Process

Process2

Our company specializes in taking out cashew nut kernels intact from the shell and grading them carefully to superior standards required by top food companies all over the world.

The un-shelled nut is steamed to soften the shell and carefully cut open. The kernel is dried to loosen the skin which is then peeled off. Whole kernels are graded by size and color. Pieces are chopped into required sizes. After final QC including metal detection, they are packed in vacuum for freshness.

Steaming: The in-shell cashews are steamed under pressure to soften the shell. This causes the cashews inside to become loose and easier to remove in time.

Shelling: Each cashew shell is split open longitudinally and the cashew inside is immediately taken out by hand.

Drying: The skin on cashews is dried in an oven at low heat for a few hours to loosen the skin.

Peeling: The skin of each cashew is peeled by machines and the cashew is simultaneously visually graded according to quality.

Grading: The whole cashew kernels are individually graded by hand according to count per pound.

Quality Inspection : The cashews of each grade are inspected according to the present quality standards for that grade.

Quality Control: Our cashews are then put through a set of quality assurance measures heating in an oven, metal detection, dust aspiration and handpicking conveyor.

Packing: Our cashews are packed in 50-pound (22.68 kg) multilayer barrier pouches in a modified atmosphere of low oxygen and high carbon dioxide and nitrogen. These pouches are placed one each in a carton.

We have another two options

1. Our cashews are packed either in 2×25 flexi pouches or in 1×50 lbs flexi pouches

2. 2×10 kgs Tin that is 20kg in 1 carton, also 2×25 pounds Tin that is 22.68 Kg in 1 Carton(25pounds= 11.34kg)