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Specification:
Organoleptic values:
Appearance: Fully developed kernels, characteristic shape
Colour: Uniform colour which may be white, light yellow, pale ivory or light ash grey.
Flavour: characteristic for cashew nuts, without foreign flavour
Odour: characteristic for cashew nuts, without foreign odour
Texture: kernels are firm; not brittle, pliable, or leathery
Analytical values: Moisture – 5% max;
Physical values:
Admixtures (All matter from the specific plant other than the required part) – 0,05 % max;
Impurities / foreign material (All matter that is foreign to the plant such as vegetable matter of other plants, animal contaminants, sand, soil, stones, glass and metal) – not allowed;
Serious damage (insect damage (visible damage to the kernel from live or dead insects, mites in any stage of development, insect excreta or fragments - frass - webbing - boring - powdery residue - larval casings - and/or the evidence of insects or insect activity) or rodent damage, visible mold, rancidity, decay, adhering dirt) – not allowed;
Superficial damage (scrapes) – 1% max;
Adhering testa(a kernel with adhering testa greater than 3 mm in diameter is scored twice in determining the percentage of testa) – 1,5% max;
Live insects and larvas – not allowed;
Count (for Cashew nut Kernels whole, quantity of kernels in 454 gr.):
Count W-320: Min 300, Max 320
Broken nuts at delivery(for Cashew nut Kernels whole) – 10% max.
Microbiological values: Coliforms (Escherichia coli), salmonella – not allowed.
Mycotoxins: Aflatoxin B1 - 0,005 mg/kg max.