Raw Cashew Nut Specification for Receiving

Hello everybody

Does anyone have guideline about checking the raw cashew nut when receiving ?

I am really appreciated your help .

Thank you so much

I would see if this helps you.

I've used this one. https://www.afius.or...hews-part-i.pdf

Country of Origin may have supporting documents I know India has cashewindia.org

IMEX of  raw agricultural produce (not nuts) mosture is one commonly used quality factor.

I notice that the moisture tolerances in specs of posts1 and 2 are 3-5% and ca 10% respectively. Curious.

IMEX of  raw agricultural produce (not nuts) mosture is one commonly used quality factor.

 

I notice that the moisture tolerances in specs of posts1 and 2 are 3-5% and ca 10% respectively. Curious.

according to Vietnam Standard TCVN 4850: 2010 - 5.1.3. "The moisture content of the kernels should not be greater than 5% by volume."

according to Vietnam Standard TCVN 4850: 2010 - 5.1.3. "The moisture content of the kernels should not be greater than 5% by volume."

Volume ? Very unusual.

right? I translated the page with google so maybe something was lost in translation. Currently try to limit my cashew purchases to Brazil or India but it seems like there is a lot of different info out there.

Well the codex stan I referenced is for peanuts (Arachis
hypogaea) and not cashew nut (Anacardium occidentale) so that probably explains the discrepancy

After some browsing I observed commercial specs ranging from 2 - 10% .

Codex are apparently currently involved in attempting a harmonised cashew  nut standard, see cas1 below.

cas1 - cac40_08_add1e, 2017.pdf   1.42MB   45 downloads

After browsing through the accessible "reference" standards listed in cas1 (see Pg6) I found these limits -

(N/A = Not Available, ie No moisture value stated)

1. Asean draft, 2011 =  5%

2. UNECE, 2013     = 5%

3. IS 7750, 1975  =  N/A

4. Phillipine PNS/BAFPS 59:2008, 2008 = 5%

5. Tanzania Regulations(G.N. No. 369 of 1996): Cashew nut (Marketing), 1996 = N/A

6. Vietnam National Technical Regulation on Food Safety and Hygiene for Cashew Kernel (QCVN 01-

  27: 2010/BNNPTNT) 2010 = N/A

7. VIETNAM STANDARD TCVN 4850: 2010 = 5%

8. Global Cashew Council, Standard for Cashew Kernels, ca 2012 = 5%

Possible that some specs are merely copied "across" (as specifically stated to be the case in Nos 8/2 above). Anyway 5% seems the preferred choice.

However the process document below (mentions 9% inter alia) implies that the value may also relate to the specific treatment (eg sun-dried/roasted) which sounds plausible although i have no experience this product -

cas2 - Cashew Nuts Processing,Nigeria,2007.pdf   233.18KB   35 downloads

addendum -

also noticed this -

cas3 - raw cashew-cashew kernel specs.png   133.73KB   9 downloads

So maybe the variation is also geographical.

@cuong

Yr OP asked about checking at receival.

Were you referring to the unshelled item or the kernel product ? Hopefully the latter.

Obviously aflatoxin may be useful to measure.

Other items will relate to your specific Product Specification. Do you have one ?

addendum -

 

also noticed this -

 

cas3 - raw cashew-cashew kernel specs.png

 

So maybe the variation is also geographical.

 

@cuong

 

Yr OP asked about checking at receival.

 

Were you referring to the unshelled item or the kernel product ? Hopefully the latter.

 

Obviously aflatoxin may be useful to measure.

 

Other items will relate to your specific Product Specification. Do you have one ?

Hi Charles.

Thank for your big support. I've already collected document about raw cashew nut and kernel cashew spec. I shared enclosed files if you care.

Best regards.

Thanks for the documents. i find them usefull for my work