Peeling removes the thin brown testa skin from dried cashew kernels. Dry peeling (air and friction) protects whole-kernel yield far better than water peeling.
The cashew peeling process removes the thin brown skin (testa) from the kernel after drying. There are two methods: dry peeling, which uses compressed air and gentle friction, and water/steam peeling, which softens the skin with moisture. Dry peeling is preferred for quality because it does not re-wet the kernel, protecting colour, flavour, shelf life and whole-kernel grades. Kernels are conditioned to the right moisture first, peeled at 80–90% first pass, and any un-peeled kernels are recirculated.
| Dry peeling | Water peeling | |
|---|---|---|
| Method | Air + friction | Moisture-softened skin |
| Kernel quality | Higher — no re-wetting | Risk of re-wetting |
| Whole-kernel yield | Better | Lower |
| Waste water | None | Yes |
Correct drying and optional humidity conditioning set peeling up for success. The peeling machine does the work.
Tell us your target capacity, grades and location — we’ll come back with a costed proposal.
