VIETNAM CASHEW NUT KERNELS TRADING Email: vncashew@gmail.com |
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Our cashews are processed without using of any chemicals. The cashew kernels are classified according to grade specifications.
We refer to cashew nuts standards of
- AFI's (Association of Food Industries of New York)
- TCVN 4850 1998 - Vietnam cashew nuts kernel and technical request
- CENTA
- Grade Specification for Indian cashew nuts kernel
I. Technical requirements
a. 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 whickh are still attach the silk skin less than 1% and diameter of pieces attached silk skin is less than 1mm.
b. 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.
c. Cashew kernels shall have natural smell, and free from rancid smell or any other unframed smell.
d. Moisture content : The cashew kernelsshall have a moisture content not greater than 5% calculate in mass.
e. Less 5% lower grade mixed in packing grade of cashew kernels.
II. Grading
Grade of white whole kernels |
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Grade |
Grade Designation |
Number of kernels per kg |
Number of kernel per LB |
Requirement |
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1 |
W180 |
265-395 |
120-180 |
The cashew nuts kernel should
be white, pale ivory or light ash gray in colour free from black or brown
spots |
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2 |
W210 |
440-465 |
200-210 |
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3 |
W240 |
485-530 |
220-240 |
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4 |
W280 |
575-620 |
260-280 |
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5 |
W320 |
660-705 |
300-320 |
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6 |
W400 |
770-880 |
350-400 |
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7 |
W450 |
880-990 |
400-500 |
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8 |
W500 |
990-1100 |
450-500 |
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Grade of scorched whole kernels |
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Grade |
Grade designation |
Number of kernels per kg |
Number of kernel per LB |
Trade name |
Requirement |
9 |
SW240 |
485-530 |
220-240 |
Scorched kernel 240 |
As the grade of white whole kernels but
the colouris darker due to overheating in the process of oil dressing
or dry. |
10 |
SW320 |
660-705 |
300-320 |
Scorched kernel 320 |
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11 |
SW |
- |
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Scorched whole kernel |
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12 |
SSW |
- |
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Scorched brown whole kernel |
As the Grade |
Grade of dessert whole kernels |
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Grade |
Grade Designation |
Trade name |
Requirement |
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13 |
DW |
Dessert kernel |
Beside the general requirements, the cashew nuts kernels
should have the chracteristic shape. Shriveled and sparkled kernels are
permitted scorched. |
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Grade of broken kernel |
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Grade |
Grade Designation |
Description |
Trade name |
Requirement |
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14 |
WB |
Kernels broken naturally
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White Butts |
The colour of cahew kernels is the same
the colour of whole white kernels.
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15 |
WS |
Kernels split naturally lengthwise |
White Splits |
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16 |
SB |
Scorched kernels broken naturally crosswise |
Scorched butts |
The colur of cahew kernels is as the color
of dessert whole kernels
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17 |
SS |
Scorched split naturally lengthwise |
Scorched splits |
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18 |
LP |
broken kernels not pass through a sieve of aperture
4.75 mm |
Large pieces |
Cashew kernels are not distinguished by
the colour.
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19 |
SSP |
broken kernels pass through a sieve of aperture 4.75mm,
but not pass through 2.8mm |
Scorched small pieces |
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20 |
BB |
Small broken kernel pass through sieve of aperture 2.8
mm, but not through 1.7mm |
Baby bits |
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III. Preservation
Cashew kernels should be preserved in a dry clean place, far from heat resource.The storage of preservation should be closed, dry clean, free from foreign smell, no insect, rodents.
IV. Transportation
Cashew kernels are transported by dry, clean, close facilities, free from foreign smell. Carefull, gentle loading avoid strong striking to limit broken cashew kernels and damaged of packages.