Begin with an introduction to the cashew fruit and nut, and understand where it’s grown and how it’s harvested. Discover why cashew processing is delicate, labor-intensive, and requires skill.

Next, see how cashews are carefully roasted to loosen their shells, hand-cracked and peeled, sorted and graded for quality, and prepared for packaging or further production. Gain an appreciation for the craftsmanship and precision involved in every batch.

Watch the transformation as roasted cashews are ground into smooth, rich cashew butter. Learn about texture control, flavour balancing, and natural production methods — and of course, enjoy a fresh tasting.

SAMPLE ITINERARY
1OAM Hotel Pick up
10:30PM ETA Cashew Factory
Welcome & Introduction
Introduction to the history of cashew production in the Philippines
Safety guidelines for the processing area
1O:45AM – The Cashew Journey: From Tree to Harvest
Learn how cashews grow beneath the cashew apple
Overview of farming regions and harvesting methods
Understanding drying and preparation before processing
9:45 AM – Processing Demonstration
Roasting process and explanation of shell oil removal
Hand-cracking and peeling demonstration
Sorting and grading for quality control
Q&A with factory staff about techniques and challenges
10:30 AM – Cashew Butter Production
Demonstration of grinding roasted cashews into butter
Discussion of texture, flavour profiles, and natural oils
Optional hands-on participation (if available)
11:00 AM – Tasting Session
Fresh roasted cashews
Flavoured varieties (if available)
Freshly made cashew butter with local bread or fruit
12:00noon Opportunity to purchase factory products
Meet the team and take photos
Closing remarks