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
Raw cashew nuts Cashew kernels
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.
Grades and Classification
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