The differences between CASHEW NUT kernels classifications!

We at Onvit use the international system to classify our cashew nut kernels. Thus the basis of our system is the unit of measurement named pound, there is equivalent to 453,6 grams, so when we say that a kernel is a SLW-180 we mean that in one pound (or 453,6 g) has up to 180 units of cashew nut kernels. The same logic is used for W-240 and W-320. The higher the classification number, smaller the size of the kernel will be. Below are the products inside the "Whole" group:

  • SLW-180 = Up to 180 units of kernels in one pound (453,6 g);

  • W-240 = Up to 240 units of kernels in one pound (453,6 g);

  • W-320 = Up to 210 units of kernels in one pound (453,6 g);


We at Onvit divide our products into three major groups: Whole (explained above), Broken and Granulated. Below is the explanation about the "Broken" cashews:

  • B = It is the kernel's butts, when the Whole kernel suffers some small breakage, but most of it is still intact;

  • S = It is the kernel's split, where the kernel is cut vertically and in the middle, resulting in two splits per whole kernel;

  • P = It is the kernel's piece, when it is totally broken.


And finally, below we do some clarifications about the "Granulated" cashews:

  • SP = It is the kernel's small piece, when the "P" size is broken into smaller sizes;

  • SSP = It is the kernel's special small piece, when the "SP" size is broken in even smaller sizes;

  • G = It is the kernel's granulate, it is shredded to be smaller than the "SSP" size;

  • X = It is the kernel's xerem, it has a smaller size than the "G";

  • F = The last product in our portfolio is the flour, it's the smallest size we can shred the cashew kernel;


The difference between 1st and 5th quality products will be in the kernels color and in the amount of defect found in the products (amount of testa, acidity, surface damage, etc.). In the following is possible to see the differences between the qualities:

  • 1st quality: The kernel's color is more close to white and light yellow, and the defects are the smallest possible.

  • 2nd quality: The kernel's color is more close to yellow and light brown, and the defects are still small, but in this quality there is 2% more testa than in the 1st quality.

  • 3rd quality: The difference from the 2nd quality to the 3rd will be mainly in the kernel's color, which will be closer to brown, amber or blue, and may be slightly wilted, immature, painted or stained. The quantity of defects will be the same as the 2nd quality kernels;

  • 4th quality: The main difference from the 3rd quality to the 4th quality will also be in the colors. The 4th will have the same colors as the 1st and 2nd quality products, but the kernel will have drills or small black dots. The serious defects will increase by 1% when compared with 3rd quality products.

  • 5th quality: The main difference between the 4th quality and the 5th will be again in the color. The 5th quality kernels have the same color as the 3rd quality, but with much more drills than the 4th quality ones. As for the defects, this quality will have the same amount of defects as the 4th quality kernels.


The products that are inserted in the "Whole" and "Broken" groups, are offered in the: Natural, Roasted and Roasted and Salted types. The products that are on the "Granulated" group are only offered on the Natural and Roasted types.


The SLW-180, W-240 and W-320 products are offered in 1st quality. B and S products are offered in 1st and 2nd quality, and P, SP, SSP, G, X and F products are offered in 1st, 2nd and 3rd quality.