A PROPOSED CASHEW FRUIT JUICE PROCESSING FACTORY

This project proposes the design of a sustainable Cashew Fruit Juice Processing Factory for the Olam Group, aimed at addressing the underutilization of cashew apples in Nigeria. While cashew nuts are widely commercialized, the fruit's apple is often discarded as waste due to its high perishability. This study seeks to "vanish the word 'waste'" from the history of cashews by transforming these apples into value-added products, including organic (integral) juice, clarified juice, wine (fermented juice), and high-protein animal feed. The project employs a comprehensive design methodology, including: Case Studies: Analysis of local and international facilities, such as the Lacasera Company in Nigeria and Ekumfi Fruits and Juices in Ghana, to understand organizational structures and production processes. Process Engineering: Development of a production route capable of handling 100 metric tons of juice daily, featuring stages such as washing, sorting, crushing, enzymatic inactivation (preheating), refining, and aseptic packaging. Architectural Design: Implementation of a sustainable design that prioritizes functional spatial organization, natural lighting, and ventilation to ensure user comfort and operational efficiency. The proposed facility is expected to mitigate environmental pollution caused by dumped cashew apples, create job opportunities, and boost the national economy by following industrial models used in countries like Brazil. Ultimately, the factory aims to provide nutritious, medicinal, and organic beverage options while supporting local cashew farmers by increasing the fruit's overall market value.