DRAFT UGANDA STANDARD  
  DUS 1704  
First  Edition  
2017 
 
 
 Reference number  
DUS1704 : 2017 
© UNBS  2017   
  
Cashew kernels  — Specification  
 DUS 1704 : 2017  
ii © UNBS  2017  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct applicati on 
© UNBS  2017   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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Uganda  
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Web: www.unbs.go.ug  DUS 1704 :2017  
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
Introduction  ................................ ................................ ................................ ............. Error! Bookmark not defined.  
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Conformance  ................................ ................................ ............................. Error! Bookmark not defined.  
3 Normative references  ................................ ................................ ................................ ............................  1 
4 Terms and definitions  ................................ ................................ ................................ ...........................  1 
5 Symbols (and abbreviated terms)  ................................ ................................ ................................ ........  1 
6 Clause  ................................ ................................ ................................ ................................ .....................  2 
6.1 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................ ................................ .................... Error! B ookmark not defined.  
6.1.2 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.2 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
7 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
8 Special  ................................ ................................ ................................ ........ Error! Bookmark not defined.  
Annex  A (normative)   Annex title  ................................ ................................ ................................ .......................  7 
A.1 General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
A.2 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
A.2.1 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.2.2 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.3 Clause  ................................ ................................ ................................ ......... Error! Book mark not defined.  
Annex  B (informative)   Which styles correspond to which element  — Quick reference guide Error! Bookmark not defined.  
Bibliography  ................................ ................................ ................................ ................................ ......................  11 
 
 DUS 1704 : 2017  
iv © UNBS  2017  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal  under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A  Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Te chnical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2 [Food and agriculture ], 
Subcommittee SC 2, [Edible oil seeds, fats and oils ]. DUS 1704 :2017  
© UNBS 2017  – All rights reserved  v 
  
 DRAFT UGANDA STANDARD  DUS 1704 : 2017  
 
© UNBS 2017– All rights re served  1 
 Cashew kernels — Specification  
1 Scope   
This Northern corridor standard specifies requi rements and met hods of sampling and test for kernels obtained 
from cashew  nuts ( Anacardium occidentale Linnaeus ). 
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements o f this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
EAS 38, Labeling of prepackaged foods — Specification  
EAS 39 , Hygiene in the fo od and drink manufacturing industry — Code of practice  
US ISO 542, Oilseeds -- Sampling  
US ISO 605, Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test 
methods  
US ISO 659,  Oilseeds -- Determination of oil c ontent (Reference method)  
US ISO 665 , Oilseeds - Determination of moisture and volatile matter content  
US ISO 729,  Oilseeds -- Determination of acidity of oils  
US ISO 12193 ,, Animal and vegetable fats and oils -- Determination of lead by direct graphite fur nace atomic 
absorption spectroscopy  
US ISO 16050, Foodstuffs-Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in 
Cereals, nuts and derived products-High performance liquid chromatographic method 
US ISO 17239 , Fruits, veg etables and derived products -- Determination of arsenic content -- Method using hydride 
generation atomic absorption spectrometry  
US ISO 15774, Animal and vegetable fats and oils — Determination of cadmium content by direct graphite 
furnace atomic absorpt ion spectrometry  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
 cashew kernels  
kernels obtained through  shelling and peeling of cashew  nuts ( Anacardium occidentale Linnaeus ) and have 
not been su bjected to any heat treatment .   
2 © UNBS  2017– All rights reserved  
 3.2 
whole (W)1  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.  
3.3 
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 als o be designated as B.  
3.6 
scorched kernels  
kernels that are  discolo ured due to overheating during shelling or blanching.  
3.7 
dessert kernels  
kernels that are  scraped, shriveled, blemished or otherwise discolored  
3.8 
clean kernel  
kernel which is practical ly free from dirt or other foreign material . 
3.9 
extraneous matter  
organic materials other 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  extraneo us 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  DUS 1704 : 2017  
© UNBS 2017  – All rights reserved  3 
 3.10.2 
pest damage d kernels  
kernels which show damage  owing  to attack by rodents, insects, mites or other pests  
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 decomposition, 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  kerne ls and which appreciably affect the eating  quality 
of the kernel  
4 Requirements  
4.1 General characteristics  
Cashew kernel s shall:  
a) have colour characteristic to variety . 
b) have the characteristic flavour.  
c) have characteristic shape.  
d) have uniform appearance fr ee 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 requir ements for cashew kernels  
SN Parameter  Limits  Methods of test  
1 Moisture content, % m/m, max.  5 ISO 1026  
2 Oil content on dry weight basis, % m/m, 
min 70 ISO 659  
3 Free fatty acid, % m/m, calculated as 
oleic 
Acid, max.  0.5 ISO 729  
4 Filth, % m/m, max.  0.1 ISO 605  
 
  
4 © UNBS  2017– All rights reserved  
 4.3 Size designation and g rading 
Extra class cashew nuts whole shall be graded and designated in according with sizes in Table 2. |Other 
classes of cashew kernels shall 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 completely 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 1 100  
Tolerance — Broken kernels and kernels of the next lower grade, if any, shall not together exceed 5 per ce nt. 
 
