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Thứ Hai, 17 tháng 4, 2017

India: Documented: All you ever wanted to know about cashew & its byproducts

17 April 2017

PANAJI: A cashew festival was staged at Arao, Pomburpa, on Sunday in order to document the laborious process of preparing cashew urrak and the fruit's various usages.

"Even though we have been organizing such community festivals for a while, this festival has more value because this one was being documented. Heritage, such as this, has to be passed on to the next generation. This is, therefore, our first attempt to document it," said festival organizer, Marius Fernandes.

Procedures of preparing various cashew byproducts and related items were conducted. This was being documented by a team of writers, photographers and videographers.

Dry cashew seeds were roasted and the technique of popping open the bibe (raw seeds) was also demonstrated.

Crushing of cashew apple in order to produce juice for lip-smacking drinks was also shown. Freshly distilled urrak was later shared with attendees for tasting. Fresh niro was served in cotio (coconut shells) as well. Also, slices of the cashew apple rubbed with local salt was offered.


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