Cashews

General Information

Cashews are a tree nut that grows primarily in India, Brazil, and Tanzania.

Grades for Cashew Kernel
White Wholes (“W”)

• W-180
• W-210
• W-240
• W-320
• W-450
• W-500
• White Wholes: White/pale ivory/light ash.  Characteristic shape.

Grades for Cashew Kernel-Scorched Wholes (“SW”)

• SW-180
• SW-210
• SW-240
• SW-320
• SW-450
• SW-500
• SW: Kernels may be scorched/slightly darkened due to over-heating while roasting or drying in drier/borma.

Grades for Cashew Kernels-Dessert Wholes (“DW”)

• Scorched Wholes Seconds (“SSW”): Kernels may be over-scorched, immature, shriveled, speckled, discolored and light blue.
• Dessert Wholes (“DW”): Kernels may be deep scorched, deep brown, deep blue, speckled, discolored and black spotted.

Grades for Cashew Kernels-White Pieces (“WP”)

• Butts (“B”): White/pale ivory or light ash.  Kernels broken cross-wise (evenly or unevenly) naturally attached.
• Splits (“S”): White/pale ivory or light ash.  Kernels split naturally lengthwise.
• Large White Pieces (“LWP”): White, pale ivory or light ash.
• Small White Pieces (“SWP”): White/pale ivory or light ash
• Baby Bits (“BB”)

Grades for Cashew Kernels-Scorched

• Scorched Butts (“SB”): Kernels broken crosswise (evenly or unevenly) and naturally attached.  Kernels may be scorched/slightly darkened due to over heating while roasting or drying in the drier/borma.
• Scorched Splits (“SS”): Kernels split naturally lengthwise.  Kernels may be scorched/slightly darkened due to over heating while roasting or drying in drier/borma.
• Scorched Pieces (“SP”): Kernels may be scorched/slightly darkened due to over-heating while roasting or drying in drier/borma.
• Scorched Small Pieces (“SSP”):  Kernels may be scorched/slightly darkened due to over-heating while roasting or drying in drier.

Grades for Cashew Kernels-Dessert Pieces

• Scorched Pieces Seconds (“SPS”): Kernels may be over-scorched, immature, shriveled, speckled, discolored and light blue.
• Dessert Pieces (“DP”): Kernels may be deep scorched, deep brown, deep blue, speckled, discolored and back spotted.

Cashew Specifications

Bacteriological:
   Pathogens:                              Negative
       (Salmonella, S.aureus)
   E. coli:                                    NMT 0.30/gm

Aflatoxin:                                  Negative

Contamination
   Rodent Activity:                      Free of confirmed evidence
   Infestation Rate:                      NMT 7.5% of sample
   Infestation Level:                     No live infestation in any analytical sample.
   Infestation Degree:                  Examination for concealed (internal) infestation will be made to determine infestation rate

Pesticide Residues:                   Meets all state and federal regulations

Fumigants:                                Only EPA approved fumigants may be used as considered necessary.    
     Residues may not exceed FDA tolerance.  Methyl bromide fumigation is unacceptable.

Chemical Additives:                  No preservatives or chemical additives may be used.

Chemical Composition of Cashew Kernal

Indian Food Packer, 1952, 6 (8), 20

Amino-acids Composition of Cashew Kernal Globulins

Special Report Series No. 33, ICMR, New Delhi, 1958

Physical and Chemical Characteristics of Cashew Fat

Wealth of India-Raw Material, CSIR, New Delhi 1948, 1.70. Published by Oltremare S.p.A., Bologna

Cashew Kernel Nutritional Information

Source: Indian Food Packer, 1973, 27 (5), 21-Cash 48