GRADES AND STANDARDS FOR MARKET ACCESS THE STANDARD FOR CASHEW NUTS AND KERNELS BY ABENA SAFOA OSEI GHANA STANDARDS BOARD
INTRODUCTION WHAT ARE STANDARDS?
A standard is technical document established by consensus and approved by a recognized body. Standards are authoritative statements of the criteria necessary to ensure that the material, product or procedure is fit for its intended purpose.
INTRODUCTION contd. Standardisation
This is an activity which gives solution for repetitive application to problems. It aims at achieving the optimum degree of order in a given context. It consists of the process of formulating, issuing and implementing standards. It aims to exercise controls which result in the improvement of quality.
Some Benefits of Standardization
Implementation of quality standards will ensure quality of produce Enhance compliance to international regulations esp. food safety regulations Increase market share / maintain customers
Layout of the Cashew Standard
Scope References Definitions Requirements (general and quality) Grading Packaging and Labelling Sampling Methods of Tests
SCOPE This Ghana standard specifies the requirements for raw cashew nuts and kernels from the cashew tree Anacardium occidentale L. intended for the domestic and international trade.
It also specifies grading, sampling and methods of test for cashew nuts and kernels.
General Requirements Cashew Nuts Cashew nuts shall be: i. reasonably dry ii. have the characteristic shape iii. grey, dark grey, green or brownish in colour iv. reasonably free from foreign matter.
General Requirements cont. Cashew Kernels Cashew kernels shall be: reasonably dry they shall have the characteristic shape white, scorched or dessert kernels in the form of wholes or broken
Cashew Kernel cont. completely
free from infestation, insect damage, mould, rancidity, adhering testa and objectionable foreign matter.
QUALITY REQUIREMENTS Moisture Content for Cashew Nuts
The moisture content of cashew nuts shall not exceed 10% (m/m)
Moisture Content for Kernels
Moisture content for cashew kernels shall not exceed 5% (m/m)
Quality Requirements cont Total Aflatoxin Content The total aflatoxin content of cashew kernels shall not exceed 10.0 ppb Peroxide Value Peroxide value of cashew kernel shall not exceed 1.0 meq 02 kg/fat
Quality Requirements cont Other quality requirements include: Foreign
matter for cashew
nuts Defective nuts Microbiological specifications
GRADING Cashew kernels shall be graded mainly on colour, size and shape follows:
Grade
Definition
White kernels
White, pale ivory, pale ash grey or light yellow coloured kernels
Scorched Kernels
Light brown, deep ivory or yellow in colour.
Scorched Seconds
Brown, amber or light blue in colour
Dessert Kernels
Kernels may be deep scorched, deep brown, speckled, discoloured or black spotted
Whole Kernels
Kernels with characteristic kidney shape and not more than one-eighth (â…›) of the kernel has been broken off
Splits
Kernels split naturally length-wise provided not more than one-eighth (â…›) of its cotyledon has been broken off
Butts
Pieces
Large Pieces
Kernels of not less than three-eighths (⅜) of a whole kernel which have been broken crosswise but the cotyledons are still naturally attached. Kernels broken into more than 2 parts. Pieces of cashew kernels not passing through a sieve of aperture 4.75mm
Small Pieces Cashew kernel pieces passing through a sieve of aperture 4.75mm but not passing through a sieve of aperture 2.80mm Baby Bits
Plumules and fragments of cashew kernels passing through a sieve of aperture 2.80mm but not passing through a sieve of aperture 1.70mm.
Grading cont.
These main grades are further differentiated as follows: White Wholes – W Scorched Wholes – SW Scorched Wholes Seconds – SSW Dessert Wholes – DW
TOLERANCES Tolerances for Cashew Kernels Wholes For all whole kernels, broken kernels and kernels of the next lower grade shall not together exceed 5% m/m at the time of parking. For scorched whole seconds, slightly shrivelled kernels may be permitted
TOLERANCES cont. Tolerances for Cashew Kernels – Pieces
For pieces – butts, splits, bits etc., a tolerance of up to 5% of the next lower grade is permissible at the time of parking.
SAMPLING – CASHEW NUTS Lot size
No. of bags to be sampled
1 – 5 bags
All bags
6 – 49 bags
5 bags
50 – 100 bags
10% of the bags
Over 100 bags
Square root of the number of bags
SAMPLING – KERNELS LOT SIZE
NO. OF CARTONS TO BE SAMPLED
Routine Insp. Intensive Insp. Less than 50 3 7 51 – 100 6 10 101 – 200 6 14 201 – 350 6 18 351 – 400 13 22 401 – 500 13 26 501 – 700 13 26
SAMPLING cont.
The routine sample plan is used for initial inspection of lots and for claims other than insect damage or infestation. The intensive sampling plan may also be used for initial inspection of lots but is recommended for use when claims are made relating to insect damage or infestation.
PACKAGING Packing of Cashew Nuts
Cashew nuts shall be packed in seaworthy sound single jute bags with a net weight of 80kg.
PACKAGING cont. Packing of Cashew Kernels Cashew kernels shall be packed in sound leak proof containers with a net weight of 11.34 kg (or 25 lbs) or 22.68 kg (50lbs) in each container and sealed after infusion with an inert gas like carbon dioxide or nitrogen.
LABELLING Each carton shall bear in prominent, legible and indelible marking, the following information. Name of the product and the trade name or brand name, if any; Name and address of producer or packer; Net weight; Origin of Produce (producing country);
LABELLING cont.
Grade designation; Best before date (for cashew kernels) Crop year Any other marking required by the purchaser, such as date of packing etc.
METHODS OF TESTS
The standard also covers methods of tests for:
Moisture Foreign matter Defective nuts Nut count Outturn Visual Examination
CONCLUSION
With these standards we now have a measuring tool for quality as well as a common language for the cashew industry.
It is very necessary for all stakeholders to understand this language and interpret it well.
CONCLUSION contd.
It is hoped that we will speak one language and have one goal – quality of produce!
To make these standards effective we all have to agree on the mode of dissemination, implementation and enforcement.
CONCLUSION contd. To this end the Technical Committee has developed an Inspection Manual to achieve this aim – a uniform mode of inspection, implementation and enforcement of the standard. Pictorial standard
CONCLUSION contd. With the implementation of these standards, quality will be introduced and maintained in Ghanaian cashew and we will really CASH IN ON OUR CASHEW!
THANK YOU!