NORTHERN CORRIDOR        NC 1:2018  
 
 
 
 
 
 
 
 
Cashew kernels  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 NC 1:2018  
 2  
 
 
NORTHERN CORRIDOR  NC 1:2018  
 
CASHEW KERNELS  — SPECIFICATION  
 
 
1 scope  
This Northern corridor  standard specifies requi rements and methods of sampling and 
test fo r kernels obtained from cashew  nuts ( Anacardium occidentale Linnaeus ). 
2 Normative 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 . 
CODEX STAN 192, General standard for food additives  
EAS 38, Labeling of prepackaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 542:1990, Oilseeds -- Sampling  
ISO 729:1988, Oilseeds -- Determination of acidity of oils  
ISO 659:2009, Oilseeds -- Determination of oil content (Reference method)  
ISO 605:1991 , Pulses -- Determination of impurities, size, foreign odours, insects, 
and species and variety -- Test methods  
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of 
aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products — High 
performance liquid chromatographic method  
ISO 12193:2004, Animal and vegetable fats and oils -- Determination of lead by 
direct graphite furnace atomic absorption spectroscopy  NC 1:2018  
 3 3 Terms and definiti ons 
For the purposes of this standard, the following terms and definitions apply.  
3.1 
 cashew kernels  
kernels obtained through  shelling and peeling of cashew  nuts ( Anacardium 
occidentale Linnaeus ).  
3.2 
whole (W)1  kernel  
A cashew kernel is classified as wh ole 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.  
3.3 
Splits (S) /half 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. This grade may also be designated as S.  
3.4 
piece s 
kernels which have been broken into more than two pieces .  
Note : 
Pieces may be describes as small pieces, large pieces or baby bits  
3.5 
Butts (B)   
kernels which have been broken crosswise and are less than 7/8 but not less than 
3/8 of a whole kernel, and the cotyledons are still naturally attached. This grade may 
also be designated as B.  NC 1:2018  
 4 3.6 
scorched kernels  
kernels that are  discolo ured due to overheat ing during shelling  or blanching.  
3.7 
dessert kernels  
kernels that are  scraped, shriveled, blemished or otherwise discolored  
3.8 
clean kernel  
kernel which is practically free from dirt or other foreign material . 
3.9 
extraneous matter  
organic materials oth er than the cashew kernels and other kernels ; and inorganic materials  
3.10 
defective /damaged  kernels  
kernels of any or all of the following:  
a) kernels that have  extraneous  matter  adhering  on; 
b) pest damaged kernels;  
c) immature kernels;  excessively soft kernels ; 
d) disease damaged   
e) weather -damaged kernels.  
 
3.10.1  
adhering matter  
 extraneous matter on the surface of the kernel causing permanent discoloration  
3.10.2 
pest damaged kernels  
kernels which show damage  owing  to attack by rodents, insects, mites or other pests  NC 1:2018  
 5 3.10.3 
immature /shriveled  kernels  
kernels  which  are underdeveloped with a slight to complete withering of the outer 
surface of  the kernel  and/ or are shriveled . 
3.10.4 
disease damaged  
kernels affected by mould growth, rotting, or bacterial decomposi tion, or other 
causes that may be noticed without having to cut the grains to examine them  
3.11 
Off-flavour  
odour or flavour which is not characteristic of cashew  kernels and which appreciably 
affect the eating  quality of the kernel  
4 Requirements  
4.1 General c haracteristics  
Cashew kernel s shall:  
a) have colour characteristic to variety . 
b) have the characteristic flavour.  
c) have characteristic shape.  
d) have uniform appearance free practically from scorching, blemishes,  
discoloration, black or brown spots, adhering testa, scrapes, flux marks, 
and speckles  
4.2  Specific quality requirements  
Cashew kernel s shall conform to the quality requirements in Table 1.  
Table 1 - Quality requirements for cashew kernels  
SN Parameter  Limits  Methods of test  
1 Moisture content, % m/m , max.  5 ISO 1026  
3 Free fatty acid, % m/m, calculated as 
oleic 
Acid, max . 0.5 ISO 729  
4 Filth, % m/m, max.  0.1 ISO 605  
 
 NC 1:2018  
 6 4.3 Size d esignation and g rading 
Extra class cashew  nuts whole may be graded and designated in according with 
sizes  in Table 2.  |Other classes of cashew kernels may be designated as in Tables 
3-6.  Sizing is optional for other classes .  
Table 2:  G rades for extra class cashew kernels  
SL 
NO.  Grade 
designation  Number of 
kernels  per kg General characteristics  
(i) W180  265 to 395  
Cashew kernels obtained though shelling and 
peeling cashewnuts ( Anacardium occidentale 
Linnaeus ) shall have the characteristic shape: 
shall be white, ivory or light ash in colour, 
reasonably dry and free from damaged kernels 
and black spots.  
They shall be co mpletely free from rancid kernels.  
The kernels shall be completely free from testa.  (ii) W210  440 to 465  
(iii) W240  485 to 530  
(iv) W280  575 to 620  
(v) W320  660 to 706  
(vi) W400  770 to 880  
(vii) W450  880 to 990  
(viii) W500  990 to 1100  
Tolerance — Broken kernels and kernels of the next lower grade, if any, shall not 
together exceed 5 per cent.  
 
