Macadamias
Natural & Organic
| Images: (Click to Enlarge) |
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| Styles: | Raw, Roasted, Roasted & Salted, Seasoned |
| Sizes: | Whole, Diced, Meal |
| Packaging: | Bulk - net weight 25lb Food Service - 5lb / 10lb / 25lb Retail Tub and Stand-up Pouch |
| Origin: | Australia, Guatemala, South Africa, Brazil, USA, Kenya |
| Background: | The youngest of the edible nuts whose commercial cultivation dates only from 1858, Macadamias were originally native to the tropical and subtropical rain forest of Australia’s eastern seaboard. They belong to the obscure nut bearing family of trees Proteacea, of which only two of ten species produce “sweet” nuts, while the remainder produce nuts containing cyanide. They were named by Australian botanist Ferdinand Von Mueller in honor of his friend, the Scottish Doctor John Macadam. Originally, Australian aborigines gathered and dried the nuts as they matured during their 2 to 3 month season. In 1882, the trees were introduced by European colonists to Hawaii, the principal source of production today. Propagation was further expanded in Australia, New Zealand and South Africa, and is currently being introduced into other areas as well. South Africa today ranks second in total acres of production. Because of their rich, buttery taste, macadamias have gained tremendous popularity, even though they still rank among the world’s most expensive edible nuts. |
