Best Cashew Grades for Philippine Bakeries: A Buyer's Guide

Quick Answer Box

Which cashew grade is best for Philippine bakeries? For the majority of Philippine bakery production (including sans rival, polvoron, cookies, pastry fillings, and cashew-based pastes), SP (Small Pieces) delivers the best combination of flavour, functionality, and food cost. SP is finely cut, grinds cleanly, distributes evenly through batters and fillings, and costs significantly less per kilogram than any whole-kernel grade. Where whole-nut presentation matters, W320 is the correct production grade and W240 suits premium visible applications. Cashews.PH supplies SP, LP, W320, W240, W180, and WS splits direct from Vietnam with a minimum order of 20 kg per grade. View our full grade catalogue or request a quote.

Introduction: Why Grade Selection Directly Affects Your Bakery's Margins

Every cashew is not created equal, and for Philippine bakery procurement managers, choosing the wrong grade is not just an aesthetic problem. It is a cost problem..

Order W180 when W320 delivers the same result embedded in a polvoron, and you have paid a 32 percent premium for a visual advantage your customer never sees. Order WS splits for a decorative tart topping, and the product presentation suffers. Grade selection is one of the few sourcing decisions that affects food cost, product quality, and customer perception simultaneously.

This guide maps the eight grades most relevant to Philippine bakery operations: W180, W210, W240, W320, W450, WS splits, LP (Large Pieces), and SP (Small Pieces), mapped to specific bakery applications, with SP as the recommended starting point for most production contexts. It covers what the grading codes actually mean, which products call for which grade, how to structure multi-grade orders to reduce landed cost, and how to evaluate a supplier before committing volume. For pricing on all grades, see the Cashews.PH wholesale catalogue.

What Does "W180" or "W320" Actually Mean?

The grading codes on cashew packaging follow an international standard used across all major producing and importing countries. The "W" stands for White Whole, meaning the kernel is unbroken and light in colour. The number that follows refers to the estimated count of cashews found in one pound (approximately 454 grams).

The logic is straightforward: the lower the number, the larger the individual nut, and the fewer you get per pound. The lower the number, the bigger and more premium the nut, and the higher the price.

This matters to bakeries because cost is calculated per kilogram of product, not per individual nut. A grade with a lower count number will deliver fewer nuts per kilogram, which raises the cost per serving, a relevant consideration when your procurement team is building food cost models for a new product line.

The international standard grades in commercial use are:

For Philippine bakeries, W180 through SP covers the full commercial spectrum. The piece grades (LP and SP) are not lower-quality product; they are a separate and often more appropriate product category for production-focused applications.

What Are the Best Cashew Grades for Philippine Bakeries?

W180: When Presentation Is the Product

W180 cashews are the highest grade, with approximately 140 to 180 nuts per pound. They are usually called the King of Cashews. At this size, the individual nut is visibly impressive: large, plump, and visually uniform.

For Philippine bakeries, W180 is the right choice in a narrow but commercially significant set of applications:

Luxury tart or torte garnish. When a single whole cashew sits on the surface of a premium product and is the first thing a customer sees, W180 delivers the visual weight that justifies a high retail price point. Boutique patisseries and hotel bakery outlets fall into this category.

Gift box and festive packaging. For cashew-forward products sold in premium gift formats (Christmas collections, hotel amenity hampers, corporate gifting), W180 signals quality to the buyer before they taste the product.

High-end praline and confectionery inclusions. Where the whole nut is a feature ingredient rather than a functional one, the size of W180 earns its premium price.

The important caveat for procurement: W180 commands the highest price per kilogram of any whole kernel grade. Larger grades (W150, W180) are more impressive visually, while smaller grades (W320, W450) offer the same nutrition at better value for recipes. If W180 will be chopped, embedded invisibly in a batter, or used in a high-volume product, the premium is wasted. Only order W180 when the visual impact of the full-sized nut is the selling point.

Cashews.PH selling price: USD 18.00/kg. View W180 jumbo whole specifications

W210: Premium Luxury for High-End Garnish

W210 sits between W180 and W240, larger than the standard premium tier but more accessible than the King of Cashews. With approximately 210 kernels per pound, the individual nut is visually impressive and consistent in size, making it the preferred grade for premium presentation where W180 is cost-prohibitive but W240 falls slightly short of the visual standard required.

For Philippine bakeries and HoReCa operations targeting the upper-mid to luxury segment, W210 is worth considering as a W180 alternative that closes the price gap without a significant sacrifice in presentation quality.