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 fr ee 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 ash or deep 
ivory in colour due to scorching as a result of 
overheating.  
Tolerance  — Broken kernels and ke rnels of the next lower grade, if any, shall not 
together exceed 5 per cent.  
Table 4:  Grades for Desert Cashew Kernels (Whole)  cashew kernels  
SL NO.  GRADE 
DESIGNATION  TRADE NAME  BLEMISH  GENERAL CHARACTERISTICS  
(1) (2) (3) (4) (5) 
(i) SSW  Scorched whole  or Slightly 
shrivelled In addition to requirements under DUS 1704 : 2017  
© UNBS 2017  – All rights reserved  5 
 Scorched Wholes IA  kernels  2.4.2  the following shall apply.  
Slightly scorched kernels and kernels 
with slight speckling and discoloration 
are permitted.  They shall be 
completely free from rancid k ernels.  
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 
deep black spot.  
(iii) LDK W  Lower  
Desert  
Kernels  
Wholes  Insect 
damage 
shrivelled  
and black 
spot Kernel shall show  the above 
symptoms but more severely and 
shall not qualify for DW.  
 
Tolerance  — Broken kernel or kernels of the next lower grade, if any, shall not together exceed 5 per cent.  
Table 4: 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 ra ncid 
kernels.  The pieces shall 
be completely free from 
testa.  
(ii) S Splits  Kernels split 
naturally lengthwise  ‘’  
6 © UNBS  2017– All rights reserved  
 (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  ‘’ 
(v) BB Baby  Bits Plumules and 
broken kernels 
smaller than those 
descried as SWP 
but not passing 
thorough a 10 -mesh 
24 SWG sieve  ‘’ 
Tolerance — Up to 5 per cent of the next lower grade or pieces.  
Table 5: 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  ‘’ DUS 1704 : 2017  
© UNBS 2017  – All rights reserved  7 
 (iii) SP Scorched Pieces  Kernels broken 
into pieces and 
not passing 
through a 4 -mesh 
16 SWG sieve  ‘’ 
(iv) SSP Scorched Small  
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.  
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 
surface 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 kerne ls  
8 © UNBS  2017– All rights reserved  
 (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 sc orched, 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.  
(iii)) DSP Desert  
Small  
Pieces  Kernels of the 
same description 
as above but 
smaller than  DP 
and not passing 
through a 6 -mesh 
20 SWG 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, m ay 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 disco louration, 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 kernel s 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.  
Tolerance — Up to 10 per cent of the next lower grade. Cashew kernels shall be packed in new, clean, 
dry and leak -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 Food additives  
Cashew kernels may be preserved by use of food additives in accordance with Codex  stand 19 2. 
 DUS 1704 : 2017  
© UNBS 2017  – All rights reserved  9 
 6 Contaminants  
6.1 Pesticide residue limits  
Cashew kernels shall conform to those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this comm odity  
6.2 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  
6.3 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 
 
7 Hygiene  
Cashew kernels shall be handled in hyg ienic manner in accordance with EAS 39.  
8 Pack aging  
Cashew kernels shall be packed in new, clean, dry and leak -proof containers, such containers shall be 
securely closed and sealed in such a manner that the cashew kernels remain in an inert atmospheric 
condition inside the container.  
9 Weights and measures  
The weight of the package of the product shall comply with Weights and Measures regulations of the 
importing Partner State.  
  
10 © UNBS  2017– All rights reserved  
 10 Labelling  
The following particulars shall be marked or labelled on each con tainer  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.  
(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  
Representat ive samples of the material for testing conformity to this specification shall be drawn according to 
ISO 542 . DUS 1704 : 2017  
© UNBS 2017  – All rights reserved  11 
 Bibliography  
[1] KS 227 -1, Cashew kernels — Specification  
 DUS1704 : 2017  
© UNBS 2017– All rights re served  13 
 Certification marking  
Products that conform to Uganda standards may be marked with Uga nda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the cert ification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements o f that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further p articulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1704: 2017    
 
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