Sponsored By

Cashew apple: Fruit of the future?Cashew apple: Fruit of the future?

Startup AKOUA is on a mission to valorise the cashew apple – which, despite its sweet taste and high vitamin C content, is nothing more than waste to many farmers.

Lynda Searby, Freelance B2B copywriter and journalist

February 3, 2025

4 Min Read
 Cashew apple: Fruit of the future?
© Akoua GmbH

There are 2.5 million cashew farmers in Africa who, collectively, supply 57% of the global cashew demand. But although the nuts of the cashew are a valuable cash crop, the fruit to which the nuts are attached – the cashew apple – is generally treated as a worthless byproduct.

After harvesting, the nuts are separated from the apples, and the apples are generally discarded, even though they are completely edible, have a high nutritional value and account for 90 per cent of yield in weight terms. This is partly due to a lack of processing and cold chain transportation infrastructure in the countries where they are grown, but also because they are highly perishable, requiring them to be eaten or processed immediately after harvesting.

The underutilisation of cashew apples is not only a missed revenue opportunity for farmers, but also a waste of a highly nutritious natural food source. The apples are loaded with fibre, phytonutrients, minerals, and vitamin C. Yet they go to waste today in countries across West Africa, including Senegal, Tanzania, Mozambique, Ghana, Côte d'Ivoire, Kenya, Nigeria, Burkina Faso, and Benin.

Turning the tide on tons of unprocessed, unused cashew apples

Simon Debade, founder and CEO of AKOUA GmbH, a finalist in the Fi Europe Startup Challenge 2024, says that his home country, Benin, exports around 200,000 tons of cashew nuts annually.

“This amounts to about two million tons of unprocessed, unused cashew apples each year. We want to change that,” he told Fi Global Insights.

Debade first found out about the plight of the cashew apple when he was studying computer science in Germany.

“When I moved to Germany, I could buy cashew nuts but not cashew apples. Back at home, people eat the apples, so I wondered why they are not being exported. I did some research and discovered that they are highly perishable so they have to be processed on the same day they are harvested,” he explained.

This discovery sowed the seed of an idea, and Debade founded AKOUA with the aim of processing cashew apples locally and turning them into juices and concentrates that can be sold internationally, thereby reducing waste and creating new revenue streams for farmers.

“Given the natural sugar content in the cashew juice, I believed it could be ideal for creating a juice concentrate to use as an ingredient. That was the beginning of our project.”

Gentle handling and timely harvesting

Developing a process for producing a shelf-stable juice was straightforward enough, as AKOUA was able to use tried and testing pressing, pasteurisation and aseptic filling techniques. However, the logistics of the project required more careful consideration, due to the tight harvesting window and perishable nature of the fruit, which spoils quickly if bruised.

“With normal apples, the harvesting timing is not that critical; once the fruit is ripe, you can leave it on the tree for four or five days if needs be, but cashew apples deteriorate rapidly once they have matured so unless they are picked at the optimal time, the fruit cannot be used,” explained Debade.

To overcome this challenge, AKOUA has partnered with a women’s co-operative led by Thérèse Orou Ali, Debade’s co-founder. The women who belong to the co-operative pick the fruit at the same time as they harvest the nuts, thereby earning additional income.

“This collaboration is empowering over 400 women. In this way, our startup has the potential to transform livelihoods,” said Debade.

First stop: Germany

In a factory located close to the plantations in Benin, the cashew fruit are pressed into juice, which is then transported to Germany, where it is either made into a concentrate or sold as-is.

AKOUA has launched the juice, as well as a fruit lemonade, in Germany under its own brand. The ready-to-drink beverages are on sale in supermarkets and available directly to consumers via the company’s online store.

The concentrate can be used as a sweetener for baked goods, desserts and ice cream, and to boost the vitamin C content of a variety of products, said Debade, citing a study which reported that the cashew apple contains between three and five times more vitamin C than citrus.

Given the vast quantity of unused cashew apples that are still available in Benin, Debade said AKOUA would be focusing its efforts there for the time being, but the startup plans to replicate the model in other West African countries, subject to investment and demand.

“We are seeking the right customers and investors to join us in transforming the potential of cashew nuts into a sustainable future,” he said.

About the Author

Lynda Searby

Freelance B2B copywriter and journalist

A freelance journalist for over 20 years, Lynda has extensive experience in covering food industry developments for the B2B media. Former editor of The Snacks Magazine, she has written for many digital and print titles, including FoodNavigator, Nutraingredients, Food Manufacture and Fine Food Digest. Her specialist areas are food and ingredient technology, manufacturing, regulatory affairs and market trends. 

SUBSCRIBE TO OUR FREE NEWSLETTERS
Get the latest food ingredient innovations, R&D breakthroughs, & sustainable sourcing strategies sent straight to your inbox.