Philippine bakery applications for W210:

Premium tart and pastry garnish. Where the whole nut is the centrepiece of a plated dessert or an open pastry and a single large kernel must carry visual impact, W210 performs at a lower cost than W180.

Hotel and fine dining buffet applications. Catering operations serving cashew-forward desserts at premium events where per-plate cashew cost is a consideration but presentation standards remain high.

Gift box and corporate hamper collections. For premium gift products where a large, visually uniform whole cashew signals quality to the recipient, W210 delivers at a more competitive price than W180.

Cashews.PH selling price: USD 17.00/kg. View W210 large-premium whole specifications

W240 has approximately 240 kernels per pound and is described as the perfect all-rounder for food service and fine foods. It sits between the luxury tier of W180 and the high-volume utility of W320, and for many Philippine bakeries operating in the mid-to-premium segment, it is the most commercially versatile grade.

Where W240 works in Philippine bakery contexts:

Open-face pastry toppings. Products like cashew tarts, cashew danish, and custard-based pastries where the nut sits on the surface benefit from W240's size. It reads as premium without the cost overhead of W180.

Visible inclusions in premium loaves and specialty breads. When a bakery's point of difference is artisan ingredients and the packaging shows a cross-section of the product, W240 provides visual credibility.

Upscale polvoron and shortbread. For polvoron recipes targeting gift shop or hotel retail channels (where the product commands a price premium), W240 delivers consistent visual quality and a satisfying mouthfeel.

Table service and HoReCa applications. Hotel restaurants and catering operations presenting cashew-garnished desserts to seated guests benefit from W240's size-to-cost ratio. W240 is recommended for high-end kitchens, pâtisserie, and catering services.

Cashews.PH selling price: USD 15.70/kg. View W240 large whole specifications

W320: The Bakery Workhorse Grade

W320 cashews have around 320 kernels per pound and represent the most commonly traded commercial whole-kernel grade for mixed retail and processing. For Philippine bakeries sourcing at scale, W320 is the baseline grade around which food cost models should be built.

The reason is straightforward: W320 delivers a whole, visually acceptable kernel at the lowest cost point within the whole-kernel range. It performs identically to W180 or W240 in applications where the nut is embedded in batter, blended into a filling, or used as a functional rather than decorative ingredient.

Philippine bakery applications where W320 is the correct grade:

Cashew cookies and biscuits. The dominant bakery application in the Philippines. Whether the nut is folded into the dough or pressed onto the surface as a topping, W320 delivers the right size-to-cost ratio at bakery production volumes.

Cashew polvoron. The most widely consumed cashew bakery product in the Philippines. At the volumes polvoron is produced (hundreds to thousands of units per batch), the price differential between W320 and W240 has a direct and measurable impact on food cost per unit.

Cashew breads and ensaymada toppings. Bread applications almost always use W320 or smaller. The nut is embedded into or pressed onto the surface of the dough, where uniform size matters more than individual nut size.

Pastry and cake inclusions. Cashew chiffon, cashew roll, and cashew-topped mamon are produced at most mid-scale Philippine bakeries. W320 is the standard grade for these applications.

Multi-layer pastry fillings. When cashews are one component among several in a layered filling, the cost savings from W320 versus W240 are material, and the functional outcome is identical.

W320 cashews are perfect for businesses looking to buy cashews in bulk, as they combine a good size with reasonable pricing. In addition, they hold up well when roasted or salted, making them a popular choice for snack companies. The same properties that make W320 the global commercial standard apply directly to Philippine bakery production.

Cashews.PH selling price: USD 15.00/kg. View W320 standard whole specifications

WS Splits: The Volume Grade for Processing and Paste Applications

WS (White Splits) are whole cashew kernels that have been halved during processing. They are graded separately from whole kernels and priced significantly lower, making them the most cost-effective cashew grade for high-volume production where whole kernel appearance is not required.

Splits are intentionally broken halves, commonly used for coating, confectionery, bakery ingredients, and in mixed broken pieces used for paste, oil extraction, and baking.

Philippine bakery applications for WS splits:

Cashew paste and spreads. Any product that requires grinding (cashew cream, cashew-based filling, cashew spread) should use WS splits rather than whole kernels. The nut will be processed to a paste regardless of original size, so paying the premium for whole kernels has no functional benefit.

