CEPC KERNELS SPECIAL CHARACTERISTICS
A. Cashew Kernels White Wholes
| Grade Designation | Trade Name | Colour/Characteristics | Count/454 gmssizedescription | Max. Moisture% | Broken Max% | NLSGNL Gmax% |
|---|---|---|---|---|---|---|
| W180 | White Wholes | White/pale ivory/light ash. Characteristic shape | 170-180 | 5 | 5 | 5(NLSG & SW together) |
| W210 | do | do | 200-210 | 5 | 5 | do |
| W240 | do | do | 220-240 | 5 | 5 | do |
| W320 | do | do | 300-320 | 5 | 5 | do |
| W450 | do | do | 400-450 | 5 | 5 | do |
| W500 | do | do | 450-500 | 5 | 5 | 5(SW) |
Remarks: Kernels shall be completely free from infestation, insect damage, mould rancidity, adhering testa and objectionable extraneous matter. Scraped and partially shrivelled kernels also permitted provided such scraping/shrivelling does not affect the characteristic shape of the kernel.
B. Cashew Kernels Scorched Wholes
| Grade Designation | Trade Name | Colour/Characteristics | Count/454 gmssizedescription | Max. Moisture% | Broken Max% | NLSGNL Gmax% |
|---|---|---|---|---|---|---|
| SW | Scorched Wholes | Kernels may be scorched/slightly darkened due to overheating while roasting or drying in drier/borma | N.A | 5 | 5 | 7.5 (SSW) |
| SW180 | do | do | 170-180 | 5 | 5 | 7.5 (NLSG & SSW together) |
| SW210 | do | do | 200-210 | 5 | 5 | do |
| SW240 | do | do | 220-240 | 5 | 5 | do |
| SW320 | do | do | 300-320 | 5 | 5 | do |
| SW450 | do | do | 400-450 | 5 | 5 | do |
| SW500 | do | do | 450-500 | 5 | 5 | 5(SW) |
Remarks: Kernels shall be completely free from infestation, insect damage, mould rancidity, adhering testa and objectionable extraneous matter. Scraped and partially shrivelled kernels also permitted provided such scraping/shrivelling does not affect the characteristic shape of the kernel.
Remarks: Kernels shall be completely free from infestation, insect damage, mould rancidity, adhering testa and objectionable extraneous matter. Scraped and partially shrivelled kernels also permitted provided such scraping/shrivelling does not affect the characteristic shape of the kernel.
C. Cashew Kernels Desert Wholes
| Grade Designation | Trade Name | Colour/Characteristics | Count/454 gmssizedescription | Max. Moisture% | Broken Max% | NLSGNL Gmax% |
|---|---|---|---|---|---|---|
| SSW | Scorched Wholes Seconds | Kernels may be over- scorched, immature, shriveled (Pirival) speckled (Karaniram) discoloured and light blue. | N.A | 5 | 5 | 7.5 (DW) |
| DW | Dessert Wholes | Kernels may be deep scorched, deep brown, Deep blue, speckled, dis- coloured and black spotted | N.A | 5 | 5 | |
Remarks: Kernels shall be completely free from infestation, insect damage, mould rancidity, adhering testa and objectionable extraneous matter.
D. Cashew Kernels White Pieces
| Grade Designation | Trade Name | Colour/Characteristics | Count/454 gmssizedescription | Max. Moisture% | Broken Max% | NLSGNL Gmax% |
|---|---|---|---|---|---|---|
| B | Butts | White/pale ivory or light ash. Kernels broken cross-wise (evenly or unevenly) naturally attached | N.A | 5 | 5 | 5 (SB) |
| S | Splits | White/pale ivory or light ash. Kernels Split naturally lengthwise | N.A | 5 | 5 | 5 (SS) |
| LWP | Large White Pieces > | White/pale ivory or light ash | Kernels broken into more than two pieces and not passing through 4 mesh 16 SWG sieve/4.75mm. I.S.Sieve | 5 | Nil | 5 (SW & SP together) |
| SWP | Small White Pieces | White/pale ivory or light ash | Broken Kernels smaller than those described on LWP but not passing through 6 mesh 20 SWG Sieve/2.80 mm I.S. Sieve | 5 | Nil < | 5 (BB & SSP together) |
| BB | Baby Bits | do | Plemules and broken Kernels smaller than those described as SWP but not Passing through a 10 mesh 24 SWG Sieve/1.70mm I..S. Sieve | 5 | Nil | 1% (cashew powder) |
Remarks: Kernels shall be completely free from infestation, insect damage, mould rancidity, adhering testa and objectionable extraneous matter. Scraped and partially shrivelled kernels also permitted provided such scraping/shrivelling does not affect the characteristic shape of the kernel.