Table 3:  G rades for Scorched Cashew Kernels (Whole)  cashew kernels  
SL 
NO. GRADE 
DESIGNATION  TRADE NAME  GENERAL CHARACTERISTICS  
(1) (2) (3) (4) 
(i) SW Scorched Whole  In addition to requirements under 2.1 
cashew kernels shall be reasonably dry 
and free from damaged kernels, black 
spots and testa. They shall be comple tely 
free from rancid kernels. The kernels may 
be light brown, light ivory, light a sh or deep 
ivory in colour due to scorching as a result NC 1:2018  
 7 of overheating.  
Tolerance  — Broken kernels and kernels of the next lower grade, if any, shall not 
together exceed 5 per cent.  
Table 4:  G rades for Desert Cashew Kernels (Whole)  cashew kernels  
SL 
NO. GRADE 
DESIGNATION  TRADE NAME  BLEMISH  GENERAL 
CHARACTERISTICS  
(1) (2) (3) (4) (5) 
(i) SSW  Second Scorched 
whole or Scorched 
Wholes IA  Slightly 
shrivelled 
kernels  In addition to requirements 
under 2.4.2  the following shall 
apply.  
Slightly scorched kernel s and 
kernels with slight speckling 
and discoloration are permitted.  
They shall be completely free 
from rancid kernels.  The 
kernels may be light brown, 
light blue, or light ivory in colour 
due to scorching.  The kernels 
may also be immature.  
(ii) DW Desert Wholes   In addition to requirements 
under 2.4.2  the following shall 
apply.  
Cashew kernels shall be 
reasonably dry and free from 
insect damage and testa.  
Scorched, discoloured, 
speckled and shrivelled kernels 
are permitted.  Rancid kernels 
may show dee p black spot.  
(iii) LDK W  Lower  
Desert  
Kernels  Insect 
damage 
shrivelled  
and black Kernel shall show the above 
symptoms but more severely 
and shall not qualify for DW.  
 NC 1:2018  
 8 Wholes  spot 
Tolerance  — Broken kernel or kernels of the next lower grade, if any, sha ll not 
together exceed 5 per cent.  
Table 5: Grades for Cashew Kernels (White Pieces)  cashew kernels  
SL 
NO. GRADE 
DESIGNATION  TRADE NAME  DESCRIPTION  GENERAL 
CHARACTERISTICS  
(1) (2) (3) (4) (5) 
(i) B Butts  Kernels broken 
cross -wise and 
naturally 
attached  In addition to requirements 
in 2.4.3  the following shall 
apply.  
Cashew kernels shall be 
completely free from rancid 
kernels.  The pieces shall 
be completely free from 
testa.  
(ii) S Splits  Kernels split 
naturally 
lengthwise  ‘’ 
(iii) LWP  Large  
White  
Pieces  Kernels broken 
into more than 
two pieces and 
not passing 
through a 4 -
mesh 16 SWG 
sieve  ‘’ 
(iv) SWP  Small  
White  
Pieces  Broken  
Kernels smaller 
than those 
described as 
WP but not 
passing through 
a 6-mesh 20 
SWP sieve  ‘’ NC 1:2018  
 9 (v) BB Baby  Bits Plumules and 
broken kernels 
smaller than 
those descried 
as SWP but not 
passing 
thorough a 10 -
mesh 24 SWG 
sieve  (uniform in 
size)  ‘’ 
  Baby B its 1 
 
BB 2  Lower from 
SWP and bigger 
than BB (BB1)  
Second grade of 
BB1  
Tolerance — Up to 5 per cent of the next lower grade or pieces.  
Table 6: Grades for Cashew Kernels (Scorched Pieces)  
SL 
NO. GRADE 
DESIGNATION  TRADE NAME  DESCRIPTION  GENERAL 
CHARACTERISTICS  
(1) (2) (3) (4) (5) 
(i) SB Scorched Butts  Kernels broken 
cross -wise and 
naturally 
attached  In addition to requirements  in 
2.4.4  the following shall 
apply.  
Cashew kernels shall be free 
from rancid kernels.  The 
pieces may be light brown or 
deep ivory in colour due to 
scorching as a result of over -
beating.  
(ii) SS Scorched Splits  Kernels split 
naturally 
lengthwise  ‘’ 
(iii) SP Scorched 
Pieces  Kernels broken 
into pieces and 
not passing 
through a 4 -
mesh 16 SWG ‘’ NC 1:2018  
 10 sieve  
(iv) SSP Second 
Scorched 
Pieces  Broken  
Kernels 
smaller than 
those 
described as 
SP but not 
passing 
through a 6 -
mesh 20 SWG 
sieve   
(v) Powder  Kernel powder  Kernels broken 
to scorched 
powder during 
processing  Kernel powder shall have 
been obtained through 
deliberate breaking or as a 
process of peeling by hand 
and shall be white, light 
brown, or brown but free from 
any infestation.  
 
