<p>n a move to further cement its reputation for producing high-quality agricultural products, Kerala has initiated the process to secure its 40th Geographical Indication (GI) tag, this time for its indigenous cashews.</p> <p><br /> The state aims to brand these premium nuts under the name ‘Kerala Cashews,’ reflecting their exceptional quality and distinct processing methods.</p> <p>By securing the GI tag, Kerala aims to protect its reputation for producing premium quality cashew nuts while also opening up new markets and opportunities for the state’s cashew industry.</p> <p>‘Unique qualities’<br /> The GI application, likely to be filed by the Special Officer (Cashew) and Chairman of the Kerala State Agency for the Expansion of Cashew Cultivation (KSACC), will highlight the superior quality of Kerala Cashews.</p> <p>The traditional drum-roasting method is not commonly followed by other states and countries. (File pic)<br /> The traditional drum-roasting method is not commonly followed by other states and countries. (File pic)</p> <p>It is learnt that, while applying, it will be highlighted that the ‘indigenous cashew kernels produced in Kerala are the world’s best quality nuts, as the processing method — drum-roasted cashew kernels — predominantly the traditional one, is not commonly followed by other states and countries in the world.’</p> <p>As per an initial proposal given by the Special Officer (Cashew) to the state government, drum-roasted cashew kernels produced in Kerala have peculiar features as they are sweet, delicious, crispy and crunchy, rich in vitamins, minerals, calories and proteins.</p> <p>The drum-roasting method involves applying direct heat beneath a tilted perforated drum, where the nuts are continually fed and discharged. The drum rotates continuously to burn the nut shells, making them brittle for easier shelling. However, this method has fallen out of favour among cashew nut processors.</p> <p>It is learnt that two public sector units in the cashew sector – Kerala State Cashew Development Corporation’s (KSCDC) 30 factories and Kerala State Cashew Workers Apex Industrial Cooperative Society Limited’s (Capex) 10 factories and some private units employ the drum-roasting method.</p> <p>Also Read: Kerala govt to bear 50% of interest on capital loans by cashew companies<br /> GI tag<br /> According to the Office of the Controller General of Patents, Designs and Trade Marks, GI of Goods is defined as that aspect of industrial property which refers to the geographical indication referring to a country or to a place situated therein as being the country or place of origin of that product.</p> <p>Typically, such a name conveys an assurance of quality and distinctiveness which is essentially attributable to the fact of its origin in that defined geographical locality, region or country.</p> <p>In the case of Kerala Cashews, it was highlighted that the GI tag will not only benefit farmers but will also raise cultivation and production and the present defunct factories can be rejuvenated and become functional, which will ‘address the present issues and problems of the cashew industry to a certain extent.’</p> <p>The Industries Department said that it had allowed the Special Officer (Cashew) to consult Dr CR Elsy, a retired professor, Kerala Agricultural University, who is considered to be a prominent and experienced GI consultant for the preliminary registration process for the GI Tag. An amount of ₹80,000 has also been allotted as consultation fees.</p> <p>Also Read: Bane of banned pesticide continues to haunt newborns<br /> Traditional vs Mechanised<br /> Though a move is on to highlight the traditional method for getting the GI tag, plans are afoot to introduce mechanisation in a phased manner, starting with drum roasting, shelling and cutting while reducing/avoiding wastage.</p> <p><br /> Workers engaged in sorting processed cashew nuts at a factory in Kollam (File pic)</p> <p>A proposal is before the Directorate of Industries and Commerce (DIC) to commission a project for the development of a mechanised drum-roasting process and mechanised single shell-cutting machine/tools (for drum-roasted and steamed) to dispense with manual cutting in cashew processing.</p> <p>It is feared that this contradiction might come as a drawback for the GI tag.</p> <p>However, S Jayamohan, chairman, of Kerala State Cashew Development Corporation (KSCDC) told South First that the priority is for partial mechanisation while protecting unique traditional methods and workers.</p> <p>“Across the world cashew processing has switched to mechanization. But it has affected the quality. As we follow the unique methods starting from shelling, peeling, roasting and others we have that unique quality and taste. We will maintain that. At the same time, health problems and environmental issues for the workers and their productivity,” said Jayamohan.</p> <p>Also Read: Kerala’s ‘no endosulfan babies after 2011’ claim angers families<br /> Kerala’s cashew sector<br /> Once a thriving sector, the cashew business of the state is now gasping for breath.</p> <p>The industry which now depends largely on imported raw cashew nuts (RCN) from African countries, as the domestic production of RCN is insufficient, also faces fierce competition from Vietnam at the international level, particularly on account of high mechanisation and therefore an ability to maintain low processing costs.</p> <p>It was found that countries like Brazil Mozambique and some other African countries also pose increasing competitive threats to the state.</p> <p>At the domestic level, the state’s legacy is threatened by units in Tamil Nadu, Karnataka, Andhra Pradesh, Odisha, West Bengal and others, where the labour costs and benefits are not on par with standards prevailing in Kerala.</p> <p>It was found that the struggles and the dwindling competitiveness of the cashew sector of the state may be attributed primarily to four issues, low cost-competitiveness, lack of advantage in cashew cultivation and sourcing, lack of advantage in marketing, positioning and pricing, partly due to commoditisation and operating challenges.</p>