The story of the Palasa Kaju factory begins with the harvest, where the raw cashew nuts, still attached to the vibrant cashew apples, are carefully gathered from the groves. This initial stage is crucial as it sets the quality standard for the entire production chain. Once delivered to the factory floor, these nuts embark on a meticulous, multi-stage journey. They undergo preliminary drying to reduce moisture, followed by a controlled roasting process which is essential for safely loosening the hard, toxic outer shell that encases the valuable kernel. The subsequent shelling phase demands precision, where the tough shell is cracked to reveal the raw kernel inside. Following this, the kernels are steamed to completely neutralize any residual caustic oil, ensuring safety before moving to the labor-intensive peeling stage, where the thin, papery testa is gently removed, often by a skilled local workforce, to reveal the pure, ready-to-use cashew nut. Finally, the prized kernels are rigorously graded and sorted based on size and appearance—such as the premium W180 or W240 grades—before being sealed in protective packaging, maintaining the signature crunch and flavor that makes Palasa Cashews renowned across the region and beyond. This entire operation is the economic backbone of the community, relying on the expertise of its people to transform the raw produce into one of the world’s most sought-after dry fruits.