<p>Call it Karnataka’s non-alcoholic answer to Goa’s famous kaju feni! <br></p> <p>For the first time in the State, cashew apples — that are used to make feni in Goa but over 90 per cent of which are wasted at present in Karnataka (which strictly regulates making of feni) — have entered the market in form of juice under the brand name ‘Funny’. <br></p> <p>After many false starts, the first commercial production of cashew apple juice is settling slowly in the market. Researchers believe the production of the juice will be an important supplementary income in cashew plantations, where the fruit is now used only as manure. <br></p> <p>The juice — being marketed by Karnataka Cashew Development Corporation (KCDC) in exhibitions across the State in 300 ml bottles, has an equivalent to 14 per cent real cashew apple juice. <br></p> <p>Venkatesh Krishna, proprietor of Puttur-based Madhu Multiples that manufactures the beverage, said nearly 2 lakh bottles were sold last season (December to May), while the next batch this season may see up to 2,000 bottles being produced in a day. <br></p> <p>“Currently, Dakshina Kannada and Udupi are the biggest markets because people have had a taste of the fruit. It will take time to sell in the plains of the State as cashew apple is an acquired taste,” he said. <br></p> <p>The production takes in an average of 40,000 kg of cashew apple in a season, giving around Rs. 4 lakh to farmers. <br></p> <p>“Currently for the farmers, the fruit is of no value. But, if the juice can be marketed, then the price can go up to Rs. 5 per kg. The fruit itself can take care of the expenses of the plantation,” said M. Gangadhara Nayak, acting director of the Directorate of Cashew Research, Puttur. Actively pursuing the use of the fruit in its various forms, he believes the processing of the fruit can make cashew as lucrative as areca or rubber in the region. <br></p> <p>Nagaraja, managing director of the KCDC, said the effort was to bring cashews back to their original use. “Cashew trees were introduced by the Portuguese primarily for the fruit. Only recently has the kernel become in demand due to the high prices, while the fruit is being wasted,” he said, and added that the corporation intends to increase awareness of the product among self-help groups and farmers. <br></p> <p>Why cashew fruit? <br></p> <p>Marketing cashew fruit has traditionally been difficult owing to its astringent taste and a strong odour. The trick was to separate the chemical urushiol (which causes minor skin irritation), leaving behind a mildly sweet liquid. “This can now be done easily, without affecting the nutrients of the fruit. It is a fruit that has far more vitamin C than even citrus fruits. It is high in potassium. It can definitely become a drink for the health conscious,” says M. Gangadhara Nayak, acting director of the Directorate of Cashew Research, Puttur. <br></p> <p>Apart from extracting the juice, the directorate is hoping for the use of the fruit in making sweets, pickles, wines and cider. <br></p> <p>Production figures <br></p> <p>India</p> <p>Nearly 8 lakh tons of cashew nut produced every year <br></p> <p>Cashew apple production estimated at 80 lakh tons</p> <p> Researchers believe around 90 per cent of the apples are wasted <br></p> <p>Remaining used to make feni, primarily in Goa <br></p> <p>Karnataka</p> <p>Produces 96,200 tons of cashew nut or around 9 lakh tons of cashew apple <br></p> <p>This constitutes nearly 11.6 per cent of the country’s production <br></p> <p>More than 1.2 lakh hectares of plantation in the State <br></p> <p>Major producers: Uttara Kannada, Dakshina Kannada, Udupi, Shivamogga and Belagavi<br></p>