Cashew

CAJU

Harvest: September to December
Organic and conventional
Pulp, clarified and concentrated
Minimum 11º Brix
Conservation: -18º C
Drum 190 kg - Net weight


Cashew is often regarded as the fruit of the cashew tree (Anacardium occidentale) when, in fact, it is a pseudofruit.

What we understand popularly as "cashew" consists of two parts: the fruit itself, which is the chestnut; and its floral stalk, the pseudofruit, a piriform body, yellow, pink or red.

Cashew, the pseudofruit, is juicy and rich in vitamin C and iron. After cashew processing, juices, honey, sweets are prepared, such as cashew, raisins, cashew rapadura. As its juice ferments quickly, it can be distilled to produce a cauim brandy. Non-alcoholic beverages are also made from it, such as cajuína. Long before the discovery of Brazil and before the arrival of the Portuguese, cashew was already a staple food for indigenous populations. For example: tremembé already fermented the cashew juice, the mocororó, which was and is drunk in the Torém ceremony.

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