Cashew kernel’s standards

Quality and Grading

Cashew kernels are classified as follows: First Quality Fancy; Second Quality Scorched; Third Quality Special Scorched; Fourth Quality; Dessert.

- First Quality Fancy: Cashew kernels have a uniform color, which may be white, light yellow, pale ivory or light ash-gray.

- Second Quality Scorched: Cashew kernels can be light brown, light ivory, light ash-gray, yellow or dark ivory.

- Third Quality Special Scorched: Cashew kernels may be deep yellow, brown, amber, and light to deep blue. They may be slightly shriveled, immature, defective or otherwise discolored.

- Fourth Quality: Cashew kernels would qualify as First, except that they have pitted spots.

- Dessert: Cashew kernels may be scraped, deeply shriveled, black-speckled, defective or otherwise discolored.

Sizing

Sizing is compulsory in first quality/fancy cashew kernels but is optional for other whole grades.

The quantity of broken kernels or pieces in whole kernels shall not exceed 10% by weight.

The quantity of pieces present in butts and splits shall not exceed 10% by weight.

The quantity of the next lower size grade in pieces shall not exceed 5% by weight.

Whole (W)

A cashew kernel is classified as whole if it has the characteristic shape of a cashew kernel and not more than 1/8th of the kernel has been broken off.

Butts (B)

Kernels which have been broken crosswise are less than 7/8 but not less than 3/8 of a whole kernel and the cotyledons are still naturally attached. This grade may also be designated as B.

Splits (S)

One half of a cashew kernel that has been split lengthwise, provided not more than 1/8 of this cotyledon has been broken off. This grade may also be designated as S.

Pieces (P)

These are fragments of Splits (S) that are provided less than 7/8 of the cotyledon, and shall not pass through a sieve of aperture 4.75mm (US standard No. 7). This grade may also be designated as P.

Small Pieces (SP)

These are fragments of Splits (S) that are provided less than 5/8 of the cotyledon, and shall not pass through a sieve of aperture 2.80mm (US standard No. 7). This type is designated "SP".

Special Small Pieces (SSP)

These are fragments of Splits (S) that are provided less than 5/8 of the cotyledon, and shall not pass through a sieve of aperture 2.36mm (US standard No. 8). This grade may also be designated as SSP.

Crumbs (G)

These are crumbs of Splits (S) and shall not pass through a sieve of aperture 1.70mm (US standard No. 12). This grade may also be designated as G.

Definitions

ADHERING MATTER - cashew meal or extraneous matter on the
surface of the kernel causing permanent discoloration.
Serious damage includes but is not limited to insect, rodent or bird damage, visible mold – rancidity – decay or adhering dirt – solder – shell – or mesocarp.

Insect damage -  is visible damage to the kernel from live or dead insects, mites in any stage of development, insect excreta or fragments – frass – webbing – boring – powdery residue – cast larval casings and/or the evidence of insects or insect activity in the packaging.

Rodent damage – evidence of rodent activity.

Bird damage – pieces of feathers, bird excreta.

Visible mold – mold filaments detectable with the naked eye.

Rancidity – is a breakdown of the oils in the cashew kernel.

Rotted kernel: any decay that is larger than 1mm in radius or penetrates 1mm or more into the nut is considered a decayed nut.

Foreign matter – includes but is not limited to shell, mesocarp, stones, dirt, glass, metal, solder, straw, twigs, sticks, plastic, hair, industrial fibers, paper and threads.

Defects include superficial and intrinsic damage which adversely affects the appearance of the lot such as scorching, blemishes, discoloration, immature or shriveled kernels, kernels with pitted black or brown spots, adhering testa, scrapes, flux marks and speckles. Defects vary by grade. The presence of kernels of a lower grade is scored as a defect. Examples of defects include:

Scorching – a discoloration due to overheating during shelling or blanching.

Blemishes or Discoloration – spots in aggregate in excess of 3 mm on the kernels from causes other than shelling or blanching.

