The First Cashew Nut

Many years ago, the Filipinos who first saw the cashew nut ate it raw. This caused their skin to itch. So, they tried roasting it over coals and found that it was delicious when cooked this way. When the yellow fruit was crushed, it produced a strong smelling juice which made those who drank it healthy and strong. When the juice was fermented, it turned into wine. Today, the young leaves and flowers of the cashew three are eaten as vegetables. A yellowish oil, used in making chocolate, is extracted from its seed. From the shell of the cashew nut, another type of oil is taken and used to protect wood and books from termite. From the bark, a gum is drawn for use as an insecticide. The bark is also made into a dark juice that can be used as ink for writing. With its beauty and usefulness, it is no wonder that, through the years, the cashew tree remained a very important and special part of our Philippine forests.

• AuthorMarla Yotoko Chorengel
• Illustrated byBeth Parrocha
• GenreHard Cover
• PublisherBookmark
• FormatPaperback
• Language English (United States)
• Reading AgeAges 6-10
• ISBN978-971-569-107-7
• Pages24
• Year1990