Apart from cocoa and shea, CRIG has successfully developed useful products from the apple and nut of cashew fruits. The institute as so far produced the following items:

Products from Cashew Apple Juice
Wine and vinegar

By killing off other microbes and naturally occurring yeast during pasteurizing, and then introducing alcohol tolerant, specific wine yeast, a different fermentation process takes place resulting in the production of wine from cashew apple juice. During the second stage of this fermentation process, alcohol in wine is converted into acetic acid (vinegar) by acetic acid producing bacteria.

Industrial alcohol gin and brandy

Fermentation of the sugars in cashew apple juice by naturally occurring yeasts led to the production of alcohol. The alcohol obtained after distillation is either packaged as industrial alcohol or blended to acceptable concentration as gin or brandy.