Inside SVC’s Cashew Processing Facility: From Raw Nut To Export-Ready Kernel

📅 03 July 2026  ·  🕐 9 min read  ·  📍 SVC Group, Dong Nai, Vietnam

Most buyers never see the factory. They receive a price quote, a sample, a set of certificates. What happens in between — the decisions made at every step of processing, the systems that catch problems before they become shipments — remains largely invisible.

This article makes it visible. Here is how cashew processing actually works at SVC’s facility in Dong Nai Province — from the moment raw cashew nuts arrive at the gate to the moment an export-ready container leaves for port.

6 Stages From Raw Nut To Export-Ready Kernel

SVC’s processing facility handles the complete production chain — from incoming raw cashew nut inspection through to sealed container loading. Each stage has defined quality checkpoints, documented parameters, and traceability records.

Raw Cashew Nut Receiving And Inspection

Every production run at SVC begins at the receiving gate — before a single nut is shelled. RCN arrives from Cambodia, Ivory Coast, Tanzania, Ghana, and domestic Vietnamese supply. Each origin has different moisture profiles, outturn rates, and defect patterns and is treated accordingly.

Steam Sterilisation And Shell Removal

Steaming serves two critical functions: it softens the cashew shell for efficient mechanical shelling, and the heat eliminates surface pathogens under HACCP protocols. Steam parameters — temperature, pressure, duration — are controlled and logged for every batch as part of traceability documentation.

After steaming, nuts proceed to mechanical shelling using equipment sourced from Italy and South Korea. Lines are calibrated by nut size, as oversized or undersized nuts run at different tolerances to minimise breakage. Whole kernel recovery is tracked per production run — it is one of the internal KPIs the factory team is accountable for.

Drying And Moisture Control

Under-dried kernels risk mould in storage or transit. Over-dried kernels become brittle, increasing breakage at subsequent stages. SVC conducts drying in temperature- and humidity-controlled zones, measuring kernel moisture at multiple checkpoints throughout the process.

Target moisture range for export-grade kernels: 3.5–5.0% (varies by grade and destination market). Every batch is tested before leaving the drying stage. Moisture control is one of the most commonly mismanaged variables in cashew processing — it directly affects shelf life, texture, and the CoA results buyers rely on to verify specification.

Peeling And Grading

Dried kernels still carry the seed coat. Peeling removes this to produce the white or ivory kernel that reaches retail and industrial buyers. SVC operates both mechanical and manual peeling lines, with a greater manual component for premium grades (WW180, WW240) to minimise breakage on high-value pieces.

Specialised Processing Lines

Beyond standard kernel processing, SVC operates dedicated lines for value-added products — physically separated from the main processing area for allergen management and product integrity.

Packaging And Container Loading

Container loading is not simply a logistics function — it is the final quality checkpoint. Each container is pre-inspected before loading, carton count verified, and container temperature checked before doors are sealed.

What Gets Tested, And When

Testing at SVC is not a final-output checkpoint. It happens at multiple points across the production chain to catch drift within a run rather than discover problems at the destination.

What Each Certification Means In Practice

Questions To Ask When Evaluating Any Cashew Factory

A factory that answers these questions with documentation rather than verbal assurance has built quality into its operations — not bolted it on for audit purposes.

SVC Is A Manufacturer, Not A Trader

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