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Growing slowly to heights of 12 to 15 metres, Macadamia trees have shiny dark green leaves, and bear sprays (racemes) of long, delicate, sweet-smelling white or pink blossoms. Each spray of 40 - 50 flowers produces from four to fifteen 'nutlets' which will eventually ripen into nuts.

The nuts grow encased in a hard, woody shell, which is protected by a green-brown fibrous husk. In its natural state a macadamia tree will have flowers, nutlets and mature nuts growing simultaneously, in profusion for much of the year.

The nuts fall to the ground between March and September each year and are collected by pin wheel harvesters, at regular intervals.


The principle growing regions are all in the Southern Hemisphere; South Africa, Australia and Kenya although China is now trying to cultivate this highly prized nut domestically.


Macadamia kernels are graded as 'styles' from 0-8, where 0 & 1 are whole nuts and styles 2-8 are decreasing sized pieces.

Processed Macadamia Products

Using whole or broken macadamias we can do a range of processing such as laser inspection, heat treating, roasting, size reduction (nibbing/chopping), grinding, pasting or making into macadamia butter. These macadamia products are used as ingredients in food manufacture, bakery, sauces, ready meals, confectionery, snacks and bars.

The groups of variants below are currently our most in-demand and thus most are available ex stock but we are happy to assist customers with their product enquiries and can offer bespoke or value engineered ingredients solutions. Please contact our NPD/sales team for more information.

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Macadamia Pastes and Butters

Nut Butters