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Cashew apple weighing 8-10 times that of nut is a pseudo fruit formed by the swollen receptacle and is highly nutritious. It is a valuable source of sugars, minerals and vitamins. The annual production of cashew apple in our country is estimated to be around 60 lakh tons, major quantity of which is being wasted. Technologies have been standardized for the removal of tannin as well as for the preparation of many value added products from cashew apple at Cashew Research Station, Madakkathara under Kerala Agricultural University, Thrissur.Cashew apple is highly perishable and gets fermented easily. A trial was conducted at Cashew Research Station, Madakkathara to standardize the method for the preparation of vinegar from cashew apple.Vinegar could be prepared by alcoholic and subsequent acidic fermentation of the juice in 3 weeks' time. There were six treatments with ingredients like sago, ammonium sulphate, citric acid etc. The sample with cashew apple juice (1 litre), sugar (80g) and yeast (1g) along with mother vinegar (3 litre) had the acidity of 4.66 per cent which was rated the best treatment for cashew apple vinegar production. The selected technology was further standardized for large scale production of vinegar to take up continuous production on commercial basis.

Cashew is a major commercial crop of the country with an annual production of nearly 6.5 lakh tons of raw nuts and 50-60 lakh tons of cashew apple. Commercial exploitation of the cashew apple can significantly improve the profitability of cashew growing, as evidenced from the research results of Cashew Research Station, Madakkathara under Kerala Agricultural University. Being a nutritious fruit, the potential for economic utilization of cashew apple is immense as it provides refreshing and healthy drinks. In this context trial was conducted at Cashew Research Station, Madakkathara, for standardizing the preparation of carbonated drink (soda) from cashew apple juice. Cashew apples collected from the field were washed well and juice extracted using juice expeller. The juice was clarified using sago @ 5g/lit. and stored by adding KMS @ 2.5 g/lit. and citric acid @ 5g/ lit. of juice. Cashew apple soda was prepared from cashew apple syrup. For making cashew apple syrup, one lit. of clarified juice, two kilograms of sugar and 15 g citric acid were used. Various quantities of the syrup were taken and chilled carbonated water was added to the syrup at different gas pressure. Organoleptic scoring revealed that the sample with 100 psi carbonation in 160 ml chilled water, added to 40 ml cashew apple syrup, thus constituting a total quantity of 200 ml cashew apple soda, was the most acceptable one. This is being filled and sold in 200 ml glass bottles. The carbonated drink has good acceptance among all the consumer segments and large scale production can generate substantial opportunities for income generation