J. Dinakara Adiga, Director of DCR, called the development a major milestone in cashew research. The liquid sweetener has functional properties, high antioxidant activity, and contains essential minerals like potassium, zinc, and iron. It is also rich in soluble fiber, making it a suitable replacement for honey in bakery and confectionery applications.
“The glycemic index of this liquid jaggery falls under the moderate category, making it a good option for health-conscious consumers,” said Jyoti Nishad, Scientist in Food Technology at DCR. The product also has a shelf life exceeding one year, enhancing its commercial viability.
A patent has been filed for this innovative technology. Experts expect it to open new opportunities in sustainable sweeteners through B2B and premium retail channels. Cashew apple, despite being abundant with an apple-to-nut ratio of around 8–10:1, is largely underutilized in India. Currently, only 10–15% of cashew apples are processed.
The fruit is highly perishable and astringent due to tannins, leading to over 80% of apples being wasted annually. Goa is the only state effectively utilizing cashew apple through traditional feni production. The DCR’s initiative aims to add value to cashew apple, increase farmers’ income, and provide the food industry with a novel raw material.
“Our consistent work on cashew apple valorization ensures additional revenue streams for cashew farmers while tapping into the fruit’s potential for the food industry,” said Director Adiga.
