In a remarkable story of resilience and innovation, Brijith Krishnan, a farmer from Kerala, has turned what was once a disaster into a flourishing business. Faced with a cashew crop ruined by unexpected rains, Brijith could have easily given up. Instead, he saw an opportunity to diversify his offerings, and today, his unique products, including cashew sprouts, pickles, and more, are bringing in Rs 25 lakh annually.

The Crisis: Devastating Rains and a Ruined Crop

Like many farmers, Brijiths year began with great expectations. His cashew crop, which had been nurtured for months, was poised for a good yield. But as the monsoon rains lashed Kerala, the unexpected deluge ruined much of the crop. His dreams of a bumper harvest seemed to wash away with the rains.

At the same time, in 2020, Brijith, a mechanical engineering diploma holder, faced another unexpected setback—he lost his job as a supervisor at an IT company.

On top of this, the cashew farming industry, a traditional source of income for his family, was in decline. These dual challenges left him without a stable income. Determined to settle permanently in his hometown, Brijith began seeking new opportunities. However, unlike many others who would have seen this as the end of the road, Brijith chose to look for alternatives. After all, giving up was never an option for him.

A Shift in Mindset

He recognized the rising interest in plant-based diets, especially within the vegan sector, and was motivated by a desire to drive innovation and create a significant impact.

With a background in mechanical engineering, the individual applied his expertise to innovate in cashew farming by developing sprouting technology for cashew nuts.

Brijith quickly incorporated these sprouts into his offerings, marketing them as a health food, and the response was overwhelmingly positive.

But that wasnt all. He also ventured into producing cashew pickles, cashew nut-based snacks, and cashew chutneys, each offering something unique and delicious for his customers. His innovative ideas didnt just revive his business but also opened up a whole new market for cashew-based products, earning him significant attention.

In 2021, he founded Eatery Malbarikas, a business that specializes in creating dishes from sprouted cashew nuts and supplies these products to prominent food supply companies and hotels across Kerala, Bengaluru, and Mumbai.

We experience unseasonal rains between March and May, which disrupt the pollination process and the harvesting period. As small farmers, we lack proper storage facilities, so we have no choice but to leave our harvest out in the open. During this time, much of the produce gets wet. Unfortunately, no cashew factory is willing to buy this damaged crop because its quality deteriorates, the color fades, and the taste becomes poor,” explains the 47-year-old farmer.

In traditional cashew farming, the common practice has been to harvest the nuts for consumption as dry fruits or in a roasted form, leaving little room for value addition. “You can dry and store coconut produce, or even make mango pulp, but theres hardly any alternative to utilize cashews in other forms,” he notes.

Recognizing this as a significant gap in the market, Brijith decided to venture into uncharted territory. Determined to find innovative solutions, he reached out to institutions like the Central Food Technological Research Institute (CFTRI) in Mysuru and Kerala Agricultural University. His goal was to explore the nutritional benefits and viability of sprouting cashews, hoping to unlock new possibilities for his crop.

Brijith approach to using every part of the cashew plant helped reduce waste and created a more sustainable business model. This has been one of the key factors contributing to the profitability of his venture.

I was motivated by positive feedback from institutes and began concentrated on enhancing cashew sprouting technology. Acknowledging the perishable nature of cashews and the difficulties associated with cold supply chain management, he sought to innovate by adapting Japan retorting technology, which heat-treats food in airtight containers to prolong its shelf life, he shares.

After a year into research and development, Brijith started his own startup in 2021.

From raw sprouts to pickles, Manchurian, and soup premix

Brijith innovation with cashews knew no bounds. One of the initial challenges he faced was the limited germination potential of cashews. “Due to their seasonal nature, the germination potential of matured cashews was only 90 days. Therefore, ensuring year-round availability was a significant concern,” he explains.

Through relentless research, trials, and development, Brijith successfully extended the germination potential of cashews to 180-200 days. This breakthrough allowed him to produce cashew-based products consistently, even beyond the traditional harvesting season, making his business model sustainable throughout the year.

After making an initial investment of Rs 1 lakh, Brijiths determination paid off when he secured a grant of Rs 25 lakh from the central government under the Rashtriya Krishi Vikas Yojana (RKVY) scheme.

Brijith has developed a diverse range of premium products featuring sprouted cashews, including various dishes like Manchurian and butter masala, as well as soups and pickles. He emphasizes quality in his offerings, pricing them at Rs 1,000 per kg. By forming strategic partnerships with celebrity chefs and upscale hotels, he effectively targets a niche market for his value-added cashew sprout products.

Thomas, a corporate chef at Paragon group of restaurants, endorses the incorporation of cashew sprouts into healthy diets due to their versatility in various dishes, which has led to customer demand at his restaurant. This unique market positioning has allowed Brijith to cultivate a loyal clientele, resulting in a turnover of Rs 25 lakh in 2023.

Support to local farmers

Brijith is assisting local farmers by purchasing wet cashews from at least 11 local farmers and transforming them into high-quality sprouted cashews.

Brijith mentioned that he offers free training to small-scale farmers who are interested in building a livelihood through cashew farming.

The Road Ahead

Today, Brijith is a shining example of how adversity can lead to innovation and success. His business continues to grow, and he has inspired many others to think outside the box, adapt, and thrive.

His story offers hope to anyone facing difficult circumstances, showing that with the right mindset, even the most challenging situations can turn into opportunities for growth.

“By reimagining traditional practices and incorporating modern technology, my goal was not only to revive the cashew farming industry but also to demonstrate how agri-business entrepreneurship can foster economic growth in rural communities. I am proud that we no longer have to worry about wet produce,” he smiles.

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Edited by Gayathri