Cashew waste – a lucrative business for Ghana’s youth

Cashew apples, the fruit attached to the cashew nut, are usually discarded during harvesting. But under a research-backed project, young people are learning how to turn the apples into juice, snacks, compost and animal feed.

The initiative, called Maximising Gains from Cashew Production for Youth Development (MA-CASH), is run by Ghana’s Council for Scientific and Industrial Research, with support from the Ministry of Environment, Science and Technology and funding from Canada’s International Development Research Centre. It trains young people to process cashew apples into products that reduce food waste and provide income in rural areas.

Food waste

Globally, about 37 million metric tonnes of cashew apples are produced each year. But only about 1.3 million tonnes of these are commercially processed, according to the UN Food and Agriculture Organization (FAO).

George Asare, a researcher at Ghana’s Council for Scientific and Industrial Research who was involved in the project, says Ghana produced over 1.6 million tonnes of cashew apples in 2024, 90 per cent of which went to waste. “This translates to about 1,449,000 metric tonnes of lost produce,” Asare points out. “It’s a big loss both economically and nutritionally.”

MA-CASH trains young people to process the fruit into juice, meat alternatives and other products. It also promotes composting and animal feed production, creating small businesses that use all parts of the fruit.

“This project is not just about juice,” says Sefakor Heloo, senior development planning officer at Ghana’s Ministry of Environment, Science and Technology. “It is about sustainability, food security, climate resilience and giving young people practical skills.”

The idea for the project came during a field visit by crop scientist Francisca Aba Ansah, who saw piles of rotting cashew apples and wondered why no one was eating them. Back in the lab, the team found two challenges: the fruit’s high tannin content, which can block nutrient absorption, and the need for a protein-rich ingredient that wouldn’t trigger allergies.

By using scientific processes, the scientists succeeded in reducing the tannin levels in the juice. To boost protein levels they added a legume, in order to develop a sausage-like protein-rich food for vegetarians.

The team tested the new sausage product in Accra after receiving ethical clearance and running a small social media campaign to recruit tasters. “There was no significant difference between our sausage and commercial vegan sausage,” the scientists say.

So far, more than 300 young people have been trained in six communities, and the next training session, scheduled for January 2026, is already full.

Longer shelf life

MA-CASH also focuses on reducing waste. Leftover pulp is used for compost and feed, and the project is experimenting with simple cooling technologies to extend the fruit’s shelf life.

“We have developed and tested a clay cooler that extends shelf life from 24 hours to six days,” Francisca Aba Ansah says. “But we are exploring technologies that can stretch it to three months or more.”

The project also encourages beekeeping under cashew trees to improve pollination and boost honey production.

Nutritional benefits

Further, the project has started to produce a cashew apple fruit juice.

Cashew apples are high in nutrients, says Daniel Kwame Antwi, a nutrition officer, at the Dormaah Sub-District of the Ghana health Service in the Sunyani Municipality of Ghana. “It is rich in carbohydrates, magnesium, potassium, vitamin C, and antioxidants. It boosts immunity, supports heart health, and can reduce obesity risks,” Antwi says.

“Cashew juice is good for all age groups. We’ve focused too long on the nut. It is time we explored the fruit.”

Providing loans to set up small business

With help from Opportunity International Savings and Loans, a savings and loans institution licenced by the Bank of Ghana, savings groups have been set up to support participants who need loans to buy equipment or expand their business. Participants are also receiving training in financial literacy and digital tools.

Paul Adu-Gyamfi, director of research at the Consultative International Cashew Council, says cashew is Ghana’s top non-traditional export and could grow further with better use of the apple. “The cashew apple has potential for value-added products. Its spread into regions like the Eastern Region creates more room for processing and local business.”

Adu-Gyamfi adds that more than 4,000 farmers are involved in growing cashew, with others working in processing and export. Institutions like the Cocoa Research Institute of Ghana are helping address farming challenges, while agencies such as the Food and Drugs Authority are working on product quality and safety.

The MA-CASH model is being expanded to regions such as Ahafo, Ashanti and Northern Ghana, with training materials now available in local languages.

(SciDevNet/wi)

Further reading:

Rural 21 Dossier "Bioeconomy"

Rural 21 Dossier "Youth"