E. Cashew Kernels -Scorched Pieces
| Grade Designation | Trade Name | Colour/Characteristics | Count/454 gmssizedescription | Max. Moisture% | Broken Max% | NLSGNL Gmax% |
|---|---|---|---|---|---|---|
| SB | Scorched Butts | Kernels broken crosswise (evenly or unevenly) and naturally attached. Kernels may be scorched/slightly darkened due to over heating while roasting or drying in the drier/borma | N.A | 5 | 5 | 7.5 (DB) |
| SS | Scorched Splits | Kernels split naturally lengthwise. Kernels may be scorched/slightly darkened due to over-heating while Roasting or drying in drier/borma | N.A | 5 | 5 | 7.5 (DS) |
| SP | Scorched Pieces | Kernels may be scorched/slightly darkened due to over-heating while roasting or drying in drier/borma | Pieces passing through a mesh 16 SWG sieve/4.75 mm I.S. Sieve | 5 | Nil | 7.5 (SSP & SPS together) |
SSP | Scorched Small Pieces | Kernels may be scorched/slightly darkened due to over-heating while roasting or drying in drier/borma | Pieces smaller than SP but not passing through a 6mesh 20 SWG Sieve/2.80 mm I.S. Sieve | 5 | Nil | 5 (DSP) |
Remarks: Kernels shall be completely free from infestation, insect damage, mould rancidity, adhering testa and objectionable extraneous matter. Scraped and partially shrivelled kernels also permitted provided such scraping/shrivelling does not affect the characteristic shape of the kernel.
AFI SPECIFICATION FOR RAW CASHEW KERNELS
Tolerances for Defects and Damage in Raw Cashew Kernels
The following tolerances establish the maximum limits for damage and defects in raw cashew kernels. To determine compliance with these tolerances, one should follow the Sampling Plan found in Appendix I, and use established analytical procedures. Tolerances for a lower grade include the kernels defined by the lower grade but not the defects that are specific to the lower grade. Percentages are determined by weight.
| First Quality | Second Quality Scorched | Third Quality Special Scorched | Dessert | |
|---|---|---|---|---|
| Serious Damage Insect Damage | 0.5% | 1.0% | 1.0% | 1.0% |
| Mold rancidity, decay, adhering matter | 0.5% | 1.0% | 1.0% | 1.0% |
| Foreign Matter 1. | 0.01% | 0.01% | 0.01% | 0.01% |
| Maximum Serious Damage | 1.0% | 2.0% | 2.0% | 2.0% |
| Defects Second Quality Scorched | 5.0% | B | B | B |
| Third Quality Special Scorched/ | 1.5% | 5.0% | B | B |
| Lightly Blemished Pieces | 1.5% | 5.0% | (*20% Light Brown Speckled) | |
| Lightly Blemished Wholes | 1.5% | 5.0% | (*40% Light Brown Speckled) | |
| Blemished Wholes | 0.5% | 2.5% | (*60% Brown Speckled) | |
| Dessert | 0.5% | 2.5% | 7.5% | B2. |
| Superficial Damage (scrapes) | 1.0% | 2.0% | 2.0% | B |
| Adhering Testa/Seriously Damaged3. | 3.0% / 1.5% | 3.0% / 1.5% | 3.0% / 1.5% | 3.0% / 1.5% |
| Black Speckled Kernels | 0.05% | |||
| Maximum Defect Level | 8.0% | 11.0% | 14.0% (*Maximum speckled for LBW and BW) |
1. The tolerance for foreign matter is in addition to the tolerance for maximum serious damage.
2. Dessert quality is the lowest grade but the defects cannot be so severe that the product is not merchantable. A delivery is acceptable provided it is equal or better than the approved pre-shipment sample. Two sealed pre-shipment samples are to be sent to the buyer for approval, one of which shall remain sealed for possible use in settling a dispute on quality at arbitration.
3. Maximum of 3% by weight for testa greater than 2mm in aggregate, but not more than 1.5% seriously damaged by adhering testa.
Tolerances for Defects and Damages in Small Pieces
| SP1-SSP1 G1 | SP2-SSP2 G2 | SP3-SSP3 G3 | |
|---|---|---|---|
| Serious Damage Insect Damage | 0.5% | 1.0% | 1.0% |
| Mold, rancidity, decay | 0.5% | 1.0% | 1.0% |
| Foreign Matter 1. | 0.01% | 0.01% | 0.01% |
| Maximum Serious Damage | 1.0% | 2.0% | 2.0% |
| Defects Second Quality Scorched/ Color Variation | 5.0% | B | B |
| Third Quality Special Scorched/ Color Variation | 2.0% | 5.0% | B |
| Fourth Quality | 0.5% | 1.0% | B |
| Dessert | 0.5% | 2.5% | 10.0% |
| Superficial Damage (scrapes) | B | B | B |
| Adhering Testa | 3.0% | 3.0% | 5.0% |
| Maximum Defect Level | 10.0% | 10.0% | 12.0% |
