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Cashew is a highly nutritious and concentrated form of food, providing a substantial amount of energy. The cashew nut kernel has a pleasant taste and flavor and can be eaten raw, fried and sometimes salted or sweetened with sugar. It also contributes as an important source of invisible fat in the diet, being widely used in a variety of ways.
The kernel is considered to be of high nutritive quality and growing conditions or the variety of cashew may have an influence on kernel composition. The overall composition of the kernel is protein 21%, fat 46% and carbohydrates 25%. The graded varieties can be White Wholes or Scorched White Wholes or Butts, Splits, Pieces and other physical variants. The graded variety W-320 is widely popular and consumed the most across the world for its affordable prices and high nutritional facts.
Cashew Kernels - White Wholes| W-180 | White Wholes | White/pale ivory/light ash. Characteristic shape | 170-180 | 5 | 5 | 5(NLSG & SW together) |
| W-210 | Do | Do | 200-210 | 5 | 5 | Do |
| W-240 | Do | Do | 220-240 | 5 | 5 | Do |
| W-320 | Do | Do | 300-320 | 5 | 5 | Do |
| W-450 | Do | Do | 400-450 | 5 | 5 | Do |
| W-500 | Do | Do | 450-500 | 5 | 5 | 5(SW) |
Remarks: Kernels are completely free from infestation, insect damage, mould rancidity, adhering testa and objectionable extraneous matter. Scraped and partially shrivelled kernels also permitted provided such scraping/shrivelling does not affect the characteristic shape of the kernel. | ||||||
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