SVC uses both domestic and imported raw materials. Its published sourcing origins include Vietnam, Cambodia, Côte d’Ivoire, Tanzania and Ghana, allowing the company to diversify its raw-material supply base.
Think Cashew Vietnam. Think SVC.
Established in 2015, SVC Cashew Factory is a premier, BRC/Smeta/Halal/Kosher-certified processor and exporter with a monthly production capacity exceeding 700+ metric tons. Backed by a quality management team with over 20 years of hands-on industry experience, we supply premium cashew kernels to a global network spanning more than 72+ countries, including Europe, North America, South America, the Middle East, and Asia. We specialize in the processing and export of premium Vietnamese cashew nuts, all products processed in compliance with AFI and international food safety standards.
The company always takes the initiative to purchase raw materials directly from farms.
By minimizing cost, our prices remain competitive in the market.
We ensure the quality of Vietnamese cashew kernels for optimal taste.
Real photos of our production facilities and growing areas
Quality control steps from raw material to delivery.
SVC begins production with a controlled inspection of incoming raw cashew nuts (RCN). Raw materials are sourced from both Vietnamese suppliers and major cashew-producing origins including Cambodia, Côte d’Ivoire, Tanzania and Ghana. Each incoming lot is assessed for moisture, outturn, visible defects and aflatoxin risk before being accepted into production. SVC's published receiving specification identifies 8–10% as the acceptable RCN moisture range, while higher-risk origins may undergo additional aflatoxin screening before production release.
Approved raw nuts proceed to steam sterilisation, which softens the shell and helps control microbiological risks, followed by mechanical shelling to separate the edible kernel from the hard outer shell. SVC states that its facility uses processing machinery from Italy and South Korea, with automated lines designed for shelling and subsequent processing stages.
After shelling, kernels enter temperature- and humidity-controlled drying zones. Moisture is monitored at several points rather than being checked only at the end of production. SVC specifies a finished-kernel target of 3.5–5.0% moisture, supporting product stability, texture and export requirements. The company's quality system also includes moisture testing at raw-material intake, after drying, after peeling and before packing.
The dried kernels are processed to remove the testa before entering grading and sorting. SVC combines optical colour sorting, size grading and manual inspection to classify kernels according to commercial specifications. Its principal whole-kernel range includes WW180, WW210, WW240, WW320 and WW450, complemented by grades such as LP, SP, BB, DW and LBW
Before shipment, finished kernels pass final quality controls covering moisture, colour, defects, microbiological parameters and aflatoxin where applicable. SVC operates an in-house laboratory and maintains traceability records for production lots. Finished products can be vacuum-packed in 20 kg or 22.68 kg bags, packed in 10 kg or 11.34 kg tin formats, or produced as retail/private-label packaging. Containers are inspected before loading and the export documentation package is cross-checked before release.
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