Cashew

Cashew kernels are obtained by roasting, shelling and peeling of the fruits of the cashew nut tree. Cashew kernels shall be completely free from infestation, insect damage, mould rancidity, adhering skin and objectionable extraneous matter. Scraped and partially shriveled kernels are also permitted provided such scraping/shriveling does not affect the characteristic taste and appearance of the kernel. Cashew Kernels are graded into white/scorched wholes, pieces, splits, butts etc..depending on the shape, size &colour of the kernel.

W - 180, is the ' King of Cashew ' - They are larger in size and very expensive.

W - 210, are popularly known as ' Jumbo ' nuts.

W - 240, it is an attractive grade which is reasonably priced.

W - 320, are the most popular among cashew kernels and highest in terms of availability, worldwide.

W - 450, are the smallest and cheapest white whole kernels and hence the favorite among low priced whole grades.