CHESTNUT OF BRASIL

 

CHESTNUT OF BRASIL

Origin: Native species of the high forests in the flooded zones of the Brazilian, Bolivian and Peruvian Amazon. The most numerous populations, with more compact formation of the species, are found in Brazil, mainly in the areas of the valley of the Parrot (Mato Grosso), Madeira, Maués, Purús, Negro and Alto Amazonas (Amazonas) and in the states of Acre, Amapá, Rondônia and Roraima. The most important trees are in the districts os Marabá in the state of Pará.


Characteristic: Large-scale Tree, it reaches up to 60m height and 14m in circumference in the base of the trunk. The fruit, commonly known as " hedgehog ", has the shape of a spherical capsule. The hedgehog is extremely hard, containing inside, from 18 to 24 angular seeds, whose size varies from 4 to 7 cm in the dried fruit.

GRAPH

 

DESCRIPTION OF THE PROCESS

 

1. Drying

The artificial dehydration, which can be by the sun or mechanical, aims to reduce the chestnut moisture content below 10%, providing a better conservation in the storage.

2. Cleaning

An the moment of the storage the chestnut, must be clean, free from leaf, stones, sands and other impurities to avoid the contamination and deterioration.

3. storage

After the drying and cleaning processes, the chestnuts are ready to be store for a period superior 1 year. For the storage, it is recommended the use of bags, piled up on wood bed frame, in an airy, clean and dry place without contact with the water.

4. Weighing


The weighing is necessary to have an exact idea of the amount of chestnut to be processed.
5. Kettle

Its purpose is to generate and distribute steam directly for the stewing of the chestnuts in the autoclave, and for heating in the ovens.

6. Autoclave

As a preparation for shelling process, the chestnuts are submitted to the autoclaving process, whose objective the growth of the shell in relation to the kernel, facilitating the cutting without breaking the kernel.

7. Shelling

The chestnuts are submitted the breaking operations, by manual machines. The machines are fastened to appropriate metallic support.

8. Oven drying

The drying aims to reduce the moisture content of the kernels to about 4% under a temperature from 60ºC to 70ºC. The chestnuts are placed in tray that should be heat during a determined time to remove.

9. Selection and Classification

The kernels must be classified basically by the size and integrity. The operation is accomplished in tables with clear coating or made of steel.

CLASSIFICATION OF THE CHESTNUT OF BRAZIL:

  • Broken
 pieces.
  • Large
 90 a 110 almond/Kg
  • Medium
 110 a 130 almond/Kg
  • Small
 130 a 160 almond/Kg

 

10. Packing

The final product must be packed in aluminum bags, with 50 pounds(22,68kg) of capacity, with vacuum and introduction of CO2.
The fried and salted product is packed in pots with aluminum seal, having a net weith between 100 and 400 grams. Other alternatives are the low-density polypropylene or the metalized bags.

11. PANEL FOR THE COMPUTERIZED PROCESS:

The automated system aims to increase the efficiency of the processing of the cashew nut, in the different phases of the process, providing safety for the workers and avoiding harmful conditions. This system can be applied in a small industrial unit or in a big factory, being controlled by computeds.

It is used in the control of time and temperature of the following equipments:

- Kettle (Control of water level, with audio and visual alarm)

- Oven-dryer (temperature, beginning time and cycle end control)

- Autoclaving (temperature, beginning time and cycle end control)

- Humidifying Chamber (Control of time)

Observation: The whole process is programmed in advance for a better efficiency in the productive process

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