CASHEW GRADING STANDARDS

	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.
	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 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
	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 damage Cashew 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 Request CENTA Grade Specification for Indian cashew Nuts kerneL