Macadamias

General Information

History: Macadamias are native to southeastern Queensland, Australia where they are grown on large, spreading evergreen trees reaching 30 – 40 feet high and almost as wide.      Now they are also grown in Hawaii, Mexico Guatemala, Costa Rica Brazil South Africa Malawi, Kenya and Australia.  Macadamia nuts have a very hard seed coat enclosed in a green husk that splits open as the nut matures.  Mature nuts will fall to the ground from late fall to spring.  They are eaten raw or after cooking in oil, are roasted and salted. 

Style classifications for shelled macadamia nuts:

  • o       Style I: at least 90 percent whole kernels
  • o       Style II: at least 50 percent whole kernels
  • o       Style III:
  • o       Style IV
  • o       Style V
  • o       Style VI
  • o       Meal

Grades:

  • o       Fancy Large Pieces
  • o       Fancy Small Pieces
  • o       Scorched Whole
  • o       Scorched Pieces

Wholes, Diced, Chips, Halves

Macadamia 4 Nut Specifications

Macadamia Nut Specifications

(Style 4)

Organopleptic

Flavor & Odor

Typical of roasted (or raw) macadamia nuts. No musty, rancid, bitter or other off flavors.

Texture

Firm, crisp.

 

Microbiological

Aerobic Plate Count

Below 10,000

Coliform

Less than 100 per gram.

E. Coli

Less than 10 per gram.

Salmonella

Negative in 30 grams.

Staph Aureus

Less than 100 per gram.

Yeast & Mold

Less than 500 per gram combined.

Aflatoxin

Less than 20 ppb

 

Chemical & Physical

Color

Roasted nuts must be light brown to golden brown.  Few dark roasted pieces are present.

Ash

1.3% maximum.

Defects:

  Dark & scorched pieces

  Shelled material

 

7.5 grams per pound maximum.

0.5% per pound maximum.

Fat

78% maximum

Moisture

Generally 1.5%-2.0% maximum

Free Fatty Acid (oleic)

1.0% maximum

Particle Size

According to style

Peroxide Value

5.0 meg/kg maximum.

Pesticide Screen

No pesticides allowed, detectable with standard tests.

 

Miscellaneous

Extraneous Matter

Shall be free of extraneous matter of any sanitary significance.

Packaging

Usually in 25 lb. net vacuum-packed boxes.

Storage

One year at 34 degrees, F. unopened. One month at 34 degrees F. for opened foil pouches. Two months for a cellophane bag.  It is recommended that less than a six-month supply should be stored to maintain maximum freshness.  Do not store next to or near odor producing substances.

Roasting

About 260 degrees F. for 30 minutes in a continuous gas heated roaster.

Salting

100 grams of flour salt per 70 lbs. of kernel.  Excess salt should be screened off.  Nuts are lightly salted.

Macadamia Nutritional Information


Particulars

Contribution by 100 g.

Calories

730

Protein (g)

9.0

Total Carbohydrates (g)

14.0

Total Fat (g)

75.0

Saturated Fat (g)

13

Calcium (mg)

50.0

Cholesterol (g)

0.0

Sodium (mg)

6.0

Dietary Fiber (g)

9.0

Sugars (g)

5.0

Iron (mg)

1.98

Vitamin A (I.U.)

0.0

Vitamin C (mg)

0.0