Brijith Krishna from Kerala had been working in a company for years, but one day he unexpectedly lost his job. Rather than looking for another job, this 47-year-old mechanical diploma holder decided to put his creative skill into developing a healthy and innovative food product from cashew sprouts.
Four years have passed since Brijith lost his job, and now he is the proud owner of a food startup “Eatery Malabaricus,” which makes dishes from sprouted cashew nuts and supplies to major food supply companies and star hotels.
Being born into a family of cashew farmers at Iritty in Kannur, Brijith was familiar with the challenges faced by the farmers, and he wanted to find a solution to one of the pressing issues – there are no takers for cashew nuts which get wet in rains. “A rain is all that’s needed to spoil a year’s effort of a cashew farmer. During heavy rains, the cashew nuts absorb moisture, and because of the moisture content, these cashew nuts are rejected by cashew nut processing companies. When I decided to start a venture, I was determined to find a solution to this problem,” Brijith told “Open Digest“.
Brijith did a lot of homework to come up with a patented technology that extends the germinability of cashew. “Wet cashew nuts sprout very fast. But I have developed a technology with the support of the Cashew Research Station of Kerala Agriculture University to extend the germinability potential of cashew nuts for more than 90 days. Sprouted cashew nuts are healthier than roasted or normal cashew nuts. I can store wet cashew nuts for more days and make them sprout whenever required,” he said.
Brijith said that his technology would prevent tonnes of wet cashew from going to waste and use them to make value-added food products which are tastier and healthier. Brijith’s company makes dishes ranging from curries to salads, snacks, and milkshakes from sprouted cashew nuts.
Brijith also received various grants from the Union Government to commercialise the value-added products made from sprouted cashew nuts. “I could develop the technology with the support of Jalaja S Menon, head of Madakkathara Cashew Research Station. She strongly supported me when I shared my concept with her,” he said.
Studies have found that cashew sprouts have a much higher quantity of iron, calcium, and fibre compared to kernels, and the fat content is reduced by half during germination. Brijith says that the work on his new manufacturing facility has been completed and it will be operational within two months.
“The new unit has a state-of-the-art production line that uses retorting technology. This technology uses heat and pressure to sterilise, pasteurise, or cook food inside a sealed package to extend its shelf life and make it safe and high quality,” he added.
