Our Process
Traceability is the ability to track a food product through every stage of production, processing, and distribution. It serves as a vital risk management tool, enabling quick action to withdraw or recall products deemed unsafe for consumption. At St. Mary’s Cashew Factory, over 90% of our exports go to Europe, Japan, the Middle East, and the U.S. Our strict Standard Operating Procedures (SOPs) from sourcing to delivery ensure complete traceability and a strong commitment to sustainability.
PROCUREMENT
Our cashews are primarily first-crop, sourced from select countries. A dedicated team of experienced procurement specialists from our Quality & Assurance Department visits each farm ahead of the harvest season to assess crop quality, harvesting timelines, workforce standards, and overall farming practices. Only after thorough inspection and approval do we schedule imports to our facilities for careful storage and processing.
STORAGE
We have several factories located in Kollam, Kerala—an area globally known for its excellence in cashew processing. Cashews sourced from different countries are carefully stored in separate facilities, with detailed records of origin, crop type, harvest timelines, and shipment details to ensure full traceability for our customers.
ROASTING
In our processing units, we rely on traditional manual drum roasting techniques. This method involves gently roasting cashew nuts in rotating drums over a controlled heat source. Unlike steam or boiler-based methods, drum roasting uses dry heat with minimal oil, significantly reducing the risk of contamination while enhancing natural flavour. This slow, even process locks in the cashews’ authentic taste and crunch, all while preserving their nutritional value.
SHELLING
The objective of shelling is to produce clean, whole kernels without cracks. Due to the delicate nature of drum-roasted cashews, this process is carried out with great care by our skilled workforce. Each nut is handled gently to ensure it remains intact, maintaining both its quality and appearance throughout the shelling process. This attention to detail helps us deliver consistent, premium-grade cashews to our customers worldwide.
BORMA PROCESS
In the Borma process, the shelled kernels are heated at 110–150 °C to reduce moisture content and enhance the crispiness of the nuts. This step is crucial in extending shelf life while preserving the natural flavour and texture of the cashews.
PEELING
We use a manual process to remove the skin (testa) from cashew nuts, ensuring clean, pure white wholes with minimal breakage. This careful approach helps preserve the nut’s natural integrity and enhances overall product quality.
GRADING
Grading is the process of classifying peeled cashew kernels into various export-quality grades. At our facility, grading is carried out using manual methods, strictly adhering to international standards to ensure consistency, quality, and precision in every batch.
PASTEURIZATION
Our factory is equipped with an advanced imported pasteurisation facility to ensure top-tier export-quality cashews. This process enhances food safety by eliminating harmful bacteria and toxins while also significantly extending the shelf life of the product, delivering cashews that are both safe and long-lasting