Last post of our productive process!
Today, we will finish our sequence of posts about the cashew nut manufacturing process here at Onvit, and so we will explain about the steps of: Review, Packaging, Storage and Dispatch.
In the last post we stopped at the moment when the cashew nut kernels passed through the metal detector. Those that have been retained by the detector undergo a manual review for identification and removal of the metal fragment(s); after the review, the kernels return to the metal detector for a final conference.
After the review, the products (whole kernels, pieces, granulated and flours) have the humidity verified before the packaging, and should present values between 3% and 4,5%. Lower values make the kernel very susceptible to breaking. Values of humidity greater than 5% make it more vulnerable to the development of fungi, leaving it unsuitable for consumption. The whole kernels, in pieces, granulated and flours, natural or roasted, with salt or without salt, are packed in 11,340 Kg and 22,680 Kg aluminized bags; then they are taken to the semi-automatic packing equipment (Selovac). During the packaging, there is the removal of O2 and addition of 50% of N2 and 50% of CO2. After being packed, the kernels are directed to the finished product stock or shipped.
The products are stored in a specific place, with adequate conditions, and preferably within a system that allows ventilation in the environment. The boxes or buckets are arranged in plastic or wooden platforms that allow stacking of 12 boxes or 06 buckets.
The expedition occurs through a trunk or container, according to the customer. The truck or container parks at the stock entrance, and the boxes or buckets are organized in its interior manually by the employees.
This is how we finalize all the stages of our production process! The next post will be about the exports that our company has done so far. See you there!