Cashews, a popular nut known for its rich flavor and nutritional value, are graded based on various factors to ensure quality and consistency. Understanding the different grading systems and measures used in the cashew industry is essential for consumers and traders.
A single raw cashew nut comprises 30% cashew kernel and 70% cashew shell. Cashew kernels are graded or further compartmentalized, each of which can give you an idea about the kernels’ shape, size, color, and subsequently, their pricing. Based on these factors, the kernels are categorized into white/scorched whole, pieces, splits, butts, etc.
Kernels shall be completely free from infestation or living pests, molds, insect damage, rotting, deterioration, mold rancidity, adhering testa, and objectionable extraneous or foreign matter. Scraped and partially shrivelled kernels also permitted provided such scraping/shriveling does not affect the characteristic shape of the kernel.
Cashew kernels are classified into the following classes:
- “Extra” Class – Kernels that are white, pale ivory, pale ash-grey, light yellow in colour.
- Class I – Kernels that are light brown, light ivory, light ash-grey, deep ivory, yellow and are scorched or lightly blemished.
- Class II – Kernels that are light brown, amber, light blue, deep brown, deep blue, discoloured, black-spotted, immature, shrivelled, blemished, and stained kernels are permitted.
Cashew kernels are graded into white (W), scorched (S) and desert (D) for colour and either whole (W) kernels or broken kernels for shape. Broken kernels are further graded by shape into splits (S), butts (B), pieces (P) and baby bits (BB). This is the classification scheme of the Association of Food Industries (AFI).
- White Wholes (W)– White, pale ivory or light ash in colour.
- Scorched Wholes (SW)– Slight brown colour due to longer roasting.
- Dessert Wholes (DW) – deep scorched, deep brown, deep blue, speckled, discoloured and black spotted.
- In Brazilian standards, the wholes are designated as “wholes’ (W1), ‘scorched wholes” (W2), “second scorched wholes” (W3) and “Fourth quality wholes” (W4).
White Wholes
High-quality whole cashews that are light in color, often ranging from a pale ivory to a light golden hue.
W – 180, is the ‘ King of Cashew ‘ – They are larger in size and very expensive. The highest grade in terms of size. Ideal for applications where visual appeal and size of the cashew nut is critical to the application. Contains approximately 160 – 180 nuts per lbs.
W – 210, are popularly known as ‘ Jumbo ‘ nuts.
W – 240, it is an attractive grade which is reasonably priced. Large size nuts – typically appropriate for product or application where visual appeal and size of the nut is important. Contains approximately 220 – 240 nuts per lbs.
W – 320, are the most popular among cashew kernels and highest in terms of availability, worldwide. Mid size nuts and also the most popular cashew grade. Ideal for all kinds of food applications, both direct and formulations. Contains approximately 300 – 320 nuts per lbs.
W – 450, are the smallest and cheapest white whole kernels and hence the favorite among low priced whole grades. The smallest size amongst White Whole cashew grades. Ideal for product applications where visual appeal is important but size is not a factor. Contains approximately 440-450 nuts per lbs.
Scorched Wholes
Scorched wholes are another grade of cashew kernels, which have a slight brown colour due to longer roasting. They have all the other characteristics of white kernels and have the same nutritional qualities.
Scorched Wholes 240
Scorched variety of the White Whole 240 grade. Large size nuts – typically appropriate for product or applications where visual appeal of the nut is not important. Appropriate for further processing such as roasting and coating. Contains approximately 220 – 240 nuts per lbs.
Scorched Wholes 320
Scorched variety of the White Whole 320 grade, the most popular size variety. Ideal for all kinds of food application where visual appeal is not important. Appropriate for further processing such as roasting and coating. Contains approximately 300 – 320 nuts per lbs.
Scorched Wholes 450
Scorched variety of the White Whole 450 grade. Ideal for product application where size and visual appeal is not important. Appropriate for further processing such as roasting, coating, slicing, dicing and grinding. Contains approximately 440-450 nuts per lbs.
Cashew Forms
Butts, splits and pieces are priced lower and are ideal for cooking, preparation of sweets and savoury snacks.
White Splits
Whole cashew split into halves. Contains approximately 350-360 pieces per 250 Grams. Typically used as key ingredient and for topping and coating.
Large White Pieces
Whole cashew diced into four pieces. Origins determine the size of the pieces. Typically used as a key ingredient and for topping, coating and garnishing.
Scorched Splits
Scorched variety of White Splits. Typically used as a key ingredient and for various other food applications where visual appeal is not important.
Scorched Pieces
Scorched variety of Large White Pieces. Typically used for further processing or application where visual appeal is not important.
Small White Pieces
Whole cashew diced into eight pieces. Typically used as topping, coating in food applications and as sauce/curry thickeners.
Small Scorched Pieces
Scorched variety of Small White Pieces. Typically used for further processing where visual appeal is not important.
Key Factors Considered in Cashew Grading
- Size: Cashews are categorized based on their size, typically measured in diameter. Larger cashews are generally considered higher quality.
- Shape: The shape of the cashew nut, whether it is whole, broken, or pieces, affects its grade.
- Color: The color of the cashew kernel, ranging from white to yellowish, is a factor in determining its grade.
- Flavor: The taste and flavor profile of the cashew, including its sweetness and nuttiness, are assessed.
- Defects: Any defects, such as cracks, discoloration, or foreign matter, can lower the grade of the cashews.
Cashew nut grading plays a pivotal role in shaping market trends and the overall cashew industry. Understanding the different grades and the underlying factors that determine their categorization is essential for navigating this versatile nut’s market dynamics.