DECLARATION

I, IKANI BASHIR IKANI declares that the SIWES report submitted by me to the DEPARTMENT OF

PURE AND INDUSTRIAL CHEMISTRY, FACULTY OF NATURAL SCIENCE, PRINCE ABUBAKAR AUDU

UNIVERSITY, ANYIGBA is a record prepared by me after the completion of my Industrial Training

(IT) course (CHM 492) at BDM. KOGI STATE UNIVERSITY VENTURE, ANYIGBA, KOGI STATE.
DEDICATION

I dedicate this report to the Almighty God, who in his infinite mercy bestowed upon me divine

favour in securing an internship position, wisdom to learn and has been with me throughout this

internship. I also dedicate this report to my beloved parents, late Mr. Ikani Yusuf and Mrs.

Bakwo Maminatu Yusuf for bringing me to this world and their immense support,

encouragement, love and moral impact always towards actualizing my dreams.

ACKNOWLEDGEMENT

I greatly appreciate Almighty God for making this SIWES program a successful one for me.

My sincere gratitude goes to my Industry based supervisor- Dr. Ogbadu A. O, Mr.Godwin

Okoh and Mr. Raheem M Oyekola for their great impact, support, encouragement and parental

guidance during my stay for my Industrial Training (IT) program. I pray almighty God continue

to bless them all.

My profound gratitude goes to Engr. Emeka , Mr. Yemi silvestre Adebola, Mr. kayode

Emmanuel, Engr. Aminu Mohammed suleman, Engr. Muhammed Nuhu and Engr. Abu Razaq

Yusuf, Mr.peter for their moral impact, financial support and everything words failed me to

mention.

My special appreciation goes to my parents for their financial support, love and prayers during

this program.

Lastly, my acknowledgement goes to my family, friends, colleagues and well wishers who

have in one way or the other contributed to the success of this program. May the almighty God

bless them all ( Amen).

 ABSTRACT

This technical report contains details of my industrial training at DANGOTE CEMENT

PLC situated at Obajana, Kogi state,Nigeria.During my internship, I was attached to the

Quality Assurance department. I learnt about the Health and Safety practices on the plant

and the manufacturing process of Portland limestone cement. This report contains the

manufacturing operations in DANGOTE CEMENT PLC Obajana Plant, my participation,

work done,knowledge and experience gained to the best of my ability. It also contains my

contributions and research ideas gotten from the invaluable internship experience.

CHAPTER ONE: INTRODUCTION

1.1 BRIEF HISTORY OF SIWES

The Industrial Training Fund (ITF) was established in 1971 with its headquarter in Jos,Plateau

state. in 1973, ITF board designed and initiated the Student Industrial Work Experience Scheme

(SIWES) to acquaint students with the skill of handling industrial equipment and machinery as a

part of it labor development and the Federal Government’s policy on educational knowledge and
experience by exposure to professional work in their respective fields of study. The SIWES

programme is now mandatory and a pre-requisite for tertiary institution students looking to

receive degree and diploma certificate in specialized disciplines of fields.

Before this scheme was established, there was a growing concern and trend noticed by

industrialists that graduates of higher institutions lacked sufficient practical background for

employment.

It used to be that students who got into Nigerian institutions to study science and technology

were not trained in the practical know-how of their various fields of study. As a result, they

could not easily find jobs due to the lack of working experience. This was a huge problem for

thousands of Nigerians until 1973. The ITF organization (Industrial Training Fund) made a

decision to help all interested Nigerian students and established the SIWES program. It was

officially approved and presented by the Federal Government in 1974. The scheme was solely

funded by the ITF during its formative years but as the financial involvement became unbearable

to the fund, it withdrew from the scheme in 1978.

1.2 VISION/MISSION OF SIWES

To equip students with necessary practical knowledge and technical skills for self employment

and effective involvement in Nigeria’s industrial growth

1.3 AIMS AND OBJECTIVES OF SIWES

 Expose the students to industrial culture that is, real working world before graduating

for which basically they are being trained by providing avenue for students in institution

of higher learning to acquire industrial skills and experience in their course of study
  Provide opportunity for the students to practice and improve their skills.

