Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Review Articles

Early Access

Cashew apple wine, feni and vinegar: potential industrial products of the future

DOI
https://doi.org/10.14719/pst.7374
Submitted
23 January 2025
Published
28-07-2025
Versions

Abstract

Portuguese sailors brought Cashew (Anacardium occidentale L.) into India in the 16th century to combat soil erosion. In addition to cashew nuts, cashew apples are recognized for their nutritional value, including high levels of vitamins, minerals and sugars. However, their short shelf life and unpleasant taste due to tannins limit their marketability. Non-alcoholic and alcoholic beverages such as feni, cashew apple wine and vinegar are prepared from cashew apples using various methods of fermentation, clarification and preservation. Through value addition, cashew apples can contribute to various sectors, including food, beverages, cosmetics and agriculture, underscoring their potential as a valuable resource. This article explores cashew apples' composition and potential industrial applications, which are often overlooked despite their high production rates. Additionally, the article emphasizes the need to effectively utilize cashew apples to reduce waste and improve sustainability in the cashew industry.

References

  1. 1. Honorato TL, Rabelo MC, Goncalves LRB, Pinto GAS, Rodrigues S. Fermentation of cashew apple juice to produce high added value products. World J. Microbiol. Biotechnol. 2007;23:1409–15. https://doi.org/10.1007/s11274-007-9381-z
  2. 2. Preethi P, Rajkumar AD, Shamsudheen M, Nayak MG. Prospects of cashew apple: A compilation report. Tech Bull. 2019;2:1–28.
  3. 3. Oliveira NN, Mothe CG, Mothe MG, de Oliveira LG. Cashew nut and cashew apple: A scientific and technological monitoring worldwide review. J Food Sci Technol. 2020;57(1):12–21. https://doi.org/10.1007/s13197-019-04051-7
  4. 4. Das I, Arora A. Post-harvest processing technology for cashew apple– A review. J Food Eng. 2017;194:87–98. ttps://doi.org/10.1016/j.jfoodeng.2016.09.011
  5. 5. Akinwale TO. Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits. Eur Food Res Technol. 2000;211:205–07. https://doi.org/10.1007/s002170050024
  6. 6. Talasila U, Shaik KB. Quality, spoilage and preservation of cashew apple juice: A review. J Food Sci Technol. 2015;52:54–62. https://doi.org/10.1007/s13197-013-0931-0
  7. 7. Singh SS, Abdullah S, Pradhan RC, Mishra S. Physical, chemical, textural and thermal properties of cashew apple fruit. J Food Process Eng. 2019;42(5):e13094. https://doi.org/10.1111/jfpe.13094
  8. 8. Jeyavishnu K, Thulasidharan D, Shereen MF, Arumugam A. Increased revenue with high value-added products from cashew apple (Anacardium occidentale L.)- Addressing global challenges. Food Bioprocess Technol. 2021;14:985–1012. https://doi.org/10.1007/s11947-021-02623-0
  9. 9. Koui EW, Soro D, Gnoumou JI, Assidjo NE, Yao KB. Production of cashew apple wine enriched with Hibiscus sabdariffa extracts. Food Nutr Sci. 2023;14(8):720–29. https://doi.org/10.4236/fns.2023.148047
  10. 10. Kumar S, Prabu G. Export performance of Cashew in India. Int J Interdiscip Res Arts Humanities. 2017;2(1):158–61.
  11. 11. Preethi P, Dagadkhair RA, Shobana A, Vanitha K. Cashew apple processing. Training manual on cashew production and post-harvest technologies. Puttur, Karnataka: ICAR- Directorate of Cashew Research; 2020.
  12. 12. De Abreu FP, Dornier M, Dionisio AP, Carail M, Caris-Veyrat C, Dhuique-Mayer C. Cashew apple (Anacardium occidentale L.) extract from byproduct of juice processing: A focus on carotenoids. Food Chem. 2013;138(1):25–31. https://doi.org/10.1016/j.foodchem.2012.10.028
  13. 13. Mohanty S, Ray P, Swain MR, Ray RC. Fermentation of cashew (Anacardium occidentale L.) apple into wine. J Food Process Preserv. 2006;30(3):314–22. https://doi.org/10.1111/j.1745-4549.2006.00067.x
  14. 14. Maldonado OS, Rolz CA, Cabrera SS. Wine and vinegar production from tropical fruits. J Food Sci. 1975;40(2):262–65. https://doi.org/10.1111/j.1365-2621.1975.tb02178.x
  15. 15. Lowor S, Yabani D, Winifred K, Agyente-Badu CK. Production of wine and vinegar from the Cashew (Anacardium occidentale) apple. Br Biotechnol J. 2016;12(3):1–11. https://doi.org/10.9734/BBJ/2016/23366
  16. 16. Pereira ALF, Rodrigues S. Fermentation and cashew apple juice. In: Hui YH, Ozgul EE, editors. Handbook of plant-based fermented food beverage technology, 2nd edn. Florida: CRC Press. 2012. p. 17. https://doi.org/10.1201/b12055
