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| Producent | TDAT CO | | Part Number | WW320 (WW320) |
| Specifications | Vietnamese cashew kernels Best price |
| Unit Price | |
| Minimum Order Quantity | 1 |
| Tariff No. | |
| Lead Time | |
| Weight and Dimension | |
| Description | Type: Cashew Nut Cultivation Type: Organic Processing Type: Raw Style: Fresh Packaging: By flexi bag or tins Certification: By any Inspector Grade: WW320 Use: Foodstuff Place of Origin: Binh Duong, Vietnam Brand Name: TDAT CO Model Number: WW320 Packaging & Delivery Packaging Details: Two kinds of packing: 1/ Net weight 11.34Kgs packed in 1 tin, 2 tins packed in 1 carton export, CO2 flussed. 2/ Net weight 22.68Kgs packed in one flexi bag then to one carton export, CO2 or N2 flussed Delivery Detail: 10 days from the date of advanced payment or L/C date Kernel is the main product from cashew plant which has hight value. After processing, cashew will be fresh using, roasted or in confectionery. APPENDIX ISampling Plan for CashewsWhere,N is the lot sizen is the number of cartons sampled (subsamples)Plan N n*A <51 3B 51-350 6C 351-800 13D 801-2100 21*An acceptable sampling is either n or 2nCollect a minimum of 500g for each subsample. Samples should be collected randomly withoutpredjudice from 3 or more sites in the package. For bulk boxes, Gaylords and totes, used plan B.AFI Methods for Determining Infestation, Serious Damage, Grade and MoistureAFI ANALYTICAL METHOD FOR INSECT INFESTATION AND SERIOUS DAMAGEDetermine presence of live or dead insects by sieving entire contents of each sample carton over a No. 4 meshsieve. Determine internal or external insect damage by random sampling and macroscopic analysis. Calculatepercent of serious damage by count for grades of whole kernels and by weight for broken grades. Formacroscopic analysis, the minimum test sample sizes are:By composite sample: Examine a minimum of 250 whole kernels or 250g of broken grade. If the number ofinsect damaged kernels is greater than 0.5%, examine a second portion of 250 whole nuts or 250g of brokengrade. By subsample: Examine a minimum of 100 whole kernels or 100g of broken grade kernels persubsample.AFI ANALYTICAL METHOD FOR GRADEAssuming that the samples collected from the lot are reasonably similar in appearance, a well mixed compositesample (raw or roast) may be examined for grade.Determine breakage and defects in a 500g composite sample. Calculate percentages by weight.Determine percentage of smaller and larger grade whole cashews in a 500g composite sample. Calculatepercentages by weight. Determine the count in a one-pound (454g) composite sample of whole kernels.Determine the size range of pieces with specified and calibrated wire mesh sieves. Sieve a 250gcomposite sample for 2 minutes using a mechanical sieve shaker. Calculate percentages by weight.Determine defects after roasting a 500g composite sample. Calculate percentages by weight.Off-flavor aroma and confirmation of rancidity is determined by a sensory panel. An off-flavor aroma is anyatypical flavor-aroma including those caused by rancidity, decomposition, fermentation, microbial activity,infestation or chemical taint.Color analysis of samples must be done under full spectrum lighting with a Color Rendering Index (CRI) of notless than CRI 91.Sensory Test for Raw KernelsA taste test should be done on the composite sample to test for the presence of Chlorophenol /flavorcontamination (distinctive antiseptic taste). In the event it is found, the seller has the option of replacing the lotwithin 30 days.Sensory Test Procedure:A. Have a taste panel of two persons.B. From the composite sample take 40 kernels.C. If more than 2 kernels are found to have chorophenol flavor contamination, take another 60 kernels.D. If more than 5 kernels in the second sample are found to have chlorophenol flavor contamination, thelot is deemed to be contaminated.APPENDIX IITest for Roasted KernelsAlmost all cashew kernels are sold to the consumer in the US after roasting. The appearance of the roastedkernel is critical for consumer acceptance. An uneven roast is never appealing to the consumer.It is therefore recommended that shippers roast cashew samples prior to packing to determine the appearancethat a lot will have after roasting. This is simply good manufacturing practices.The roast test also confirms the proper classification of a lot, as to whether it should be sold as first, second, orthird quality.Roasting Procedure: The kernels should be roasted in a clear vegetable oil, e.g. peanut oil, which should bereplaced as soon as it starts to deteriorate (when free fatty acids exceed 1%). The oil is brought to a temperatureof 300 - 310F (149C) and is kept on the heat source while cashews are immersed in the hot oil for a period of 3minutes. Any lowering of the temperature of the oil by the immersion of the cashews will not require anylengthening of the 3-minute roasting period. Adjustments in time and temperature are recommended whenroasting butts, splits, and small kernels.Defects:Spotting after Roast - brown spots that appear on the surface of the kernel after roasting, but which are notvisible in the raw.Scorched tip - a tip that is significantly darker than the remainder of the kernel due to a scorching duringshelling or blanching.Color Variation - any discoloration, other than a scorch mark, which detracts from the uniform appearance ofthe kernel.Dark roast - a light to medium brown color in some kernels that detracts from the uniform appearance of kernelsthat are significantly lighter.Deep roast - a deep brown color in some kernels that detracts from the uniform appearance of kernels that aresignificantly lighter.Scrapes - knife scratches greater than 5mm in diameter that show up as light spots on the surface of the kernel.Uneven roast - a roast with more than 7% total of the following defects: spotted, scorched tips/color variations,deeply scorched tips, dark roast, and deep roast. A roast is also uneven if more than 10% of the kernels showscrapes after roasting or the combination of roast defects and scraped kernels is greater than 15%.Maximum Tolerances for Defects in First and Second Quality Roasted Cashew KernelsFirst Quality1. Second Quality2.Spotted 1.0% 2.5%Scorched Tips/Color Variations 2.0% No LimitDeeply Scorched Tips 1.0% 2.5%Dark Roast 5.0% No LimitDeep Roast 2.0% 10.0%Scrapes 5.0% No Limit1.The Total Defect Level for First Quality cannot exceed 7% for defects other than scrapes.2.On Second Quality there are only limits for spotted, deeply scorched tips and deep roast. No total defect levelis necessary for second quality.Suggested Remedies for Non-Conforming ProductThe following are suggested remedies for product found not to meet the AFI standard:Infestation – If infestation is found in two or more cartons, the entire shipment should be frozen.Severe Blocking – If severe blocking exists in two or more cartons, the entire shipment should be frozen. |
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