A recent visit to a cashew processing plant in Binh Phuoc province – Vietnam’s largest cashew processing hub, accounting for ~60% of national output.
(Source: VINACAS)
Four key stages observed:
1. RCN intake and outturn testing
– Raw cashew nuts are weighed and sampled on arrival.
– Outturn benchmark: 48-52 lbs of kernel per 80kg bag (Ivory Coast origin).
– Origin documentation verified at intake.
2. Processing line
– Sequence: roasting → shelling → peeling → grading.
– Export-grade facilities use electronic sizing and colour-sorting equipment.
– W-180 and W-240 grades require additional manual checks to minimise breakage.
3. Vacuum packing and cold storage
– Finished kernels vacuum-sealed in 11.34kg flexi-packs.
– Held in temperature-controlled storage before container loading.
– Pack integrity and temperature logs reviewed as part of buyer verification.
4. Food safety documentation
– Certifications sighted: HACCP, FSSC 22000.
– Aflatoxin test records and batch traceability available on request.
In 2025, Vietnam imported 3.122 million MT of raw cashew nuts valued at USD 4.667 billion. (Source: VINACAS / Vietnam.vn, March 2026)
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