Cashew kernel in all grades type, raw cashew nuts and pistachio nuts.
Differents grades of cashew nuts to sell
style 1: min. 90% of whole kernel above 17 mm; of which 15% >20mm; style 2: min. 50% of whole kernel above 17 mm, and 50% of halves; style 3: min. 15% of whole kernel and premium halves above 14mm; style 4: min. 80% of halves between 9 and 15mm; less than 5% of wholes over 10mm; style 6: premium pieces above 9mm. - > other grades and styles may be available or produced to your needs on request. packaging and shipping: - > average moisture: 1. 5% - > oxygen level: maximum of 3% of oxygen must be respected, in order to better preserve its content. - > shelf life: raw kernel 18 months
style 1: min. 90% of whole kernel above 17 mm; of which 15% >20mm; style 2: min. 50% of whole kernel above 17 mm, and 50% of halves; style 3: min. 15% of whole kernel and premium halves above 14mm; style 4: min. 80% of halves between 9 and 15mm; less than 5% of wholes over 10mm; style 6: premium pieces above 9mm. - > other grades and styles may be available or produced to your needs on request. packaging and shipping: - > average moisture: 1. 5% - > oxygen level: maximum of 3% of oxygen must be respected, in order to better preserve its content. - > shelf life: raw kernel 18 months
- Color: WHITE Shell -Moisture: 13% max -Admixture: 1% max -Packing: 25kgs/ bag or as customer's request. -Min order: 1cont20 BLACK SEED Moisture: 13% max -Admixture: 1% max -Broken kernels : 0.5% max -Defective kernels: 0.5 % max -Index peroxyde: 0.5 % max -Technology: clean technology -Packing: 50 kg in PE/PP bags or customer's request.
- Color: WHITE Shell -Moisture: 13% max -Admixture: 1% max -Packing: 25kgs/ bag or as customer's request. -Min order: 1cont20 BLACK SEED Moisture: 13% max -Admixture: 1% max -Broken kernels : 0.5% max -Defective kernels: 0.5 % max -Index peroxyde: 0.5 % max -Technology: clean technology -Packing: 50 kg in PE/PP bags or customer's request.
Size : 6.6mm-8.5mm Protein: 42% Moisture : 13-15% Admixture : 0.01% Geminatiom : 97% Average Protein 35%, minimum Maximum Moisture Content : 14% Splits : 11% maximum Foreign matters : 2% maximum Soybeans, other color : 2% maximum Hear damaged kernels : 0.5% maximum Total damaged kernels : 3.0% maximum Oil Content : 18.5% plus or minus 0.5%
Size : 6.6mm-8.5mm Protein : 42% Moisture : 13-15% Admixture : 0.01% Geminatiom : 97% Average Protein 35%, minimum Maximum Moisture Content : 14% Splits : 11% maximum Foreign matters : 2% maximum Soybeans, other color : 2% maximum Hear damaged kernels : 0.5% maximum Total damaged kernels : 3.0% maximum Oil Content: 18.5% plus or minus 0.5%
No additives 100% natural Size: 18-34 Processing : Raw Closed nuts: Maximum 5% Small nuts : Maximum 5% Deformed nuts : Maximum 2% Nuts of another sort: Maximum 6% Foreign objects : Maximum 1% Mechanical open : Not allowed Moisture content : Maximum 4,5% Mold : Not allowed Output kernel : At least 54% Partially disclosed nuts (by weight) : Maximum 10% kernels without shell : Maximum 1% Empty shells : Maximum 1% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.