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Cashew Nut Clasification

Posted by Agyenim Boateng on October 6, 2013 at 2:50 PM Comments comments (1)

 

 

 

 

 

 

Classification Method 1 - Classified according to grades / with or without basing on number of kernel per kilogram.

 

 

 

 

 

Cashew kernels have been classified according to 6 quality levels

 

 

 

 

 

Explanation of cashew grade terminology: The alphabets at the front represent a word descriptive of the form of cashew – W for whole, B for Broken, S for Split etc. The numbers that follow the alphabets (where present) usually represent the number of kernels per pound. Hence, to give an example, W 210 implies that it is a whole cashew kernel which gives 210 kernels per pound.

 

 

 

 

 

Quality

Classified according to grades / with or without basing on number of  kernel per kg.

First quality

W210, W240, W320, W450, WB, WS, LWP, SWP

Second quality

LBW210, LBW240, LBW320, LBW, SW210, SW2440, SW320, SW, SB, SS, LP, SP

Third quality

DW320, DW350, DW

Fourth quality

DW2, DW3DW2, DW3

Fifth quality

SW2, SSW2, SW3, DW, DWTW3, DW, DWT

Sixth quality

CS, SK, SK2, TPN, TPN2, TPB, DW4CS, SK, SK2, TPN, TPN2, TPB, DW4

 

 

 

 

 

Classification Method 2 – Based on whether the cashew kernel is whole or broken

 

 

 

 

 

Plain Natural Wholes - Cashew is graded in three categories based on colour. White Wholes (“W” appearance – white, pale ivory), Scorched Wholes (“SW” – slightly reddish) and Scorched Wholes Seconds (“SSW” – discolored); W and SW Wholes are graded according to size, i.e. number of nuts per Pound; Super Premium – W 150; Premium – W 210; Regular – W 450; Economy – SW 450

 

 

 

 

 

Natural Halves - Cashew Kernels broken evenly into 2 parts are less expensive than wholes. They are used in economy packs and also for candy bars, sweets and pastry. Splits are crisper than wholes and sometimes preferred for that reason. The different varieties are: Fancy Splits (FS): White halves split lengthwise; Fancy Bults (FB): White halves broken crosswise; Scorched Splits; Scorched Bults

 

 

 

 

 

Natural Broken’s - Natural Cashew pieces are used in economy packs and also in confectionery, pastry, ice creams & cooking; Large White Pieces (LWP); Scorched Pieces (SP); Scorched Pieces Seconds (SPS)

 

 

 

 

 

Category

Grade

Name

 

W-240

 

Whole

W-320

White Wholes

 

W-450

 

 

SW-320

Scorched Wholes

Scorched Wholes

SW-450

Scorched Wholes

 

SSW

Scorched Wholes Seconds

Splits

FS

Fancy Splits

Splits

SS

Scorched Splits

Butts

FB

Fancy Butts

Butts

SB

Scorched Butts

Pieces

LWP

Large White Pieces

Pieces

SWP

Small White Pieces

 

SP

Scorched Pieces

Scorched Pieces

SPS

Scorched Pieces Seconds

 

SSP

Scorched Small Pieces

 

BB

Baby Bits

 

 

 

 

 

A more detailed version of the above classification

 

 

White Whole Kernels

Grade

Grade

Designation

  No.of

  kernels per

  kg

 No.of

  kernel per

  pound

Colour and Related Characteristics

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

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

 

 

 

 

 

 

Scorched Whole Kernels

  Grade 

Grade

Designation

  No.of

  kernels per

  kg

 No.of

  kernel per

  pound

Trade name

Colour and Related

Characteristics

9

SW240

485-530

220-240

Scorched

kernel 240

As the grade of white whole kernels

but the colour is darker due to overheating

in the process of oil dressing or dry.

10

SW320

660-705

300-320

Scorched

kernel 320

11

SW

-

-

Scorched

whole kernel

12

SSW

-

-

Scorched brown

whole kernel

As the Grade

 

 

 

 

 

Dessert Whole Kernels

Grade

Grade

Designation

Trade name

Colour and Related

Characteristics

13

DW

Dessert kernel

Beside the general requirements, the

cashew nuts kernels should have the

chracteristic shape. Shriveled and sparkled

kernels are permitted scorched.

 

 

 

 

 

Broken Kernels

Grade

Grade

Designation

  No.of

  kernels per

  kg

 No.of

  kernel per

  pound

Colour and Related

Characteristics

14

WB

Kernels broken naturally

White Butts

The colour of cashew kernels is the same the colour of whole white kernels.

15

WS

Kernels split naturally

lengthwise

White Splits

The colour of cashew kernels is the same the colour of whole white kernels.

16

SB

Scorched kernels broken naturally crosswise

Scorched butts

The colour of cashew kernels is as the color of dessert whole kernels

17

SS

Scorched split

naturally lengthwise

Scorched splits

The colour of cashew kernels is as the color of dessert whole kernels

18

LP

broken kernels not pass through a

sieve of aperture

4.75 mm

Large pieces

The cashew kernels are not homogenous in their colour and

could have different colours

19

SSP

broken kernels pass through

a sieve of aperture 4.75mm,

but not pass

through 2.8mm

Scorched small pieces

20

BB

Small broken kernel pass through sieve of aperture 2.8 mm, but not through 1.7mm

Baby bits

 

 

 

 

 

Technical Requirements for Cashew Kernels

 

 

The following are some of the typical technical requirements of cashew kernels that are traded in the various parts of the world:

 

 

The kernels should be dry and should have the characteristic shape. While depending on the grade they can be either scorched or unscorched, wholes or broken, they should be free from oil (CNSL) and the think outer skin.Cashew kernels should be completely free from living insects, moulds, from rodent contamination and insect damageCashew kernels should have natural smell, and should be free of rancid or any other unnatural smell.Moisture content: The cashew kernels should have moisture content not greater than 5% by weight.  

 

Cashew Kernel 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.

 

 

 

 

 

Cashew Kernel Transportation

 

 

Cashew kernels should be transported by dry, clean, closed transport facilities that free of foreign smell. The loading operations should be done gently, with care.

 

 

 

 

 

Cashew Kernel Standards

 

 

Cashew kernel standards have been laid down by the following organizations :

 

 

AFI (Association of Food Industries of New York)TCVN 4850 1998 - Vietnam Cashew Nuts Kernel and Technical RequestCENTAGrade Specification for Indian cashew Nuts kernel

 

 


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