ABSTRACT
In addition to the cashew nut, which is the main product, the cashew tree
also produces the cashew apple which is considered a by-product. The cashew
apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids,
dietary fibers, vitamins, sugars and mineral elements where are essential for human
nutrition. In addition to its nutritional quality, the cashew apple has technological
advantages: the edible part of the fruit is between 85% and 100% higher than
that of other traditional tropical fruits, and its juicy and sweet flesh is
free of seeds or pits. In addition, very large volumes are available. As a result,
the development of this fruit represents a considerable economic challenge.
This paper first presents the cultivation of cashew trees and the bibliography
of the work done on cashew juice. The favorable conditions for cashew tree
cultivation and the planting method were presented. Then, the study highlights
the work done on the physicochemical characteristics of cashew apples, the
effect of the growing area, the variety and the stage of maturity on its characteristics.
It also shows the influence of the processing steps on the nutritional value
and organoleptic quality of the cashew apple; as well as the methods of
clarification, stabilization, concentration and dehydration. Some uses of
cashew apple were reviewed: beverage, food, substrate, bioethanol,
nutraceutical, food additive and agro materials.