Cashew trees were transported to India by Portuguese explorers sailing from Brazil in the 16th century. Roadside roasting has been done for a long time on a commission basis. Workers get the nuts from the exporters, make a furnace with mud, and roast the nuts in a shallow open pan, stirring constantly. When the nuts are ready, the pan is tipped to pour the nuts onto the ground. Water is poured over them to cool them. They are covered with ash and scrubbed to absorb the oil. Traditionally this was done in large factories with terrible working conditions. (1920s-1940s) The pan method has been outlawed.