Cashew apple wine, feni and vinegar: potential industrial products of the future

Portuguese sailors brought Cashew (Anacardium occidentale L.) into India in the 16th century to combat soil erosion. In addition to cashew nuts, cashew apples are recognized for their nutritional value, including high levels of vitamins, minerals and sugars. However, their short shelf life and unpleasant taste due to tannins limit their marketability. Non-alcoholic and alcoholic beverages such as feni, cashew apple wine and vinegar are prepared from cashew apples using various methods of fermentation, clarification and preservation. Through value addition, cashew apples can contribute to various sectors, including food, beverages, cosmetics and agriculture, underscoring their potential as a valuable resource. This article explores cashew apples' composition and potential industrial applications, which are often overlooked despite their high production rates. Additionally, the article emphasizes the need to effectively utilize cashew apples to reduce waste and improve sustainability in the cashew industry.