But, where labor costs are very low, the apples may be gathered up and taken to markets or processing plants. In Goa, India, the apples are still trampled by foot to extract the juice for the locally famous distilled liquor, feni. In Brazil, great heaps are displayed by fruit vendors, and the juice is used as a fresh beverage and for wine. In the field, the fruits are picked up and chewed for refreshment, the juice swallowed, and the fibrous residue discarded. In the home and, in a limited way for commercial purposes, the cashew apples are preserved in sirup in glass jars.
Fresh apples are highly perishable.
Various species of yeast and fungi cause spoilage after the first day at room temperature. Efforts are made to retain as much as possible of the ascorbic acid. Food technologists in Costa Rica recently worked out an improved process for producing the locally popular candied, sun-dried cashew apples. Failure to remove the tannin from the juice may account for the nutritional deficiency in heavy imbibers of cashew apple wine in Mozambique, for tannin prevents the body's full assimilation of protein. Cashew apple juice, without removal of tannin, is prescribed as a remedy for sore throat and chronic dysentery in Cuba and Brazil.