  17. 17. Vinothkannan SR, Rangarajan V, Manjare SD. Investigating the potential of ethanol and sugar-tolerant yeast strain isolates from fermented cashew apple juice for improved feni production. Waste Biomass Valori. 2024;13:1–4.
  18. 18. Osho A. Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice. Afr J Biotechnol. 2005;4(7):660–62. https://doi.org/10.5897/AJB2005.000-3119
  19. 19. Araujo SM, Silva CF, Moreira JJS, Narain N, Souza RR. Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains. J Ind Microbiol Biotechnol. 2011;38(9):1161–69. https://doi.org/10.1007/s10295-010-0891-6
  20. 20. Guessan YD, Akpa EE, Samagaci L, Ouattara H, Akoa EE, Ahonzo-Niamke SL. Vinegar production trial from Cashew Apple (Anacardium occidentale) using thermotolerant Acetobacter strains with high acetic acid yield in non-optimized small-scale conditions. Microbiol Nat. 2020;1:107–19.
  21. 21. Ouattara YA, Soro D, Fossou KR, Yebouet ACI, Cisse IA, Akissi DM, et al. Isolation and characterization of indigenous Acetobacter strains from Cashew Apple and their potential use in vinegar production. Ferment. 2025;11(1):38–55. https://doi.org/10.3390/fermentation11010038
  22. 22. Ogunjobi MAK, Ogunwolu SO. Development and physicochemical evaluation of wine produced from cashew apple powder. J Food Technol. 2010;8(1):18–23. https://doi.org/10.3923/jftech.2010.18.23
  23. 23. Filgueiras HAC, Alves RE, Mosca JL, Menezes JB. Cashew apple for fresh consumption: research on harvest and postharvest technology in Brazil. Acta Hortic. 1999;485:155–60. https://doi.org/10.17660/ActaHortic.1999.485.20
  24. 24. De Carvalho JM, Maia GA, De Figueiredo RW, De Brito ES, Rodrigues S. Development of a blended non-alcoholic beverage composed of coconut water and cashew apple juice containing caffeine. J Food Qual. 2007;30(5):664–81. https://doi.org/10.1111/j.1745-4557.2007.00149.x
  25. 25. Garruti DS, de Abreu FA, Franco MRB, Silva MAA. The influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew wine. Dev Food Sci. 2006;1(43):109–12. https://doi.org/10.1016/S0167-4501(06) 80026-9
  26. 26. Rego ESB, Rosa CA, Freire AL, De Resende Machado AM, Gomes FDCO, Da Costa ASP, et al. Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeasts. LWT-Food Sci Technol. 2020;126:109291. https://doi.org/10.1016/j.lwt.2020.109291
  27. 27. Pushpalatha PB, Sobhana A, Mini C. Processing and product diversification in cashew apple. Adv Cashew Prod Technol. 2015;109–16.
  28. 28. Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, et al. Valorization of Cashew Apple waste into a low-alcohol, healthy drink using a co-culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6. Foods. 2024;13(10):1469–93. https://doi.org/10.3390/foods13101469
  29. 29. Akyereko YG, Yeboah GB, Wireko-Manu FD, Alemawor F, Mills-Robertson FC, Odoom W. Nutritional value and health benefits of cashew apple. JSFA Reports. 2023;3(3):110–18. https://doi.org/10.1002/jsf2.107
  30. 30. Runjala S, Kella L. Cashew apple (Anacardium occidentale L.) therapeutic benefits, processing and product development: An overview. Pharm Innov. 2017;6(7):260–64.
  31. 31. Bhagirathi L, Asna U. Phytochemical profile and antimicrobial activity of cashew apple (Anacardium occidentale L.) extract. GSC Biol Pharm Sci. 2018;5(3):95–98. https://doi.org/10.30574/gscbps.2018.5.3.0152
  32. 32. Attri BL. Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine. Nat Prod Radiance. 2009;8(4):374–79.
  33. 33. Kannan V, Rangarajan V, Manjare SD, Pathak PV. Microbial production of value-added products from cashew: An economical boost to cashew farmers. J Pure Appl Microbiol. 2021;15(4):1816–32. https://doi.org/10.22207/JPAM.15.4.71
  34. 34. Desai MV, Dubey KV, Vakil BV, Ranade VV. Isolation, identification and screening of the yeast flora from Indian Cashew Apple for sugar and ethanol tolerance. Int J Biotech Well Ind. 2012;1(4):259–65. https://doi.org/10.6000/1927-3037.2012.01.04.6
  35. 35. Silva ME, Torres Neto AB, Silva WB, Silva FLH, Swarnakar R. Cashew wine vinegar production: alcoholic and acetic fermentation. Braz J Chem Eng. 2007;24:163–69. https://doi.org/10.1590/S0104-66322007000200001
  36. 36. Thiripurasundari G, Usharani G. Comparative production of vinegar using cashew apple juice by different immobilization techniques. Curr Bot. 2011;2(3):31–33.

Downloads

Download data is not yet available.