Description

History:

The Macadamia is native to southeastern Queensland, Australia, where it grows in the rain forests and close to streams. The recorded history of the Macadamia began not until 1875 when British botanists were exploring the forest along the Pine River in Queensland. It is known, however, that Australian aborigines congregated during the months of Fall and Winter (March to June) in certain areas to feast on the seeds of two kinds of trees. One of the trees was called 'kindalKindal', now known botanical as the Macadamia.

Macadamias are large, spreading evergreen trees reaching 30 to 40 ft. high and almost as wide. Macadamia nuts have a very gard seed coat enclosed in a green husk that splits open as the nut matures. Mature nuts will fall to the ground from late fall to spring

Uses:

Macadamia nuts are considered by many to be the prime edible nut. It is also one of the most expensive nuts but enjoys growing popularity. Macadamia nuts are eaten raw or after cooking in oil are roasted and salted. Chocolate covered Macadamias are popular gift items at many airports in Hawaii and California.

Macadamias can also be used to make an edible bland salad oil.

Growing regions:

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Analysis*:

* Nutrition Information is based on dried macadamia nuts.

Disclaimer: The range of values obtained through various private and government investigators are true and accurate to the best knowledge. Variations may occur due to crop differences year to year. Analysis and ranges of values obtained by various private and governmental sources may vary from actual data obtained from current and future crop years.

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Grade No. 1:

Style classifications for shelled macadamia nuts:

Style I (wholes) shall consist of not less 90 percent whole kernels with the remaining units of such size that not more than 1 percent will pass through a 1/4 inch square opening.

Style II (wholes and halves) shall consist of at least 50 percent whole kernels with the remaining units of such size that not more than 2 percent will pass through a 5/16 inch square opening.

Style III (cocktail) shall consist of at least 90 percent half or larger kernels, included therein at least 25 percent whole kernels, with the remaining units of such size that not more than 2 percent will pass through a 1/4 inch square opening.

Style IV (halves and pieces) shall consist of at least 50 percent half kernels with the remaining units of such size that not more than 2 percent will pass through a 1/4 inch square opening, and not more than 5 percent are larger than half kernels.

Style V (large diced) shall consist of units which are smaller than half kernels but of such size that not more than 5 percent will pass through a 5/16 inch by 1 inch opening, included therein not more than 2 percent that will pass through a 3/32 inch square opening.

Style VI (chips) shall consist of units of such size that at least 95 percent will pass through a 5/16 inch by 1 inch opening but not more than 2 percent will pass through a 3/32 inch square opening.

Style VII (bits, diced) shall consist of units which are smaller than half kernels and of such size that at least 95 percent will pass through a 5/16 inch square opening but not more than 10 percent will pass through a 3/32 inch square opening.

Style VIII (fines) shall consist of broken, chipped or chopped kernels of such size that all units will pass through a 1/4 inch square opening and most will also pass through a 3/32 inch square opening.

Standard Packing for shelled macadamia nuts:

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