The Anagi dryer is a cabinet holding six metal trays with wire-meshed bottoms stacked on top of each other. These trays are moved using a jack attached to a handle at the side of the cabinet. A stove outside the cabinet provides the heat to dry the nuts.
The cashew kernels are laid out on the trays. Heat from the stove is channelled through tubes to the bottom of the cabinet, heating the air. The hot air rises through the trays, removing moisture from the nuts. This air is then released through a chimney at the top of the dryer.
It is hottest at the bottom of the dryer, so the kernels in the bottom tray dry first. Once the nuts are dry, the tray is taken out, the other trays are moved down one position, and a new tray is put in at the top.
The dryer produces evenly-dried, ivory-coloured cashews of very high quality. This means that the women can sell the nuts direct to exporters, rather than losing money by having to sell to traders who, in the past, made large profits for doing little work.