Research studies show that macadamia nuts have numerous health beneﬁts because they are rich in vitamins, minerals, ﬁber, antioxidants and healthy fats. Some of the health beneﬁts include lowering of cholesterol levels, improving heart health, strengthening bones, and nourishing the skin, to name a few.
In addition macadamia nuts are versatile, making them universally adaptable. In the culinary ﬁeld, macadamia nuts can be eaten raw or roasted. Ground macadamia can be used as a thickener for soup and custard. Macadamia ﬂour can be used for gluten–free baking and the butter can act as an alternative spread for those with dairy intolerance. Macadamia oil can be used for cooking and also as a natural additive to skin and hair products.
Due to their health benefits, macadamias are a highly valued as a snack and as an ingredient for cookies, ice cream, confectionery, nut butters, sports foods, and cosmetics.
Growing Macadamia trees
Macadamia trees are grown from seeds in a nursery through transplanting of grafted seedlings for best results. Seedlings are planted in a well-spaced environment to allow for maximum growth, with time to maturity being 4-7 years depending on variety and climate. A signiﬁcant economic ability of the macadamia tree is their ability to produce up to 30 kgs of nuts per year for up to 40 years or more.
Macadamia demand is expected to grow rapidly in the main consumer markets in the US, EU, and Asia in the coming years driven by a growing preference for healthier diets.