 
 
 
 
FINAL DRAFT UGANDA 
STANDARD DUS DEAS 
1000 :2019  
 
 
 
 
 
 
First Edition  
2019 -mm-dd
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Raw cash ew nut — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Reference number 
DUS  DEAS 1000: 2019 
 
 
 
 
© UNBS 2019 
DUS DEAS 1000: 2019 
 
 
 
 
Comp liance with this standard does not, of itself confer immunity from legal obligations 
 
 
A Uganda Standard does not purport to include all necessa ry provisions of a contract. Users are 
responsible for its correct application 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 
 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNB S. 
 
Requests for permission to reproduce this document should be addressed to 
 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 41 286 123 
E-mail: info@unbs.go.ug 
Web: www.unbs.go.ug 
 
 
 
 
 
 
 
 
  
ii                                                                                                                  © UNBS 2019 - All rights reservedDUS DEAS 1000: 2019  
 
 
 
 
 
 
 
 
National foreword 
 
 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co- 
ordinate the elaboration of standards and is 
(a)  a member of Internat ional Organisation for Standardisation (ISO), 
 
(b)  a contact point for the WHO/FAO  Codex Alimentarius Commission on Food Standards, and 
 
(c)  the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
 
 
The  work  of  prepar ing  Uganda  Standards  is  carried  out  through  Technical  Committees.  A  Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders a nd the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US EAS 1000: 2019, Raw cashew nut — Specification, is identical with and has been 
reproduced from an East African Standard, EAS 1000: 2019, Raw cashew nut — Specification, and adopted 
as a Uganda Standard. 
 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture, 
Subcommittee SC 2, Edible oilseeds, fats and oils. 
 
Wherever the word s, “East African Standard " appear, they should be replaced by "Uganda Standard." 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 - All rights reserved                                                                                                                iii 
 
DEAS 1000:  2019  
 
 
ICS 67.200.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
FINAL DRAFT EAST AFRICAN STANDARD 
 
 
 
 
Raw cashew nut — Specification. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019                                                                                                                            First Edition 2019 DEAS 1000: 2019 DEAS 1000: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
 
Copyright no tice 
 
This  EAC  document is  copyright-prote cted by  EAC. While  the   reproduc tion of  this  document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored  or transmitted in any form for 
any other purpose without prior written permission from EAC. 
 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester: 
 
© East African Community 2019  — All rights reserved 
East African Community 
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
Web: www .eac-quality.net 
 
Repro duction for  sales  purposes may be  subject to  royalty payments or  a  licensing  a greement. 
Violators may be prosecuted.DEAS 1000: 2019 DEAS 1000: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
Foreword 
 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, tra de barriers that are encountered  when goods and services are exchanged 
within the Community will be removed. 
 
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue  East  African  Standards  (EAS).  The  Committee  is  composed  of  representatives  of  the  National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community. 
 
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups,  private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders thr ough the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated  before finalization of standards, in 
accordance  with the Principles and procedures for development of East African Standards. 
 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing. 
 
The committee responsible for this document is Technical Committee EASC/TC 015, Oil seeds, edible fats 
and oils. 
 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 FINAL DRAFT EAST AFRICAN STANDARD DEAS 1000: 2019 DEAS 1000: 2019 
© EAC 2019 – All rights reserved 1 1 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
 
 
 
 
Raw cashew nut — Specification 
 
 
 
 
 
1    Scope 
 
This Draft East African Standard specifies requirements, methods of sampling and test for in-shell raw cashew 
nut obtained from the cashew tree (Anacardium occidentale, Linnaeus) for further  processing. 
 
This standard does not apply to raw cashew kernels. 
 
 
 
2    Normative references 
 
The following documents are  referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies. 
 
Codex Stan 193, General standard for contaminants and toxins in food and feed 
 
EAS 38, Labelling of pre-packaged foods — Specification 
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
 
ISO 542, Oilseeds — Sampling 
 
ISO 658, Oilseeds — Determination of content of impurities 
 
ISO 665, Oilseeds — Determination of moisture and volatile matter content 
 
 
 
3    Terms  and definitio ns 
 
For the purposes of this document, the following terms and definitions apply. 
 
ISO and IEC maintain terminological databases for use in standardization at the following addresses: 
 
—   ISO Online browsing platform: available at  http://www. iso.org/obp 
 
3.1 
raw c ashew  nut 
a full matured cashew nut separated from cashew apple after free fall from the cashew nut tree (Anacardium 
occidentale, Linnaeus) 
 
3.2 
foreign matter 
organic and inorganic materials other than raw cashew nut 
 
3.3 
moisture and volatile matter 
the loss of weight of a test portion when  dried under specified conditionsFINAL DRAFT EAST AFRICAN STANDARD DEAS 1000: 2019 DEAS 1000: 2019 
© EAC 2019 – All rights reserved 2 2 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
3.4 
total defecti ve 
the percentage of all damaged nuts in the raw nuts supplied such as void nuts, rotten nuts by weight present 
in the sample drawn 
 
3.5 
kernel output ratio (shell  out-turn) 
minimum quantity of good cashew kernels that can be obtained after decorticating (remove the shell of a 
cashew nut) per 80 kg of raw cashew nuts. It is expressed as  either LBS per 80 Kg (Bag) or Kgs per 80 Kg 
(Bag) 
 
3.6 
nut count 
maximum number of raw cashew nuts in shell of the desired moisture level per kilogram. 
 
