
ODOD-0938
Roasted Salted Cashews
Available for quotation
- MOQ
- 500 kg
- Lead time
- 2–4 weeks after confirmation (typical)
- Samples
- Available on request
Roasted and salted cashew kernels for retail and food service.
Prices depend on grade, quantity and destination; request a quotation. Country of origin is stated on the quotation and documents.
Packing sizes (choose per line in your enquiry, or specify your own): 200 g retail pack500 g retail pack1 kg pack5 kg carton10 kg carton25 kg carton
| Grade | W240, W320, W450 whole kernels; butts, splits and large white pieces on request |
|---|---|
| Moisture | max 3% |
| Purity | min 99% sound kernels |
| Packing options | Vacuum-packed 10 kg pouches in export cartons; nitrogen-flushed 5 kg or 10 kg foil pouches, 2 per master carton; 25 kg lined cartons for food service; retail-ready 100 g to 1 kg laminated pouches packed in cartons; private label and customer artwork accepted. Palletised and shrink-wrapped for FCL or LCL consolidation. |
| MOQ | 500 kg |
| Shelf life | 9 months in original unopened vacuum or nitrogen-flushed packing, stored below 20 C in dry, odour-free conditions |
| HS code | 20081910 |
| Size | W240: 220-240 kernels/lb; W320: 300-320 kernels/lb; W450: 400-450 kernels/lb |
| Colour | uniform light golden to golden brown, free from scorched or dark kernels |
| texture | crisp, non-rancid, free from off odour |
| additives | edible salt and refined vegetable oil only; antioxidant on request |
| Admixture | max 0.5% foreign matter |
| Aflatoxin | total max 4 ppb (EU spec) or max 10 ppb (general export spec), as per destination requirement |
| Oil content | 45-47% |
| microbiology | Salmonella absent in 25 g; E. coli absent in 1 g; total plate count max 10,000 cfu/g |
| salt content | 1.0-1.5% (adjustable 0.5-2.0% on request) |
| broken kernels | max 5% (whole grades) |
| peroxide value | max 5 meq O2/kg |
| free fatty acid | max 1.0% as oleic acid |
| roasting medium | dry roasted or roasted in refined edible oil, as specified |
| packaging atmosphere | vacuum or nitrogen flushed |
Frequently asked questions
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