General specifications for quality
All white whole cashew nuts must meet minimum quality requirements to be considered marketable.
Color: White, pale ivory, or light ash.
Condition: The kernel must be whole, with no more than 1/8th of the nut broken off.
Defects: According to AFI standards, maximum defects allowed for a high-quality product is 8%. Defects can include scorching, discoloration, and insect damage.
Moisture content: The kernel must be dry, with a maximum moisture content of 5%.
Adhering teste: The kernel should be practically free from adhering teste (the thin, brownish skin).
Foreign matter: Must be practically free from any foreign matter.
Infestation: The product should be free from pests, mold, or infestation.
Taste and smell: The nuts should have a characteristic flavor and be free of off-flavors or rancidity.













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