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Cashew Drying System - Borma

borma

The shelled kernel is layered with the red skin testa. For easy removal ie to peel it has to undergo a drying process. It also removes tanning and reduces moisture content inside the kernel.. The moisture content is approximately 6% and after drying we get about 3%. During monsoons kernels will soak up the moisture very fast so drying should be higher.

It takes around 6 to 7 hours for drying, at a temperature of around 65 to 70°C. A uniform temperature is essential to avoid under drying or scorching.