100% input material is imported from Australia.
Australian macadamia nuts enjoy a first-class reputation (taste and quality) all over the world, thanks to a dedicated group of innovative growers, world-class farming practices, commitment to clean, green production and a multi-million dollar research and development program that has delivered some of the world’s leading technology and pioneering scientific breakthroughs.
Australia – the birthplace of macadamias – leads the world in macadamia production and export, accounting for more than 30% of the world’s crop. In 2014, around 750 growers will produce 40,000 tonnes of Australian macadamias, of which 70 per cent ($120-130 million worth) will be exported to more than 40 countries.
Once the nuts are picked, they are loaded into the hopper which feeds the dehusker (right). The dehusker has two rotating rollers which rip the tough outer husk from the nut. The brown nut that emerges has a moisture content of around 25% and weighs only about 46 % of the total. The huskings are composted and mixed with chicken litter to be used as fertiliser the following year.
To allow the nut to be cracked and the crunchy taste to develop they must be dried from 25% moisture after dehusking to 3% before cracking occurs. This is a two stage process. First the nuts are stored in a green house, which allows moisture content to be reduced to less than 10%, then they are moved to a heated container with temperature between 40 – 50 deg C for a week to reduce the moisture to 3%.
Macadamia nuts have an extremely hard shell that cannot be open with a regular nut cracker. Cracking of the shell is done mechanically by a specially designed macadamia nuts cracking machine. Nuts are cracked between a rotating steel roller and a fixed plate. The distance between the roller and the plate of the macadamia nut cracking machine can be adjusted for different size of nuts.
It is very important to sort nuts, a hand sorting inspection is carried out, to remove poor quality kernel. Our staff separate the nuts into different types (chips, halves, wholes) and sizes. They also take out the nuts with obvious problems like cracks, worm holes or discoloration. Undersized nuts also have to be removed (under 1/2 inch). Take a few nuts and test them by cracking them open and biting into them to see if they are crunchy. If they are still a little chewy, give them dried another 24 hours.
The macadamia nuts deteriorates rapidly and requires a storage environment that is very low in moisture and oxygen. Vacuum packed macadamia nuts should be stored in a cool (15°C to 25°C) and dry area. The correct vacuum pouch material, with the oxygen and water vapour transmission rate properties is used, the kernel will maintain its quality for 16 to 18 months. For longer shelf life, the product should be stored under cold storage with low relative humidity.