 Correlate the knowledge obtained during their studies with the actual industrial

conditions and to develop a critical and realistic approach to problems and their

solutions.

 Ascertain and Experience the ultimate role which they are expected to play in the wheel

of an industry on completion of their present course of study to make the transition from

school to the world of work easier, and enhance students contact for later job placement.

 Provide an opportunity for students to relate the theoretical and practical understanding

through industrial training programme in organizations where students are placed by

exposing student to work methods and techniques in handling equipment and machinery

that may not be available in their institution.

 Give industrial organizations the opportunity to assess the caliber of students and place

them within their own industries

2.0 CHAPTER TWO: COMPANY OVERVIEW

2.1 COMPANY PROFILE

Kogi State University ventures (ksu) is located in Prince Abubakar Audu university, beside

education faculty, it is one of the running ventures in the premises of the university.
The main activities in this firm is the production of water (bottled and satchet) and also the

cashew processing (cashew candy, cashew kuli kuli, soap, CNSL, cashew juice, cashew nuts,

e.tc.), for both retail and whole sales. It is headed by Dr. A. Ogbadu, who has been for long the

head of this firm

2.2 BRIEF HISTORY OF THE COMPANY

The KSU cashew processing plant is located inside the school premises; it was built and

commissioned on the 14th October, 2010 by his Excellency the former governor of Kogi State,

Alh (Dr) Ibrahim Idris. The KSU cashew processing plant is a subsidiary KSU ventures Ltd.

That also produces Bakery product and table water, the establishment has six professional and

twenty non-professional workers.

Kogi state university was established in the year 1999 but started up fully in year 2000 by the

first governor of the state prince Abubakar Audu, the institution was formerly called prince

Abubakar Audu University (PAAU).

The company is bent on building a long term relationship with their customers and clients and

providing exceptional customer services by pursuing business through innovation and advanced

technology. To help Nigeria and African countries towards self-reliance and self-sufficiency in

the production of world’s most essential commodities by establishing efficient production

facilities in a strategic location close to the key growth market.

2.3 DEPARTMENT OF THE COMPANY

The company has different department but they are sub merged under:

 Water processing department

  Cashew processing department

2.3.1 WATER PROCESSING DEPARTMENT

This department takes up the work of the production of both sachet water and bottled water and

they are further divided into sections:

2.3.1.1 SATCHET WATER PRODUCTION

This is further divided into:


The production/bagging section : this is where the sachet water are being prolduced


The packaging/packing section: this sector is based on the packing and arrangements of

the produced sachet water


The distribution sector: this sector takes the product (sachet water) out for sales to the

public

2.3.1.2 BOTTLED WATER PRODUCTION

This section is also divided into:


Blowing section: this section is concerned with blowing of performs into bottles


Filtration/disinfection sector: this sector is based on filtering and making the water clean


Production sector: the people here are based in production of the bottled water


Packing sector: this sector is based on the packaging of the produced bottled water to be

taken out for sales

2.3.2 CASHEW PROCESSING DEPARTMENT

This department is based on cashew processing and it is further divided into sections: peeling,

cutting, packaging, frying etc

2.4 ORGANOGRAM OF THE DEPARTMENT

2.5 ORGANOGRAM OF COMPANY

3.0 CHAPTER THREE: ACTIVITIES DURING SIWES

3.1. ACTIVITY ONE: PRODUCTION OF CASHEW KERNELS

Cashew kernels are raw cashew kernels that have undergone processing like: steam boiling,

cutting or shelling, drying, frying etc.

For commercial purposes, they are graded based on their color, shape and size. Cashew kernels

are also available as roasted, salted, flavored and coated with spices, honey etc. value added

products like cashew powder, cashew butter, cashew drink, etc. are also available in market.

