Many reasons are given to explain why mechanised methods of processing food products have replaced labour intensive systems in numerous food processing and packaging industries.
Cost efficiency is certainly high on the list along with reliability, consistency, food hygiene, quality, security and customer preferences. An innovative technology developed in South Africa now adds humanitarian reasons to this list.
The familiar cashew nut is the seed of the plant that is related to poison ivy and thrives as a fast growing tree in tropical and sub-tropical climates. The raw kernel is protected by Cashew Nut Shell Liquid (CNSL) contained between an inner and outer shell.
Allergenics such as phenolic resin and urushiol, together with the potent skin irritant anacardic acid, are components of this rather unpleasant fluid that does, however, preserve the kernel from the ingress of water and deters insects very effectively.
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