ASEAN Standards for Cashew Kernels

(ASEAN Stan 20:2011)

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I - Definitions

This international standard applies to cashew nuts that:

• Being made from fully matured nuts of the varieties Anacardium mysidentale L. of the Anacardiaceae family.
• Being known in the ASEAN countries as set out in Annex 1
• Being processed into raw materials (whole, splits or pieces) in order to offer to consumers.

For the purposes of this standard, the following definitions shall apply:

• Whole kernel is the kernel with a characteristic original shape. A small hole at the proximal end of the kernel, a crack or split in the center is not considered a defect.

• Broken kernel – The kernel is broken with a rate greater than 1/8 of the whole kernel. There are 3 types of broken kernel including:

Butts - the kernel is broken not less than 3/8 of the whole kernel, broken horizontally but the cotyledons are still attached to each other naturally.

Splits – the kernel is divided by length naturally.

Pieces - the core is broken into more than two pieces

II - Quality regulations

• Minimum requirements

In all types, subject to special regulations for each class and permissible tolerances, cashew kernels must meet the following requirements:

- Clean and free from foreign matter;

- Must meet the aroma and flavor characteristic of the variety and/or commercial practice;

- Free from pests and damage caused by pests, which affect the product;

- No mildew;

- No strange smell and/or taste;

- Not dirty with cashew shell oil;

- Not rancid;

- Dry (the moisture content of the kernel is not more than 5%).

Cashew kernels should be obtained from mature nuts as shown in Appendix 2, properly dried so that they can be transported and stored in a safe condition.

• Classification

Cashew kernels are classified by shape, quality and general status.

1. Extra class

Cashews in this grade must be of excellent quality. Their color should be white, off-white, light ash gray or light yellow. The kernel must be whole; no atrophic kernel. It must have a uniform in size and shape of cashew nuts.

In practice, cashew nuts should be free from defects, except that very minor superficial defects are permitted. These defects must not affect the overall appearance of the product, its quality, its retention, and its presentation in packaging.

These cashews are called White Whole.

2. Class I

Cashews in this grade must be of good quality. Their color can be light brown, ivory white, yellow, light ash gray or dark ivory due to overheating.

These cashews are called Scorched Whole.

3. Class II

This grade includes cashew nuts that do not qualify for inclusion in the higher grades but must be free from insect and pest damage. Their color can be dark brown, amber, or light to dark blue.

These cashews are designated as Scorched Seconds.

III - Provisions concerning sizing

Size is determined by the weight of the cashew kernels, in accordance with the following table:

Whole kernel

Broken kernel

IV - Provisions concerning tolerances

Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated.

Quality tolerances

1. “Extra” class

Five percent by weight of cashew kernels not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.

2. Class I

Ten percent by weight of cashew kernels is not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class.

3. Class II

Ten percent by weight of cashew kernels is not satisfying the requirements of the class, but meeting those of Class III or, exceptionally, coming within the tolerances of that class.

Size tolerances

For all classes, 10% by weight of cashew kernels corresponding to the size immediately above or below that indicated on the package.

V - Provisions concerning presentation

1. Uniformity

The contents of each package must be uniform and contain only cashew kernels of the same origin, variety and/or commercial type, quality and size. The visible part of the contents of the package must be representative of the entire contents.

2. Packaging

Cashew kernels must be packed in such a way as to protect the produce properly. The materials used inside the package must be clean and of good quality such as to avoid causing any external or internal damage to the product. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided the printing or labeling has been done with non-toxic ink or glue.

3. Description of Containers

The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the cashew kernels. Packages must be practically free of foreign matter and smell.

VI - Marking or Labeling

1. Consumer packages

In addition to the requirements of the Codex General Standard for the Labeling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), the following specific provisions apply:

Nature of the product:

If the produce is not visible from the outside, each package should be labeled as to the name of the produce and may be labeled as the name of the variety.

2. Non-retail containers

Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment. For produce transported in bulk these particulars must appear on a document accompanying the goods.

- Identification: Name and address of the Exporter, Packer and/or Dispatcher. Identification code (optional).

- Nature of produce: The name of the product if the content inside cannot be seen from the outside. Name of variety and/or commercial type.

- Origin of produce: Country of origin and, optionally, county in which it is grown or country, regional or local name.

- Commercial identification: Product type, Dimension code (size code or min and maximum weight); Net weight

- Official Inspection Mark (optional)

VII - Contaminants

Cashew Kernels shall comply with those maximum residue limits established by the Codex Alimentarius Commission and/or by authority for this commodity.

VIII - Hygiene

- It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

The product should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

IX - Methods of analysis and sampling

Analytical and sampling methods to be used for ascertaining conformance to the requirements of this specification shall be in accordance with relevant text in Codex Methods of Analysis and Sampling.

REFERENCES

National Standardization Agency - Indonesia. Indonesian National Standard on Cashew Kernels (SNI 01-2906-1992).

Philippine National Standard for Cashew Kernels. PNS/BAFPS 59:2008

Viet Nam Standard TCVN 4850: 1998. First Revision – Cashew Kernels

Thailand Industrial Standard on Cashew Kernel (TIS 1535-1998)

UNECE Standard DDP-17: Concerning the Marketability and Commercial quality Control of Cashew Kernels, 1999 edition.

Appendix 1: Different names of cashew nuts in ASEAN countries

Appendix 2: The illustration of different types of cashew kernels

White whole kernel