Premium wholesale cashew nuts

W240: the grade before the aroma

Every reference in this range starts from the same point: a whole cashew kernel of W240 grade. In cashew nomenclature the W stands for the whole kernel and the number states how many kernels make up a pound — the lower it is, the bigger the nut. W240 is the grade you choose when the nut has to be seen on the plate.

That is what sets this range apart from the rest of the aperitif aisle. Elsewhere you buy a taste; here, you buy a nut first, and the seasoning is there to underline it. Truffle on a small broken kernel does not produce the same effect as truffle on a whole W240 — the customer sees the difference before tasting it.

The four signatures

The range holds a handful of seasonings, chosen to carry a high retail price with no complicated explanation.

Two formats, two trades

The choice of packaging is not a matter of volume but of destination.

• The 2.5 kg pail — to serve in bowls, sell by weight or plate up. Cost per portion is lower and nothing is lost to packaging.
• The 7x175 g luxury jar — for the shelf. It stands as it is, carries its own visual argument and sells by the unit with no handling.
• The 14x90 g small jar — for gifting, hampers and impulse buying at the till. Fourteen pieces per carton, a format that turns fast at Christmas.

Many shops keep both at once, and it is often the right calculation. The pail feeds the tasting and the sale by weight, so it drives conversion; the jar collects the margin on the same product, with no extra work. The customer tastes at the counter and leaves with a jar — the same nut has worked twice. Where only one line is possible, choose according to the time of year: the pail carries the ordinary year, the jar carries the six weeks at its end. And where both are present, set them side by side: the open pail explains what sits inside the closed jar.

Premium is not sold by lowering the price, it is sold by showing the nut. An open jar on the counter converts better than a ten per cent discount.— The Palimex team

Selling premium in a shop

Here is what the professionals who move this range best actually do.

1. Let people taste: an open pail behind the counter, one kernel offered. That is the method that sells the luxury jar.
2. Own the price: the truffle customer is not looking for a bargain, they are looking for proof. The price is part of it.
3. Build hampers: two small jars and a bottle, and the average basket changes scale.
4. Place at the till: the 90 g is an impulse buy, not a shelf buy.
5. Plan for the season: truffle and saffron should be ordered ahead, demand concentrates into a few weeks.

Provenance and quality schemes

Several references carry a place name — Guerande, Cambrai, Neuvic. Those denominations tie the ingredient to a place, and that is precisely what justifies the positioning of the range with an end customer. The European framework for quality schemes and geographical indications is set by Regulation (EU) No 1151/2012, worth knowing before writing any sales argument.

Reproduce the denominations exactly as they appear on the label, without completing or interpreting them: it is the simplest rule for staying fair to the consumer. Our product sheets carry the exact wording of every reference, and we gladly pass on supplier documents on request.

The neighbouring ranges

• Snack Aperitif — the flavoured cashew collection, around thirty flavours
• The Aperitifs — the full savoury aisle
• Premium dried fruit jars