AFI specifications for Cashew kernels - April 1999
General requirements
Quality and grading
Sizing
Definitions
Tolerances for defects and damage in raw cashew kernels
Tolerances for defects and damages in small pieces
Cashew pieces - size descriptions
Appendix I - sampling plan for cashews
Appendix II - test for roasted kernels
Pictures of Brazilian cashew grades
A. Each shipment to the US inspected or released
by FDA and cleared by customs, shall be of good quality and be stored in
accordance with good commercial practice.
B. The cashews shall be packed in new, clean, dry,
leak proof lead-free containers with an airtight (hermetic) seal and without
internal paper liners. Packaging shall be of sufficient strength to assure the
integrity of the product during normal shipment and storage.
The outer container shall be constructed of a new cardboard, free of infestation
and visual mould and sealed without staples, unless otherwise specified by the
end user.
C. Only pesticides approved for use on cashews may
be used, and residues must be within the tolerances set by the government of the
importing country. No detectable residue is permitted for any pesticide that is
not approved for use on cashews in the importing country.
D. All cartons shall be clearly marked on each end
with the following:
1) Name of the product and trade name or brand
name, if any
2) Name and address of producer or packer.
3) Grade.
4) Net weight.
5) Country of Origin.
6) Buyer's name or marks.
7) Destination.
8) Other marks agreed to by buyer and seller.
E. Bill of Lading must list the number of cartons,
source of origin, and the marks that are on the cartons.
F. Excessive breakage is avoided by the
control of moisture, and proper storage - packing - handling - and
transportation. Fluctuations in temperature and humidity should be avoided also
to protect the integrity of the product. At time of pack, breakage should not
exceed 5% so that at time of delivery it does not exceed 10%.
G. All shipments should be inspected prior to
loading and shall be carried on conveyances suitable for transporting food
products in good condition, i.e. free of odours, insect or mould damage, rodent
activity, and all other foreign materials.
H. The moisture level of the cashews should be
3%-5%
I. If a roast test is required in a
contract, it should be conducted in accordance with Appendix II.
Cashew kernels are classified as: First Quality Fancy; Second Quality
Scorched/Colour Variation; Third Quality Special Scorched/Colour Variation;
Fourth Quality; and Dessert.
FIRST QUALITY FANCY cashew kernels have a uniform colour which may be
white, light yellow, pale ivory or light ash-grey.
SECOND QUALITY SCORCHED/COLOUR VARIATION cashew kernels may be yellow,
light brown, light ivory, light ash-grey or deep ivory.
THIRD QUALITY SPECIAL SCORCHED/COLOUR VARIATION cashew kernels may
be deep yellow, brown, amber, and light to deep blue. They may be slightly
shrivelled, immature, speckled, blemished or otherwise discoloured.
FOURTH QUALITY cashew kernels would qualify as First or Second Quality,
except that they have pitted spots.
DESSERT cashew kernels may be scraped, shrivelled, blemished or otherwise
discoloured.
Sizing is compulsory in first quality/fancy cashew kernels but is optional for
other whole grades.
The quantity of broken kernels or pieces in "whole" kernels shall not exceed 10%
by weight.
The quantity of pieces present in "butts" and "splits" shall not exceed 10% by
weight.
The quantity of the next lower size grade in "pieces" shall not exceed 5% by
weight.
Whole (W)[1]
A cashew kernel is classified as whole if it has the characteristic shape of a
cashew kernel and not more than 1/8th of the kernel has been broken
off. This grade may also be designated as "W'.
Butts (B)
Kernels which have been broken crosswise, are less than 7/8 but not less than
3/8 of a whole kernel, and the cotyledons are still naturally attached. This
grade may also be designated as "B"
Splits (S)
One half of a cashew kernel that has been split lengthwise, provided not more
than 1/8 of this cotyledon has been broken off. This grade may also be
designated as "S".
Pieces - See Table 3
SERIOUS DAMAGE includes but is not limited to insect, rodent, or bird
damage, visible mould - rancidity - decay, or adhering dirt - solder - shell -
or mesocarp.
ADHERING MATTER - cashew meal or extraneous matter on the surface of the kernel
causing permanent discoloration.
INSECT DAMAGE - is visible damage to the kernel from live or dead insects, mites
in any stage of development, insect excreta or fragments - frass - webbing -
boring - powdery residue - cast larval casings, and/or the evidence of insects
or insect activity in the container.