3.1.1 METHODOLOGY

In the course of the production of cashew kernel, numerous activities are carried out:

 Extraction of natural cashew seed from farm

 Drying of seed

 Steam boiling

 Sizing

 Cutting/shelling

 Drying

 Peeling

 Sorting

 Frying

 Packaging

 Labeling

3.1.1.2 EXTRACTION OF NATURAL CASHEW SEE FROM THE FARM

This is the process whereby raw/ natural cashew seeds are gotten from the farm, or either gotten

from the market, this is done so as to have the different quantity of cashew nuts you desire
3.1.1.3 DRYING OF SEED

This has to do with sun drying the raw cashew nut you must have gotten from the farm or the

market to remove moist from the seeds

3.1.1.4 STEAM BOILING

This is the initial production process taken to the production of a cashew kernel; in this case, he

cashew seeds are poured into a machine called a steam boiler to soften the cashew seeds. In

steam boiling, the raw nuts are steamed at high pressure for about 25-30 minutes. Then, the nut is

allowed to cool for about 8hour.

3.1.1.5 SIZING

In this stage, the steam boiled cashew seeds are sized into different shapes. This separation is

done with the use of a sizing machine, they are sized into A, B, C and D.

3.1.1.6 CUTTING/ SHELLING

This stage involves separating the nuts from the shell with the aid of an electric cutting machine,

a manual cutting machine or foot operator device made of blades (commercial purpose).

Afterwards the shells are separated from the kernels manually, whereby the shells are moved to

the CNSL production sector.

3.1.1.7 DRYING

In this stage, the nuts are then taken to the dryer after cutting; the nuts are dried at a temperature

of 100oC in order to prevent fungus attack when stored and to facilitate peeling of the testa. The

nuts are then weighed to determine the weight before taking it to the peeling section.
3.1.1.8 PEELING

This section, the testa is been removed from for the cashew kernels, this is done with the aid of

manual process i.e. the use of a sharp knife to remove the testa from the cashew kernel

3.1.1.9 GRADING/SORTING

Grading and sorting of the cashew kernel is done in this stage. Grading of the cashew kernel are

done based on the colors, sizes etc

3.1.1.10 FRYING

After the cashew kernels must have been dried, the next stage is frying; this is done with the aid

of an electric fryer having for legs and two handles with a net inside; during frying, some

seasonings are applied depending on the desired taste and flavor, some are added pepper, ginger,

salt etc. The frying is done for about 5-10 minutes. The cashew kernel is then poured little

amount water to avoid burning before been poured into oil.

3.1.1.11 PACKAGING

In this stage, the fried cashew nuts are package into different packaging materials like: cans,

bottles, nylons etc

3.1.1.12 LABELING

After a successful packaging, the products have to be labeled with the company’s name,

NAFDAC number, nutritional information, ingredient, number, company logo etc

3.1.2 SKILLS ACQUIRED

During the course of this production, I was able to learn about some equipment and how to

operate them, and also how to produce a cashew kernel.

3.2 ACTIVITY TWO: PRODUCTION OF CASHEW KULI KULI

Cashew kernels can be used as an important source of lipids and proteins as well as be

substituted for groundnut/peanut and almond in the confectionery products such as cakes,

biscuits, cookies and groundnut cakes (groundnut kuli kuli). Cashew kuli kuli is a by-product

gotten after the extraction of oil from a cashew kernel, usually used as delicious snacks food

supplements and it is indigenous to the west African coast. Kuli kuli is a popular food item with

long history of consumption in the diet of the low resources classes of population in West Africa.

3.2.1 METHODOLOGY

In the course of producing cashew kuli kuli, all the process involved in the production of cashew

kernel are observed from the first stage till the frying section; which will now be taken up with

the following

 Softening/massaging

 Extraction of oil

 Moulding

 Frying

 Packaging

 Labeling

3.2.1.1 SOFTENING/MASSAGING
In this stage, the fried kernels are softened electronically or manually with the use of a mortar

and pestle. The kernels are crushed into powder forms with the mortar and pestle after which it

will be massaged

3.2.1.2 EXTRACTION OF OIL

This has to do with the removal of oil from the softened and massaged kernel. This process takes

a longer time because of the equipment used; the kernel has to be massaged continuously to

extract the oil which will later be used for frying.

