The macadamia

Macadamia nuts are native to Australia and are produced there as well as in Hawaii, Central and South America, and parts of Africa.

The family Proteaceae includes approximately 10 species of the genus Macadamia, two of which produce edible nuts: Macadamia integrifolia and Macadamia tetraphylla. The macadamia nut (Macadamia integrifolia, smooth-shelled; Macadamia tetraphylla, rough-shelled) is native to eastern tropical Australia but was subsequently introduced to Hawaii, which is now the leading producer of these nuts, and also to parts of Africa and South America. Macadamia nuts (Macadamia integrifolia and M. tetraphylla) are grown in subtropical and tropical regions. The major species of commerce is M. integrifolia.

The edible kernel is enclosed in a thick, hard shell that, in turn, is enclosed in a husk that separates from the tree at about the time the seed is mature. (Macadamia integrifolia), smooth-shelled; M. tetraphylla, rough-shelled) The edible kernel of the nut is the seed, consisting mostly of the cotyledons of the embryo. It is enclosed in a hard, thick, brown shell, which is itself encased in a fibrous husk that splits open when the husk dries. This occurs after the fruit falls, or when it is removed from the tree at maturity.

It is the smooth-shelled variety that has been developed commercially. The edible kernel of the nut is the seed, consisting mostly of the cotyledons of the embryo. It is enclosed in a hard, thick, brown shell, which is itself encased in a fibrous husk that splits open when the husk dries. This occurs after the fruit falls, or when it is removed from the tree at maturity. After harvesting, the nuts are dried (to a moisture level of 1.5%), roasted (traditionally in coconut oil, or dry-roasted), and salted.

Macadamia health benefits

Macadamia nuts are highly desirable because of their high content of essential amino acids and polyunsaturated fatty acids. Macadamia nuts provide beneficial unsaturated fatty acids that reduce serum cholesterol and low-density lipoprotein (LDL) cholesterol levels and reduce the risk of cardiovascular disease.
The high levels of amino acids and non-sodium mineral nutrients, including L-arginine and magnesium, that decrease inflammation, blood pressure, and oxidative stress.
They are also a valuable source of calcium, iron, and zinc, which can be absorbed insufficiently during phases of high dietary demand such as infancy, childhood, adolescence, pregnancy, and breastfeeding.
Macadamia integrifolia kernels contain 68–79% oil and are considered a high-oil nut, similar to pine nuts (68–75%), pecans (70–73%), and walnuts (63–70%) M. tetraphylla kernels contain less oil than M. integrifolia, Macadamia nuts have higher levels of monounsaturated fatty acids (MUFA) than any other food source known.
Diets containing MUFA-rich macadamia nuts reduce plasma cholesterol levels and decrease the risk of cardiovascular disease.

Industrial Packaging

Equatorial Nut Processors export Macadamia to various countries around the globe where they are used as key ingredients in the confectionery, baking and ice-cream industries. Macadamia oil is also extracted and sold in unprocessed form for the production of hair and cooking oil.

Industrial Pack

MACADAMIA NUT
Grade Designation	Trade Name	Colour/Characteristics	Kernel Size range	Max. Moisture%	Broken Max%
Style 1	Wholes	Cream colour to pale yellow colour	17-21mm	1.5	5
Style 1s	Wholes	Cream colour to pale yellow colour	7-15mm	1.5	2
Style 4	Halves	Cream colour to pale yellow colour	10-15mm	1.5	N.A
Style 5	Halves	Cream colour to pale yellow colour	7-12mm	1.5	N.A
Style 6	Medium Cut	Cream colour to pale yellow colour	6-9mm	1.5	N.A
Style 7	Small Cut	Cream colour to pale yellow colour	4-6mm	1.5	N.A

Standard Packs:

Net weight:

11.34 kg (25 lbs.) – Styles 1, 1S, 4 and 5

Gross weight: 11.90 kg (26 lbs.)
Carton Dimensions –

364mm X 200mm X 260mm
Volume –

0.019 cubic metres

Packaging – Gas flushed and vacuum sealed, laminated foil bag in fibreboard carton
Container –

Up to 1470 cartons / standard 20 ft. FCL