Macadamia

Southern Africa, along with Australia, are the world's largest producers of macadamia nuts, as macadamia nut trees can only grow in tropical climates. The main producers of macadamia nuts in Africa are Kenya and South Africa. As for its consumption, the main consuming countries are Germany, the United States and Japan. The production of macadamia nuts has been increasing in recent years, due to the increase in yields from mature trees, and the growing demand for gourmet and organic products, where the macadamia nut leads the standards of exclusivity. The quality of the macadamia nut is judged by its color and shape. The quality varies according to its presentation, although the product must always be uniform in terms of size and color. 60% of the product worldwide is marketed processed. The macadamia nut can be presented whole, in pieces of different sizes, alone, salted, roasted and salted, dried and roasted, covered in chocolate, covered in honey and flavored. The remaining 40% is consumed naturally.

The macadamia nut is the fruit of the macadamia tree, originally from Australia and currently cultivated in warm areas of Australia, Africa, the United States and Latin America. Macadamia nuts are considered the queen of nuts. Along with almonds, hazelnuts, cashews and pistachios, it is classified among the five finest nuts in the world. They are small and rounded, with a certain resemblance to hazelnuts, and inside they are white, with a creamy texture and a slightly sweet flavor. Macadamia nuts contain important nutritional and medicinal qualities. Positive effects on the nervous system and concentration are attributed to it, in addition to lowering cholesterol levels (they contain 88% monounsaturated fat), preventing osteoporosis and being rich in antioxidants. This dried fruit is rich in oleic acid, protein, fiber, folic acid, calcium and potassium. The production of the macadamia nut is very elaborate, since the fallen nuts are collected from the ground and shelled, and are then dried first in the air and then in an oven. Most macadamias are sold roasted or covered in chocolate, and are also consumed in cooked or honey-roasted products. Australia concentrates approximately 40% of the world production of macadamia nuts.