Cashew kernels

01

Identification

Trade name

White cashew kernels

Scientific name

Anacardium occidentale L.

Origin

Benin — nuts processed locally

Process

Steam roasting, shelling, drying, peeling, sorting and grading

Uses

Snacking, roasting, confectionery, pastry, bakery

02

Grades

Whole kernels

W180, W210, W240, W320, W450 (kernels per pound)

Broken kernels

Butts (B), Splits (S), Large White Pieces (LWP), Small White Pieces (SWP), Baby Bits (BB)

03

Physical and chemical properties

Moisture content

≤ 5%

Colour

White to pale ivory

Taste and smell

Characteristic, free from rancidity and mould

Broken kernels (whole grades)

≤ 5%

Live insects

Absent

Foreign matter

Absent

04

Food safety

Salmonella

Absent in 25 g

E. coli

Absent

Total aflatoxins

≤ 10 µg/kg (EU limit)

05

Packaging and logistics

Packaging

Vacuum or inert-gas flushed bags, in cartons

Net weight per carton

22.68 kg (2 × 11.34 kg, i.e. 50 lb)

20 ft container

Approx. 700 cartons (≈ 15.9 tonnes)

06

Storage

Storage conditions

Cool, dry place, ideally 5–10 °C, away from light

Relative humidity

< 65%

Shelf life

12 months in intact vacuum packaging

Allergen

Tree nut

07

Compliance

Reference standard

AFI specifications (Association of Food Industries)

Analyses

Moisture, grading, microbiology, aflatoxins