The Macadamia Supply Chain: A Focus on Processing
The journey from orchard to export is specialized and capital-intensive.
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Cultivation & Harvesting: Macadamia trees take 5-7 years to begin producing and reach full production after 10-15 years. A key characteristic is that they drop their nuts naturally when ripe. Harvesting involves mechanically sweeping or collecting nuts from the orchard floor, typically from February to September (varies by hemisphere).
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Primary Processing (Dehusking & Drying):
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Dehusking: Within 24 hours of harvest, the leathery, green outer husk must be removed to prevent mold and heat build-up. This is done mechanically.
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Drying: The in-shell nuts (now with their hard brown shell) are dried slowly in silos to reduce their moisture content from ~25% to ~10% for safe storage and to allow the kernel to shrink away from the shell, which is critical for cracking. This can take several weeks.
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Cracking: This is the most technologically challenging step. The extreme hardness of the shell requires specialized, precision crackers that apply immense pressure to fracture the shell without shattering the valuable kernel. Modern crackers use laser-guided technology to orient the nut for optimal cracking.
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Separation & Sorting: After cracking, the kernels are separated from the shell fragments. This is done via a combination of air suction, gravity tables, and, often, manual sorting due to the kernel’s high value.
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Grading & Sizing: Kernels are sorted primarily by size and style (whole, half, pieces). Color is also a factor for top-grade kernels.
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Roasting & Value Addition: Most high-value macadamias are sold roasted and salted. They can be dry-roasted or roasted in oil. Their high oil content makes them perfect for creating a rich, crunchy texture and deep flavor.
