Cashew : Production and Processing Technology

The book Cashew Production and Processing Technology presents a comprehensive information on the cashew and its ducts, covering all aspects including Geographical distrubition, morphology, ecology, selection and hybridization asexual propagation, cultural and nutritional requirements, or diseases and pests, economics and uses. In addition, processing technology of Cashew apple and mechanization in raw nuts processing and industrial by products like CNSL and its various products, have also been described methodically. To meet the specific objectives, this publication has been formulated for fulfilling the need of specific group of biological Scientists, Planters, Extension workers, University students and professors.

1. History: Origin and Geographical Distribution
2. Cashew Area Production and Consumption
3. Morphology and Characteristics of Cashew Tree
4. Climatic Requirements
5. Improvement: Breeding, Germplasm, Selection An Hybridization
6. Propagation: Layering, Budding, Grafting, Top-Working
7. Cultivation
8. Diseases of Cashew
9. Pests of Cashew
10. Uses
11. Cashew Processing Technology