3.2.1.3 MOULDING

This has to do with molding the remaining softened and massaged kernel into desired shapes; by

this time the oil has already been extracted from the crushed kernel leaving only the crushed

kernel without oil.

3.2.1.4 FRYING

In this stage, the already extracted oil from the massaged kernel is used to fry the already molded

kernel; using a different oil for frying will not be lead to not achieving cashew kuli kuli.

3.2.1.5 PACKAGING

In this stage, the fried kuli kuli are package into different packaging materials like: cans, bottles,

nylons etc

3.2.1.6 LABELING

After a successful packaging, the products have to be labeled with the company’s name,

NAFDAC number, nutritional information, ingredient, number, company logo etc

3.2.2 SKILLS ACQUIRED

During the course of this production, I was able to learn about some equipment and how to

operate them, and also how to produce a cashew kernel.

4.0 CHAPTER FOUR: MAIN ACTIVITIES OF COMPANY

4.1 WATER
A substance composed of the chemical elements hydrogen and oxygen and existing in gaseous,

liquid and solid stare. It is one of the most plentiful and essential of compounds. A tasteless and

odourless liquid at room temperature, it has the important ability to dissolve many other

substances. Indeed, the versatility of water as a solvent is essential to living organisms. Life is

believed to have originated in the aqueous solutions of the world’s oceans, and living organisms

depend on aqueous solutions such as blood and digestive juices, for biological processes. Water

also exists on other planets and moons both within and solar system. In small quantities, water

appears coloureless, but water actually has an intrinsic blue colour caused by slight absorption of

light at a red wave lengths.

Sachet and bottled water are any commercially treated water, manufactured, packaged and

distributed for sale in sealed food grade containers and is intended for human consumption. The

difference between the two types of water is the material used to package them. It is also

believing that bottled water is purer than sachet water. In Nigeria and other countries, sachet

water is often referred to as ‘pure water’. The production of sachet water in Nigeria started in the

late 90s and today the advancement in scientific technology has made sachet water production

one of the fastest growing industries in the country. Water consumers are frequently unaware of

the potential health risks associated with exposure to water borne contaminants which have often

led to diseases like diarrhea, cholera, dysentery, typhoid fever, legionnaire’s disease and parasitic

diseases. The continuous increase in the sale and indiscriminate consumption of packaged

drinking water in Nigeria is of public health significance, as the prevalence of water related

diseases in developing countries like Nigeria is determined by the quality of their drinking water.

4.1.1 PROPLEM OF WATER IN NIGERIA

Nigeria has greater challenges when it comes to water development and management. The

current water resources development and supply status is unacceptably low and needs a major

transformation. With the rapid growth in population, urbanization, industrialization and

competition for economic development, water resource has become vulnerable to depletion and

degradation.

Management of this valuable resource is determined by its acceptability and utilization in terms

of quantity and quality. Due to imbalance between demand and availability, management

approaches are facing various ethical dilemas. This paper therefore considers the water supply

and sanitation situation in the country and the challenges facing the sector.

This calls for institutional reforms and review of policy targets, define key elements for the

development of action and investment plans as well as provide some guidelines in order to

minimize duplication and maximize effectiveness. The paper also suggested strategies and viable

framework/agenda for sustainable water supply and emphasizes that the machinery of water

resources development and management needs an urgent overhauling with the aim of

streamlining the overlapping functions of the various agencies that have operated the system up

till now.

More importantly, the paper suggested integrated approaches/strategies for sustainable

management as well as offers relevant policy recommendations for water resources management

in Nigeria.

