Physicochemical Characteristics of Cashew Nut Variety M23 (Anacardium Occidental L.) Grown in Cambodia

Abstract

The cashew (Anacardium occidentale L.) has become one of Cambodia’s fastest-growing agricultural export commodities, contributing significantly to rural livelihoods and national income. Despite the country’s favorable agroecological conditions and increasing cultivation area, particularly in Ratanakiri, Mondulkiri, Kratie, Stung Treng, Kampong Thom, and Preah Vihear provinces. The scientific data on the quality characteristics and post-harvest performance of Cambodian cashew nuts remain limited. This study aims to evaluate the physical, chemical, and nutritional quality of cashew kernels collected from these major producing provinces and to compare their performance with international standards to identify key challenges and opportunities for industry improvement. The physicochemical characteristics content of cashew nuts studied by analyzing protein, fat, fiber and. Results shown that average nut weight varied from 6.5 g to 8.1 g, while shelling percentage ranged between 28.4% and 32.1%. The chemical composition analysis indicated that Cambodian cashew kernels contained 43.6–47.2% fat, 18.3–21.1% protein, 26.8–29.5% carbohydrates, and 2.1-2.6% ash, confirming their high nutritional value. The highest lipid content was recorded (47.2%), which correlated positively with kernel outturn, suggesting that soil fertility and microclimatic conditions influence both nut
size and oil accumulation. Mineral analysis revealed that Cambodian cashew kernels are rich in magnesium (255–278 mg/100 g) and zinc (4.2–4.8 mg/100 g), comparable to global reference values. These results reinforce the potential of Cambodian cashew as a nutritionally valuable and export-grade product. However, the study identified several constraints affecting overall quality consistency. Postharvest drying practices were found to be highly variable, with limited access to mechanized dryers and heavy reliance on sun drying, which often exposes nuts to moisture fluctuations and contamination. In conclusion, Cambodia possesses substantial potential to become a competitive cashew exporter in Southeast Asia, provided that improvements in postharvest management, drying technology, and quality standardization are prioritized. Establishing cooperative-based drying and grading centers, supported by government and private partnerships, would significantly enhance quality control and export value. The findings of this study provide a scientific basis for policymakers, processors, and exporters to design targeted interventions that enhance the sustainability and profitability of the Cambodian cashew
industry while ensuring product quality that meets international market demands.