Shelling

Our cashews are sourced from no chemical, no GMO and excellent soil quality african farms

Before shelling, they undergo strict moisture controls:

  • Shell dried for 2 days under the sun
  • Steamed for 15 mins and left to soften for 20 mins
  • Cool down in open air for 12 hours

Heating makes the shell brittle enough to be cut and turns the corrosive shell liquid into a jelly, making it safer to work with.

The team then uses the shelling machines to crack open the shell. We ensure high safety standards for all team members by providing castor oil and gloves for protection against the cashew shell nut liquid.