Cashew classification? According to international standards, According to origin & Classification by product type

What types of cashew nuts are on the market? What types of cashew nuts are there? How are cashew nuts classified? What are the grades of cashew nuts? List of commonly used cashew nuts in Vietnam? What types of cashew nuts are popular? Different types of Vietnamese cashew nuts? These are common questions when you want to import cashew nuts from Vietnam.

In Vietnam, Cashew Kernels will be classified into white/scorched, piece, split, crumbled, etc. depending on the shape, size, and color of the kernel.

Cashew nut grading by international standards is done based on the criteria of shape, size, and color of the nuts. Below is a list of common cashew nuts and their corresponding symbols:
W180 Cashew Nut (King Size): This type of cashew nut has 170 to 180 nuts per 454 grams. It is called “King of Cashew” because of its large size and high quality 12.

Cashew nuts W210 (Large size): Jumbo size, from 200 to 210 nuts per 454 grams.

Cashew nuts type W240 (Medium large size): is the type with about 220 to 240 nuts per 454 grams.

Cashew nuts grade W320 (Medium size): From 300 to 320 nuts per 454 grams.

Cashew nuts grade W450 (Small Medium size): will have from 400 to 450 nuts per 454 grams.

Cashew nuts W500 (Small size): are the type with 450 to 500 nuts per 454 grams.

The “W” symbol in these cashew nuts refers to whole, unbroken nuts. For example, W320 can be understood as the type of cashew nuts that are of similar size and over 454 grams (1 pound) will have about 300 to 320 nuts. After being roasted and dried, the cashew nuts may be white or have turned yellow, and the dryness increases with the decrease in moisture. The symbol “W” (White) is added to indicate the type of cashew nuts that are still white, and “S” (Scorched) is used to indicate the type of cashew nuts that have turned yellow after processing. For example, SW500 refers to the type of small, medium-sized, yellow cashew nuts, over 454 grams will have from 450 to 500 nuts.
As for the level of broken cashew nuts after roasting, there will be the following symbols:
W (Wholes): Whole.
S (Splits): Split in 2 halves.
B (Butts): Broken in two.
P (Pieces): Broken pieces.
LWP (Large White Pieces): Large White Pieces.
SWP (Small White Pieces): Small White Pieces.
BB (Baby Bits): Broken pieces.

In addition, there is also the symbol “D” (Dessert) which is used to indicate cashew nuts that are stained, worm-eaten, and not beautiful. This type still has whole white, yellow, or broken nuts. The process of classifying cashew nuts is usually done by a sorting machine based on the principle of vibration and sieving. However, manual sorting is also done to ensure the best quality of exported cashew nuts.

Cashews are a nutritious nut that is popular all over the world. Here is how cashews are classified from three different regions: Vietnam, Cambodia, and Africa:

Characteristics: Vietnamese cashew nuts have a smooth, large, firm surface, large side, and full belly. The color is usually milky white or ivory.
Taste: Vietnamese cashew nuts are fatty, crispy, and have a sweet aftertaste.
Quality: Vietnamese cashew nuts are always loved and chosen by domestic and foreign consumers.

Characteristics: Cambodian cashew nuts are even larger than Vietnamese cashew nuts, but have a wrinkled surface along the body of the nut, flat from end to end. The cashew belly is very curved, the nuts are not as firm as Vietnamese cashew nuts.
Taste: Cambodian cashew nuts also have a fatty, crispy, delicious taste.
Production: Cambodia exported nearly 840,000 tons of cashew nuts to Vietnam in the first 4 months of 2024, the highest level in history.

Major production: Major cashew producing countries in Africa include Cote d’Ivoire, Nigeria, Tanzania, Benin, Guinea-Bissau, Ghana, Madagascar and South Africa.
Increasing productivity: Africa’s cashew production has increased from 1.53 million tonnes in 2000 to 3.9 million tonnes in 2018, accounting for 63% of world production.

Salted roasted cashews are one of the famous flavors of consumers in Vietnam. Salted roasted cashews are cashews processed by roasting and mixing with salt. This process creates crispy, delicious cashews, and has a characteristic salty taste. Salted roasted cashews are often eaten as a snack or added to other dishes to enhance the flavor. The fatty cashews blend with the salty taste of salt, and salted roasted cashews will stimulate the taste buds of anyone for the first time.
Salted roasted cashews are divided into two types: salted roasted cashews with the shell removed and the type with the shell intact. Of which, salted roasted cashews with the shell receive the most love because they will retain the flavor of the dish, and are more crispy and fatty.

Fresh cashews are cashews that have just been plucked from the cashew fruit, without any processing. Fresh cashews have a bright color, the cashew stalks still look fresh. Fresh cashews are also very heavy, after drying for 4 days under the harsh sunlight, they will lose about 10%.
Fresh cashews retain their freshness and natural flavor, suitable for eating directly or using in other dishes. You can process fresh cashews yourself into delicious dishes such as roasted cashews, cashew milk, or even cashew tea.

Flavored cashews are an interesting variation of cashews, infused with unique flavors to create diverse culinary experiences. Here are some popular flavored cashews:
Honey and cheese cashews: Cashews are infused with honey and cheese powder, creating a sweet and delicious flavor.
Salted egg and seaweed cashews: Cashews are infused with salted egg and seaweed, creating a unique and attractive flavor.
These flavored cashews are suitable for many occasions, from eating out to drinking.

Dried cashew nuts are raw cashew nuts that, after being shelled, are dried at a temperature of 75 - 80 degrees for about 24 hours. The drying time may be longer depending on whether the cashew is harvested at the beginning or end of the season. In particular, late-season cashews and foreign cashews have a thicker silk shell than usual, so the drying time is longer. After drying, the cashew nuts will be opaque white, or ivory. Dried cashew nuts are often used to dry the nuts and preserve them nuts for a longer time, depending on the purpose, they can be dried until cooked or just dried to kill insect eggs for easy storage or to remove the silk shell.

Wood-roasted cashews are a dish that combines natural delicious flavors and traditional rustic sounds. The first taste sensations, the origin of this dish, the characteristics of this dish, the advantages of this dish, and the processing method of this dish are announced and the ways to preserve and choose to buy this dish are all worth noting.

If you want to enjoy wood-roasted cashews, look for products from reputable companies such as Hai Binh Gia Lai Cashews, Sufifoods, or other brands. Wood-roasted cashews are not only delicious but also nutritious, especially when roasted with wood to preserve the flavor and nutrition of the cashews.

Through the above article, we have summarized for you all the most popular ways to classify cashew nuts today. Based on your needs, you can choose the type of cashew nuts that best suits your purpose. However, prioritize products with good quality and clear origin. And best of all, buy from reputable cashew nut manufacturers and suppliers.