|
| The
Macadamia Nut Story back
to top |
| It
is believed that long ago Australia's
indigenous people on the eastern
Australian coast would feast on the
seeds of a tree they called "Kindal
Kindal". |
| In
the 1850's, the majestic beauty of
these native evergreen rainforest
trees captured the attention of
Europeans and were named after
prominent Australian scientist Dr John
McAdam. |
| Although
the first Australian Macadamia Nut
plantation was established in the
1880's, the incredible toughness of
the shell meant that processing by
early enthusiasts was slow and
laborious. It was not until 1954 that
a mechanised processing plant was
established and commercial production
became viable. |
| With
modern mechanical harvesting,
sophisticated nut cracking
technologies and quality control
systems by the processors accredited
to either ISO 9002, HACCP or other
quality accreditation, Australia has
established a world wide reputation
for the finest quality macadamias It's
not surprising that Australia grows
the world's finest macadamias. |
| Today
the superb edible qualities of the
macadamia are in demand around the
world. |
| The
industry is concentrated in the rich
soils and high rainfall coastal areas
that are home to the traditional
native species. Macadamias are the
only Australian native plant to be
successfully developed as a commercial
food crop. |
| With
domestic and export markets
approaching $AUS100m it is one of
Australia's largest horticultural
industries supplying over one third of
the world's macadamia nuts. |
| Australia's
macadamia growers share a profound
commitment to the quality of their
product. Much of the industry's
progressive growth can be attributed
to their active industry body, the
Australian Macadamia Society. |
|
| Growing
Macadamias
back
to top |
| Macadamia
trees grow to heights of over 15
metres in fertile soils of temperate
high rainfall areas. They have shiny
darkgreen leaves and bear delicate
sprays of sweetly scented creamy white
flowers from which clusters of nutlets
develop. |
| Harvesting back
to top |
| Mature
macadamia nut kernels are encased in
hard woody shells surrounded by
green-brown fibrous husks. In
Australia the nuts fall to the ground
between March and September each year
and are harvested by pin wheel
harvesters at regular intervals. |
| Dehusking back
to top |
| The
fibrous outer husk of the macadamia is
removed within 24 hours of harvest to
reduce heat respiration and facilitate
drying. The husk material is usually
recycled as organic mulch and the
"Nut in Shell" is delivered
to the processor. |
| Drying back
to top |
| Careful
drying is a critical step in macadamia
processing. At harvest the nuts have a
moisture content of up to 30% and the
kernel itself fills the entire
shell.The drying process takes up to
three weeks and during this time the
moisture content falls to around 1.5%
and the kernel shrinks away from the
inside of the shell. This allows the
shells to be cracked without damaging
the kernel and maximises nut in shell
storage life and quality. |
| Cracking back
to top |
| Machines
have been developed to crack the tough
shell of the macadamia and minimise
damage to the precious kernel within.
These machines include either a fixed
plate and cutting blade or a
combination of rollers and a base
plate to compress the shell. |
| Shell
Separation and Sorting back
to top |
| Methods
of separating the kernel from the
shell vary. Some of the methods
include the combined use of screens,
air separators, flotation systems,
state of the art electronic colour
sorters and hand sorting. Macadamia
kernel can have a range of sizes
called ‘styles’. Sorting of styles
is mostly achieved by the use of
rotating screens. At all points
quality control is maintained to
international standards with most
processors accredited to ISO 9002,
HACCP or other quality accreditation. |
| Roasting back
to top |
| Macadamia
nuts can be specified oil or dry
roasted from the processor. Oil
roasting has traditionally used
coconut or peanut oil, however, the
use of monounsaturated oils including
macadamia oil has become popular.
Nambucca Macnuts Pty Ltd. will be
happy to discuss your requirements
with you. |
| Macadamia
Products and By-Products back
to top |
| The
crisp texture and delicate flavour,
long shelf life and versatility have
made macadamias eagerly sought after.
The range of size styles, most of
which may be supplied raw, roasted or
roasted and salted by the processor,
enhances the versatility. Premium
Wholes, Premium Halves and Premium
Mixes are most popular as an
entertainment or aperitif nut and
provide a touch of class to nibbling
nuts. Premium Wholes are also widely
used in hand made confectionery.
Premium Chips are offered in a range
of sizes that are excellent for bakery
and ice cream products and also for
fine food preparations in restaurants
and hotels. The smallest size is
Premium Fines, less than 4mm, and
ideal for fine food applications such
as gourmet sauces and shortbreads.
Macadamias are ideal as an ingredient
as they maintain their texture
integrity. Macadamia oil is cold
pressed and 100% pure. It is one of
the most healthy oils available and is
suitable as a salad oil and a cooking
oil. It has a lower flash point than
other vegetable oils. |
| Packaging back
to top |
| Bulk
macadamia kernel is generally supplied
in a nitrogen flushed, vacuum sealed
laminated foil package to reduce
oxygen concentration and prevent
oxidative rancidity ensuring a long
storage life. Macadamias sold through
retail outlets are packed in laminated
foil pouches, metal cans, glass, PET
jars or plastic film packs with a high
oxygen barrier. Nambucca Macnuts Pty
Ltd have a great range of finished
products available. Should you have a
special need will be happy to discuss
your own particular requirements with
you. |
