Kerala Farmer Builds Profitable Business From Rain-Damaged Cashews

When unseasonal rains repeatedly destroyed harvested cashews in his hometown, Brijith Krishnan decided to turn adversity into opportunity. Instead of discarding the damaged produce, the farmer from Kannur developed an innovative way to transform cashews into value-added products like sprouts, pickles, and ready-to-cook mixes.

Today, his startup Eatery Malbarikas generates an annual turnover of nearly Rs 25 lakh, while also supporting local farmers.

Job Loss And Crop Damage Sparked The Idea

Back in 2020, Brijith faced a difficult phase. The mechanical engineering diploma holder unexpectedly lost his job as a supervisor at an IT company. At the same time, the family’s traditional cashew farming business was also suffering.

Unseasonal rains during the harvesting season often soaked the produce. Without proper storage facilities, small farmers had no choice but to keep their harvest outdoors. Wet cashews quickly lost their colour and taste, making them unsellable to processing factories.

For Brijith, this double setback became the starting point of a new journey.

Experimenting With Cashew Sprouting Technology

Observing the growing popularity of plant-based foods, Brijith began experimenting with cashew nuts. He explored whether they could be sprouted and used in different dishes.

To validate his idea, he reached out to institutions such as the Central Food Technological Research Institute and Kerala Agricultural University.

Encouraged by their feedback, he focused on developing a reliable method to sprout cashews and increase their shelf life. Inspired by Japan’s food retorting technology, which uses heat treatment in airtight packaging, he created a process that allows sprouted cashews to be stored at room temperature for longer durations.

Launching His Startup

After nearly a year of research and trials, Brijith launched his venture Eatery Malbarikas in 2021. Initially investing around Rs 1 lakh, he later secured a Rs 25 lakh grant from the Rashtriya Krishi Vikas Yojana to expand the project.

One major challenge was the limited germination window of cashew seeds, which usually lasts around 90 days. Through experimentation, he managed to extend the germination potential to nearly 180–200 days, ensuring year-round production.

Creating Unique Cashew-Based Dishes

Today, Brijith’s company produces a wide range of cashew sprout products including:

• Cashew sprouts Manchurian
• Cashew sprouts butter masala
• Cashew sprouts malai
• Schezwan cashew sprouts
• Cashew sprout soup premix
• Pickles and brined sprouts
• Fresh cashew sprouts

These premium products are priced at around Rs 1,000 per kilogram and are supplied to hotels, caterers, and food companies in Kerala, Bengaluru, and Mumbai.

Supporting Local Farmers

Beyond building a successful business, Brijith has also helped local farmers who struggled with unsellable wet cashews. He purchases damaged produce from at least 11 farmers, giving them a new source of income.

By turning discarded crops into innovative food products, Brijith has demonstrated how agricultural challenges can be transformed into profitable opportunities.

His story is a strong example of how innovation and persistence can revitalize traditional farming and create sustainable livelihoods in rural communities.