Vol. 9, Special Issue 9, Part A (2025)

Rich in nutrition, antioxidants, and bioactive substances, cashew apples are an underappreciated tropical fruit that is exceedingly perishable. They are the fleshy pseudo-fruit of the cashew tree. Approximately 8 to 10 tons of cashew apples are produced for every ton of cashew nuts. A significant but mainly unused by-product of the cashew nut business, the cashew apple is a nutrient-dense tropical fruit. Despite having a rich source of minerals, carbohydrates, polyphenols, vitamins (particularly vitamin C) and other nutrients, there are several obstacles that prevent its commercial development. Its short shelf life, acute perishability and astringent taste from high tannin content are the main problems. Millions of tons of cashew apples are therefore wasted every year. At the moment, only Goa uses cashew apples to make the alcoholic beverage known as "feni." commercially. Apart from that a variety of processing and preservation methods have been developed in response to this problem in order to enhance the cashew apples and its products' sensory qualities and shelf life. By using these techniques, cashew farmers' livelihoods will be improved, the fruit's economic potential will be unlocked, and a variety of value-added products will be produced. For the production of bioethanol, wine, and other food items, these tactics span from conventional techniques like juice extraction to cutting-edge technology like high-pressure processing and multiple fermentation paths. For farmers and business owners, these products provide both financial prospects and nutritional advantages. The ultimate goal is to raise awareness of the value of cashew apples in terms of food, nutrition, health, and social-economic factors while also promoting processing technologies that increase their shelf life.