カシューナッツに纏わるエトセトラ

スーパー「ベルク」にベトナム産カシューナッツ（薄皮付き、ロースト　１８０ｇ　350円くらい）があってたまに買うのですが、初めて店で見たときはお試し価格だったのか300円くらいで売られていて買って食べたらそこそこ風味もあり、まずくはなかったので、その後値上げされても何回かリピートしてました。

  • https://www.instagram.com/p/CpL152SSv8Z/

しかし、その後何回か買って食べているのですが、初めて買ったときの値段に対する美味しさが失われてしまって、まったくカシューナッツの風味が感じられなくなってしまったのが謎でした。試しに目をつぶって食べてみたら、いったい何のナッツか全くわからないくらいに何の味もしませんでした。最初見つけて買って食べたときのあの感動（値段に対する味という意味）は何だったんでしょうか。ここ何回か買った分は全然カシューナッツの味（風味）が全くしないということに関して再現性があります。うすく塩味がついているのですが、それも均一でなくて、ほとんど塩味は薄くて感じられないくらいなのに、ときどき塩の塊ですか？というくらい塩辛いものに遭遇したりします。

取引開始時に良いグレードのものを出しておいて、取引拡大に伴ってグレード落としたのか？と勘繰ってしまうと同時に、そもそもカシューナッツにグレードってあるのかないう疑問が湧きました。

ChatGPTに訊いてみました。大きい（重い）ほどいいみたいで、1ポンド（約454ｇ）あたりの個数がグレード名になっているようです。scorchedというのはローストしすぎて少し焦げたということ。ベルクのベトナム産カシューナッツは薄皮付きなのでカシューナッツ本体の色がわかりにくいのですが、最初のはもっと白かったような気がします。記憶が定かではありませんが。それに対して、今みてみると今の製品は焦げた茶色のものばかりです。whiteのグレードだったのがscorchedに変わったのでしょうか？写真でも撮っておけばよかったのですが。自分の記憶はあてになりませんので。

Vietnamese cashew nuts are graded based on several criteria, including size, color, quality, and the presence of defects. The grading system helps categorize cashews for different markets and uses. Here’s an overview of how Vietnamese cashew nuts are typically graded:

1. Size

  • Whole Cashews: Cashews are primarily graded by size, which is indicated by the number of kernels per pound. Common sizes include:
    • W180 (Jumbo): 180 nuts per pound
    • W210 (Large): 210 nuts per pound
    • W240 (Standard Large): 240 nuts per pound
    • W320 (Medium): 320 nuts per pound
    • W450 (Small): 450 nuts per pound

2. Color and Quality

  • White (W): Whole white kernels are the most popular and are graded by their color uniformity and appearance.
  • Scorched (S): Cashews that are slightly over-roasted during processing but still acceptable in quality.
  • Dessert (SSP): Broken pieces of cashews, used primarily for cooking and as ingredients.

3. Defects

  • Whole vs. Broken: The percentage of whole kernels versus broken pieces affects grading.
  • Speckled or Blemished: Cashews with spots or blemishes might be graded lower.
  • Scorched and Lightly Blemished: These may be classified separately due to their less-than-perfect appearance.

4. Other Grades

  • Splits (S): Kernels split naturally or during processing.
  • Butts (B): Cashew halves with the large end intact.
  • Pieces (P): Broken pieces of various sizes, often used in processed foods.

5. Packaging and Labeling

  • Cashews are also graded based on packaging standards, moisture content, and overall presentation, which affect their shelf life and suitability for export.

International Standards

Vietnam adheres to international standards, such as those set by the Cashew Export Promotion Council of India (CEPCI) and other global trade organizations, ensuring that the grading system is consistent with global expectations.

Conclusion

Vietnam is one of the largest producers of cashew nuts globally, and the grading system is essential for meeting the diverse needs of international markets. The grading not only helps in pricing but also in ensuring that buyers receive the quality they expect for their specific applications.

W – 180, is the ‘ King of Cashew ‘ – They are larger in size and very expensive.
W – 210, are popularly known as ‘ Jumbo ‘ nuts.
W – 240, it is an attractive grade which is reasonably priced.
W – 320, are the most popular among cashew kernels and highest in terms of availability, worldwide.
http://cashewindia.org/cashew-kernels

下の記事を見ると、ベトナムでは大粒のカシューナッツは生産されていなくてW240のサイズが、ベトナム産のベストのカシューナッツだそう。

In the cashew nut classification system, the high-quality nuts are usually big, whole-grain, and white nuts. Varieties Of Cashew Tree Grown in Vietnam only produce small and medium raw cashew nut (RCN) sizes. W240 cashew is the best cashew nut of Vietnamese origin, the kernels have Medium Size , beautiful, pale ivory, whole-grain cashew that has between 220 and 240 nuts/pound (395 – 465 beans/kg) and is known internationally as Vietnamese Premium Large Cashew Nuts. W240 cashews are the best cashew nut of Vietnamese origin.　https://www.linkedin.com/pulse/which-best-quality-vietnamese-origin-cashew-nuts-hanh-tran/

ベルクのベトナム産のカシューナッツは発売開始直後と比べて今は味が落ちたと思うのですが、多分大きさが小さくなったわけではないので、グレードの問題ではないのかもしれません。そもそも大きさと味が直接関係しているわけではないでしょうし。

The taste of cashew nuts is influenced by a variety of factors that contribute to their flavor profile and overall quality. Here are the main determinants:

1. Genetic Variety

  • Cultivar: Different cultivars of cashew trees can produce nuts with distinct flavors. The genetic makeup of the tree affects the nut’s taste, texture, and size.

