Cashew


Cashew kernels are obtained by shelling the cashew nut and peeling the skin. The kernels should be dry and having characteristic shape. According to grade designation they can be either scorched or unscorched, wholes or piece, free from oil of cashew shell and silk. The percentage of kernels which are still attach the silk skin less than 1% and diameter of pieces attached silk skin is less than 1mm.
Cashew kernels shall be completely free from living insects, moulds, from rodent contamination insects damage, visible to the naked eye or free from magnification in necessary cases.Cashew kernels shall have natural smell, and free from rancid smell or any other unframed smell.
Moisture content : The cashew kernelsshall have a moisture content not greater than 5% calculate in mass.
Less 5% lower grade mixed in packing grade of cashew kernels.
Our cashews are processed without using of any chemicals. The cashew kernels are classified according to grade specifications.

Grade of white wholekernels

Grade

Grade Designation

Number of kernels perkg

Number of kernel perLB

Requirement

1

W180

265-395

120-180

The cashew nuts kernel should be white, pale ivory or light ash gray incolour free from black or brown spots

2

W210

440-465

200-210

3

W240

485-530

220-240

4

W280

575-620

260-280

5

W320

660-705

300-320

6

W400

770-880

350-400

7

W450

880-990

400-500

8

W500

990-1100

450-500

 

 
 
 
 

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