Classification Method 1 - Classified according to grades/ with or without basing on number of kernel per kilogram.
Cashew kernels have been classified according to 6 quality levels
Explanation of cashew grade terminology: The alphabets at the front represent a word descriptive of the form of cashew - W for whole, B for Broken, S for Split etc. The numbers that follow the alphabets (where present) usually represent the number of kernels per pound. Hence, to give an example, W210 implies that it is a whole cashew kernel which gives 210 kernels per pound.
Quality |
Classified
according to grades / with or without basing on number of kernel per kg. |
First Quality |
W210, W240, W320, W450, WB, WS, LWP, SWP |
Second Quality |
LBW210, LBW240, LBW320, LBW, SW210, SW2440, SW320, SW, SB,SS,LP, SP |
Third Quality |
DW320, DW350, DW |
Fourth Quality |
DW2, DW3DW2, DW3 |
Fifth Quality |
SW2, SSW2, SW3, DW, DWTW3, DW, DWT |
Sixth Quality |
CS, SK, SK2, TPN, TPN2, TPB, DW4CS, SK, SK2, TPN, TPN2, TPB, DW4 |
Classification Method 2 - Based on whether the cashew kernel is whole or broken
Plain Natural Wholes - Cashew is graded in three categories based on color. White Whole ("W" appearance - white, pale ivory), Scorched Wholes ("SW" - slightly reddish) and Scorched Whole Seconds ("SSW" - discolored); W and SW Wholes are graded according to size, i.e. number of nuts per Pound; Super Premium - W150; Premium - W210; Regular - W450; Economy - SW450
Natural Halves - Cashew Kernels broken evenly into 2 parts are less expensive than wholes. They are used in economy packs and also for candy bars, sweets and pastry. Splits are crisper than wholes and sometimes preferred for that reason. The different varieties are : Fancy Splits (FS): White halves split lengthwise; Fancy Bults (FB): White halves broken crosswise; Scorched Splits; Scorched Bults
Natural Broken's - Natural Cashew pieces are used in economy packs and also in confectionary, pastry, ice creams & cooking; Large White Pieces (LWP); Scorched Pieces (SP); Scorched Pieces Seconds (SPS)
Category |
Grade |
Name |
Whole |
W-240 |
White Wholes |
W-230 |
||
W-450 |
||
Scorched Wholes |
SW-320 |
Scorched Wholes |
SW-450 |
Scorched Wholes |
|
SSW |
Scorched Wholes Seconds |
|
Splits |
FS |
Fancy Splits |
|
SS |
Scorched Splits |
Butts |
FB |
Fancy Butts |
|
SB |
Scorched Butts |
Pieces |
LWP |
Large White Pieces |
|
SWP |
Small White Pieces |
Scorched Pieces |
SP |
Scorched Pieces |
|
SPS |
Scorched Pieces Seconds |
|
SSP |
Scorched Small Pieces |
|
BB |
Baby Bits |
• W - 210, are popularly known as ' Jumbo ' nuts.
• W - 240, it is an attractive grade which is reasonably priced.
• W - 320, are the most popular among cashew kernels and highest in terms of availability, worldwide.
• W - 450, are the smallest and cheapest white whole kernels and hence the favorite among low priced whole grades.
• Plain Natural Wholes - Cashew is graded in three categories based on color. White Wholes ("W" appearance – white, pale ivory), Scorched Wholes ("SW" – slightly reddish) and Scorched Wholes Seconds ("SSW" – discolored); W and SW Wholes are graded according to size, i.e. number of nuts per Pound; Super Premium – W 150; Premium – W 210; Regular – W 450; Economy – SW 450
• Natural Halves - Cashew Kernels broken evenly into 2 parts are less expensive than wholes. They are used in economy packs and also for candy bars, sweets and pastry. Splits are crisper than wholes and sometimes preferred for that reason. The different varieties are: Fancy Splits (FS): White halves split lengthwise; Fancy Bults (FB): White halves broken crosswise; Scorched Splits; Scorched Bults
• Natural Broken's - Natural Cashew pieces are used in economy packs and also in confectionery, pastry, ice creams & cooking; Large White Pieces (LWP); Scorched Pieces (SP); Scorched Pieces Seconds (SPS)
<Vietnamese Cashew, Whole>
Product: RAW Cashew (W320)
Packaging: PET 12/ PA15/ LLDPE133 bag
Materials: Whole Cashews
General Requirements:
1. The product is manufactures in accordance with ISO 9001:2000 and HACCP certified. Federal Food, Drug and Cosmetic Act, as amended, and to all applicable USDA State and local regualtions.
