Cashew Nut Grades
Cashew kernels are graded to ensure quality and consistency for buyers and consumers. Grading involves classifying the kernels based on color, shape, and size. This process can be done manually by skilled workers or using specialized machines. The standards are often based on the Association of Food Industries (AFI) classification scheme.
Classification Based on Color
Cashew kernels are classified according to color into white (W), scorched (S), or dessert (D). The color classification also considers whether the kernels are whole or broken. Below is a table of grades and their corresponding color characteristics.
| Grade | Color Characteristic |
|---|---|
| First quality fancy | Uniformly white, pale ivory or light yellow. |
| Second quality scorched | Yellow, light brown, light ivory, light ash-grey or deep ivory. |
| Third quality special scorched | Deep yellow, brown, amber, and light to deep blue. They may be slightly shrivelled, immature, and light-brown speckled, blemished or otherwise discoloured. |
| Fourth quality | They have the same colour characteristics as the first or second quality but have pitted spots. |
| Lightly blemished wholes (LBW) | Light brown, light ivory, light ash-grey or deep ivory. Kernels may show light brown speckles or blemishes on the surface, provided that not more than 40 % of the kernels are affected. |
| Lightly blemished pieces (LP) | They may be light brown, light ivory, light ash-grey or deep ivory. Pieces may show light brown speckles or blemishes on the surface, provided that not more than 20 % of the pieces are affected. |
| Blemished wholes (BW) | Deep yellow, brown, amber or light to deep blue. Kernels may be slightly shrivelled, immature or may be brown speckled or blemished on the surface, provided that not more than 60 % of the kernels are affected. |
| Dessert (D) | Cashew kernels may be scraped, deeply scorched, shrivelled, deep-brown-speckled, black-speckled, blemished or otherwise discolored. |
Classification Based on Shape
Cashew kernels are classified into whole and broken grades based on their shape, including butts, splits, or pieces.
- Whole (W): A cashew kernel with the characteristic kidney shape, where not more than 1/8 of the kernel is broken off.
- Butts (B): Kernels broken crosswise, less than 7/8 but not less than 3/8 of a whole kernel, with cotyledons still attached.
- Splits (S): Kernels split lengthwise, with not more than 1/8 of the cotyledon broken off.
- Pieces: Smaller broken kernels, categorized by size such as large pieces (LWP, SP, SPS), small pieces (SWP, SSP, DSP), chips (CHIPS, SSP1, SSP2, SSP3), baby bits (BB, G1, G2, G3), fine grains (X), fines (FE), and mixed pieces (P1M, P2M, P3M).
Classification Based on Size
Size classification estimates the number of kernels per kilogram or pound. It is compulsory for first-quality/fancy cashew kernels but optional for others. Whole kernels are sized by count per pound, ranging from 140 to 500.
| Size Designation | Count per Kilo | Count per Pound |
|---|---|---|
| 180 | 266 – 395 | 140-180 |
| 210 | 395 – 465 | 180-210 |
| 240 | 485 – 530 | 220-240 |
| 320 | 660 – 706 | 300-320 |
| 450 | 880 – 990 | 400-450 |
Broken kernels are simply classified as large or small.
Classification Order and Conventional Grades
Grading follows the order of color, shape, and size. For example:
- WW180: White, Whole, size 180.
- SW240: Scorched, Whole, size 240.
Exceptions for broken kernels include FB (fancy butts), FS (fancy splits), LWP (Large White Pieces), and SWP (Small White Pieces).
There are 27 conventional international grades, as shown below:
| No. | Grade | Description |
|---|---|---|
| 1 | WW180 | White Wholes 180 |
| 2 | WW210 | White Wholes 210 |
| 3 | WW240 | White Wholes 240 |
| 4 | WW320 | White Wholes 320 |
| 5 | WW450 | White Wholes 450 |
| 6 | WW500 | White Wholes 500 |
| 7 | FB / WB | Fancy Butts (White Butts) |
| 8 | FS / WS | Fancy Splits (White Splits) |
| 9 | LWP | Large White Pieces |
| 10 | SWP | Small White Pieces |
| 11 | BB | Baby Bits |
| 12 | SW180 | Scorched Wholes 180 |
| 13 | SW210 | Scorched Wholes 210 |
| 14 | SW240 | Scorched Wholes 240 |
| 15 | SW320 | Scorched Wholes 320 |
| 16 | SW450 | Scorched Wholes 450 |
| 17 | SW500 | Scorched Wholes 500 |
| 18 | SB | Scorched Butts |
| 19 | SS | Scorched Splits |
| 20 | SP | Scorched Pieces |
| 21 | SSP | Scorched Small Pieces |
| 22 | DW | Dessert Wholes |
| 23 | SSW | Scorched Second Wholes |
| 24 | DB | Dessert Butts |
| 25 | DS | Dessert Splits |
| 26 | DP | Dessert Pieces |
| 27 | SPS | Scorched Pieces Second |
These grades ensure traceability and meet international food safety standards, making African-processed cashews competitive globally.
Source: Guidebook on the Cashew Processing Process, Competitive Cashew initiative (GIZ/ComCashew), 2019. Standards based on Association of Food Industries (AFI).