There are so many layers to the macadamia story. From cooking, health and wellbeing to people, gift ideas and macadamia country, there’s a lot to discover about this extraordinary Australian nut. Spend a little time exploring our latest stories. You’ll be amazed at what you find!
The process is quite simple. On arriving at the local processors, the nut is lightly dried in its shell. It is then cracked and the creamy kernel is gently separated from the hard shell.
Nothing is wasted with the valuable shell being used for many things (including powering the processors) and the beautiful kernel that you recognise is sorted then packaged up, ready to be sent across Australia and around the world.
Five things you mightn’t know about macadamia harvesting Harvest is beginning across macadamia country, which means growers are very busy on their farms. Here’s what they’re doing. It’s… Read More
Farming and beyond: meet five macadamia insiders this International Women’s Day The Australian macadamia industry is full of amazing women working in a diverse range of jobs, from technical positions with… Read More
Grower profile: Ron and Mel Caccianiga Seven years ago, Ron and Mel Caccianiga decided to literally tree-change from cattle and mixed farming to take up macadamia… Read More
Grower profile: Anthony Sinnott In 2006, Anthony Sinnott bought his macadamia orchard near Bundaberg, which had previously been an old sugar cane farm. The… Read More© Copyright Australian Macadamia Society Site by Wisdom
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