4.1.2 WATER TREATMENT

4.1.3 OBJECTIVES OF THIS RESEARCH

The objective of this project is to analyze through research in the production, processing and

marketing of cashew products in the study area. The specific objectives are to:

 Produce consumable water

 Identify impurities in water

 Choose the right way of removing impurities

 Identify the choice of equipment.

 Know the of production and how to market the produced bottle and sachet water

 Make recommendation based on findings

4.1.4 SECTION OF WATER PRODUCTION

4.1.4.1 SACHET WATER PRODUCTION

Pure water is known to be colorless, odourless and tasteless with high boiling and melting points

as well as high heat of vapourization. Pure water can be slightly ionized reversibly to yield

hydrogen and hydroxyl ions. Therefore, water is not just a solvent in which the chemical

reactions of the living cell occur. It is often considered in direct participation in those reactions.

Quality of drinking water is evaluated based on its chemical components. This is done by

assessing the pH, hardness, total alkalinity, dissolved oxygen, carbon dioxide, heavy metals and

organic constituents.

Consumption of sachet water in Nigeria is on the increase irrespective of whether they have

NAFDAC Certification or not. However, despite the strong effort by NAFDAC in the regulation

and quality assessment of sachet water and other foods and drugs in Nigeria, most manufacturers

have not complied with the agency’s regulation. There are a growing number of reported public
illnesses such as typhoid, diarrhea and other water borne diseases arising from consumption of

sachet water. Sachet water serves as a major source of potable drinking water in Nigeria.

4.1.4.1.1 METHODOLOGY

WATER TREATMENT PROCESSES SACHET WATER PRODUCTION

 THE SOURCE OF RAW WATER FOR PRODUCTION

The source of raw water for producing the packaged bottle or sachet water is borehole whereby

the submersible pump is used. All the pumps must not be made from galvanized metal. Three

(3) storage tanks are used. One tank for raw water storage, another for treatment process and the

third tank for post-treatment water Storage.

The following are the equipments used for water treatment in the factory:

1. PVC Water Tanks (Black Colour preferably)

2. Submersible Water Pumping Machine (1HP or more)

3. Surface Pumping Machine (1HP or more)

4. Aeration faucets

5. PVC Pipes and plumbing fittings

6. Micro-Filter Cartridges (0.5µ (Micron), 2µ and 5µ pore Size)

7. Ultra-Violet (UV) Sterilizer

8. Ultraviolet (UV) Lamps (Switches placed outside the rooms!)

9. Dosing Pumps
10. Liquid chlorine

11. Calcium hypochlorite powder

12. Hydrogen peroxide

13. Isopropyl alcohol (IPA)

14. Green sand, activated carbon/charcoal, ion exchange resins (cations & anions)

15. Alkali (NaOH, KOH)

The treatment procedure is same as that of the bottled water production elaborated below.

After all the treatment processes is completed, the next thing to do in sachet water production is

ensure the flow of the treated water through a the pipe connected the automatic liquid parking

machine used for production of sachet water.

The following are the process in sachet water production:

 AUTOMATIC LIQUID PACKAGING MACHINE

The automatic liquid parking machine is used to package the treated water in a sachet form, a

printed is fixed into the machine which enables It to works by filling, measuring and sealing of

the sachet water automatically.

  PACKAGING

The produced sachet water is arranged and tighten in a parking bag manually, each bag contains

20 Pieces of sachet water.

 STORAGE AND DISTRIBUTION

The bagged water is store in a room where it will be further distributed the consumers.

4.1.4.2 BOTTLED WATER PRODUCTION

WATER TREATMENT PROCESSES BOTTLED WATER PRODUCTION

 THE SOURCE OF RAW WATER FOR PRODUCTION

The source of raw water for producing the packaged bottle or sachet water is borehole whereby

the submersible pump is used. All the pumps must not be made from galvanized metal. Three

(3) storage tanks are used. One tank for raw water storage, another for treatment process and the

third tank for post-treatment water Storage.

