Background
This company was incorporated as a Private Company Vide Certificate of Incorporation No. 54286, Dated 21st October 2005 to undertake cashew nut processing activities and all aspects of the cashew value chain training on quality cashew processing, technical and business development skills to add value to cashew sector, hence enabling national industrialization in Tanzania “TANZANIA YA VIWANDA”.
The company is situated on Plot 175, Block ‘3’, Mtwara Municipality a stone throw from Mtwara Port along Port Road. It is well served with power, water, and good read.
Our Vision
To be the preferred and most trusted cashew nit processing cum training Company playing an integral and leading role in a vibrant sustainable and progressing industry in Tanzania.
Our Mission
- Is aiming at adding value to Tanzania Cashew nut by processing quantity and quality cashew.
- To provide quality training and services for accelerating growth and investments in the Tanzanian cashew nut and its by products
Our Company Values
Excellent customer service, creativity, integrity, social responsibility, and sustainable cashew processing cum training.
Cashew Nut Processing Business/Stages
Raw cashew processing is the process of removing of the nut shell and testa skin to get kernel product. The process undergoes eight stages/ ten days to the final stage.
- Calibration: Raw cashews in 50 Kg bags are sieved through a calibration machine, graded in three sizes; A, B, and C ready for processing.
- Cashew quality control: Process before processing, quality is done to check moisture, nut out – turn. These tests are fundamental to quality processing and realizing quality kernels for a profitable business.
- Roasting / steaming: It is done by using steam from a boiler for 30 minutes at 10 Bar.
- Cooling: The steamed raw cashews are spread on a clean floor for 12-15 hours to cool.
- Shelling: Raw cashews are cut open through the shell leaving the kernel untouched. By use of pin, kernel is separated from the shell. It is done manually or mechanically.
- Drying: to facilitate removal of the testa, cashews are sprayed with water then put in drier for three hours at a temperature of 800 reducing the moisture from 7% to 3%. They are left to cool for 12 hours.
- Peeling: It is either done manually or by machines. The removal of the testa is done very carefully to avoid any breakage. Pre-grading is done by checking the quality.
- Grading: There are 27 specific grades of kernels which are sold at different price. Kernels are graded to size, shape, colour, and count. It is also done manually or mechanically.