Macadamia
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Macadamia

Origin:

Australia and South Africa.

Macadamia is the fruit of the macadamia tree, whose origins go back to Australia; but currently cultivated also in other warm areas, such as Africa, the United States or Latin America.

The production of the fruit is one of the most elaborate, since when the macadamia falls from the tree to the ground, it is collected for the appropriate shelling process; where later they will be dried in the air and then in the oven.

Macadamia contains important nutritional and medicinal qualities; for being the nut that contains the highest% of monounsaturated fat. It is also rich in oleic acid, proteins, fiber, folic acid and potassium; In this way attributing positive effects on the nervous system and concentration, also helping to lower the cholesterol level, prevent osteoporosis and be rich in antioxidants.

Data Sheet:

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Stiles

Style 0

Style 0

Large.
At least a 95% of the kernels measure more than 20mm.

  1. Style 0DR – Roasted.
  2. Style 0DRS – Roasted and salted.

Style 1

Style 1

A minimum of 90% whole kernel.

  1. Style 1: 17-20mm.
  2. Style 1s: 14-17mm.
  3. Style 1DR – Roasted.
  4. Style 1DRS – Roasted and salted

Style 2

Style 2

Wholes and halves.
Combination 50/50.

  1. Style 2L: 13-20mm.
  2. Style 2s: 13-17mm

Style 3

Style 3

Mixture of wholes and halves.
Combination 25/75. At least 25 whole kernel.

  1. Style 3L: 13-20mm.
  2. Style 3s: 13-17mm.

Style 4

Style 4

Halves.
At least 90% of halves.

  1. Style 4L: 13mm+.
  2. Style 4s: 11-13mm.

Style 5

Style 5

Large pieces.
Natural.

  1. Pieces 8mm-12mm.

Style 6

Style 6

Pieces.

  1. Pieces 6-8mm.

Style 7

Style 7

Small pieces.

  1. Pieces 5-6mm.

Style 8

Style 8

Fine grains.

  1. Grains 3-5mm.
  2. Meal. Small pieces/meal up to 3mm.

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