TBS/AFDC 19 ( 5770 ) P3                                                                     
Rev TZS 739 :2010  
ICS: 6 7.080.10 
 
 
 
  
               TANZANIA STANDARD  
 
Cashew kernels – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 Cashew kernels – Specification  
 
0 Foreword  
This Tanzania Standard is intended to guide processors/exporters in achieving quality of cashew kernels 
required for market .  
In the preparation of this  Tanzania  Standard assistance was drawn from the following publications:  
ISO 6477: 1988, Cashew kernels – Specification published by the International Organization for 
Standardization (ISO).  
In reporting the res ults of a test or analysis ma de in accordance with this  Tanzania  Standard, if the final 
value observed or calculated is to be rounded off, it shall be done  in accordance with TZS 4 (see clause 
2).  
1 Scope  
 
This Tanzania Standard specifies requirements an d methods of sampling and test for kerne ls obtained 
from the  cashew  tree (Anacardium o ccidentale, Linnaeus ) for human consumption.  
2 References  
The following referenced documents are indispensable for the application of this document. For dated 
references , only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies :  
TZS 4 , Rounding off numerical values  
TZS 742  Oleaginous seeds  – Sampling   
TZS 1314  Oleaginous seeds  – Methods of te st 
TZS 109  Food processing units – Code of hygiene – General  
ISO 565  Test sieves – Woven metal wire cloth, perforated plate and electro formed sheet – 
Nominal sizes of openings    
 
TZS 538 Packaging and labeling of foods  
 
TZS 122  Microbiology of food and fe eding stuffs – Horizontal method for the detection of 
salmonella spp  
 
TZS 731  Microbiology of food and feeding -stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia coli – Most Probable Number Technique  
 
Codex Stan 193 -1995 General Standard for Contaminants and Toxins in Food and Feed  
 
 
 
 
 
  
 
 3 TERMS AND DEFINITIONS   
 
For the purposes of this Tanzania Standard, the following terms and definitions  shall apply:  
  
3.1 Cashew kernels  
 
Product obtained by roasting  or steaming , she lling and removing the testa of the cashew  nut.  
3.2 Extraneous matter  
Means  glass, metal, stones, coal, excreta and anything else other than cashew  nut kernel  
3.3 scorched kernels  
Kernels that are discoloured due to overheating during shelling or blanch ing. 
3.4 whole kernel  
A cashew kernel is classified as whole if it has the characteristic shape of a cashew kernel and 
not more than 1/8th of the kernel has been broken off. This grade may also be designated as 
W.  
3.5 Splits  kernel  
One half of a cashew kernel that has been split lengthwise, provided not more than 1/8 of this 
cotyledon has been broken off.  
3.6 Butts  
kernels which have been broken crosswise . 
4 Requirements  
4.1. General requirements   
Cashew kernels shall be:  
4.1.1 of a characteristic shap e and may be either scorched or unscorched, in the form of wholes or 
pieces.  
4.1.2  completely free from rancidity. Any signs of rancidity shall be tested organoleptically.  
4.1.3 dry, have c olour characteristic to variety,  characteri stic flavor , uniform a ppearance free from 
discoloration, spots and adhering testa,  
4.1.4  free from living insects, moulds, dead insect, mites, insects fragments, excrement and rodent 
contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such 
magnification as maybe necessary in any particular case. If the magnification exceeds x 10, the fact shall 
be stated in the test report.  
4.1.5  free from dust, stal ks, fibrous matter and stones.  
4.2 Grades  
 
Grades and grade designation  shall be as g iven in annex A.   
 
 4.3 Specific requirements   
Cashew kernels shall also comply with the requirements given in table 1.  
 
Table 1 - Requirements for Cashew kernels  
SNo Characteristics  Requirements  Methods of tests  
1 Moisture, % (m/m)  Max  5 TZS 1314  
 
5 Cont aminants  
 
5.1 Metal contaminats  
 
Cashew kernels shall comply with those maximum  metal contaminants stipulated in Codex Stan 193 -
1995  (See clause 2)  
 
 
5.2 Pesticide residues  
 
Cashew kernels shall comply with those maximum residue limits established by the C odex Alimentarius 
Commission for this commodity.  
5.3 Mycotoxins   
The maximum contents of aflatoxins in cashew kernels, when determined in accordance with the method 
desc ribed in TZS  1314 :2010  (see clause 2), shall be 5 ppb for aflatoxin B1 and 10 ppb for t otal aflatoxin.  
 
 
6 Hygiene  
6.1 Cashew kernels shall be processed in accordance with TZS 109 (see clause 2).  
 
6.2 Cashew kernel shall be free from pathogenic microorganisms and shall comply with the 
microbiological limits given in table 2  
TABLE 2: Microb iological requirements  
S/No.  Organism  Maximum limit  Method of Test   
 
1. 
 
2. 
. Salmonella per 25 g  
 
E. coli MPN/g  Shall be absent  
 
Shall be absent  TZS 122  
 
   TZS 731  
 
7 Sampling and methods of test  
7.1 Sampling  
 
Sampling of cashew kernels shall be do ne in accordance with TZS 742 (see clause 2).  
 
 
  
 
 7.2 Methods of test  
 
Cashew kernels shall be tested in accordance with TZS 1314  (see clause 2).  
 
8 PACKAGING, MARKING AND LABELING  
8.1 Pack aging  
 
The product  shall be packed in suitable and hygienic food  grade packaging materials which protect the 
safety and quality  of the product.   
 
8.2 Marking and labeling  
 
8.2.1  The product shall be marked and labeled in accordance with TZS 538 (see clause 2).  
 
8.2.2 In addition each Container/packet of product shall  be legibly and indelibly marked  with the following 
information :  
 
a) Name of the product  
b) Trade  name or brand, if any;  
c) Grade designation;  
d)   Name, address of the producer and/or packer;  
e)    Batch or code number ; 
f)    Date of packing;  
g)   Best before d ate 
h)    Net weight ; 
i)    Country  of origin;  
j)  Year of harvest  (Crop year)  
k) Storage condition  
 
8.2.3 The containers may also be marked with the TBS Standards Mark of Quality.  
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under licence from 
TBS. Particulars of conditions under which the licences are granted, may be obtained from TBS.  
9 Storage and transportation  
9.1 Storage  
9.1.1 Cashew kernels shall be stored in a well ventilated environment  and stacked on pallet s to avoid 
moisture ingress. They shall be stored in leak proof warehouses.  
9.1.2 Warehouses shall have either insect repellers or killers .  
9.2 Transportation  
Cashew kernels shall be transported in well secured wagons/containers/trucks to avoid loss and 
spoilage .  
 
 Annex A  
 
Grades, grade designations, names used in the trade and characteristics of 
cashew kernels  
  
 
 Annex A (continued)  
 
   
 
  
Annex A (concluded)