2. Growing Conditions

  • Climate and Soil: The climate and soil in which cashews are grown can significantly impact their taste. Cashews grown in nutrient-rich soils and under optimal climate conditions tend to have a better flavor.
  • Rainfall and Sunlight: Adequate rainfall and sunlight are crucial for the development of flavorful nuts.

3. Harvesting and Processing

  • Ripeness at Harvest: Cashews harvested at the right time, when they are fully ripe, tend to have a richer flavor.
  • Processing Techniques: The methods used to process cashews, such as drying, roasting, and salting, can enhance or diminish their natural flavor.
    • Roasting: Roasting can bring out the nutty flavors and enhance the aroma of cashews. The degree of roasting can affect the taste, with light roasting preserving more natural flavors and heavy roasting adding a deeper, toasted note.
    • Salting: Salted cashews can have a more robust flavor due to the contrast between salt and natural sweetness.

4. Freshness

  • Storage: Cashews that are stored properly retain their flavor better than those exposed to air, moisture, or heat, which can cause them to go rancid.
  • Shelf Life: Fresh cashews taste better as they maintain their natural oils and nutrients, which contribute to flavor.

5. Oil Content

  • Cashews with a higher oil content often have a creamier texture and richer flavor. The natural oils contribute to the nut’s characteristic taste.

6. Moisture Content

  • The right moisture level is important for maintaining flavor. Too much moisture can lead to spoilage, while too little can make the nuts dry and less flavorful.

7. Presence of Defects

  • Quality Grading: Higher-grade cashews with fewer defects, such as discoloration or blemishes, tend to have a better taste. Defective nuts might have off-flavors or reduced quality.

8. Cultural Practices

  • Farming Techniques: Organic or sustainable farming practices can impact the taste by ensuring the nuts are grown in healthier environments without harmful chemicals.

Conclusion

The taste of cashew nuts is a result of a complex interplay of genetic, environmental, and processing factors. By optimizing these factors, producers can ensure that cashews maintain their desirable flavor and quality. When selecting cashews, considering freshness, processing, and quality grades can help in choosing the best-tasting nuts.

参考

  1. Vietnam Cashews – Grade Specifications　https://tinmai.vn/wp-content/uploads/2020/05/Vietnam_Cashew_Grade_Specifications.pdf

カシューナッツのグレード

  • Different Grades Of Cashew Kernels, Cashew Types List In Vietnam (Kimmy Farm) 　このウェブサイトは、グレードの解説が写真付きで徹底していてわかりやすい。
  • SW320 Cashew Vietnam Scorched Whole Cashew Nuts　https://kimmyfarm.com/en/product/sw320-cashew-vietnam
  • Standards for classifying cashew nuts for export　https://vietlinhagrimex.vn/standards-for-classifying-cashew-nuts-for-export/
  • https://cashew-machine.org/cashew-grades/
  • Cashew Nuts SK2 – Vietnamese cashew nuts　https://vihaba.global/product/cashew-nuts-sk2-vietnamese-cashew-nuts/

そういえばベルクのベトナム産カシューナッツは薄皮付きなのでわかりにくいのですが、薄皮がとれたものをみると色は焦げ色のものも結構混じっていますので、そもそも単一のグレード（ホワイトなど）だけからなる商品ではないのかもしれません。味に関していえば、焦げ色でなく、目をつぶって白いものを食べたとしてもやはりカシューらしい味は感じません。

The quality of cashew nuts also depends quite a lot on the processing process. To get the finished cashew nut, cashew nuts will have to go through many different stages of processing and screening. Each facility has a different processing process, so the quality of each facility’s cashews will also be different.　https://vihaba.global/product/cashew-nuts-sk2-vietnamese-cashew-nuts/

カシューアップル

今までカシューナッツがどんな木のどんな実の何の部分か気にしたこともなく食べていたのですが、カシューの木になっているカシューアップルの種子の部分をとってきたものだそうです。

Gui1_cashewfruit2.jpg (450×302)（ウィキペディアより）

上の写真で、実の下の部分にくっついているのがカシューナッツ。外側にくっついているまさにカシューナッツの形をした部分の内部に収まっているのが種子で、ふだん食べているカシューナッツ。実の部分はcashew apple（カシューアップル）と呼ばれるのだそう。こんな形でなっているとは全く知りませんでした。

じゃあ、カシューアップルの部分はどうなっちゃうのという疑問が湧きます。果実部分はタンニンを多く含みあまり食用には適さないので、消費者市場に出ることはなく、今まで目にしたことがなかったということみたいです。

The cashew fruit, also known as the cashew apple, is a unique part of the cashew tree that is often overlooked compared to the cashew nut. Here’s what typically happens to the cashew fruit:

Structure of the Cashew Fruit

  1. Cashew Apple:
    • The cashew apple is the swollen, fleshy part of the cashew fruit. It is pear-shaped and can be red, yellow, or orange in color. It is rich in vitamin C and other nutrients.
  2. Cashew Nut:
    • The actual cashew nut is encased in a hard shell that grows at the bottom of the cashew apple. The nut is the seed of the fruit.