High-volume cashew polvoron production. For bakeries producing polvoron at industrial volumes where the nuts are finely chopped or ground into the mix, WS splits offer the same flavour profile as whole kernels at a substantially lower per-kilogram cost.

Cashew praline and brittle. In brittle and praline production, the cashew is embedded in a sugar matrix and broken by the customer on eating. WS splits perform identically to whole kernels in this application at 8 to 30 percent lower cost depending on which whole-kernel grade is being replaced.

Nut-based ganache and truffle centres. The nut is either chopped or used as a paste component; WS splits are appropriate.

The quality control check: Not all WS are equal. A reliable supplier will deliver splits that are consistently halved from whole kernels, not fragments, defective pieces, or poorly graded material sold as splits. Request a sample and confirm the moisture content (maximum 5 percent) and aflatoxin certification before placing a volume order.

Cashews.PH selling price: USD 13.80/kg. View WS white splits specifications for Most Philippine Bakery Production.

SP (Small Pieces) is the grade that most Philippine bakeries should be anchoring their procurement around, and the one that is most frequently overlooked in favour of more expensive whole-kernel grades that deliver no additional value in the finished product.

SP consists of fine-cut cashew pieces that pass through specific mesh sizes during processing. The kernels are intentionally cut small and uniform, not randomly broken. This matters because SP grinds cleanly, distributes evenly through batters, fillings, and meringue systems, and releases flavour efficiently, without the per-kilogram cost of whole or split grades.

For any application where the cashew will be chopped, ground, mixed into a dough, or incorporated into a filling, SP delivers an identical sensory outcome to W320 or W240 at a fraction of the cost. Bakeries currently buying whole kernels for these applications are leaving margin on the table with every batch.

Philippine bakery applications where SP is the correct grade:

Sans Rival, the defining Philippine cashew cake. This is the most important SP application in the Philippine bakery context, and the one most procurement teams get wrong. Sans rival is built on crisp cashew meringue dacquoise layers, French buttercream, and abundantly distributed chopped cashew throughout the filling and topping. Traditional production requires finely ground cashews for the meringue base and evenly chopped pieces in the buttercream and surface layer. SP delivers precisely this: uniform particle distribution, consistent flavour release, and clean grinding performance in the meringue. Using W320 for sans rival production is a consistent margin leak. SP provides the same cashew flavour and texture profile at significantly lower cost per batch.

Polvoron (high-volume production). Polvoron at production scale requires cashew that grinds cleanly into the toasted flour base. SP integrates without leaving large unground fragments, produces a consistent smooth mouthfeel, and reduces grinding time and energy cost versus whole kernels.

Cashew butter cookies and shortbread. SP distributes evenly through dough without creating large isolated chunks that bake inconsistently. Cookie texture remains uniform across the batch.

Pastry and cake fillings. For cashew cream, cashew-based cake filling, and buttercream systems incorporating cashew, SP is the efficient base. No pre-chopping required; it blends directly.

Cashew paste and nut-based spreads. SP is the correct input grade for paste production. It grinds faster, produces less waste than whole kernels, and requires less processing energy.

Butterscotch bars and brownies. SP provides consistent nutty inclusions and crunch distributed across the batter. No large pieces that sink unevenly or create texture inconsistencies.

Ensaymada and brioche toppings. Roasted and chopped SP creates even, attractive surface coverage. The fine sizing scatters uniformly across the dough surface before baking.

Holiday and high-volume gift items. For large-batch production of cashew-based sweets during peak seasons (Christmas, Valentine's Day, Easter), SP is the cost-efficient grade that protects margins while volume is high and labour costs are elevated.

The cost case for SP: In most processing applications, substituting SP for W320 reduces ingredient cost per kilogram by 44 percent while producing no detectable difference in the finished product. Across a full year of production, this represents a material improvement in food cost, particularly for bakeries producing at scale. See SP small pieces pricing.

The quality check for SP: SP should consist of uniformly fine-cut pieces, not dust, fragments, or poorly sorted material sold at piece-grade pricing. Request a sample before placing volume orders and confirm moisture content (maximum 5 percent), low defect rate, and consistent particle size across the batch.

Cashews.PH selling price: USD 8.40/kg. Order SP small pieces from 20kg

LP (Large Pieces) sits between whole-kernel grades and SP. These are larger broken fragments that retain visible cashew character (a recognisable piece of nut with bite and texture) without the premium of a whole, intact kernel.

