.5% citric acid and 0.3% ascorbic acid effectively reduces astringency by leaching tannins through osmotic pressure. A 30-minute soak is optimal for balancing tannin removal and minimizing browning.

• Materials: Peeled cashew kernels, sodium chloride, citric acid, ascorbic acid, distilled water, 250 mL beakers, drying cabinet.
• Steps: Prepare a solution with 0.5%–4.0% NaCl, 0.5% citric acid, and 0.3% ascorbic acid in 200 mL distilled water. Soak 20 g of kernels for 30 minutes at 25–30°C. Rinse and dry kernels.
• Advantages: Cost-effective, reduces surface astringency, preserves flavor, inhibits browning with citric and ascorbic acids.
• Disadvantages: Requires rinsing to remove residual salt, limited to surface tannin removal, drying challenges with moisture retention.