Vietnam, A Cashew Nuts Production Behemoth

Quality Evaluation

The key to obtaining the best raw cashew supplies in order to establish a cashew retailing enterprise that has customers returning time and again for your products is to ensure that the raw cashew supplies that you are acquiring, are of the best quality. There are several factors to consider before you can come to the conclusion that a particular batch of raw cashews is of the highest quality and worth procuring. Detailed below are all the common terms and their estimates that you should carefully examine and take into account when examining a batch of raw cashews.

Kernal Output Ratio (KOR) or Out-Turn Rate

The KOR or Out-Turn Rate value for a particular batch of raw cashews can only be estimated after the process of deshelling or decorticating (the industry terms used to denote the removal of the shell of the cashew nut). This value is conventionally estimated in terms of pounds (lbs) per 80 kilograms (kg).

Estimates

  • A KOR Value of 43 lbs to 48 lbs for every 80 kg denotes a good Out-Turn Rate.
  • A KOR Value of 48 lbs to 55 lbs for every 80 kg denotes an excellent Out-Turn Rate

Nut Count

The Nut Count for a batch of raw cashews can be estimated by examining a small sample from the batch. This value can be obtained by dividing the number of useable nuts in a given sample by the total weight of the sample.

Estimates

  • A Nut Count of 170 is exceptional.
  • A Nut Count of 180 - 190 is very good.
  • A Nut Count of 190 - 200 is good.
  • A Nut Count of 200 - 210 is average.
  • A Nut Count of 210 - 220 is below average.
  • Any Nut Count Below 230 is poor.

Note : Upon estimating the Nut Count for a particular batch of raw cashews it is also important to factor in the Out-Turn Rate and the season (peak season or low season) in which the cashews were produced. The Nut Count alone is not an indication of the quality of a batch of raw cashews.

Vietnam, A Cashew Nuts Production Behemoth

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Why Is The Demand For Benin Cashews So High?

High Yield Produce

The processing of these sun-dried cashews is carried out in a four-stage process, each The quality of raw cashew nuts is measured in terms of KOR or Kernal Output.This is also sometimes referred to as Out-Turn Rate. This value is estimated at the de-shelling stage of raw cashew processing. KOR offers the ratio of usual kernels (calculated in terms of pounds or lbs) for every bag of cashew nuts.The average KOR value for raw cashews all over the world is estimated to be between 40 lbs and 50 lbs for every 80 kg. According to a study conducted by the African Cashew Initiative (ACI), the KOR value for cashews in Benin is estimated to be between 48 lbs and 63 lbs, signifying the quality of raw cashews available in Benin not only exceeds those of its popular cashew-exporting African neighbors but also other leading cashew producing countries of the world.

SUPERIOR NUTRITIONAL VALUE OF BENIN CASHEWS

The majority of Benin's cashew farms are located in the Northern region of the country. The quality of the soil and climatic conditions in this region results in the growth of some of the tastiest and high-yielding cashews harvests witnessed anywhere in the globe!

SUPERIOR NUTRITIONAL VALUE OF BENIN CASHEWS

The majority of Benin's cashew farms are located in the Northe Differing from varieties grown in other places in the world, Cashews from Benin are particularly high in Vitamin C and Iron. The nutritional value contained in every 100 gm of Benin Cashews is estimated to be as follows - Energy: 542,00 kcal, Protein: 17.40 gm, Calcium: 76.00 mg, Iron: 18.00 mg, Vitamin C 7.00 mg, and Lipids: 43.40 gm

SUSTAINABLY & ORGANICALLY FARMED PRODUCE

The agricultural community in Benin has taken the drastic effects that fertilizer and pesticide use, in the past, have had on their crops, soil fertility, yield, water quality, very seriously, The adoption of sustainable and organic farming practices have yielded exceptional results for farmers who have adopted them, as a result of which, more plantations are beginning to do away with archaic and environment-harming agriculture practices.

QUALITY EVALUTION

01

Moisture Content

The Moisture Content of a batch of cashews has to be considered to ensure safe and secure export. A batch of cashews with a moisture content of greater than 12% is at risk of undergoing decay and deterioration in quality, while shipping/transport.

02

Foreign Matter

Foreign Matter includes all substances (organic or inorganic) that do not constitute the cashews themselves. A maximum of 5% of Foreign Matter has to be ensured.

03

Defective Matter

Defective Matter includes all deteriorated and decayed cashews that are not fit for processing or consumption. A maximum of 10% of Defective Matter has to be ensured.

04

Float Rate

The Float Rate is another factor that helps in evaluating the quality of cashew nuts. It is estimated by evaluating the total number of cashews that float and rise to the surface when dropped in water. A Float Rate of 18% has to be ensured.

How To Calculate The Net Out-Turn Rate For A Batch Of Cashews

In order to effectively do so, small samples from various locations of a batch of cashews can be taken and mixed well, in order to ensure that the sample is as random as possible.
A minimum of 1 kg of cashews from a batch has to be accumulated to serve as the sample.
  • For Big-Sized Cashew Nuts
    0 – 168 Cashew Nuts per 1 kg
  • For Medium-Sized Cashew Nuts
    169 – 199 Cashew Nuts per 1 kg
  • For Small-Sized Cashew Nuts
    00 or above Cashew Nuts per 1 kg

After gathering this random sample of cashew nuts amounting to 1 kg, dry it out well in a controlled environment with the humidity between 8% and 8.5%

Then, cut the nuts taken from the sample right through the separation of the intersecting cashew shell and the cashew kernel.

After this, separate the shells from the kernels. While doing so, it is important to make sure that the kernels contain the peels. This is because the peels are also taken into account (and considered to be part of the kernel) while calculating the Out-Turn Rate.

Proceed with separating the kernels into varying grades. These grades include - Good Kernels, Bad Kernels, Spotted Kernels, Humidified Kernels, and Premature Kernels.

Weigh all these separated grades of cashew kernels individually using an electronic weighing apparatus.

Make use of the total weight of these usable kernels to calculate the overall Out-Turn Rate.

In effect, the weight of the usable kernel = 100% of Good Kernels + 50% Spotted Kernels + 0% Bad Kernels + 50% Premature Kernels + 20% Humidified Kernels

The Out-Turn Rate Of A Batch Of Cashews = (Total Weight Of Usable Kernels (in grams) x 80) / 454.

The Out-Turn Rate Value is always expressed in terms of pounds (lbs).

The below example should give you a better idea of how to calculate the Out-Turn Rate for a batch of cashews.

Consider the following values for this example

Total weight of Good Kernels is 230 grams

Total weight of Spotted Kernels is 14 grams

Total weight of Bad Kernels is 12 grams

Total weight of Premature Kernels is 18 grams

Total weight of Humidified Kernels is 10 grams

According to the formula mentioned above,

Total Weight of Usable Kernels = 100% of Good Kernels + 50% Spotted Kernels + 0% Bad Kernels + 50% Premature Kernels + 20% Humidified Kernels

Therefore in this instance, Total Weight of Usable Kernels = 230 grams + 7 grams + 0 grams + 9 grams + 2 grams = 248 grams

According to the formula mentioned above,

Out-Turn Rate Of A Batch Of Cashews = (Total Weight Of Usable Kernels (in grams) x 80) / 454

Therefore in this instance, Out-Turn Rate = (248 grams * 80) / 454 = 43.7 lbs.

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