06/08/2026
For decades, cashew from Meghalaya remained largely unknown to mainstream markets. The produce was traditionally sold as raw cashew nuts through intermediaries and traders, who transported it outside the state for processing and value addition. As a result, the true potential and identity of Meghalaya-grown cashew remained largely untapped.
Today, this narrative is changing. Through the proactive efforts of the Government of Meghalaya, Farmer Producer Companies (FPCs), and community-led value chain initiatives, cashew is increasingly being processed within the state itself. This shift from selling raw material to producing value-added cashew kernels is creating better returns for farmers, generating local employment, and strengthening rural enterprises.
Grown in Meghalaya's pristine environment, the cashew is cultivated with minimal external inputs and without intensive chemical treatment, reflecting the state's naturally low-input farming systems. Processing is carried out with a focus on maintaining the natural quality of the kernels, avoiding unnecessary chemical treatments and preserving the authentic taste, aroma, and nutritional value of the product.
The emergence of locally processed Meghalaya Cashew represents a significant step towards building sustainable, farmer-owned value chains and ensuring that a greater share of the economic value remains within the state.
