Six generations of farming, one bright future in macadamias

Carl Nielson never set out to rewrite his family’s farming story – but he’s certainly added a new and promising chapter. Based in South Kolan, just 20 minutes from Bundaberg in Queensland, Carl is part of a sixth-generation farming family whose roots stretch back to the 1870s.

“We’ve always grown sugarcane,” he says. “But I saw the potential in macadamias – not just for better returns, but for sustainability.”

In 2017, Carl convinced his family to try something new. With support from his parents and grandparents, they planted their first 7,000 macadamia trees. Today, the orchard has grown to 12,000 trees and will reach 20,000 by the end of this year. The land, still farmed under the family company Noellen – named after grandparents Noel and Ellen – is now run by Carl and his brother Raymond, along with their partners.

Rooted in resilience and rich red soil

The Nielsons’ farm is uniquely suited to macadamia production. “We’ve got rich volcanic red soil and just the right slope for good drainage,” Carl explains. “Plus, our subtropical climate – warm with minimal frost – makes for ideal growing conditions.”

But it’s not just nature doing the work. Carl and Raymond, both diesel fitters by trade, bring mechanical know-how to every part of the operation. “We do all the repairs and maintenance ourselves, which keeps things moving smoothly – especially during harvest.”

Harvest season runs from March through to September and is all hands on deck. Carl handles logistics and deliveries, Raymond oversees the drying shed, and their father still plays an active role in harvesting the nuts. Outside harvest, the work shifts to general maintenance – slashing, watering, fertilising and caring for the trees.

Macadamias at home: a family affair

For Carl, macadamias are more than a business – they’re part of family life. “The kids love picking them up off the ground and helping to crack them,” he says. “It brings us all together.”

At home, roasted and salted macadamias are a staple. “But we’re big fans of honey-roasted or sweet chilli flavours, and of course, chocolate-coated macadamias,” Carl admits. In the kitchen, he enjoys tossing chopped macadamias into brownies, or using them as a crunchy topping on Greek yoghurt with honey and raspberries.

Pride in every nut

When asked what macadamias mean to him, Carl doesn’t hesitate. “It’s about pride. When I harvest a perfect nut, I know I’ve grown that. It’s a good feeling.”

The Nielsons hope that feeling translates to every Aussie who enjoys their macadamias. “We want people to feel happy supporting local growers,” Carl says. “And to know they’re part of a strong, world-class industry.”