Cashews are stored in a dry place (<65% relative humidity), protected from light, cool (<10 °C / 50 °F) and well ventilated.

The raw cashew nuts with shells are sun-dried until the kernels reach a residual moisture content of 8%-10% within the shell.

The cashew kernel is extracted from the shell using a manual or mechanical shelling machine.

The lot number is identified and recorded.

Sorting occurs based on six grades of kernel quality, determined by size, color, and kernel integrity: whole white, whole brown, white halves, brown halves, splits, and pieces.

Weighing is conducted for each grade group, enabling the determination of yields post-processing.

The cashew kernels undergo a final inspection to ensure they meet classification standards.

The kernels are processed through a machine that removes impurities, then they undergo visual inspection and pass over magnets to extract ferric particles before being vacuum-packed.

Batch control and adherence to Good Manufacturing Practices (GMP) are overseen by the quality manager. After which, the carton is labelled with lot identification, supplier information, and other customer-required details.

Cashew nuts are sorted based on their size, typically into three (3) or four (4) different sizes. This sorting process facilitates heating in the oven, shelling, and pre-grading.

The kernels are dried using hot air in an oven to facilitate the removal of the skin.

Subsequently, they undergo a thermal shock treatment with steam to aid in the peeling process for skin removal.

The removal of the skin from the kernels can be done either manually or mechanically, serving as a pre-classification of the almonds.

We utilize steam cooking to partially remove corrosive liquid and increase shell brittleness.

The classification of kernels into various marketable categories (26) relies on size and color criteria.

Stringent quality control procedures are enforced to ensure that all batches meet the requirements and specifications outlined in the AFI standard.

Note: Vacuum packing efficiently preserves the products without any loss.