O caju no seu aspecto histórico, na produção, no consumo e na gastronomia

Abstract

Cashew has a very rich nutritional value, suitable for human consumption, however it has not been used according to its productive, nutritional and nutritional potential, except for the use of juice, which has become more widespread among people, being part of its menu. Thus, this work aimed to analyze the concept, history, cultivation and production of cashew in Brazil; carry out a brief survey on gastronomy; to present some processes of cashew utilization by Brazilian cuisine and to correlate the consumption of cashew with possible health benefits by means of information derived from recent studies of the area, for the accomplishment of this study were carried out bibliographic research in books, articles and periodicals of authors who write about gastronomy, specifically related to cashew in its historical aspect, production, consumption and gastronomy