Cashew nuts are classified by sizes and colors, which are known as cashew nuts grades: WW240, WW320, WW450, WS are the most popular types. So what are these codes, and how are cashew nuts classified?
Below is reference standard TCVN 4850: 2010 that specifies requirements for the Cashew Kernels obtained from the fruits of the Cashew nut tree (Anacardium occidentele Linnaeus) for human consumption.
General information on cashew nuts
- Cashew kernels are products obtained by shelling the fruits of the Cashew nut tree and peeling the silk skin. The Cashew kernels shall be dry and shall have the characteristic shape. According to grade designations, they can be either scorched or unscorched, wholes or pieces, free from the oil of Cashew shell and silk skin. The percentage of kernels still attached to the silk skin is less than 1 %, and the diameter of pieces of attached silk skin is less than 1 mm.
- Cashew nuts shall be utterly free from living insects, molds, rodent contamination and insect damage, visible to the naked eye, or free from magnification in necessary cases.
- Cashew nuts shall have a natural smell and be free from stinky or any other unfamiliar smell.
- Moisture content: The Cashew kernels shall have a moisture content not more incredible than 5 % calculated in mass.
- For each grade of the Cashew kernels: Broken kernels and kernels of the next lower stage, if any, shall not together exceed 5 % (m/m) at the time of packing.
Table of abbreviations of cashew nuts
| No | Abbreviation | Explanation |
| 1 | W | White |
| 2 | S | Scorched |
| 3 | SS | Second Scorched |
| 4 | LB | Light Blemish |
| 5 | B | Blemish |
| 6 | DB | Dark Blemish |
| 7 | B | Butt |
| 8 | BB | Blemish Butt |
| 9 | S | Split |
| 10 | LP | Large Pieces |
| 11 | SP | Small Pieces |
| 12 | B-B | Baby – Bits |
Grading
In general, The cashew nuts grades are listed by the quality classification criteria given below:
| Grade | Grade designation | Number of kernels per KG | Number of kernels per LB | Trade name | Requirement |
| 1 | W 160 | 265-353 | 120 – 160 | White Whole Kernels | Besides the general requirements, the Cashew kernels shall be white, pale ivory or light ash gray, free from black or brown spots |
| 2 | W 180 | 355-395 | 161 – 180 | ||
| 3 | W 210 | 440-465 | 200 – 210 | ||
| 4 | W 240 | 485-530 | 220 – 240 | ||
| 5 | W 320 | 660-705 | 300 – 320 | ||
| 6 | W 450 | 880-990 | 400 – 450 | ||
| 7 | SW 240 | 485 – 530 | 220 – 240 | Scorched whole kernels | The grade of whole white nuts, but the color is darker due to overheating in the process of oil dressing or drying. |
| 8 | SW 320 | 660 – 705 | 300 – 320 | ||
| 9 | SW | – | – | ||
| 10 | WS | – | – |
White Splits |
Kernels split naturally lengthwise. The color of Cashew kernels is the same as the color of whole white kernels |
| 11 | LP | – | – | Large pieces | Broken kernels not passing through a sieve of aperture 4.75 mm |
| 12 | SSP
|
– | – | Scorched Small pieces | Broken kernels pass through a sieve with an aperture of 4.75 mm, but not passing through a sieve with the gap of 2.8 mm |
| 13 | BB | – | – | Baby Bits | Small broken cashew nuts pass through an aperture of 2.8 mm but not through a sieve with a gap of 1.7 mm. |
Information source for cashew nuts grades: http://https://hethongphapluat.com/tieu-chuan-viet-nam-tcvn-4850-2010-ve-nhan-hat-dieu.html
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