Uses of the Cashew Apple

  1. Consumption:
    • In countries where cashews are grown, such as Brazil, India, and parts of Africa, the cashew apple is often consumed locally. It can be eaten fresh or used to make juices, jams, and chutneys.
    • The cashew apple has a sweet and tangy flavor, but it can be somewhat astringent due to its tannin content.
  2. Juice Production:
    • Cashew apple juice is popular in regions where the fruit is grown. It can be consumed as a fresh juice or fermented to produce alcoholic beverages such as cashew wine or spirits like feni, which is popular in Goa, India.
  3. Animal Feed:
    • In some cases, cashew apples that are not used for human consumption may be used as animal feed due to their nutritional content.
  4. Composting:
    • Cashew apples are sometimes composted, returning nutrients to the soil to support the growth of more cashew trees.

Challenges with Cashew Apples

  1. Perishability:
    • Cashew apples are highly perishable and have a short shelf life, making them difficult to transport and market outside the regions where they are grown.
  2. Tannin Content:
    • The high tannin content in cashew apples can make them astringent, which may be off-putting to some consumers. This limits their popularity compared to other fruits.
  3. Limited Market:
    • The market for cashew apples is not as developed as for the nuts, which means they are often underutilized.

Conclusion

While the cashew nut is the primary focus of commercial production, the cashew apple is a valuable byproduct that is used locally for food and beverages in regions where cashews are grown. The potential for expanding the use of cashew apples exists, particularly through processing into value-added products. However, challenges such as perishability and market demand need to be addressed to maximize their utilization.

カシューナッツに関するニュース

Vietnam’s cashew brand is affected by an increase in imported low-quality cashew kernels Saigon Liberation newspaper Saigon Liberation newspaper 19/04/2023

カシューナッツに関する論文

The cashew tree or Anacardium occidentale, a tropical tree native from Brazil, was introduced to Asia and Africa by European explorers in the sixteenth century. The world production of cashew nuts reached 4.89 million tons in 2016, with Vietnam being the largest producer of nuts. …  It was possible to identify 2376 patent applications and 586 scientific publications on cashew nuts and cashew apple together. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6952502/

  • Classification of Vietnamese Cashew Nut (Anacardium occidentale L.) Products Using Statistical Algorithms Based on ICP/MS Data: A Study of Food Categorization　J Anal Methods Chem. 2023; 2023: 1465773. Published online 2023 Oct 26. doi: 10.1155/2023/1465773 PMCID: PMC10622188
  • Cashew nut and cashew apple: a scientific and technological monitoring worldwide review Nathalia Nogueira Oliveira 1, Cheila Gonçalves Mothé 1, Michelle Gonçalves Mothé 1, Leandra Guimarães de Oliveira 2　J Food Sci Technol . 2020 Jan;57(1):12-21. doi: 10.1007/s13197-019-04051-7. Epub 2019 Aug 27. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6952502/
  • Cashew nuts (Anacardium occidentale L.) decrease visceral fat, yet augment glucose in dyslipidemic rats PLoS One. 2019; 14(12): e0225736. Published online 2019 Dec 12. doi: 10.1371/journal.pone.0225736
  • Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin Food Sci Nutr. 2016 Mar; 4(2): 329–338. Published online 2015 Oct 6. doi: 10.1002/fsn3.294 PMCID: PMC4779481

ベルクのカシューナッツの味の劣化（？）に話を戻すと、

  1. 取引開始時だけ頑張って高品質のカシューナッツを提供していた
  2. 取引拡大に伴って、生産・納入がおいつかず、どこかの工程がおろそかになった
  3. 気候その他の影響で、品質にばらつきが出ている
  4. ベルクの店内で、他社製品のほうが売れていて回転がよく、このベトナム産カシューナッツは売れ行きが悪くて長期間おきっぱなしになって味が落ちている
  5. 自分の記憶違いでも、もともとこんな味だった。

といった可能性が考えられるかなと思いました。いずれにしてもこれならもうベルクのベトナム産カシューナッツにこだわる理由がないので、他の商品を探してみようかと思います。

今まで食べた中で、ナッツといえばフルーティヤが自分の中でのベストなのですが、ベルクの商品の1.3倍の価格です。こうして比べてみると、味の良さを考えれば最初からフルーティヤ一択で良かったのかと思い直しました。フルーティヤは通販なので、税別3000円未満で送料630円（本州）、税別3000円以上なら110円（本州）が別途かかります。

  1. カシューナッツロースト（フルーティヤ）　200g ウェブ価格555円 (税込600円)
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