Macadamias

The macadamia nut boasts a rich, buttery, delicate flavor and smooth texture.  It is the only major commercial food crop native to Australia. Cultivation of macadamias has now spread around the globe.  Today, Australia leads the world in macadamia production, followed by South Africa, Hawaii, Kenya and Guatemala. 

Common Sizes

Macadamias are graded in size and separated into the following sizes:

Style 0:  Contains minimum 95% whole kernels which pass over a round opening of 19mm.

Style 1: Contains minimum 95% whole kernels which fall through a round opening of 19mm and pass over a round opening of 17mm.

Style S: Contains minimum 90% whole kernels, which fall through a round opening of 17mm and pass over a round opening of 12.75mm.  Not more than 5% kernel will pass through a 12.75 mm round opening.

Style 2: Contains 50% whole kernels and 50% halves and pieces which all pass over a round opening of 17mm

Style 3: Contains minimum 15% and maximum 30% whole kernels which pass over a round opening of 12.75mm and remaining part halves, which fall through a round opening of 19mm and pass over a round opening of 17mm.

Style 4: Contains a minimum of 90% halves with no more than 5% wholes which all pass over a round opening of 17mm.

Style 5: Tidbits which fall through a round opening of 12.75mm and pass over a round opening of 9mm.

Style 6: Chips which fall through a round opening of 9mm and pass over a round opening of 5mm

Style 7: Bits from 3mm- 6mm.

Style 8: Fines smaller than 3mm.

Harvest Time

Kenya/Malawi: December – February

South Africa: February – May

Australia: May – July

Costa Rica/ Guatemala/Brazil: April – November

Hawaii: August – December 

Common Origins

Australia, Guatemala, South Africa, Brazil, Kenya, Malawi, Hawaii, and Costa Rica. 

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