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