RAW CASHEW NUTS WHOLESALE COMPETITIVE PRICES
Raw Cashew Nuts Wholesale Competitive Prices are high in protein and low in carbohydrates. Raw cashews are used for baking, cooking, or snacking. Our products are exported to many countries in the world: Our cashews are Widely demanded by the customers due to their freshness, delectable taste, and high nutrition, the cashews are processed by extremely advanced mechanized equipment. These are available with high-quality packaging facilities. Buy Cashew Nuts Wholesale Competitive Prices.
Quality standards for raw whole cashew nuts (Anacardium occidentale)
The crop season in West Africa is from February-March to June.
There is not a general standard for cashew nuts but some parameters can establish the quality of the cashew and the appreciation on the market
1 – Out-turn / Yield
2-. Nut count
3- Moisture / Humidity
4- Foreign matter
Some sources in Africa are more valued on the market
Cashew kernels classification
Cashews are graded on how white they are and how broken the kernel is. There are four color grades, four styles of a break on the kernel, and six sizes (or maximum number of kernels per pound)
Classification Method 1 – Classified according to grades / with or without based on a number of kernels per kilogram.
Cashew kernels have been classified according to 6 quality levels
Classification Method 2 – Based on whether the cashew kernel is whole or broken
Plain Natural Wholes – Cashew is graded in three categories based on color. 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 broke crosswise; Scorched Splits; Scorched Bults
Natural Broken – 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)
Technical Requirements for Cashew Kernels
The following are some of the typical technical requirements of cashew kernels that are traded in various parts of the world:
The kernels should be dry and should have a 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, molds, from rodent contamination, and insect damage
Cashew kernels should have a 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 resources. The storage of preservation should be closed, dry clean, free from foreign smell, no insects, rodents.
Cashew Kernel Transportation
Cashew kernels should be transported by dry, clean, closed transport facilities that are free of foreign smells. The loading operations should be done gently, with care.
Cashew Kernel Standards
Cashew kernel standards have been laid down by the following organizations: