Sustainability in food production involves balancing environmental, social, and economic considerations across a product’s entire lifecycle. For cashews, this assessment is complex, encompassing various stages from cultivation to consumption. This article explores the environmental impacts of cashew farming, the social and economic conditions of workers, and the challenges within the supply chain.
Environmental Footprint of Cashew Production
Cashew cultivation, particularly in tropical regions, can significantly affect the environment. Expansion of cashew plantations often leads to forest clearing, contributing to habitat destruction and biodiversity loss. Some cashew-growing areas in Côte d’Ivoire, for instance, experienced up to a 25% loss of primary forest cover between 2019 and 2023 due to this expansion. This land conversion can also displace traditional food crops, impacting local food security.
Water usage in cashew farming varies, though established cashew trees can be drought-tolerant. Young plants require more consistent watering, needing about 1-2 inches of rain per week. While cashews can adapt to annual rainfall from 600 mm to 4500 mm, they thrive with distinct wet and dry seasons. The water footprint for shelled cashew nuts can average around 50 m³ per kilogram.
Traditional farming practices for cashews often involve synthetic fertilizers and pesticides. These chemicals can lead to soil degradation, erosion, and water pollution through runoff. Farmers’ inadequate knowledge of pesticide handling has resulted in groundwater contamination in some areas. However, sustainable approaches like organic farming and integrated pest management (IPM) can reduce pesticide use by up to 40% and improve soil health.
Social and Economic Aspects
The cashew industry faces considerable social and economic challenges, particularly concerning labor conditions. Workers, predominantly women, often handle raw cashews that contain a caustic liquid called anacardic acid, which can cause severe skin burns. Many workers lack access to protective equipment and may earn low wages, sometimes as little as $3 per day. The smoke from the roasting process can also pose health risks to workers.
Child labor and forced labor have been reported in the cashew supply chain. Globally, an estimated 168 million children are involved in unsafe working conditions within the industry. In Vietnam, instances of forced labor among vulnerable individuals, including drug addicts in rehabilitation centers, have been documented. These practices undermine fundamental human rights and perpetuate cycles of poverty.
Fair trade initiatives aim to address these issues by ensuring producers receive reasonable prices for their products, which helps improve living standards. Fair trade can increase producers’ income by approximately 40% compared to conventional trade. Despite these benefits, only about 3% of the world’s cashew nuts are sold under fair trade terms. Fair trade programs also often invest premiums back into communities for development projects, such as improving infrastructure and access to clean water.
The Journey from Farm to Consumer
After harvesting, cashews undergo several processing stages that present their own sustainability challenges. Shelling, drying, and roasting are energy-intensive operations, accounting for over 90% of the total energy consumed in processing. For every 1000 kg of raw cashews, processing can consume between 5321.43 and 9955.43 MJ of energy, depending on the methods used.
Waste management is another consideration, as cashew nut shells are a byproduct of processing. While these shells can be utilized for energy generation, their improper disposal can contribute to environmental pollution and greenhouse gas emissions. Efficient management of these byproducts can reduce the overall environmental footprint of cashew processing.
Transportation significantly contributes to the carbon emissions of cashews. A common supply chain involves shipping raw cashews from African producing countries to Asia for processing, and then rerouting the shelled nuts to North America or Europe for consumption. This indirect route increases the use of fossil fuels and associated carbon emissions. Transporting one metric ton of raw cashews from West Africa to Asia and then to the US can result in about 1939.51 kg of CO2 equivalent emissions, whereas direct transport to North America is considerably lower at approximately 1018.43 kg CO2 equivalent.
Making Sustainable Cashew Choices
Consumers can influence the sustainability of the cashew industry through their purchasing decisions. Opting for cashews with recognized certifications, such as organic or fair trade, can support more responsible practices. Fairtrade certification, for example, verifies that products are produced and traded ethically, environmentally sustainably, and socially responsibly. Organic certification ensures cultivation without synthetic chemicals and pesticides, which benefits both the environment and human health.
Sourcing transparency is another important factor. Many consumers are increasingly interested in knowing the origin of their food and the conditions under which it was produced. Supporting brands that provide clear information about their supply chains, from farm to table, helps promote accountability and ethical practices. Some companies engage in direct procurement programs, working closely with farmers to ensure traceability and better conditions.
By choosing brands committed to ethical and environmentally sound practices, consumers can contribute to a more sustainable cashew industry. Such choices encourage the industry to adopt more equitable and ecological approaches globally.