The following are the equipments used for water treatment in the factory:
1. PVC Water Tanks (Black Colour preferably)

2. Submersible Water Pumping Machine (1HP or more)

3. Surface Pumping Machine (1HP or more)

4. Aeration faucets

5. PVC Pipes and plumbing fittings

6. Micro-Filter Cartridges (0.5µ (Micron), 2µ and 5µ pore Size)

7. Ultra-Violet (UV) Sterilizer

8. Ultraviolet (UV) Lamps (Switches placed outside the rooms!)

9. Dosing Pumps

10. Liquid chlorine

11. Calcium hypochlorite powder

12. Hydrogen peroxide

13. Isopropyl alcohol (IPA)

14. Green sand, activated carbon/charcoal, ion exchange resins (cations & anions)

15. Alkali (NaOH, KOH)

 REVERSE OSMOSIS (RO) WATER TREATMENT SYSTEM

Reverse osmosis is a water purification process that uses a semi-permeable membrane (synthetic

lining) to filter out unwanted molecules and large particles such as contaminants and sediments
like chlorine, salt, and dirt from drinking water. In addition to removing contaminants and

sediments, reverse osmosis can also remove microorganisms – which you certainly do not want

to drink. It gets water clean down to a molecular level, leaving only pure H2O behind.

In reverse osmosis, an applied pressure is used to overcome the osmotic pressure and push the

water from high concentration of contaminants to low concentration of contaminants. This

means it’s being forced in reverse and the contaminated water is trying to move into the pure
water, but because it must pass through a filter first, the contaminants get trapped and only the

pure water passes through; resulting in the cleanest possible drinking water.

Reverse osmosis typically involves four stages of filtration: a sediment filter, pre-carbon block,

reverse osmosis membrane, and post-carbon filter. The sediment filter removes the largest

particles, like dirt, sand, and rust to prevent clogging of the subsequent filters. The pre-carbon

filter uses activated carbon to prevent anything larger than a spec of flour from passing through

as well as attracting and bonding with positively charged ions to prevent chemical compounds,

like chlorine and chloramines, from passing through to the third filter. The reverse osmosis

membrane then removes molecules heavier than water, such as sodium, high levels of lead,

dissolved minerals, and fluoride. Finally, the post-carbon filter polishes the water.

 WATER DISINFECTION USING CHLORINE AND CHLORAMINE

USING CHLORINE

Chlorination is the process of adding chlorine to drinking water to kill parasites, bacteria, and

viruses. Different processes can be used to achieve safe levels of chlorine in drinking water.

Using or drinking water with small amounts of chlorine does not cause harmful health effects

and provides protection against waterborne disease outbreaks.

USING CHLORAMINE

Chloramination is the process of adding chloramine to the water to disinfect it and kill germs. It

is sometimes used as an alternative to chlorination. Chloramines are a group of chemical

compounds that contain chlorine and ammonia. The particular type of chloramine used in

drinking water disinfection is called monochloramine which is mixed into water at levelus that

kill germs but are still safe to drink.

THE USE OF UV STERILIZER

Ultraviolet sterilization is considered to be one of the most effective water treatment methods for

disinfection. UV sterilizers work quickly in targeting and stabilizing all biological impurities

found in water. Additional chemicals are not needed, therefore saving costs, including containing

no danger of overdosing.

Once the sterilization process is complete, up to 99% of germs will be killed in under 10 seconds

of exposure to the UV light. Ease of installation, no alteration of pH, taste, and other elements of

water gives UV water treatment its esteemed reputation.

4.1.4.2.1 METHODOLOGY IN BOTTLE WATER PRODUCTION

After the treatment and purification of water, the following are the next step in the production of

bottled water:

 Blowing of performs

Principle of the blow molding process: The blow molding process includes three basic steps:

preform moulding, blow moulding and bottle cooling.

The first process is to turn the plastic into a preform (injection or extrusion) and place the high-

temperature preform in a blow mould. Injecting of the compressed air into the preform to inflate

it until it is close to the cavity wall, and maintain the blowing pressure until the bottle cools.

