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We are from a small manufacturing unit and do roasting and packing of cashews. After roasting we pack them in polypropylene pouches with nitrogen flushing. But after 2-3 months cashews are smelling bad when packets are opened. Kindly help us learn how to overcome this issue.

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    How are they being stored for those 2-3 months? In particular, what's the temperature like? – Cascabel May 5 '16 at 5:24
  • What do you mean by "smell bad"? Is there another smell you could compare it to ? – Sarumanatee May 5 '16 at 14:45
  • How thick are the polyprop pouches? The thinner ones will leak oxygen over a period of weeks. That'll give you rancidity problems over time. – Wayfaring Stranger May 6 '16 at 23:49
  • @ Catija - They are packed in pouches and stored in ambient temperature.. The temp may be 30+ Deg. – SRIPATI KUMAR May 7 '16 at 2:04
  • @ Sarumanatee - No. FOUL smell. – SRIPATI KUMAR May 7 '16 at 2:05
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Presumably you are experiencing rancidity, due to oxygen.

While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.

A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.

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Temperature of the storage area can also be be a significant factor in terms of storage longevity. Nuts will last much longer kept quite cold ( 4 degrees C or less) and even longer when frozen, than they do at room temperatures. Some storage facilities can get very warm at times.

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