Macadamia Nuts: Halves, Raw Per MT

Macadamia Nuts: Commercial halves Sold per MT

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Macadamia Nuts: Commercial halves: Half kernels having an onion-ring or browning on the crown.

Half kernel: half of a whole kernel with not more than 10% chipped off

The largest producers of macadamia nuts are Australia and South Africa (55% of total world production), followed by Kenya.

Macadamias belong to the Proteaceae family. There are seven species of macadamia endemic to Australia and two are grown for their edible nuts:
Macadamia integrifolia (smooth shelled) and Macadamia tetraphylla (rough shelled) the nut of which is not as good for roasting as M. integrifolia. Macadamia trees are evergreen and grow slowly up to 12-15 m after 10-15 years. Most cultivars are partly or completely self-incompatible so insects, especially bees, have an important role in pollination.
The fruit has a pericarp (husk), a hard testa (seed coat or shell) and an embryo (kernel or nut meat). The thick husk and the extremely hard shell may provide greater protection of the kernel against microbiological contamination.
Macadamia nuts have a subtle, buttery flavor, and velvety-soft crunch that make them highly regarded by consumers. They are perfect as a snack, breakfast topping, in salads or as part of a main meal, either raw, roasted and salted, or with other flavorings. In addition, they combine perfectly with many different flavors, making them an extremely versatile ingredient in many sweet
and savory dishes