Macadamia nuts (Australian nuts)
Product Introduction
Macadamia nut scientific name Australian nut is a fruit of evergreen trees in the family Caryophyllaceae. It is known for its thin shell, white kernel, rich milk aroma, and crispy and delicate texture, and is known as the “Queen of Dried Fruits”. Macadamia nuts are not produced in Hawaii. It originates from the subtropical rainforests along the coasts of Queensland and New South Wales in Australia; At the end of the 19th century,it was introduced to the Hawaiian Islands and widely cultivated.Due to the successful commercialization of Hawaii,it is commonly known as the “Hawaiian nut” and its scientific name is still “Australian nut”.
Origin and Raw Materials
Traditional production areas: Australia (rich in oil and fat), South Africa (prominent milk aroma and crispy taste), Kenya and other places.
China’s production areas: The southwestern production area with Lincang,Yunnan as the core has become the world’s largest planting base, with a planting area of about 2.62 million acres. About 1 out of every 3 macadamia nuts in the world comes from here and the climate similar to the original place nurtures plump nuts.
Mouthfeel and Flavor
Macadamia nuts have hard shells,white kernels,thin skin and thick flesh: On the palate,there is a faint natural milk aroma that spreads out with chewing.The texture is crispy,delicate and smooth with a hint of sweetness in the aftertaste – this is also its signature flavor that distinguishes it from walnuts and almonds.
Nutritional Value
Energy: 718 kilojoules (KJ) per 100g
Fat: 76 g/100g
Protein carbohydrates: moderate amount
Product Grade
Specification (diameter D)
Extra Large:D≥26mm
Premium A:23≤D＜26mm
Premium B:21≤D＜23mm
Premium C:18≤D＜21mm
Quality indicators
Opening width of 0.5~2.0mm, opening curvature ≥ 240 °, easy to pick rate ≥ 80%, kernel extraction rate ≥ 28%
Storage conditions: Please store in a cool,dry and well ventilated place,sealed and protected from direct sunlight,high temperatures and humidity;After opening,it is recommended to consume it as soon as possible for better flavor and to avoid oil oxidation and flavor deterioration.
