Cashew Pieces & Splits

LWP, SWP, butts & splits — the processing grades

Cashew pieces are whole kernels that broke, and the grading ladder runs by fragment size: butts (B) are kernels split lengthwise with one end broken, splits (S) are cleanly halved, large white pieces (LWP) are coarse fragments, small white pieces (SWP) are finer, and baby bits are the smallest usable grade. Every one of them is the same kernel with the same oil content, flavour and food-safety profile as a W320 whole — moisture ≤ 5%, white to pale ivory colour, vacuum or nitrogen-flushed packing — and every one of them prices well below wholes, because the market pays for intact kernels and breakage is inevitable in processing.

That gap is the entire commercial case. If the kernel is going to be chopped, ground, roasted into a paste, baked into a biscuit, folded into ice cream or pressed into a spread, its shape is destroyed in your first process step and paying whole-kernel money for it is straightforwardly wasteful. Confectionery, bakery, cashew butter and spread manufacture, ice cream and dessert inclusion, and snack seasoning lines all run better economics on pieces. What pieces cannot do is present — they have no place in a gift pack or a clear retail bag where the customer assesses appearance, and no amount of price advantage changes that. Choose the fragment size by your process: LWP where visible pieces are wanted in a baked good or a topping, SWP and baby bits where the material is ground or milled anyway. CBIL supplies against SGS or Intertek certification of grade, moisture, colour and microbiology, on FOB, CFR and CIF terms.