A three-day course organized by the Catholic-run Tarakanita College in Yogyakarta and designed to help educate cashew farmers about how to maximize profits by processing cashew fruit concluded yesterday. Ninety mostly Muslim cashew farmers attended the course, held from July 24-26, during which participants were trained in alternative uses of cashew fruits, which have principally been used as feed for cattle. The farmers, from Gunung Kidul district, learned methods of producing syrup, preserves and dodol, a confection made of glutinous rice, coconut milk, palm sugar, all using cashew fruit. Organizers aimed to maximize the practical uses of farmers’ agricultural products. “The cashew fruits can be processed and have good value,” said Maria Amriyati, director of Tarakanita College, run by the Sisters of St. Charles Borromeo. “The training program aimed to empower the farmers. It is hoped they can maximally process the cashews.” Eli Mudrik Mafazah, a site manager at Kulon Progo district’s agro-industry development, said the skills learned during the course could increase farmers’ incomes and “improve their creativity.” She added that Karangmojo subdistrict in Yogyakarta was a rich source of cashew nuts and that “almost every family has about three cashew trees.” Related reports: Volcano victims learn to bake a cake
