Cashews are graded on how white they are and how broken the kernel is. There are four color grades, four styles of break on the kernel and six sizes (or maximum number of kernels per pound)

Classification Method 1 - Classified according to grades / with or without basing on number of kernel per kilogram.

Cashew kernels have been classified according to 6 quality levels

Explanation of cashew grade terminology: The alphabets at the front represent a word descriptive of the form of cashew – W for whole, B for Broken, S for Split etc. The numbers that follow the alphabets (where present) usually represent the number of kernels per pound. Hence, to give an example, W 210 implies that it is a whole cashew kernel which gives 210 kernels per pound.

	Quality		Classified according to grades / with or without basing on number of  kernel per kg.
	First quality		W210, W240, W320, W450, WB, WS, LWP, SWP
	Second quality		LBW210, LBW240, LBW320, LBW, SW210, SW2440, SW320, SW, SB, SS, LP, SP
	Third quality		DW320, DW350, DW
	Fourth quality		DW2, DW3DW2, DW3
	Fifth quality		SW2, SSW2, SW3, DW, DWTW3, DW, DWT
	Sixth quality		CS, SK, SK2, TPN, TPN2, TPB, DW4CS, SK, SK2, TPN, TPN2, TPB, DW4

Classification Method 2 - Based on whether the cashew kernel is whole or broken.

Plain Natural Wholes - Cashew is graded in three categories based on colour. White Wholes (“W” appearance – white, pale ivory), Scorched Wholes (“SW” – slightly reddish) and Scorched Wholes Seconds (“SSW” – discolored); W and SW Wholes are graded according to size, i.e. number of nuts per Pound; Super Premium – W 150; Premium – W 210; Regular – W 450; Economy – SW 450

Natural Halves - Cashew Kernels broken evenly into 2 parts are less expensive than wholes. They are used in economy packs and also for candy bars, sweets and pastry. Splits are crisper than wholes and sometimes preferred for that reason. The different varieties are: Fancy Splits (FS): White halves split lengthwise; Fancy Bults (FB): White halves broken crosswise; Scorched Splits; Scorched Bults.

Natural Broken’s - Natural Cashew pieces are used in economy packs and also in confectionery, pastry, ice creams & cooking; Large White Pieces (LWP); Scorched Pieces (SP); Scorched Pieces Seconds (SPS)

	Category		Grade		Name
			W-240
	Whole		W-320		White Wholes
			W-450
			SW-320		Scorched Wholes
	Scorched Wholes		SW-450		Scorched Wholes
			SSW		Scorched Wholes Seconds
	Splits		FS		Fancy Splits
	Splits		SS		Scorched Splits
	Butts		FB		Fancy Butts
	Butts		SB		Scorched Butts
	Pieces		LWP		Large White Pieces
	Pieces		SWP		Small White Pieces
			SP		Scorched Pieces
	Scorched Pieces		SPS		Scorched Pieces Seconds
			SSP		Scorched Small Pieces
			BB		Baby Bits

A more detailed version of the above classification

	White Whole Kernels
	Grade		Grade Designation		No.of   kernels per   kg		No.of   kernel per   pound		Colour and Related Characteristics
	1		W180		265-395		120-180		The cashew nuts kernel should be white, pale ivory or light ash gray in colour free from black or brown spots
	2		W210		440-465		200-210
	3		W240		485-530		220-240
	4		W280		575-620		260-280
	5		W320		660-705		300-320
	6		W400		770-880		350-400
	7		W450		880-990		400-500
	8		W500		990-1100		450-500

	Scorched Whole Kernels
	Grade		Grade Designation		No.of   kernels per   kg		No.of   kernel per   pound		Trade name		Colour and Related Characteristics
	9		SW240		485-530		220-240		Scorched kernel 240		As the grade of white whole kernels but the colour is darker due to overheating in the process of oil dressing or dry.
	10		SW320		660-705		300-320		Scorched kernel 320
	11		SW		-		-		Scorched whole kernel
	12		SSW		-		-		Scorched brown whole kernel		As the Grade

	Dessert Whole Kernels
	Grade		Grade Designation		Trade name		Colour and Related Characteristics
	13		DW		Dessert kernel		Beside the general requirements, the cashew nuts kernels should have the chracteristic shape. Shriveled and sparkled kernels are permitted scorched.

	Broken Kernels
	Grade		Grade Designation		No.of   kernels per   kg		No.of   kernel per   pound		Colour and Related Characteristics
	14		WB		Kernels broken naturally		White Butts		The colour of cashew kernels is the same the colour of whole white kernels.
	15		WS		Kernels split naturally lengthwise		White Splits		The colour of cashew kernels is the same the colour of whole white kernels.
	16		SB		Scorched kernels broken naturally crosswise		Scorched butts		The colour of cashew kernels is as the color of dessert whole kernels
	17		SS		Scorched split naturally lengthwise		Scorched splits		The colour of cashew kernels is as the color of dessert whole kernels
	18		LP		broken kernels not pass through a sieve of aperture 4.75 mm		Large pieces		The cashew kernels are not homogenous in their colour and could have different colours
	19		SSP		broken kernels pass through a sieve of aperture 4.75mm, but not pass through 2.8mm		Scorched small pieces
	20		BB		Small broken kernel pass through sieve of aperture 2.8 mm, but not through 1.7mm		Baby bits

Technical Requirements for Cashew Kernels

The following are some of the typical technical requirements of cashew kernels that are traded in the various parts of the world:

• The kernels should be dry and should have the characteristic shape. While depending on the grade they can be either scorched or unscorched, wholes or broken, they should be free from oil (CNSL) and the think outer skin.
• Cashew kernels should be completely free from living insects, moulds, from rodent contamination and insect damage
• Cashew kernels should have natural smell, and should be free of rancid or any other unnatural smell.
• Moisture content: The cashew kernels should have moisture content not greater than 5% by weight.

Cashew Kernel Preservation

Cashew kernels should be preserved in a dry clean place, far from heat resource. The storage of preservation should be closed, dry clean, free from foreign smell, no insect, rodents.

Cashew Kernel Transportation

Cashew kernels should be transported by dry, clean, closed transport facilities that free of foreign smell. The loading operations should be done gently, with care.

Cashew Kernel Standards

Cashew kernel standards have been laid down by the following organizations :

• AFI (Association of Food Industries of New York)
• TCVN 4850 1998 - Vietnam Cashew Nuts Kernel and Technical Request
• CENTA
• Grade Specification for Indian cashew Nuts kernel