Production of Wine and Vinegar from Cashew (Anacardium occidentale) “Apple”

Samuel Lowor, Daniel Yabani, Kumi Winifred, C Agyente-Badu
  • British Biotechnology Journal, January 2016, Sciencedomain International
  • DOI: 10.9734/bbj/2016/23366

Fruit wine and vinegar produced from cashew (Anacardium occidentale) “apple”

What is it about?

Cashew apples are generally considered as waste in cashew farms in Ghana. This study investigates the possibility of using these apples as raw materials for wine and vinegar production.

Why is it important?

This study could open the cashew growing communities up for possible industrilisation thereby reducing unemployment. Our findings showed no significant differences between cashew wine and a commercial red grape wine with respect to clarity, colour, taste, astringency and aftertaste. The phenolic content of the cashew wine was also found to be two times higher than the level found in the red wine. The characteristics of the cashew vinegar met the standard specifications for vinegar.

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The following have contributed to this page: Daniel Yabani