How to specify nut grades for consistent supply
Counts, sizes and skin types explained, with a simple framework for writing a specification your supplier can hold.
Insights & trade notes
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Practical guidance on sourcing, grading, quality and wholesale supply, written for buyers in the food trade.
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More from the journal
Cashew grades explained: wholes, splits and pieces
A practical look at white wholes, splits and pieces, and how to choose the right grade for snacking or manufacturing.
Golden or green: choosing the right raisin
Colour, texture and origin compared, so you can match the right vine fruit to your bakery, cereal or confectionery line.
What good quality control looks like in food importing
From origin checks to incoming inspection, the controls that keep specification consistent across every consignment.
Building a resilient wholesale supply chain
Multiple origins, sensible stock and honest lead times: how to keep production moving when markets get tight.
Sourcing spices at origin: cardamom, cassia and star anise
Why aroma, grading and storage matter as much as price when buying whole and ground specialty spices.
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