Tolerance — Up to 5 per cent of the next lower grade or pieces.  NC 1:2018  
 11 Table 6: G rades for Desert Cashew Kernels (Pieces)  
SL 
NO. GRADE 
DESIGNATION  TRADE 
NAME  DESCRIPTION  BLEMISH  GENERAL 
CHARACTERISTICS  
(1) (2) (3) (4) (5) 6 
(i) SPS Scorched 
Pieces 
Second 
scorched 
pieces IA  Kernels broken 
into pieces but 
not passing 
through a 4 -
mesh 16 SWG 
sieve  Pieces of 
shrivelled 
kernels 
may be 
deformed 
due to 
immature 
nuts and 
black 
spots.  In addition to 
requirements in 
Clause 2.4.5  the 
following shall apply.  
Scorched pieces of 
cashew kernels with 
surfa ce speckling and 
discolouration 
permitted.  The 
kernels may be light 
brown, deep ivory or 
light to deep blue in 
colour.  May be 
deformed due to 
immature nuts and 
may have spots.  
They shall be free 
from rancid kernels  
(ii) DP Desert 
Pieces  Kernels broken 
into pieces but 
not passing 
through a 4 -
mesh 16 SWG 
sieve  More 
shrivelled 
than those 
described 
as SPS 
and deeply 
scorched.  In addition to 
requirements in 2.4.5  
the following shall 
apply.  
The kernels may be 
deeply scorched, 
may have surface 
speckling and 
discolouration, may 
be brown, deep ivory 
or light to deep blue 
in colour, may be 
deformed and 
immature nuts and 
may have spots.  NC 1:2018  
 12 (iii)) DSP Desert  
Small  
Pieces  Kernels of the 
same 
description as 
above but 
smaller than 
DP and not 
passing 
through a 6 -
mesh 20 S WG 
sieve  More 
shrivelled 
than those 
described 
as SPS 
and deeply 
scorched  The kernels may be 
deeply scorched, 
may have surface 
speckling and 
discolouration, may 
be brown, deep ivory 
of light to deep blue 
in colour, may be 
deformed and 
immature nuts and 
may have spots.  
 DB Desert  
Butts  Kernels broken 
cross -wise and 
naturally 
attached  More 
shrivelled 
than those 
described 
as SPS 
and deeply 
scorched  The kernels may be 
deeply scorched, 
may have surface 
speckling and 
discolouration, may 
be brown, deep ivory 
of light to deep blue 
in colour, may be 
deformed and 
immature nuts and 
may have spots.  
(iv) DS Desert  
Splits  Kernels split 
naturally 
lengthwise  More 
shrivelled 
than those 
described 
as SPS 
and deeply 
scorched  The kernels may be 
deeply scorched, 
may have surfac e 
speckling and 
discolouration, may 
be brown, deep ivory 
of light to deep blue 
in colour, may be 
deformed and 
immature nuts and 
may have spots.  
Tolerance — Up to 10 per cent of the next lower grade. Cashew kernels shall be 
packed in new, clean, dry and le ak-proof tin containers and the containers shall 
be securely closed and sealed in such a manner that the cashew kernels remain 
in an inert atmospheric condition inside the container.  
5 Contaminants  
5.1 Pesticide residue limits  
Cashew kernels shall conform to those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity  NC 1:2018  
 13 5.2 Heavy metal contaminants  
Cashew kernels shall conform to those maximum limits for heavy metals stated in Table 7 
SN Heavy metal  Limits, mg/kg,  max.  Methods of test  
1 Arsenic  0.1 ISO 11212 -1 
2 Cadmium  0.02 ISO 11212 -4 
3 Lead  0.1 ISO 12193  
5.3 Aflatoxins  
Cashew kernels shall conform to those maximum limits for aflatoxins stated in Table 8 
SN Aflatoxin type  Limits, µg/kg, max.  Methods of test  
1 Aflatoxin B 1 5 ISO 16050  
2 Total Aflatoxins  10 
 
6 Food additives  
Cashew kernels may be preserved by use of food additives in accordance with 
Codexstan 19 2. 
7 Pack aging  
Cashew kernels shall be packed in new, clean, dry and leak -proof containers, su ch 
containers shall be securely closed and sealed in such a manner that the cashew 
kernels remain in an inert atmospheric condition inside the container.  
7 Labelling  
The following particulars shall be marked or labelled on each container  in 
accordance EAS 38. 
(i) Name of product.  
(ii) Name and address of the packer/manufacturer.  
(iii) Net mass.  
(iv) Grade of product.  
(v) Name of the country, where packed.  NC 1:2018  
 14 (vi) Any other marking required by the purchaser.  
(vii) Lot number o r code.  
8 Weights and measures  
The weight of the package of the product shall comply with Weights and Measures 
regulations of the importing Partner State.  
9 Hygiene  
Cashew kernels shall be handled in hygienic manner in accordance with EAS 39.  
10 Sampling  
Representative samples of the materi al for testing conformity to this specification 
shall be drawn according to ISO 542 .