Vietlinh
10/11/2023
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Standards for classifying cashew nuts for export

Cashew nuts are one of the most beneficial and popular foods among Vietnamese people. Cashew nuts are generally recognized in Vietnam in two forms: roasted salted cashews and raw cashews. However, it is pragmatic that Vietnamese cashew products are exported in various different forms. Below are some common standards for classifying cashew nuts for export according to international standards.

Exporting cashew nuts are often divided into two main types: raw cashew nuts and finished cashew nuts, each type is divided into smaller forms as follows:

Raw cashew kernels
Raw cashew kernels

Raw cashew kernel products are Vietnam’s main export product. Products processed from raw cashew nuts are then classified according to three international standard criteria: shape, color, and size. Raw cashew nuts are divided into the following types:

Sort by shape

Firstly, cashew nuts can be classified by shape, because after harvesting cashew nuts, there will be possible conditions such as chipping and breakage. Therefore, cashew nuts can be classified according to shape, based on the extent of breakage, etc. Specifically, its classification consists of the following types:

  • Whole cashew nuts: Wholes (W)
  • Splits (S)
  • Cashew nuts broken horizontally: Butts (B)
  • Cashew nuts broken into pieces: Pieces (P)
  • Large Piece (LP)
  • Cashew nuts broken into small pieces: Small Piece (SP)
  • Cashew nuts broken into very small pieces: VSP (VSP)
  • Baby Bits (BB)

Sort by size

This classification method only applies to cashew nuts that still have kernels. Based on size and weight, it will have specific classifications such as:

  • Cashew nuts W180: Medium size, with 170 – 180 nuts/pound, (1pound = 454g).
  • Cashew nuts W210: Large size, also known as Jumbo, has about 200 – 210 nuts/pound.
  • Cashew nuts W240: Moderately large size, about 220 – 240 nuts/pound.
  • Cashew nuts W320: Medium size, about 300 – 320 nuts/pound.
  • Cashew nuts W450: Small-medium size, about 400 – 450 nuts/pound.
  • Cashew nuts W500: Small size, about 450 – 500 nuts/pound.

Sort by color

After removing shells of cashew nuts, they are roasted, dried and processed. At that time, the color of cashew nuts will change such as white, yellow or spotted. The yellow color of cashew kernels is too dark, indicating reduced moisture, drier nuts and poorer quality than white cashew kernels. The approach to distinguish based on this method is as follows:

Sort by color
Sort by color
  • White kernel: White (W)
  • Yellow: Scorched (S)
  • Dark yellow: Second Scorched (SS)
  • Light Blemish: Light Blemish (LB)
  • Melasma: Blemish (B)
  • Dark Blemish (DP)

Based on color, exported cashew nuts are segmented into the following types:

  • First quality products, white core: First quality fancy
  • Second quality scorched kernel. Second quality scorched
  • Dark yellow kernel, quality grade 3: Third quality special scorched
  • Fourth quality goods: Fourth quality
  • Original but with about 40% spots: Lightly Blemished Wholes (LBW)
  • Spotted pieces less than 20%: Lightly Blemished Pieces (LBP)
  • Whole spots about 60%: Blemished Wholes (BW)
  • Secondary goods: Dessert (D)

Finished cashew nuts

In addition to cashew nuts exported in raw form and raw kernels, Vietnamese cashew nuts are currently processed according to distinctive recipes to meet the direct needs of consumers. These include products that are extremely popular domestically and internationally such as:

Finished cashew nuts
Finished cashew nuts

Salt-roasted cashew nuts

This is one of the most popular products on the market today. This is considered having a special roasting recipe, each cashew kernel is cautiously selected. Then it is processed with the right ratio of pure salt to create a greasy, crispy flavor, moderately salty aftertaste and still retains the inherent sweetness. Salt-roasted cashews are often divided into two types: cashews with husk skin and cashews without husk skin.

Wood roasted cashew nuts

Unlike modern roasting methods, wood-roasted cashews use cashew tree trunks as fuel. This type of cashew nut is famous for its deliciousness thanks to the ingenious combination of machinery, human meticulousness and patience, and special burning ingredients. Currently, wood-roasted cashews are exported to many countries around the world thanks to their delicious and natural taste.

Roasted cashews with butter

One of the equally popular types of exported cashew nuts is butter-roasted cashew nuts. This product makes a difference compared to regular salted roasting thanks to the sweet fatty taste of margarine. This is also a flavor loved by many young people, however the disadvantage of this product is its short shelf life so it is often produced in small quantities and packaged in small quantities.

Spiced cashew nuts

The types of cashew nuts to be exported today are extremely diverse, since it is carefully researched and applied with many different processing methods to adapt with consumer needs. Cashew nuts can be seasoned with wasabi, honey, chocolate, chili garlic, etc.

Through this article, readers have a clear understanding of the types of cashew nuts that can be used for exporting today. Viet Linh is currently one of the enterprises providing high quality cashew nuts, meeting export standards for either domestic or international markets. We also have high quality raw materials and a large-scale production factory, along with that is extensive experience in exporting goods to foreign markets. Viet Linh is committed to bringing the best products and competitive price to customers.

Please contact Viet Linh using the information below for the best support.

  • Address: LK07-C14 Ministry of National Defense, Bui Xuong Trach Street, Hoang Mai District, Hanoi, Vietnam
  • Phone: 0345.128.188
  • Email: sales@vietlinhagrimex.vn