The coastal state of Kerala plays an important role in India’s cashew production, with the Kannur district alone contributing 63 percent of the state’s yield.

However, the reliance on dry weather for good harvests makes unseasonal rains a serious risk, as Brijith Krishnan experienced on his 13-acre cashew farm.

Declining cashew farming, combined with his unexpected layoff from a supervisory role in an IT company in 2020, was a hard blow for him.

Around the same time, he turned his attention to the rising trend of plant-based diets, which inspired him to innovate and explore sprouting technology for cashew nuts.

He collaborated with prestigious institutions, such as the Central Food Technological Research Institute in Mysuru and Kerala Agricultural University.

Their encouragement and insights were crucial as he improved the technology for sprouting cashew nuts, solving issues like perishability and limited germination.

A known issue with cashews is their limited 90-day germination window. Through persistent efforts and research, Brijith extended the window to 180-200 days, ensuring year-round availability of sprouted cashew products.

Taking cues from Japan's retorting technology, Brijith developed a way to store sprouted cashews at room temperature. This advancement improved their shelf life and marketability, crucial for reaching a broader audience.

In 2021, he founded ‘Eatery Malbarikas’ to offer dishes to restaurants and hotels across Kerala, Bengaluru, and Mumbai. This positioned his products in a niche market, leading to a turnover of Rs 25 lakh in 2023.

Beyond his success, Brijith’s mission was to support his community. By sourcing wet cashews from 11 local farmers, he shows how agribusiness can drive economic growth in rural areas.