Overview
Vietnam ranks first in the world in cashew processing and exports, handling about 60% of the world's cashew processing. In raw-nut production it is also third in the world, after Cote d'Ivoire and India. Annual processing reaches about 2 million tonnes of in-shell nuts, and export value is about US$3.6 billion, making it Vietnam's leading agricultural export after coffee.
Growing regions and areas
The main cashew-growing areas are the southeast and the Central Highlands. Binh Phuoc province is Vietnam's largest cashew-growing area, accounting for about 50% of the national cultivated area. Binh Duong province、Dak Nong province、Dak Lak province also has large growing areas spread across it. A tropical climate with a dry season and well-draining soil suit cashew cultivation.
Cultivation methods and harvest season
Cashew trees begin fruiting 3–4 years after planting and reach their peak in 7–8 years. The harvest season is concentrated in the February-to-May dry season. After harvesting the nut attached to the bottom of the fruit, it is processed through steps of sun-drying, steam-roasting, shelling, skin removal, and grade sorting. Vietnam's processing technology is of the world's highest level, and its high yield rate is the source of its international competitiveness.
Exports and market trends
The main cashew export destinations are the US, the EU, China, and Japan. In recent years, the import and processing of African raw nuts has been increasing, and Vietnam has established its position as the world's cashew-processing hub. To raise added value, the development of processed foods such as seasoned cashews and cashew milk is also advancing.
Connections with Japan
About 80% of Japan's cashew imports come from Vietnam. They are widely consumed as snacks, confectionery ingredients, and for cooking. Quality-control systems meeting Japanese food-safety standards are in place, and imports from HACCP-certified processing plants are the mainstream.
