CASHEW NUTS

The cashew nut production has been an important economic activity since the early twentieth century. Cashews are loved for their taste and texture, but the process of extraction is extremely difficult and labour intensive. Cashews are usually grown in tropical regions of India, Vietnam, Ivory coast and Srilanka. Today, West Africa has become a major cashew producer, with three countries among the world’s top five exporters.

Cashew is of considerable economic importance because its components have numerous uses. Of the 30 to 35 products from the cashew tree, the nut is the most valuable . The annual production of cashew nuts (with shells) is the highest of all tree nuts, with a value of more than 3.5 million tons.

At SKYTAS we work with Women’s groups and provide livelihood to women who work in processing of cashew kernels. These are basically cooking; drying; cutting; decortication; peeling; classification; frying, in the case of roasted almonds; and packaging. The cashew kernel is of high food value with about 40–57% oil and 21% protein contents. It is an important delicacy, which is mainly used in confectionery and as a desert nut. Cashew is globally one of the most popular tree nuts and is eaten as a snack or incorporated as an ingredient in a variety of foods. Cashew ranks third in the international tree nut trade with over 20% of the market. The kernel can be roasted and consumed; it can also be used as an adjunct in chocolate and chicken feeds.

PEANUTS

Peanuts come in a number of different varieties, all of which have a particular use.

Groundnuts have long held a prominent place in the cultivation systems and food supply of West African countries. China, India and the United States are the biggest producers and consumers of peanuts in the world. Farming communities in West Africa have survived a long series of climate fluctuations in the past by adapting to widely varying weather conditions. However, under the observed and predicted increase in climate variability and change, the local attitude to overcoming insidious effects may become a much less reliable guide, and traditional knowledge will become largely inadequate to sustain crop production.

TIGER NUTS

The growing demand for nutrition-rich food in the global market is one of the foremost reasons for the growing demand for Tiger nuts. Tiger nuts — also known as chufa, yellow nutsedge, or earth almonds — are not actually nuts, but rather edible tubers. They’re the size of a chickpea but wrinkly with a chewy texture and sweet nutty flavor similar to coconut.

Tiger nuts were one of the first plants cultivated in Egypt and traditionally used as both food and medicine. Tiger nuts can be eaten raw, cooked, grilled, boiled, dried, rehydrated or ground into powder or flour. Roasted tiger nut seeds are used to produce a coffee substitute, especially in Hungary. Various tiger nut products and their proven nutritional properties are particularly popular with coeliacs and diabetics, as tiger nuts are gluten-free. They are also good for people who are allergic to nuts and almonds.

“Horchata” is a well-known Spanish beverage obtained from pressing tiger nuts. Its by-product is a potential source of sugar and fiber but also contains polyphenols; thus, it could be used as a new ingredient in the food industry.

They’re rich in a variety of nutrients and have been linked to several health benefits — ranging from better digestion to a reduced risk of heart disease.

ANNATTO SEEDS

Annatto has several other names, including achiote, achiotillo, bija, urucum, and atsuete.
This spice plays two roles: It lends a vibrant red-orange hue to foods and also provides a sweet and mildly peppery flavor.

It’s most commonly used as a natural food coloring, as it imparts a bright color that ranges from yellow to deep orange-red, made from the seeds of the achiote tree (Bixa orellana).

Additionally, annatto is used as a condiment to enhance the flavor of dishes due to its slightly sweet and peppery taste. Its aroma is best described as nutty, peppery, and floral.Though it may not be well known, an estimated 70% of natural food colors are derived from it).

In addition to its culinary uses, annatto has long been used in many parts of South and Central America for art, as a cosmetic, and to treat various medical conditions. Being a natural food additive that has been linked to various benefits, including reduced inflammation, improved eye and heart health and antioxidant, antimicrobial, and anticancer properties.

COCOA

Cocoa farming is an important livelihood for many people in Cocoa production countries. Typically produced by smallholder farmers in equatorial areas. Most of the world’s cocoa comes from West Africa, an area that faces the industry’s most vital sustainability challenges. Not surprisingly, the majority of 90% of all Cocoa is produced by 6 million farmers who continue to live in poverty. To build resilient cocoa farming communities we need to look at the farming systems that surround the Cocoa farmers.

Ensuring that cocoa is sustainable produced is now as much an economic concern to major chocolate producers as it is an ethical ones. Major players are now coming to realise that they ignore sustainability ar their own peril and at the risk of higher prices, scarcer production and adverse supply shocks in the years to come.

In order to truly have a Sustainable system we need to improve the benefit to farmers and teach them to practice diversification. It has been often noticed that guaranteed minimum prices alone are not enough for Cocoa farmers to achieve sustainable livelihood.

Cocoa combining with Timber, Food crops such as plantains, cassava, yam and animal husbandry makes it easier to achieve food security.

A viable Cocoa sector is crucial to secure the livelihoods of Cocoa farmers.

SKYTAS is committed to increase farm productivity and profitability and stimulate participation, partnership and transparency along the cocoa value chain.