Cashew Nuts

Product name English:Cashew nuts, cashew kernels Scientific: Anacardium occidentale CN/HS number: 0801 30 ff. Brief info Cashew nuts have been identified as one of Viet Nam's eight key products for export during the 2006-2010 period, according to the Ministry of Industry and Trade. Viet Nam has become the world's second largest cashew nut exporter. In 2005, the cashew industry recorded an export turnover of 418 million USD, up 10.3 percent from 2004. Viet Nam is also one of the world's top five cashew nut producers, comprising 28 percent of the world's total cashew nuts output. Among Viet Nam's potential markets, the US accounted for 33 percent of the country's total cashew nut export volume, followed by China, 18 percent, the Netherlands and Australia, 11 percent each. To date, 350,000-ha of cashew growing areas in nineteen provinces in the southern, central and Central Highlands regions are under cultivation, including 300,000-ha of harvesting areas. Thanks to the application of new high-yield cashew varieties, farmers are likely to meet the increasing demand for raw materials of local cashew nut processors. Application Cashew nuts are mainly eaten raw and used in muesli, salads, desserts, vegetable and meat dishes and in trail mixes. Jam is made from the light yellow, juicy, sharp, fruity-tasting flesh of the cashew apple. In the countries where the cashew apple grows, it is also used in the drinks industry. Processing procedure Diagram No.6a Cashew nuts processing flow Specification - Cashew kernels are obtained by shelling the cashew nut and peeling the skin. The kernels should be dry and having characteristic shape. According to grade designation they can be either scorched or unscorched, wholes or piece, free from oil of cashew shell and silk. The percentage of kernels which are still attach the silk skin less than 1% and diameter of pieces attached silk skin is less than 1mm. - Cashew kernels shall be completely free from living insects, moulds, from rodent contamination insects damage, visible to the naked eye or free from magnification in necessary cases. - Cashew kernels shall have natural smell, and free from rancid smell or any other unframed smell. - Moisture content: The cashew kernelsshall have a moisture content not greater than 5% calculate in mass. - Less 5% lower grade mixed in packing grade of cashew kernels.