General Requirements
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.
Quality and Grading
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
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
Definitions
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.
APPENDIX 1
|
Cartons
|
Routine
|
Intensive
|
|
< 50
|
3
|
7
|
|
51-100
|
6
|
10
|
|
101-200
|
6
|
14
|
|
201-350
|
6
|
18
|
|
351-400
|
13
|
20
|
|
401-500
|
13
|
22
|
|
501-700
|
13
|
26
|
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.
APPENDIX II
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.
|
|
First Quality [9]
|
Second Quality 10]
|
|
Spotted
|
1.0%
|
2.5%
|
|
Scorched tips/colour Variations
|
2.0%
|
No Limit
|
|
Deeply Scorched Tips
|
1.0%
|
2.5%
|
|
Dark Roast
|
5.0%
|
No Limit
|
|
Deep Roast
|
2.0%
|
10.0%
|
|
Scrapes
|
5.0%
|
No Limit
|