About the Producer

Fair Trade supplier

• Located in Sri Lanka
• Works to improve the economic status of small-scale Sri lankan farmers
• Committed to organic and wild harvest production methods

Ceylon Organic Spice Exports (COSE) is a Fair Trade Organisation whose mission is to improve the economic status of small-scale Sri Lankan farmers.

COSE pays at least 50% above what the farmers could receive in the local market for their products, and up to half is paid in advance so the farmers can meet production expenses. A Common Savings Fund, set up by COSE, is now managed by the family groups, for use during emergencies. Sun drying and packaging is done mainly by women with little or no other source of income, who also earn 50% more than they could get doing other work in the region. In addition COSE provides school books and uniforms for the farmers' and workers’ children.

Cashew Harvesting

These cashews grow wild on the hot and dry west coast of Sri Lanka, about 150 km from Colombo. While not certified organic, the trees grow far from any farmland, and have not been subject to any artificial chemicals or fertilisers.

The trees generally start producing in the third year after germination and continue to yield for about 30 years. The cashew fruit consists of a peduncle and a seed. The peduncle, often called the false fruit, is pear shaped, yellow or red in colour and made up of a soft juicy pulp. The seed which develops below the peduncle is kidney shaped and resembles a large bean. Internally the seed contains the kernel or cashew nut, surrounded by an oily cashew nut shell liquid.

The main crop is ready for harvest between March and April, though some trees may produce an additional light crop between October and November. Ripe cashews can be picked from the tree but usually they are allowed to fall to the ground before they are gathered, to ensure that no unripe fruits are harvested. The nuts rot quickly, so during fine weather harvesting is done weekly, and in wet weather nuts are collected daily.

After drying the seed in the sun, the harvesters split the seed by hand to remove the kernel. These cleaned nuts are brought to the COSE packing facility, where they are graded, and then simply dry roasted in a simple oven or pan-fried with ground chilli and sea salt to produce the completely natural taste treat. Packaging is also done in Sri Lanka by COSE, keeping as much added value in-country as possible.