Cambodian Cashews

Grown here. Processed here. Named here.

Cambodia produced over a million tonnes of raw cashews last year — second only to one country on earth. More than ninety per cent of that crop crossed the border raw within weeks of harvest, was shelled and roasted elsewhere, and reached American shelves under a different flag.

It is entirely legal and completely normal. It is also the reason nobody in the United States has heard of Cambodian cashews, despite eating them regularly.

These are different. Grown in Cambodia, shelled in Cambodia, roasted and packed in Cambodia, and sold with the country's name on the front. As far as we know, they are the first cashews on a U.S. shelf that can say all four.

Tasting Note: Larger grade, creamy rather than dry, with a clean sweetness. Roasted in small batches rather than at industrial volume.

Range: Natural roasted  ·  Lightly salted  ·  Kampot pepper roasted  ·  Raw

Specification:

• Retail formats:

• Positioning: Specialty nut and snack aisle, gift, cheese and provisions. Sits beside Marcona almonds and pistachios, not against commodity nuts.

• The margin argument: A new origin with a verifiable story supports a premium against undifferentiated cashews. This is a story-led product in a category that almost never has one.

• Shipping: DDP to your U.S. facility  ·  Consolidates with rice and oil pallets.