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[CASHEW NUTS] VARIETIES & CLASSIFICATIONS


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                          10max

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.

 

CASHEW VARIETIES.pdf

[CASHEW NUT] Product & Spec .pdf

CASHEW VARIETIES n SPECS.pdf