Macadamia nuts

The Australian tree has become an international crop: cultivation, variety and drying regime are more important here than the beautiful name of the country.

Commercial orchards use two types of macadamia and their hybrids. The processing in the shell and the shape of the sold kernel are different characteristics.

Whole kernels are suitable for serving, large pieces for cookies, small pieces for pasta.

History

Australian roots

The natural history of the culture is associated with eastern Australia. The two commercial species have different initial distribution areas.

Hawaiian stage

Hawaii has become an important center for commercial development and breeding of macadamia. University materials describe the creation of the industry and nut preparation technology.

Regions and differences

Documented growing regions

The map shows examples and important areas, not all countries or global market shares. Coordinates are approximate. The origin and characteristics of our batch are confirmed separately.

Bundaberg, Queensland, Australia

One of the main Australian areas; Northern Rivers in northern New South Wales is another important centre.

Within this zone, species, hybrids and ripening periods differ.

Ask for size and proportion of whole kernels, not a promise that all Australian nuts will taste the same.

Mpumalanga, South Africa

Mpumalanga, Limpopo and KwaZulu-Natal are among the main industry areas represented by SAMAC.

The provincial designation clarifies the geography; The grade and kernel parameters are checked separately.

Data on harvest, drying and kernel yield are useful.

Central Highlands and Rift Valley, Kenya

Plantings are concentrated in the central highlands and are expanding into the western Rift Valley.

The USDA describes the difference between established gardens and new areas; This is not a taste classification.

Do not infer kernel maturity from the export date alone.

Hawaii Island, USA

University research covers Hawaiian gardens and harvesting characteristics.

Ripening and falling of nuts are distributed over time; varieties differ in the technological properties of the kernel.

Check the sorting and uniformity of processing.

Types and processing

In a shell

First, the shell is separated; food weight is less than purchased weight.

Slow delivery if you have the right tool.

Purified kernels

Convenient whole, in pieces or after crushing.

Baked goods, pasta, sprinkles.

Fried or flavored

Additional processing changes the product form; sugar, salt and flavorings require labeling.

A finished dessert or snack based only on its actual composition.

Drying this product

The macadamia is dried until the kernel is split and prepared. Controlled drying serves to store and separate the kernel, while frying forms the finished culinary form. About the method

How to choose

• Check to see if the product is in a shell.
• For pasta, it is not necessary to choose only whole large kernels.
• Check flavorings and syrup separately from the natural composition of the nut.

In the catalog

• Macadamia nuts