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.
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.
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Grade
of white wholekernels
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|
Grade
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Grade Designation
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Number of kernels perkg
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Number of kernel perLB
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Requirement
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|
1
|
W180
|
265-395
|
120-180
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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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