Physical and chemical requirements:
Fill of container bag Each container bag can is filled as full as practical and the product occupy not less than 80% of the total capacity of the container.
Residual Oxygen: Vacuum-pump
Component, % by weight: 100.0
Count and Grade:
Cashews: Shall be Vietnamese whole cashews. Not to exceed 326ct/lb. Cashew nuts are whole provided that not more than 1/8 of the kernel is broken off. Cashew kernels shall the characteristic shape, shall be white, vary pale ivory or light ash-gray in color.
Appearance: The nuts a uniformly.
Broken of Splits, % 10.0 max
Moisture, % 5.0 max
Peroxide Value, meq/1000g 4max
Free Fatty Acids, % as oleic 0.4max
Aflatoxins Negative
Extraneous Material: Shall be free from any evidence of insect infestation, rancidity, rodent contamination (hairs, urine, etc.)
Bacteriological Requirement:
Standar Plate Count CFU/g 10⁴ max
Mold and/or Yeast CFU/g 10ᶾ max
Coliforms CFU/g 10 max
Cl. perfringens CFU/g 10 max
E. Coli CFU/g Negative
Salmonella CFU/g Negative
Staphococcus Coag. Pos. MPN/g Less than 3
Bacillus cereus MPN/g 10 max
<Vietnamese Cashew Pieces>
Bacillus cereus MPN/g 10 max
1. Product Description:
Color: Cashew kernels which are broken ito more than two pieces and have a color that may be white, pale, ivory, light ash or slightly scorched.
Characteristics: The kernels are obtained from raw seed by roasting, shelling and peeling.
General: The cashews shall have a typical fresh cashew flavor without stale, rancid or foreign odors. Their texture shall be dry neither overly crisp nor pilable and not leathery.
Cashews have a lower fat content than most other nuts, approximately 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health, even in individuals with diabetes. Just a quarter-cup of these delicious nuts supplies 37.4% of the daily value for monounsaturated fat.
In addition to their healthful monounsaturated fats, cashews are a good source of copper, magnesium, zinc and biotin.
5. Physical Requirement:
Natural
Grades |
Approximate
size at time of packing |
LP |
Broken
kernels between 4.75mm - 25mm |
SP |
Broken
kernels between 4mm - 15mm |
BB |
Small
broken kernels between 1.7mm - 5mm |
Diced
Grades |
Size at
time of packing |
Diced
8-12mm |
Diced
and sieved kernels between 8mm - 12mm |
Diced
7-10mm |
Diced
and sieved kernels between 7mm - 10mm |
Diced
4-7mm |
Diced
and sieved kernels between 4mm - 7mm |
Diced
<4mm |
Diced
and sieved fines less than 4mm |
Other Diced sizes are available on request
Non extraneous foreign matter: Maximum 0.01%
Insect Damage: Maximum 0.5%
Infestation: Nil
Extraneous foreign matter: Maximum 0.02%
6. Chemical Requirement:
Moisture: Maximum 4%
Free Fatty Acid: Maximum 1%
Peroxide Value: Less than 5meq/kg
Aflatoxin: Less than 15ppb
Pesticide Residues: Complies with AQIS list
7. Microbiological Requirement:
Standard Plate Count: Less than 10,000 cfu/g
Moulds: Less than 5,000 cfu/g
Yeasts: Less than 1,000 cfu/g
Coliform: Less than 500 cfu/g
E.Coli: Less than 3 cfu/g
Salmonella: Absent in 25g
Liseteria Monocytogenes: Absent in 25g
GMO: Free of Genetically Modified Organisms
(cfu = colony forming units)
8. Packaging & Distribution:
Vacuum packed in 1/50lb (22.68kg) or 2/25lb (11.34kg) vacuum Polyethylene bags or vacuum aluminium foil bags.