Macadamia Nuts
Where We Source
Our premium macadamia nuts come from some of the best-growing regions in Africa, including South Africa, Kenya, Malawi, and Mozambique. We also source macadamias from Australia for a globally diverse offering. These regions provide the perfect climate for macadamias, producing nuts with a rich, buttery flavor and crunchy texture.
Flavor Profile: Buttery, smooth, and lightly sweet with a delicate crunch.
Uses: Perfect for snacking, baking, salads, and gourmet recipes.
Harvesting & Processing
• Harvesting: Macadamia trees take 5-7 years to mature. Nuts fall naturally when ripe and are collected manually or mechanically.
• Drying: The nuts are sun-dried to reduce moisture from 30% to 10%, preventing mold growth.
• Shelling: The hard shell is cracked using specialized equipment to extract the kernel.
• Grading: Nuts are sorted into different styles (0-8) based on size and quality.
• Final Drying: Moisture is reduced to 1.5% for long-term storage and export.
Packaging for Export
• Vacuum-sealed foil bags (11.34kg)
• 25kg cartons
• 1MT (metric ton) bulk bags
Container Capacity
• 20ft container: 12-14MT
• 40ft container: 24-28MT
End Market Uses
• Snack Industry: Roasted and flavored for direct consumption.
• Confectionery & Baking: Used in chocolates, cookies, and desserts.
• Oil Extraction: Macadamia oil is a premium ingredient in cosmetics and cooking.