After finalizing the shape, the hollow bottle was obtained when the mould is opened.

 Washing

This has to do with washing of the bottles that has been produced in order to remove impurities

 Filling

The next stage after washing is filling of the bottles; here, the bottles are place in a round manner

in the automatic filling machine as the machine keeps rotating and filling the bottles.
  Capping

After the machine must have filled the bottles with water to the desired point, capping is done, i.e

covering of the bottled water with its cap’s. This either done manually or electronically

 Labeling

The capped bottles are labeled with the name of the company writing on it along with other

information about the product and company.

 Packaging

This is the process of arranging the bottled water in an orderly manner, shrink wrapping method

is used, which has to do with the use of a heat gun to shrink the nylon 6.6 that is wrapped around

the bottle water

4.2 CASHEW NUT SHELL LIQUID (CNSL) PRODUCTION

Cashew Nut Shell Liquid or CNSL or Cashew Oil or Cashew Nut Shell Oil is a versatile by

product of the cashew industry. The nut has a shell of about 1/8 inch thickness inside which is a

soft honey comb structure containing a dark reddish brown viscous liquid. It is called Cashew

Nut Shell Liquid or CNSL. Which is the pericap fluid of the cashew nut. It is often considered

as the better and cheaper material for unsaturated phenols (cardanol)

C.N.S.L has innumerable applications, such as friction linings, paints, laminating resins, rubber

compounding resins, cashew cements, polyurethane based polymers, surfactants, epoxy resins,

foundry chemicals, and intermediates for chemical industry. It offers much scope and varied

opportunities for the development of other tailor-made polymers.

Cashew Nut Shell Liquid undergoes all the conventional reactions of phenols, CNSL aldehyde

condensation products and CNSL based phenolic resins are used in applications such as surface

coatings, adhesives. Various polyamines synthesised from CNSL are used s curing agents for

epoxy resins. CNSL and its derivatives have been used as antioxidants, plasticizers and

processing aids for rubber compounds, modifiers for plastic materials and used to provide

oxidative resistance sulphur-cured natural rubber products. It is also added to rubber gum stock

or nit rile rubber to improve the processability, mechanical properties and resistance to crack and

cut properties of the vulcanisates.

CNSL contains mainly

1. Cardanol

2. Anarcardic acid (carboxylated carnadol)

3. Cardol

 CARDANOL (CARD-PHENOL)

Cardanol is the monophenolic component of technical CNSL and is widely used as a synthon

(starting material) for the preparation of a number of polymers and agricultural products

Cardanol synthesis by conventional chemical process is hindered due to the meta position of the

side chain in relation to the phenolic group which directs any replacement to ortho and/or pars

positions.
  PREPARATION OF CARDANOL AND CARDOL FROM CNSL

CNSL is dissolved in a mixture of methanol and ammonium hydroxide (8:5) and extracted with

n-hexane to obtain cardanol. The resultant methanolic ammonia layer is extracted with a mixture

of ethyl acetate and hexane to yield Cardol.

 POLYMERS

Since the derivative of CNSL have a side chain with unsaturation and an aromatic ring

susceptible to replacements, it is possible for them to undergo polymerization reaction, because

of this some CNSL compounds have been polymerized either by step growth reaction or through

chain reaction. CNSL is one of the main plant sources of phenolic monomers.

The synthesis of polymers from cardanol can be carried out both by a chain mechanism

(addition) through the unsaturation of the side chain or by a step growth mechanism

(condensation) through the aromatic ring in the presence of aldehydes. In order to accelerate the

polymerization reaction, cationic, anionic and oxidant agent can be used.

