Raw Cashew Nut Quality Evaluation in Selected Growing Communities in Nigeria

Adeniyi Dele Omoyele and Nduka Beatrice Abanum*

Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria

*Corresponding Author: Nduka Beatrice Abanum , Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria.

Received: October 31, 2022; Published: November 16, 2022

Abstract

Assessment of raw cashew nut is an important activity in evaluating quality of the produce in both local and international markets, and it’s based on a number of parameters: defectivity, moisture content, nut count and kernel out-turn ratio (KOR). However, most cashew farmers lack the required technical skill to determine quality of their raw nut. Raw cashew nuts were sourced from the North Central, Southeastern and South Western, Nigeria. Raw nut from Nsukka had least number of nuts (142) per kilogram of raw nut, Adogo recorded highest of 220 nuts per kilogram and the 12% moisture in similarity to raw nut from Lafia and Doma. Likewise, the percent of foreign materials was highest 12 and 10% in Lafia and Doma respectively and similarly were the rates of defectiveness (26.8% and 25.2%) of the raw cashew nut in the two locations. Ochaja and Ogbomoso recorded the least defective rate of the raw nut, 19.7% and 19.8% respectively, shelling percent range from 28% (Ogbomoso, Luwani) to 31% in Ochaja community. Ochaja and Ogbomoso recorded KOR of 52lbs, followed by 49lbs in Idi-Ayunre, 48lbs (Luwani, Nsukka) and the least KOR 42lbs found in Adogo and Lafia respectively.

Keywords: Quality; Defective Rate; Kernel Out-Turn Ratio; Moisture; Raw Cashew Nut

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Citation

Citation: Adeniyi Dele Omoyele and Nduka Beatrice Abanum. “Raw Cashew Nut Quality Evaluation in Selected Growing Communities in Nigeria". Acta Scientific Agriculture 6.12 (2022): 36-41.

Copyright

Copyright: © 2022 Nduka Beatrice Abanum. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.