Understanding the Difference Between Raw Cashew Nuts and Cashew Kernels: A Deep Dive into the Cashew Industry

Cashew nuts are widely enjoyed around the world, but not everyone understands the critical distinction between raw cashew nuts and cashew kernels. These two terms are often confused or used interchangeably, even though they refer to completely different stages of the cashew nut processing journey. In this detailed guide, we will explore what cashew kernels are, how they differ from raw cashew nuts, and why this distinction matters—especially in the context of the Vietnamese cashew industry.

What Are Raw Cashew Nuts (RCN)?

Raw Cashew Nuts, often abbreviated as RCN, are the unprocessed, shell-on nuts harvested from the cashew apple. Each cashew apple contains about 10% raw cashew nut by weight, with the remaining 90% being the fleshy fruit. These raw cashew nuts are not edible in their harvested form due to the presence of a toxic compound called urushiol in the shell oil—also found in poison ivy.

A raw cashew nut consists of:

• 30% cashew kernel
• 70% hard shell and testa (skin)

Therefore, out of 1 ton of raw cashew nuts, only around 250–300 kg of edible cashew kernels can be extracted, with the rest being shell waste.

Nut Count in Raw Cashew Nuts

Nut count refers to the number of nuts per kilogram of raw cashew nuts and serves as a quality metric:

• 170–180 nuts/kg: Excellent
• 181–190: Very Good
• 191–200: Good
• 201–210: Moderate
• 211–230: Low Quality

In Vietnam, nut counts usually range from 180 to 210 nuts per kg, depending on the harvest year and origin. This number affects the kernel size, which is crucial for grading and pricing in global markets.

Are Raw Cashew Nuts Safe to Eat?

No. Raw cashew nuts are not safe to eat because they contain urushiol, a toxic oil located in the shell. Direct contact with this oil can cause severe skin reactions and internal damage if consumed. As a result, raw cashew nuts must go through an intensive processing phase to remove the shell and neutralize any toxic substances before consumption.

What Are Cashew Kernels?

Cashew kernels are the edible part extracted from the raw cashew nut after undergoing extensive processing. This includes steaming, shell cutting, drying, peeling, grading, and packaging. The final product is what consumers typically recognize as cashew nuts—clean, ivory-colored kernels ready for cooking or snacking.

Cashew kernels are used in various forms:

• Whole nuts (W210, W240, W320, W450)
• Broken pieces (LP, SP, BB)
• As ingredients in:
  • Cashew butter
  • Cashew milk
  • Nut-based sauces
  • Vegan dairy alternatives
  • Flavored snacks and desserts

Vietnam is a global leader in cashew kernel production, particularly known for its premium W320 and W240 grades.

Raw Cashew Nuts vs. Cashew Kernels: Key Differences

1. Form and Composition
   • Raw Cashew Nuts: Shell-on, toxic, contains both shell and kernel.
   • Cashew Kernels: Shell removed, edible, ready for use or sale.
2. Processing Requirements
   • RCN must be steamed and shelled with precision due to the presence of toxic oils.
   • Cashew kernels require careful grading and quality control to meet international standards.
3. Commercial Value
   • RCN is a raw agricultural product and must be further processed.
   • Kernels are the high-value export product, used in both retail and industrial food sectors.
4. Safety
   • RCN is not safe for direct consumption.
   • Cashew kernels are food-grade and safe to eat.

Cashew Nut Processing: From Farm to Finished Kernel

The journey from raw cashew nut to cashew kernel involves 12 detailed steps, ensuring food safety and product quality:

1. Collecting fallen cashew fruits.
2. Separating nuts from the apples.
3. Sun-drying raw nuts to reduce moisture (8–10%).
4. Storing dried RCN in ventilated bags.
5. Steaming RCN to soften the shell.
6. Cutting and removing the outer shell.
7. Drying the extracted kernels.
8. Peeling off the inner skin (testa).
9. Grading kernels by size and color.
10. Detecting metals and contaminants.
11. Vacuum packaging for preservation.
12. Fumigation before international shipping.

Each of these steps requires expertise, labor, and strict quality control, which contributes to the higher market price of cashew kernels.

Why Are Cashew Kernels Expensive?

Cashew kernels are among the most expensive nuts in the world for several reasons:

• High demand across international markets.
• Limited global cultivation, with a few countries like Vietnam, India, and Ivory Coast dominating production.
• Low raw material yield: Only 10% of the cashew apple is raw nut, and only 30% of that is edible kernel.
• Labor-intensive processing, which includes multiple stages requiring skilled labor.
• Complex logistics and quality standards, especially for export-grade kernels.

Grades of Cashew Kernels in Vietnam

Vietnam recognizes over 30 grades of cashew kernels, but only a select few dominate the commercial market:

• W210: "Jumbo" whole cashews, fewer kernels per pound.
• W240: Large, whole white cashews, highly popular in premium markets.
• W320: Most commonly traded cashew kernel grade globally.
• W450: Smaller whole cashew, used in blends or lower-cost products.
• WS: Cashew splits, used in baking and processing.
• LP & SP: Broken pieces, suitable for cashew butter, sauces, and snacks.
• BB: Tiny bits, often used in confectionery or nut mixes.

Each grade is evaluated based on appearance, size, color, moisture content, and kernel quality.

Vietnam's Cashew Industry and Global Impact

Vietnam is the largest cashew processor and exporter in the world. The industry’s strength lies in its advanced processing technology, strict compliance with international food safety standards, and its ability to process over 4 million tons of RCN annually.

However, Vietnam only produces around 300,000 tons of raw cashew nuts domestically, meaning over 70% of RCN must be imported, mainly from West African countries like Ivory Coast, Benin, and Guinea Bissau.

This dependence on imported raw materials highlights the importance of efficient supply chain management and robust quality assurance systems across borders.

Final Thoughts: Knowing the Difference Matters

Understanding the difference between raw cashew nuts and cashew kernels is essential for both industry professionals and informed consumers. While raw cashew nuts are the raw agricultural base, cashew kernels represent the refined, edible product that is enjoyed globally.

This distinction not only affects the safety and usability of the product but also shapes pricing, sourcing, and processing challenges within the global cashew trade—especially for key players like Vietnam.

Whether you are a buyer, a distributor, or simply a curious consumer, knowing the difference empowers you to make informed decisions about one of the most valuable nuts in the world.