LP is appropriate where the cashew needs to be seen and felt as a distinct ingredient but does not need to present as a whole nut. It delivers more visible crunch and texture than SP, at lower cost than W320, making it useful for specific applications where the middle ground matters.

Philippine bakery applications for LP:

Coarse toppings on cookies, bars, and slices. Where a visible cashew piece on the surface is the desired presentation but a whole nut is not required, LP delivers the visual and textural cue at a more competitive price.

Granola and cereal bar production. LP provides recognisable nut pieces that hold their structure through baking in a granola or bar format.

Crumble toppings and streusel. The larger particle size of LP creates texture contrast in crumble applications without the cost of whole-kernel grades.

Butterscotch and chocolate bark. In bark and brittle applications where visible nut pieces are part of the product aesthetic, LP provides the right visual result at lower cost than W320 or W240.

Mixed fillings with a coarser mouthfeel. For buttercream or ganache-based fillings where a slightly chunky texture is a deliberate product feature (as opposed to a smooth paste), LP provides that texture without the cost of whole kernels that would be chopped anyway.

LP versus SP: the key distinction. If the cashew will be further ground or processed into a paste, SP is always the better choice. If the cashew needs to remain a distinct visible piece in the final product but does not need to be whole, LP is the correct grade.

Cashews.PH selling price: USD 11.90/kg. View LP large pieces specifications are not single-grade buyers. A mid-size bakery with a diverse product range will typically operate across three or four grades simultaneously: SP for production applications, W320 for whole-kernel embedded uses, W240 for premium visible applications, and LP or WS for specific textural requirements.

The practical question for procurement is how to order efficiently across grades without overstocking or managing excessive supplier complexity.

A practical framework for Philippine bakeries:

Map your SKUs to grades before placing any order. List every cashew-containing product in your range and assign it the appropriate grade based on whether the cashew is decorative and visible, whole but embedded, or processed and ground. This gives you a grade volume split per production cycle.

Anchor your order to SP. For most Philippine bakeries with a broad product range, SP will represent 50 to 70 percent of total cashew volume. Sans rival, polvoron, fillings, pastes, cookies, and most baked-in applications all call for SP. Build your container planning around SP volume and treat W320, W240, LP, and WS as supplementary lines.

Use a smart grade mix to protect margins. A procurement approach that routes approximately 20 percent of cashew volume through W240 or W320 for visible applications and 80 percent through SP, LP, or WS for production and processing uses can reduce blended ingredient cost by approximately 34 percent compared to sourcing whole-kernel grades across all applications.

Consider seasonal timing. Prices tend to dip slightly right after harvest from March to May and gradually climb as stock levels tighten. Smart buyers lock in contracts during this window to get the best rates. Cashews.PH imports monthly from Vietnam, and sourcing directly from origin means Philippine bakery customers benefit from competitive timing without managing international logistics independently.

What Should Philippine Bakeries Look for in a Cashew Supplier?

Grade specification is one part of supplier evaluation. For Philippine bakery procurement teams, the following criteria are equally important:

Consistent grading. A supplier who ships W320 that is actually mixed with W450 is not delivering to specification, and SP that contains excessive dust or oversized fragments is not proper SP. Request samples from each batch and measure against the grade standard before committing volume.

Moisture and aflatoxin compliance. Maximum moisture content of 5 percent and aflatoxin within EU and Philippine FDA limits are non-negotiable for food-grade cashews. Ask for a certificate of analysis (COA) with each shipment.

Certifications. Key certifications relevant to Philippine bakery buyers include BRC, ISO 22000:2018, HACCP, and Halal. Confirm which certifications your supplier holds before committing to a volume relationship.

Low minimum order quantity. Many large importers in the Philippines enforce minimum orders of 1 MT or more, which excludes growing bakeries from direct importer pricing. Cashews.PH operates a minimum order of 20 kg per grade, making direct-importer pricing accessible to small and mid-scale bakeries. Request a quote for any grade from 20kg.

Traceability. A direct-import supplier sourcing from Vietnam, which supplies approximately 95 percent of Philippine cashew imports, can provide cleaner traceability documentation than a local distributor sourcing through multiple intermediary tiers.

Common mistakes to avoid when sourcing cashews for bakery production:

Overpaying for premium whole-kernel grades across all applications is the most frequent and most costly error. If W320 or W240 is being used for sans rival, polvoron, or any paste-based application, that is wasted margin. The second common mistake is ignoring breakage ratios: low-quality suppliers deliver whole-kernel grades with high broken percentages, which increases production waste and creates recipe inconsistencies. Third, skipping certification checks introduces food safety exposure. Always verify HACCP and moisture compliance before placing a first order. Finally, using inconsistent suppliers across batches creates recipe instability, as grade variations between batches affect texture and flavour even when the grade code is the same.

