Deviya Rane, chairperson, Goa Forest Development Corporation (GFDC) speaks to The Goan on how the Goa Cashew Fest 2025 will elevate the much neglected State fruit to the global platform and motivate farmers, stake holders, self help groups and others involved in the cashew processing industry.
The Goan: Why is the Goa Cashew Fest promoted as a movement?
Deviya Rane: The idea of the Goa Cashew Fest stemmed from a simple but powerful observation—while the cashew is deeply woven into Goa’s cultural and economic fabric, it has never received the recognition it truly deserves. As someone who has spent time engaging with local farmers, feni distillers, women in self-help groups, and artisans, I realised there was a strong sentiment to tell the untold story of this iconic fruit.
The festival was conceptualised as a dynamic platform to celebrate the cashew in all its forms—not just as a fruit or nut, but as a symbol of our rural identity, craftsmanship, and entrepreneurship. It is a tribute to those who have sustained this tradition for generations and a call to the youth to embrace its future.
TG: How would you assess the success of the Fest?
DR: The response has been overwhelmingly positive. In just two years, the Goa Cashew Fest has evolved into a well-attended and eagerly anticipated event. We’ve seen participation from stakeholders in various sectors, including farmers, self-help groups, processors, the hospitality industry, F&B, and artisans. The festival has served as a platform to highlight the significance of the cashew industry in Goa and to foster discussions on its development.
While profitability wasn’t the core objective, the festival has generated significant revenue for small-scale producers and local businesses. More importantly, it has created lasting visibility and market linkages that extend beyond the three-day event. I would say the success lies in the way it has re-energised a sector that was once struggling post-pandemic.
TG: Can the Fest benefit key industries?
DR: Yes, absolutely. The Goa Cashew Fest is carefully curated to serve as a multi-sectoral platform. It brings together stakeholders from agriculture, F&B, hospitality, retail, and heritage products, creating opportunities for collaboration and innovation. Chefs have developed signature dishes using cashew fruit, feni-makers have presented new blends, and researchers have demonstrated new uses of the fruit for sustainable packaging and retail products. This year, we are seeing increased participation from hospitality brands who recognise the festival’s potential to promote agro-tourism and sustainable sourcing.
TG: What innovations have come from the Fest?
DR: One of the key innovations has been value-added product development—cashew apple jams, vinegar, flavoured feni, and wellness drinks. These ideas came directly from the stalls and workshops held during the Fest. These innovations reflect the creativity and entrepreneurial spirit of local participants. While specific implementation details are under consideration, the festival has undoubtedly sparked conversations about diversifying cashew-based products and exploring new market opportunities.
TG: Can the Fest become Goa’s top annual event?
DR: Collaboration is key. Farmers, distillers, hospitality entrepreneurs, and government bodies must continue to work hand-in-hand. Collaborative efforts among local stakeholders, industry experts, and government bodies in the form of subsidies, export incentives, and cross-departmental coordination will also play a pivotal role. By focusing on enhancing the quality of cashew products, promoting sustainable practices, and leveraging digital marketing strategies, the festival can attract a broader audience. The goal is to create a Goan festival that celebrates local while appealing to global sensibilities.
TG: Will the Fest be linked to tourism?tg: Will the Fest be linked to tourism?
DR: Yes, and this is very much a part of our long-term strategy. The Cashew Fest is intentionally scheduled during the post-harvest season in April, which also aligns with the tail-end of Goa’s peak tourist window. This synergy allows us to attract both local visitors and tourists looking for authentic cultural experiences. Over time, we hope to make the festival a permanent fixture on Goa’s cultural and tourism calendar.
TG: What is the current state of cashew farming in Goa?
DR: Cashew plantations in Goa have faced multiple challenges over the past few years—ranging from pandemic-related disruptions to climate change impacts like unseasonal rainfall and pest outbreaks. GFDC, along with the Department of Agriculture, has rolled out support measures, including replantation drives, farmer training programmes, and schemes like the ‘Subsidy on Cashew Plantation Maintenance’ and ‘Assistance for Feni Distillation Units’ to support recovery. We’ve also initiated crop insurance awareness programmes.
TG: What research is ICAR doing to improve cashew quality?
DR: The ICAR-Central Coastal Agricultural Research Institute (CCARI) in Goa has been actively involved in research aimed at enhancing cashew cultivation. Developments include the release of high-yielding cashew varieties like Goa-1 and Goa-2, which exhibit improved nut weight and juice content. Additionally, ICAR-CCARI has introduced innovative methods, such as acoustic detection techniques, to identify pest infestations early, thereby aiding in better crop management.
TG: How much State land is used for cashew plantations?
DR: As per our latest estimates, Goa has over 55,000 hectares under cashew cultivation, making it one of the leading states in India for cashew farming. Of this, approximately 6600 hectares are managed by the Goa Forest Development Corporation (GFDC) on forest lands leased from the government. The remaining cashew plantations are on private lands, cultivated by individual farmers and landowners across the State.
