Macadamias - 20kg

Macadamias - 20kg

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Have you tried our 100% Macadamia Mylk concentrate? 

Variety: M. integrifolia / M. tetraphylla hybrid

Origin: New Zealand / Australia / South Africa

Macadamia is a genus of four species of trees indigenous to Australia, and constituting part of the plant family Proteaceae. They are native to north eastern New South Wales and central and south eastern Queensland. Three species of the genus are commercially important for their fruit, the macadamia nut /ˌmækəˈdmiə/ (or simply macadamia), with a total global production of 160,000 tonnes (180,000 short tons) in 2015. Other names include Queensland nutbush nutmaroochi nutbauple nut, and Hawaii nut. In Australian Aboriginal languages, the fruit is known by names such as bauplegyndljindilli, and boombera.

Nelmac II
A South African M. integrifolia / M. tetraphylla hybrid cultivar, it has a sweet seed, which means it has to be cooked carefully so that the sugars do not caramelise. The sweet seed is usually not fully processed, as it generally does not taste as good, but many people enjoy eating it uncooked. It has an open micropyle (hole in the shell) which may let in mould. The crack-out percentage (ratio of nut meat to whole nut, by weight) is high. Ten-year-old trees average 22 kg (50 lb) per tree. It is a popular variety because of its pollination of 'Beaumont', and the yields are almost comparable.

Nutrition Information

Average Per 100g
Energy (kJ) 2690
Protein (g) 14.8
Fat, total (g) 61.4
- saturated (g) 2.7
polyunsaturated (g) 1.5
Carbohydrate (g) 5.1
- sugars (g) 4.4
Magnesium (mg) 130
Sodium (mg) 3
Manganese (mg) 4.1