4.2.1 METHODOLOGY

In the course of the production of cashew kernel, numerous activities are carried out:

 Extraction of natural cashew seed from farm

 Drying of seed

 Steam boiling

 Sizing

 Cutting/shelling

 Extraction of CNSL oil

 Packaging

 Labeling

4.2.1.1 EXTRACTION OF NATURAL CASHEW SEE FROM THE FARM

This is the process whereby raw/ natural cashew seeds are gotten from the farm, or either gotten

from the market, this is done so as to have the different quantity of cashew nuts you desire

4.2.1.2 DRYING OF SEED

This has to do with sun drying the raw cashew nut you must have gotten from the farm or the

market to remove moist from the seeds

4.2.2.3 STEAM BOILING

This is the initial production process taken to the production of a cashew kernel; in this case, he

cashew seeds are poured into a machine called a steam boiler to soften the cashew seeds. In

steam boiling, the raw nuts are steamed at high pressure for about 25-30 minutes. Then, the nut is

allowed to cool for about 8hour.

4.2.2.4 SIZING

In this stage, the steam boiled cashew seeds are sized into different shapes. This separation is

done with the use of a sizing machine, they are sized into A, B, C and D.

4.2.2.5 CUTTING/ SHELLING

This stage involves separating the nuts from the shell with the aid of an electric cutting machine,

a manual cutting machine or foot operator device made of blades (commercial purpose).

Afterwards the shells are separated from the kernels manually, whereby the shells are moved to

the CNSL production sector.

4.2.2.6 EXTRACTION OF CNSL OIL

Extraction of the CNSL oil can be done with the following process:

 Hot press process

 Cold press process

4.2.2.6.1 COLD PRESS PROCESS

In this process, the cashew nut shell are poured into an expeller, it will then be subjugated to a

high temperature, the expeller will try to crush the shell while being plugged to a power source

and there by releasing the CNSL oil, a thick dark liqud out through the bottom of the expeller; .

One major setback of this process is that, after the extraction of the oil, it still contains impurities

which will make us say we don’t actually have our CNSL, thereby a need for it to be filtered is

now called for.

The extracted CNSL will now be passed to a filtration machine with the aid of a high chambered

pump in which filtration of the CNSL will now take place. A thick dark liquid is what we will

get.

4.2.2.6.2 HOT PRESS PROCESS

In this process, the cashew nut shell is poured into an electrical expeller connected to a power

source, then it will then be subjugated to high temperature, higher than that of the cold press, in

this process, the CNSL is extracted from the shell by melting the cashew shell. Here there are no

or few impurities. This is the best way of extracting CNSL oil.

4.2.2.7 PACKAGING

After the extraction, the CNSL oil are been packaged into desired containers

4.2.2.8 LABELING

Labels i.e name of the product, ingredient, name of company, NAFDAC number is been attached

to the packaged CNSL oil for marketing

4.2.2 USES OF CNSL

1. Fuel market

• Green diesel

2. Polymer market

•phenolic resins

•Polyurethane
•Epoxy resins

•Varnishes

3. Chemical market

•Anticorrosive additives

•Antifungal compounds

•Insect repellants

•Fine chemicals

4. Nano technology market

•Graphene nano composites

•Nano catalyst

•Nano devices

4.3 BENEFITS

The industrial training was useful in providing added value to career opportunities.

2. The training was beneficial in improving qualifications after graduation.

3. I was able to use chemical knowledge to attend to real life problems.

4. Provided opportunities for me to gain practical experience in the working environment.

5. Provided opportunities for me to explore my areas of interests.

6. Enabled me to gain valuable experience in the relevant industries.

4.4 CHALLENGES AND RECOMMENDATIONS

Despite the measures taken in place at KSU VENTURES, the company still needs to improve

on certain areas such as availability of machineries which will enhance effective, efficient and a

healthy environment for the SIWES students.

4.5 LESSONS/SKILLED ACQUIRED

During my one year industrial training programme, I was able to learn about cashew processing,

ranging from the production of CNSL to production of soap, kuli-kuli, cashew kernel oil and also

I was able to learn the treatment of water, I can boldly say that I can have a better and soft

drinking water with the right combination of chemicals on a dirty water.