1. Origin Matters
• Top producers: India, Vietnam, Côte d’Ivoire, Nigeria, Ghana, Mozambique
• Origin affects taste, moisture, and processing style
• West African = larger size but high moisture | Indian = better polish
2. Grade & Quality
• Grading: W320, W240, etc. (W = Whole, number = kernels per lb)
• Types: B (broken), S (splits), LWP (large white pieces)
• Look for: uniform size, low moisture (<5%), no smell, clean look
• Always get Certificate of Analysis (COA) and Aflatoxin report
3. Packaging
• 50 lb or 25 lb vacuum-packed bags in cartons
• Use air-tight & nitrogen flushed packs for shelf life
• Jute bags okay for inshell but risk moisture
4. Season & Freshness
• Harvest: India (Mar–Jun), Africa (Feb–May), Vietnam (Feb–May)
• Ask for processing date, not just shipping
5. Pricing & Payment
• Price depends on grade, origin, and demand
• Watch out for volatility, hidden charges (shipping, customs)
• Use USD/lb or kg – clarify FOB/CIF/CNF terms
6. Certifications
• USDA Organic, EU Organic, Fair Trade, BRC, ISO, FSSC 22000, Halal/Kosher
• Required for retail and export confidence
7. Supplier Reputation
• Check experience, references, samples
• Be careful with too-good-to-be-true deals
8. Logistics & Storage
• Keep cool, dry, dark
• Use refrigerated containers during shipping in humid seasons
• Ask for container fumigation certificate
9. Test Before You Trust
• Trial lots or samples
• Taste, texture, color check (ivory white, not grey)
10. Know the End-Use
• For roasting: low grade OK
• For snack/retail: W320 or W240
• For paste/baking: broken pieces are fine