ISO INTERNATIONAL STANDARD 6477 First edition 1988-02-01 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION ORGANISATION INTERNATIONALE DE NORMALISATION MEKAYHAPOAHAAOPTAHM3ALMROCTAHAAPTM3ALMM Cashewkernels - Specification Noix-cajou-Specifications Referencenumber ISO 6477 : 1988 (E) Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standards bodies (iSO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, govern- mental and non-governmental, in liaison with Iso, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. They are approved in accordance with ISO procedures requiring at least 75 % approval by the member bodies voting. International Standard ISO 6477 was prepared by Technical Committee ISO/TC 34, Agriculturalfoodproducts. Users should note that all International Standards undergo revision from time to time and that any reference made herein to any other International Standard implies its latest edition, unless otherwise stated. ? International Organization for Standardization, 1988 Printed in Switzerland CopyighnternationalOrganizationfor Standardization No reproduction or networking permitted without license from IHS Not for Resale INTERNATIONAL STANDARD ISO6477:1988 (E) Cashew kernels - Specification 0 Introduction 5 Specific requirements The requirements specified in this International Standard are 5.1 Moisture content The cashew kernels shall have a moisture content not greater exporting/importing countries, and are intended to facilitate further the international trading of cashew kernels. than5% (m/m). 5.2 Grading The cashew kernels shall comply with the classification criteria 1 Scope and field of application given in the table. This International Standard specifies requirements forkernels obtained from the fruits of the cashew nut tree (Anacardium 6 Sampling occidentale Linnaeus) for human consumption. Methods of sampling dry and dried fruit and vegetable products will form the subject of a future International Standard. 2 References 7 Methods of test iso 565, Test sieves - Woven metal wire cloth, perforated 7.1 Moisture content plate and electroformed sheet -- Nominal sizes of openings. Determine the moisture content by the oven drying miethod ISO 1026, Fruit and vegetable products - Determination of dry specified in ISO 1026. matter content by drying under reduced pressure and of water content by azeotropic distillation. 7.2 Visual examination Test the samples of cashew kernels for conformity with the requirements of this International Standard byvisual examina- tion. For grades I to Vil, determine the number of kernels in 3 Definition 1 kg (or 1 Ib 1). Also ascertain the percentage of pieces and kernels belonging to the next iower grade, if any. For grades X! For the purposes of this international Standard, the following to XXiV, conduct a sieving test and check the percentage of definitionapplies. the product not conforming to the relevant grade with account taken of the tolerance limit (see the appropriate footnote in tine cashew kernels: Product obtained by roasting, shelling and table). peeling the fruits of the cashew nut tree. 7.3 Absence of insects, moulds and extraneous matter Cashew kernels shall be free from living insects and mouids, 4 General requirements and from discernible dead insects, mites, insect fragments rodent contamination and insect damage, visible to the naked The cashew kernels shall be reasonably dry; they shall have the eye (corrected, if necessary, for abnormal vision) or with such characteristic shape. They may be either scorched or un