Cashew Nut

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Cashew nut is obtained from fruit of cashew tree of family Anarcardiaceae which has been cleaned washed, roasted, shelled and dried to ensure adequate stability of color, flavour during normal marketing cycles and which conform to the characteristics of the its species..

Description

Cashew nut shall posses good color, flavor, body, and to be manufactured under highly sanitary conditions. The product should be packed in food grade packing material and stored & distributed at optimal Temp.

Specification

Tolerance of Defects:
Sr no. Parameters Acceptable Limits
Physical Characteristics
Raw cashew kernels Small pieces
1. Color White to pale yellow White to pale yellow
2. Odor No off odor No off odor
3. Taste Characteristic Characteristic
4. Texture Hard Hard
5. Size Whole kernel of lower size grade shall not exceed by !0% by weight The quality of the next lower size grade in pieces shall not exceed 5% by weight
6. Broken kernel 10% by weight (max.)
7. Butts and splits 10% by weight (max.)
8. Insect damage 0.5 % 0.5%
9. Mold rancidity 0.5% 0.5%
10. 2nd quality scorched 5% 5%
11. 3rd quality scorched 1.5% 2%
12. Lightly blemish 1.5%
13. Blemish whole 0.5 % 0.5%
14. Extraneous Vegetable Matter NIL NIL
15. Foreign Material NIL NIL
Chemical Characteristics
1. Moisture 5 % max
Microbiological Standards
1. Total Plate Count Less than 100000 cfu/g
2. Coliform Less than 1000 cfu/g
3. Yeast & Mould Less than 1000 cfu/g
4. E Coli Absent in cfu/g
5. Salmonella Absent in 25g
6. Staphylococcus Aureus Absent in 25g
7. Listeria Monocytogens Absent in 25g
Bulk packing in HDPE/carton 20kg Bags with food grade inner liner Consumer packing as per customer requirement
Shelf Life: 24 months from date of manufacturing

Storage Condition: Protect from exposure to pests and extreme of moisture, light and temp. Optimal

Temperature, light and humidity control. Stored so as to allow free air flow around product.

Delivery: In standard dry containers (with dehumidifier) protected from rain, sun, excessive heat and objectionable Odor. Container must be fumigated.