Grade-to-Application Quick Reference Table

Frequently Asked Questions

What is the best cashew grade for Philippine bakery production overall?

For the majority of Philippine bakery applications, SP (Small Pieces) is the recommended grade. SP is fine-cut, grinds cleanly, distributes evenly through batters, meringue systems, and fillings, and costs significantly less per kilogram than whole-kernel grades. Sans rival, polvoron, cashew paste, cookies, and most baked-in applications are all better served by SP than by W320 or W240. Bakeries currently sourcing whole kernels for these applications are paying a premium that adds no value to the finished product.

What cashew grade should I use for sans rival production?

SP (Small Pieces) is the correct grade for sans rival production. Sans rival requires finely ground cashew for the meringue dacquoise base and evenly distributed chopped pieces through the buttercream filling and topping. SP delivers uniform particle distribution, clean grinding performance, and consistent flavour release without the per-kilogram cost of whole-kernel grades. Using W320 or W240 for sans rival production is a consistent margin leak; the cashew is ground or chopped regardless, so the whole-kernel premium has no functional value.

What is the most commonly traded cashew grade for Philippine bakeries overall?

W320 is the most widely used whole-kernel grade in Philippine bakery production, and it remains the correct choice for applications where a whole, visually acceptable nut is required: polvoron with visible kernels, bread toppings, and whole-nut cake inclusions. However, for production applications where the cashew is processed, chopped, or ground, SP is the more cost-efficient grade and should represent the majority of a typical bakery's cashew volume.

What is the difference between SP and WS splits?

WS (White Splits) are whole cashew kernels halved during processing. They are still relatively large, half-nut pieces. SP (Small Pieces) are finely cut fragments that pass through smaller mesh sizes and are significantly smaller than WS. For grinding and paste applications, SP is the superior choice: it processes faster, produces less waste, and integrates more cleanly into batters and meringue. For applications where a visible half-nut is the desired format, WS is more appropriate.

What is the difference between LP and SP cashews?

LP (Large Pieces) are larger broken fragments that retain visible cashew character: a recognisable piece with bite. SP (Small Pieces) are finer-cut and suited to grinding, paste, and dough applications. Use LP where a visible piece is part of the product presentation (coarse toppings, granola, bark). Use SP where the cashew will be ground, mixed into batter, or processed into a filling.

What minimum order should a Philippine bakery expect from a direct cashew importer?

Large commodity importers typically require 1 MT or more per order, which limits access for growing bakeries. Cashews.PH operates with a minimum order of 20 kg per grade, allowing bakeries to source SP, LP, W320, W240, W180, and WS splits without committing to volumes beyond their production requirements.

When is the best time to lock in cashew pricing in the Philippines?

Prices typically dip after the main harvest window of March to May and climb as stock levels tighten through the rest of the year. Bakeries with storage capacity can reduce annual blended cost by securing contracts during this post-harvest window. Cashews.PH imports monthly, enabling customers to time procurement against the sourcing cycle.

How do I verify cashew quality before committing to a bulk order?

Request a sample of the specific grade before placing your first order. For whole-kernel grades, assess kernel uniformity, absence of broken pieces, colour consistency (ivory to light cream), and aroma (fresh cashews smell clean and mildly sweet. Rancidity signals age or improper storage). For SP and LP, confirm particle size consistency and absence of excessive dust or oversized fragments. For all grades, request a certificate of analysis confirming moisture content and aflatoxin levels within Philippine FDA limits.

About Cashews.PH

Cashews.PH is the wholesale cashew import trading division of Philippine Vision Group Inc. (PVG), based in Quezon City. We import premium cashew kernels direct from Vietnam, which supplies approximately 95 percent of Philippine cashew imports, and distribute to B2B buyers across the Philippines.

We stock W180, W240, W320, W450, WS splits, LP (Large Pieces), and SP (Small Pieces) on a monthly import cycle. Minimum order is 20 kg per grade, with no requirement to combine grades to meet a container minimum.

Conti's Bakeshop is among our established supply relationships. We welcome inquiries from bakeries, pastry operations, snack manufacturers, and HoReCa buyers at any scale.

Inquire at cashews.ph or contact our sales team directly.