Africa’s Cashew Story: Farming, Challenges and a Toasted Cashew Recipe

Africa grows over 40% of the world’s cashews

Africa is the center of the cashew world, producing well over 40% of the global supply. Yet behind this success are family farms, gender inequalities, and complex global trade systems.

Who Owns and Works Africa’s Cashew Plantations

Cashew plantations are primarily owned by men, as women and migrant farmers often face barriers to land ownership and financing. Most work is done manually using hand tools, while only larger plantations occasionally use animals or light machinery. Family labor is critical to keeping these farms productive.

Street vendor selling cashew nuts in Nigeria

Most African cashews are exported raw and shipped to Asia for processing into kernels for Europe, the Americas, and Asian markets. This limits the profits African farmers and processors can make.

Did you know? Côte d’Ivoire is now the world’s top cashew producer, surpassing India and Vietnam.

Environmental Benefits of Cashew Trees

Cashew farming has a surprisingly positive environmental impact. Cashew trees help restore degraded land and stabilize soil where cotton and yam farming have exhausted nutrients. They also help reduce carbon footprints while providing long-term income for farmers.

Cashew workers in Guinea-Bissau

Challenges Facing African Cashew Farmers

Cashew farming is highly labor-intensive and takes years before trees bear nuts (about four years). Farmers face many obstacles: high export taxes, market monopolies, recurring fires, and weak grower organizations. Women in particular struggle to access credit or secure land rights.

Civil wars and political instability have also forced many farmers to abandon plantations, disrupting livelihoods and causing sudden price shocks.

Did you know? Nearly 90% of Africa’s cashews are exported raw, losing billions in potential processing revenue.

Toasted Cashews Recipe from Guinea-Bissau

A quick, flavorful snack you can make at home using Africa’s favorite nut.

Prep time: 5 min | Cook time: 10 min | Total: 15 min

• 1 cup unsalted cashew nuts
• 1 tablespoon palm oil or vegetable oil
• 1 teaspoon salt
• 1 teaspoon red pepper flakes

Heat oil in a pan over medium heat. Add cashews, salt, and red pepper flakes. Stir and toast lightly until golden and aromatic. Serve warm as a snack.

Did you know? Cashew shells contain a natural oil used in brake linings, paints, and even insect repellents.

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