Fresh Vietnamese cashew kernels

Kernel is the main product from cashew plant which has hight value. After processing, cashew will be fresh using, roasted or in confectionery.

APPENDIX I

Sampling Plan for Cashews

Where,

N is the lot size

n is the number of cartons sampled (subsamples)

Plan                  N                      n*

A                      <51                   3

B                      51-350              6

C                      351-800             13

D                      801-2100           21

*An acceptable sampling is either n or 2n

Collect a minimum of 500g for each subsample. Samples should be collected randomly without

predjudice from 3 or more sites in the package. For bulk boxes, Gaylords and totes, used plan B.

AFI Methods for Determining Infestation, Serious Damage, Grade and Moisture

AFI ANALYTICAL METHOD FOR INSECT INFESTATION AND SERIOUS DAMAGE

Determine presence of live or dead insects by sieving entire contents of each sample carton over a No. 4 mesh

sieve. Determine internal or external insect damage by random sampling and macroscopic analysis. Calculate

percent of serious damage by count for grades of whole kernels and by weight for broken grades. For

macroscopic analysis, the minimum test sample sizes are:

By composite sample: Examine a minimum of 250 whole kernels or 250g of broken grade. If the number of

insect damaged kernels is greater than 0.5%, examine a second portion of 250 whole nuts or 250g of broken

grade. By subsample: Examine a minimum of 100 whole kernels or 100g of broken grade kernels per

subsample.

AFI ANALYTICAL METHOD FOR GRADE

Assuming that the samples collected from the lot are reasonably similar in appearance, a well mixed composite

sample (raw or roast) may be examined for grade.

Determine breakage and defects in a 500g composite sample. Calculate percentages by weight.

Determine percentage of smaller and larger grade whole cashews in a 500g composite sample. Calculate

percentages by weight. Determine the count in a one-pound (454g) composite sample of whole kernels.

Determine the size range of pieces with specified and calibrated wire mesh sieves. Sieve a 250g

composite sample for 2 minutes using a mechanical sieve shaker. Calculate percentages by weight.

Determine defects after roasting a 500g composite sample. Calculate percentages by weight.

Off-flavor aroma and confirmation of rancidity is determined by a sensory panel. An off-flavor aroma is any

atypical flavor-aroma including those caused by rancidity, decomposition, fermentation, microbial activity,

infestation or chemical taint.

Color analysis of samples must be done under full spectrum lighting with a Color Rendering Index (CRI) of not

less than CRI 91.

Sensory Test for Raw Kernels

A taste test should be done on the composite sample to test for the presence of Chlorophenol /flavor

contamination (distinctive antiseptic taste). In the event it is found, the seller has the option of replacing the lot

within 30 days.

Sensory Test Procedure:

A. Have a taste panel of two persons.

B. From the composite sample take 40 kernels.

C. If more than 2 kernels are found to have chorophenol flavor contamination, take another 60 kernels.

D. If more than 5 kernels in the second sample are found to have chlorophenol flavor contamination, the

lot is deemed to be contaminated.

APPENDIX II

Test for Roasted Kernels

Almost all cashew kernels are sold to the consumer in the US after roasting. The appearance of the roasted

kernel is critical for consumer acceptance. An uneven roast is never appealing to the consumer.

It is therefore recommended that shippers roast cashew samples prior to packing to determine the appearance

that a lot will have after roasting. This is simply good manufacturing practices.

The roast test also confirms the proper classification of a lot, as to whether it should be sold as first, second, or

third quality.

Roasting Procedure: The kernels should be roasted in a clear vegetable oil, e.g. peanut oil, which should be

replaced as soon as it starts to deteriorate (when free fatty acids exceed 1%). The oil is brought to a temperature

of 300 - 310F (149C) and is kept on the heat source while cashews are immersed in the hot oil for a period of 3

minutes. Any lowering of the temperature of the oil by the immersion of the cashews will not require any

lengthening of the 3-minute roasting period. Adjustments in time and temperature are recommended when

roasting butts, splits, and small kernels.

Defects:

Spotting after Roast - brown spots that appear on the surface of the kernel after roasting, but which are not

visible in the raw.

Scorched tip - a tip that is significantly darker than the remainder of the kernel due to a scorching during

shelling or blanching.

Color Variation - any discoloration, other than a scorch mark, which detracts from the uniform appearance of

the kernel.

Dark roast - a light to medium brown color in some kernels that detracts from the uniform appearance of kernels

that are significantly lighter.

Deep roast - a deep brown color in some kernels that detracts from the uniform appearance of kernels that are

significantly lighter.

Scrapes - knife scratches greater than 5mm in diameter that show up as light spots on the surface of the kernel.

Uneven roast - a roast with more than 7% total of the following defects: spotted, scorched tips/color variations,

deeply scorched tips, dark roast, and deep roast. A roast is also uneven if more than 10% of the kernels show

scrapes after roasting or the combination of roast defects and scraped kernels is greater than 15%.

Maximum Tolerances for Defects in First and Second Quality Roasted Cashew Kernels

First Quality1.                                                   Second Quality2.

Spotted                                                1.0%                                                    2.5%

Scorched Tips/Color Variations            2.0%                                                    No Limit

Deeply Scorched Tips                          1.0%                                                    2.5%

Dark Roast                                          5.0%                                                    No Limit

Deep Roast                                          2.0%                                                    10.0%

Scrapes                                                5.0%                                                    No Limit

1.The Total Defect Level for First Quality cannot exceed 7% for defects other than scrapes.

2.On Second Quality there are only limits for spotted, deeply scorched tips and deep roast. No total defect level

is necessary for second quality.

Suggested Remedies for Non-Conforming Product

The following are suggested remedies for product found not to meet the AFI standard:

Infestation – If infestation is found in two or more cartons, the entire shipment should be frozen.

Severe Blocking – If severe blocking exists in two or more cartons, the entire shipment should be frozen.