Raw cashew nuts are placed in a steam drum, where high-pressure steam loosens the outer shell. They are then kept aside for 24 hours to cool and dry before the next stage.

In this step, the cashew kernel is separated from its hard shell. The discarded shells are either used to extract Cashew Nut Shell Liquid (CNSL) or reused as fuel in local puffed rice factories and small industries.

After shelling, cashew kernels are placed in heat chambers at 70-80°C for 8-9 hours. This roasting process helps loosen the red shell, making the next peeling stage easier.

After removal from the heat chambers, cashew nuts are cooled overnight to prepare them for the peeling process.

In this step, the red shell (husk) is removed from the cashew nuts using a peeling machine that applies gentle brushing and compressed air.

Cashew nuts are carefully sorted based on size, color, and quality, following industry-standard grading norms.

Before packing, each batch of cashew kernels undergoes a strict quality inspection by trained supervisors to ensure they are clean, uniform, and free from any foreign matter.