Cracking Quality—The shell should be brittle and should separate readily from the kernel leaving it clean and in perfect halves.
Plumpness—The kernel should fill the shell and must be smooth, externally, with solid meat of fine and uniform texture, free from internal cavities and with high relative weight of kernel to shell.
Color—The kernel should be uniformly bright and attractive in color.
Quality—The flavor should be sweet and rich, free from bitterness or astringence of either meat or skin.