In cashew grades, W stands for whole white kernels. The number is roughly how many kernels make up one pound, so W180 means about 180 or fewer kernels per pound, and W320 means roughly 300 to 320.
A lower number means larger kernels. W180 is the largest common grade, W240 and W320 are the main trade grades, and W450 is smaller. Larger grades usually cost more.
The main whole grades
- W180: very large wholes, roughly 170 to 180 kernels per pound. Sold as a premium snack.
- W210: large wholes, roughly 200 to 210 per pound.
- W240: large to medium wholes, roughly 220 to 240 per pound. A popular snack grade.
- W320: medium wholes, roughly 300 to 320 per pound. The highest-volume grade in world trade.
- W450: smaller wholes, roughly 400 to 450 per pound. Often used in mixes and ingredients.
Colour and scorch grades
White wholes should be white, pale ivory or light ash in colour. Kernels that are slightly darker from longer roasting or drying are graded as scorched wholes, written SW, such as SW240 or SW320. Further down the scale come grades such as SSW (scorched wholes second) and DW (dessert wholes), which allow more discolouration and blemishes.
Colour does not change taste much, but it matters for retail packs where the kernel is visible.
Broken and piece grades
- Butts (B): kernels broken across, with the halves still roughly joined in shape.
- Splits (S): kernels split naturally along their length.
- Large white pieces (LWP): larger broken pieces.
- Small white pieces (SWP): smaller pieces.
- Baby bits (BB): the smallest pieces, used in bakery and confectionery.
- Scorched versions of these grades exist too, often with an S prefix.
Where the grade definitions come from
The grade names are widely used trade conventions. Detailed definitions, including tolerances for broken kernels, lower grades and moisture, are published in trade specifications used by buyers in the US and EU, and Indian processors follow similar rules. Grading is partly done by machine and partly by hand, so tolerances matter.
Your contract should state which specification applies, plus the count range and the tolerance for kernels from the next lower grade.
What else to put in the spec
- Moisture maximum, for illustration around 5%, confirmed for your market.
- Foreign matter nil, and limits for testa (skin) still attached.
- Limits for spotted, immature, shrivelled and insect-damaged kernels.
- Aflatoxin and microbiology, including Salmonella, at or below your market's limits.
- Packing: vacuum or gas-flushed tins or pouches, and the net weight per carton.
Choosing a grade
Choose by end use. Snack packs and gift boxes favour W180 to W240. Mixed nuts and general retail often use W320. Ingredients for sweets, bakery and sauces usually use pieces, which cost less. Raw nut origin can also affect kernel size and colour, as explained in Indian and African-origin cashews.
How we help
We check the grade at the plant by counting kernels per pound and measuring broken, scorched and spotted kernels against your spec. Samples go to an NABL-accredited lab for moisture, aflatoxin and microbiology. Ask for a free sourcing review. For where cashews are processed, see does India export cashews.