RODENT DAMAGE - evidence of rodent activity.
BIRD DAMAGE - pieces of feather, bird excreta.
VISIBLE MOULD - mould filaments detectable with the naked eye.
RANCIDITY - is a breakdown of the oils in the kernel giving it an off-flavour or
odour
ROT OR DECAY - any decay or rot spot greater than 1 mm in diameter and
penetrating 1 mm or more into the kernel.
FOREIGN MATTER - includes but is not limited to shell, mesocarp, stones, dirt,
glass, metal, solder, straw, twigs, sticks, plastic, hair, industrial fibres
paper and threads.
DEFECTS include superficial and intrinsic damage which adversely affects
the appearance of the lot such as scorching, blemishes, discoloration, immature
or shrivelled kernels, kernels with pitted black or brown spots, adhering testa,
scrapes, flux marks, and speckles. Defects vary by grade. The presence of
kernels of a lower grade are scored as defects.
SCORCHING - a discoloration due to over heating during shelling or blanching.
BLEMISHES OR DISCOLOURATION - spots in aggregate in excess of 3 mm on the
kernels from causes other than shelling or blanching.
IMMATURE - kernels arc underdeveloped and do not have the characteristic shape
of a cashew kernel.
SLIGHTLY SHRIVELLED - a slight withering of the outer surface of the kernel.
SHRIVELLED - a complete withering of the kernel that distorts its characteristic
shape.
PITTED SPOTS - black, brown, or other coloured spots in aggregate in excess of 1
mm caused by pre-harvest attack on the kernel.
ADHERING TESTA - skin on the surface of the kernel measuring greater than 2 mm
in diameter in aggregate.
SUPERFICIAL DAMAGE - deep knife cuts on the surface of the kernel that change
the characteristic shape of the nut.
FLUX MARKS - black or brown marks on the surface of the kernels caused by flux
dripping onto them when a tin container is sealed.
SPECKLED - a brown stain which appears after removal of the testa on some
kernels.
The value of a sampling plan is to encourage uniformity in the number of samples
to be collected for examination to determine compliance with product
specification.
Samples weighing approximately 500 grams each shall be chosen at random from the
lot. The sub samples may be composited into a 1000 gram sample for analysis.
However, they should be analysed separately in the case of a claim.
The routine sampling plan is used for initial inspection of lots upon arrival,
and for claims other than those for insect damage or infestation.
The intensive sampling plan may also be used for initial inspection of lots upon
arrival, but is recommended for use when claims are made relative to insect
damage or infestation.
Analysis of sub samples must be conducted under full spectrum lighting with a
Colour Rendering Index (CRI) of not less than CRI 91.
Test for Roasted Kernels
Almost all cashew kernels are sold to the consumer in the US after roasting. The
appearance of the roasted kernel is critical for consumer acceptance. An uneven
roast is never appealing to the consumer.
It is therefore recommended that shippers roast cashew samples prior to packing
to determine the appearance that a lot will have after roasting. This is simply
good manufacturing practices.
The roast test also confirms the proper classification of a lot, as to whether
it should be sold as first, second, or third quality.
Roasting Procedure: The kernels should be roasted in a clear vegetable oil, e.g.
peanut oil, which should be replaced as soon as it starts to deteriorate (when
free fatty acids exceed 1%) The oil is brought to a temperature of 300° - 310°F
(152°C) and is kept on the heat source while cashews are immersed in the hot oil
for a period of 3 minutes. Any lowering of the temperature of the oil by the
immersion of the cashews will not require any lengthening of the 3 minute
roasting period. Adjustments in temperature are recommended when roasting butts,
splits, and small kernels.
Defects:
Spotted - brown spots that appear on the surface of the kernel after roasting,
but which are not visible in the raw.
Scorched tip - a tip that is significantly darker than the remainder of the
kernel due to a scorching during shelling or blanching.
Colour Variation - any discoloration, other than a scorch mark, which detracts
from the uniform appearance of the kernel.
Dark roast - a light to medium brown colour in some kernels that detracts from
the uniform appearance of kernels that are significantly lighter.
Deep roast - a deep brown colour in some kernels that detracts from the uniform
appearance of kernels that are significantly lighter.
Scrapes - knife scratches greater than 5mm in diameter that show up as light
spots on the surface of the kernel.
Uneven roast - a roast with more than 7% total of the following defects:
spotted, scorched tips/colour variations, deeply scorched tips, dark roast and
deep roast.