Challenges and opportunities toward sustainable consumption and value addition of cashew apples in Tanzania

Abstract

Cashew apple is an important healthy fruit due to its high nutrient contents, particularly vitamin C. However, its full potential is yet to be realized in low technological countries. This paper explores farmers’ consumption habits, processing methods, and utilization constraints faced. Also, osmotic-solar dried product was developed. In an exploratory survey, 600 farmers across the surveyed districts were interviewed. The study revealed that the majority of farmers consume raw cashew apples, with 61.9% consuming more than five fruits a day and about 56.0% consuming almost every day during the season. About 43.7% of farmers traditionally process cashew apple porridge and alcohol. Lack of knowledge on post-harvest handling (86.2%), and processing technologies (82.7%) were mostly claimed to hamper the utilization. The developed dried products retained 59.4% of total acidity, 37.4% of total ascorbic acid, and 68.5% tannins. In addition, the product received better sensory scores and overall acceptability. Though solar drying relies heavily on weather conditions, where possible it could be a better alternative to traditional methods. The combination of blanching, osmotic dehydration and solar drying could provide economically feasible value added products to both urban and rural settings and ultimately reduce the post-harvest losses and unleash their economic potential.

Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization

“…These results suggest the need to intensify educational or training programs on regular basis and also encourage well-educated ones to participate in cashew activities, in order to improve the value of the cashew industry in Ghana. The current observation is consistent with an earlier study undertaken by Ackah et al [ 10 ] in Ghana and that of Dimoso et al [ 15 ] in Tanzania who recorded that about 66.5% and 82%, respectively, of major cashew stakeholders (farmers) have no or basic education. Oluyole et al [ 11 ] also revealed that the Nigerian cashew industry has about 88.2% of its workforce having no or basic formal education.…”

“…Comparatively, the good amount of women involved in the cashew industry in the study regions is an added advantage in improving their standard of living, reducing poverty, and ensuring food and nutrition security and quality of cashew since women are known to be meticulous and loyal in their dealings [ 14 ]. Dimoso et al [ 15 ] and Ackah et al [ 10 ] identified the cashew industry as male-dominated (54.7-74.1%), with the majority being 30-60 years of age, which is in accordance with the findings of this present study.…”

“…It was put forward by 77.02% of the respondents that this very low utilization is due to limited knowledge and hands-on skills on value addition of the cashew apples, 44.20% cited lack of processing facilities, and 32.36% indicated limited access to the market ( Figure 7 ). These findings commensurate the results by Ackah et al [ 10 ], Kolliesuah et al [ 9 ], Dimoso et al [ 15 ], and Oluyole et al [ 11 ] which also identified lack of processing facility, knowledge or skills, and market as major constraints when it comes to cashew apple utilization. The limited knowledge or skills in the use of cashew apples makes the local people turn to rely on the government for the establishment of factories and market avenues.…”

“…Some of the respondents mentioned specific nutrients like vitamin C, potassium, magnesium, and iron, which have been reported in literature to confer these health benefits [ 18 , 19 ]. A study by Dimoso et al [ 15 ] conducted in Tanzania made a contrary observation where the people had little or no knowledge on the health benefits of cashew apples. This disparity may be due to the tremendous efforts of health officials of Ghana Health Service in educating the people in the communities and training programs organized by MoFA and other NGOs like GIZ and ComCashew as indicated by the respondents.…”

“…High perishability and lack of knowledge on health benefits positioned as the key limiting factors for the utilization of cashew apples in Nigeria and Tanzania [ 7 , 11 , 15 ] were seen by 14.65% of the study population as minor issues inferring to their potential in handling agricultural commodities of similar or even worse physiology and deterioration and also intensified education received through the Ghana Health Service, MoFA, and other training institutions or NGOs.…”