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Cashew kernels

 

Welcome to Our FACTORY

Being founded in 2008 from a humble workshop, HUYNH GIA  nowadays is growing stably to a  medium size factory.

We have been supplying cashew nuts to almost countries, areas for years. 

In this corner, we would like to share with clients our processing on cashew kernel, all types of kernel we supply and our facilities.

Grades and Classification

 

Cashew kernels are graded on how white they are (W: white, S: scorched, D: dessert), how broken they are (W: whole, S: split, B: butt, P: piece) and what size they are (180 kernels/lb, 210 kernels/lb, 240 kernels/lb, 320 kernels/lb, 450 kernels/lb).

 

Grade

Trade name

Kernel count/lb

Description

WW180

White wholes

<180

The cashew kernels are white, pale ivory, or light ash gray color and they are whole, not broken.

WW210

White wholes

200-210

WW240

White wholes

220-240

WW320

White wholes

300-320

WW450

White wholes

400-450

 

 

 

 

LBW240

Light brown wholes

<240

As the grade of white whole kernels but the color is darker due to overheating in the process of oil dressing or dry.

LBW320

Light brown wholes

300-320

SW

Scorched wholes

 

SW 240

Scorched wholes

220-240

SW 320

Scorched wholes

300-320

SWS

Scorched wholes second

 

 

 

 

 

DW

Dessert wholes

300-360

The kernels are deep scorched

DW-

Dessert wholes

400-450

 

 

 

 

WB

White butts

 

The kernels are broken in crosswise.

SB

Scorched butts

 

 

 

 

 

WS

White splits

 

The kernels split naturally in lengthwise

SS

Scorched splits

 

 

 

 

 

LP

Large pieces

 

The kernels are broken into more than two pieces.

SP

Small pieces

 

 

 

 

 

BB

Baby bits

 

The kernels are broken into very small pieces.

 

Processing

The purpose of cashew nut processing is to extract the nice, healthy, tasty and nutritionous kernels from the raw nuts in shell.

 

Cashew nut processing

  • Cleaning: remove foreign matter.
  • Sizing: allow the nuts roasted properly with different sizes during roasting stage.
  • Soaking in water: facilitate oil roasting and shelling stages.
  • Hot oil roasting: extract cashew nut shell liquid and make the nuts easier for shelling.
  • Sizing: facilitate shelling stage.
  • Shelling: separate kernels from shell.
  • Drying: facilitate peeling stage and also protect kernels from pest and fungal attack.
  • Peeling: remove testa
  • Grading: grade into 26 grades
  • Cleaning: remove dust, foreign matters and fumigate to prevent insect and pest attack.
  • Packaging: packed as customer’s requirement. Usually vacuumised and sealed.

 

 

HOW TO GRADING CASHEW NUTS ?

 

Cashews are graded on how white they are and how broken the kernel is. There are four color grades, four styles of break on the kernel and six sizes (or maximum number of kernels per pound)
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.


 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)

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, SW240, 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

 

 

Category

Grade

Name

Whole

W-240

W-320

W-450

White Wholes

Scorched Wholes

SW-320

SW-450

SSW

Scorched Wholes

Scorched Wholes

Scorched Wholes Seconds

Splits

Splits

FS

SS

Fancy Splits

Scorched Splits

Butts

Butts

FB

SB

Fancy Butts

Scorched Butts

Pieces

Pieces

LWP

SWP

Large White Pieces

Small White Pieces

Scorched Pieces

SP

SPS

SSP

BB

Scorched Pieces

Scorched Pieces Seconds

Scorched Small Pieces

Baby Bits