La description

Raw cashew Classification Method 1 -

Classified according to grades / with or without basing on number of kernel per kg.
Cashew kernels have been classified according to 6 quality levels:
Explanation of cashew grade terminology: The alphabets at the front represent a word descriptive of the form of cashew – W for whole, B for Broken, S for Split etc. The numbers that follow the alphabets (where present) usually represent the number of kernels per pound. Hence, to give an example, W **0 implies that it is a whole cashew kernel which gives **0 kernels per pound.

  Raw cashew Classification Method 2 –

Based on whether the cashew kernel is whole or broken

Plain Natural Wholes - Cashew is graded in three categories based on colour. White Wholes (“W” appearance – white, pale ivory), Scorched Wholes (“SW” – slightly reddish) and Scorched Wholes Seconds (“SSW” – discolored); W and SW Wholes are graded according to size, i.e. number of nuts per Pound; Super Premium – W **0; Premium – W **0; Regular – W **0; Economy – SW **0

Natural Halves - Cashew Kernels broken evenly into 2 parts are less expensive than wholes. They are used in economy packs and also for candy bars, sweets and pastry. Splits are crisper than wholes and sometimes preferred for that reason. The different varieties are: Fancy Splits (FS): White halves split lengthwise; Fancy Bults (FB): White halves broken crosswise; Scorched Splits; Scorched Bults

Natural Broken’s - Natural Cashew pieces are used in economy packs and also in confectionery, pastry, ice creams & cooking; Large White Pieces (LWP); Scorched Pieces (SP); Scorched Pieces Seconds (SPS)