3.7 
rotten nut 
cashew nut whose kernel  has been found to be mouldy and/or brown. 
 
3.8 
wholesome nut 
cashew nut whose kernel  has been found to be well developed and completely fills the cashew nut shell 
 
3.9 
spotted nut 
cashew nut whose kernel  has been found to have dark and/or brown stains 
 
 
 
 
3.10 
immature nut 
cashew nut whose kernel  has been found to be partially developed and/or has not completely filled the shell 
 
3.11 
partial damaged  nut 
cashew nut whose kernel  has been found to be partially destroyed 
 
3.12 
void nut 
the cashew nut shell that been found to be empty 
 
 
 
4    Requir ements 
 
4.1   General requirements  
 
Raw cashew nut shall be: 
 
a)   kidney shaped. 
 
b)   grey, dark grey or brownish in colour. 
 
c)   practically free from living insects, moulds, dead insect, mites, insect fragments, excrement and 
rodent contamination or any other substance which are injurious to health.DEAS 1000: 2019 DEAS 1000: 2019 
© EAC 2019 – All rights reserved 3 3 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
4.2   Specific requirements  
 
Raw cashew nut shall comply with the requirements given in Table 1 when  tested in accordance  with the 
methods specified therein. 
 
 
Table 1―Specific requirement for raw c ashew nut 
 
S/NO. Characteristic Requirements Methods of test 
i. Moisture and volatile matter, % (m/m), max. 10.0 ISO 665 
ii. Foreign matter, % (w/w) max. 0.5 ISO 658 
iii. Total defective % (w/w) max. 10.0 Annex A 
 
 
 
4.3      Grading 
 
Raw cashew nut maya)  be classified as Grade 1, Grade 2, or Grade 3 according to Table 2 when  tested  in 
accordance  with the methods specified therein. 
 
a)       Where there is a national legislation or regulation of grading of raw cashew nuts, the legislation or the 
regulation shall suffice. 
 
 
Table 2 ― Grading requiremen ts for raw c ashew  nut 
 
 
s/ 
n 
o  
Characte ristic Requirements  
Methods  of 
tests  Grade 
1 Grade 2 Grade 3 
 
i.  
Kernel    Output    Ratio(Shell 
Out-turn), Lbs./80 Kg) min.  
48  
44  
36  
Annex A 
 
ii.  
Number of nuts count per Kg, 
max.  
200  
220  
240 
 
 
 
5    Hygiene 
 
Raw cashew nuts shall be produc ed, processed, handled and stored  in accordance with EAS 39. 
 
 
 
6    Packaging  
 
Raw cashew nut shall be packaged in containers made from food grade packaging material and sealed in a 
manner that will safeguard the hygienic, nutritional and organoleptic properties of the product 
 
 
 
7    Label ling 
 
In addition to the labelling requirements specified in EAS 38, the following information shall be legibly and 
indelibly labelled. 
 
a)   name of the product 
b)   grades.DEAS 1000: 2019 DEAS 1000: 2019 
© EAC 2019 – All rights reserved 4 4 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
8    Sampling 
 
Sampling shall be done in accordance  with ISO 542.DEAS 1000: 2019 DEAS 1000: 2019 
© EAC 2019 – All rights reserved 5 5 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
Annex A 
(normative) 
 
 
Determination of total defective, nut count and out turn (ke rnel out-put 
ratio) 
 
 
 
 
 
A.1 Apparatus 
 
A.1.1       Calib rated appropriate weighing balance 
A.1.2       Scissors  (Designed for cashew shelling) 
A.1.3       Scooper 
A.1.4       Gloves 
 
 
A.2    Procedures 
 
A.2.1       Dete rmination of nut count 
 
A.2.1.1        Weigh 1kg of the sample 
 
A.2.1.2        Calculate/count the number of nuts within the sample 
 
 
A.2.2 Determination of total defective and out turn (kernel out-put ratio) 
 
A.2.2.1        Weigh 1kg of the sample 
 
A.2.2.2        Cut each nut (shell and kernel) with the scissor into two halves 
 
A.2.2.3        Clean the scissor after each cut 
 
A.2.2.4        Separate  kernels from the shell but kernels like moldy, brown, moth-eaten, empty and stunted are 
weighed with the shell 
 
A.2.2.5        Observe the splits and separate into 6, wholesome, spotted, immature, partial damaged, rotten 
and void. 
 
A.2.2.6        Weigh the above 6 grades (wholesome, spotted, immature, partial damaged, rotten and void). 
 
rotten  void   
 
Total percentage defective =  
sample weight 100
 
 
Out turn (lbs/ 80 Kg) = wholesome 
imm  sp  pd g 
2  
 
 0.176
 
where  
 
Imm       immature,DEAS 1000: 2019 DEAS 1000: 2019 
© EAC 2019 – All rights reserved 6 6 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
Pd  partial damaged 
 
Sp  spotted 
 
delete this since not used in the body 
 DEAS 1000: 2019 
 
 
 
 
 
Bibliography 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019 – All rights reserved 