Immature – kernels are underdeveloped and do not have the characteristic shape of a cashew kernel.

Slightly shriveled – a slight withering of the outer surface of the kernel.

Shriveled – a complete withering of the kernel that distorts its characteristic shape.

Pitted spots – black, brown or other colored spots in aggregate in excess of 1 mm caused by pre-harvest attack on the kernel.

Adhering testa - Kernels are scored as  affected by adhering testa when a surface area greater than 2mm in aggregate is affected.

Superficial damage – deep knife cuts on the surface of the kernel that change the characteristic shape of the nut.

Flux marks – black or brown marks on the surface of the kernels caused by flux dripping onto them when a tin container is sealed.

Speckled – a brown stain which appears after removal of the testa on some kernels.

Tolerances for Defects and Damage in Cashew Kernels

The following tolerances establish the maximum limits for damage and defects in raw cashew kernels. To determine compliance with these tolerances, one should follow the Sampling Plan found in Appendix I, and use established analytical procedures. Tolerances for a lower grade include the kernels defined by the lower grade but not the defects that are specific to the lower grade. Percentages are determined by weight.

• The tolerance for foreign matter is in addition to the tolerance for maximum serious damage.
• The combined tolerance of Fourth Quality and Blemished Wholes does not exceed the tolerance of Blemished Wholes.
• Fourth Quality allows black or brown, other colored spots.
• This tolerance is for one or more dark spots on one or both sides of the kernel.

(5) Blemished Wholes is the lowest class. However, if there are too many defects, the goods will not be sold. It is still acceptable as long as the quality is better than the offered sample or these pre-offering samples are sent to the customer 1 sample, the other sample is retained by the arbitrator for arbitration in the event of a dispute.

(6) Cashew kernels with testa skin that are larger than 3mm in diameter adhered to the kernels are counted twice as % of the silk shells.

Appendix I

The sampling plan is intended to encourage homogenous sampling. Test samples to determine correlation with product standards.

Sample weight of approximately 500 g/(1 sample) is taken at random from the lot. Multiple subsamples combined into one 1000g test sample for analysis. However, these samples will be analyzed individually if required.

The usual procedural sampling plan used for the first inspection of the incoming consignment. This plan is also used when testing for factors other than insects is required.

The subsample analysis must be carried out under spectral light conditions with full CRI chromatic return criteria not less than CRI 91.

Appendix II - Roasted Cashew Kernels

Almost all cashew kernels are sold to the consumer in the US after roasting. The appearance of the roasted kernel is critical for consumer acceptance. It is therefore recommended that shippers roast cashew samples prior to packing to determine the appearance that a lot will have after roasting. This is simply good manufacturing practices.

The roast test also confirms the proper classification of a lot, as to whether it should be sold as first, second, or third quality.

The roast test shall also be of acceptable quality, i.e. a percentage of poor quality not exceeding 5% (speckled nuts, discolored nuts, discolored nuts, deep color).

Roasting procedure:

The kernels should be roasted in a clear vegetable oil for 3 minutes. The oil is brought to a temperature of 300 – 310F (154C). Let the nuts cool before checking.

Defects:

The kernel with brown spots

Scorched tip – a tip that is significantly darker than the remainder of the kernel due to a scorching during shelling or blanching.

Color Variation – any discoloration, other than a scorch mark, which detracts from the uniform appearance of the kernel.

Dark roast – a light to medium brown color in some kernels that detracts from the uniform appearance of kernels that are significantly lighter.

Scrapes – knife scratches greater than 5mm in diameter that show up as light spots on the surface of the kernel.

Uneven roast - roast with more than 7% total of the following defects: spotted, scorched tips/color variations, deeply scorched tips, dark roast, and deep roast.

Maximum Tolerances for Defects in First and Second Quality Roasted Cashew Kernels

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*The total Defect Level for First Quality cannot exceed 7% for defects.

REFERENCE

Thanh, D. P. (2003). Cashew nuts - Production and Processing.