Macadamia integrifolia

Macadamia nuts come from trees that have their origin in the rainforests of North-East Australia belonging to the family of Proteaceae. Of the ten known species, only Macadamia integrifolia and Macadamia tetraphylla nuts are edible and therefore economically important.

The trees have been cultivated in the United States, primarily in Hawaii and California, since the late 1800s.

It can take 10 to 15 years before a macadamia tree reaches maturity and maximum yield. Mature trees grow to heights of between 12 and 15 meters and have shiny dark green leaves.

The Macadamia nut, is known by several names like Queensland nut, Australian nut, Bopple nut, Bauple nut, popple nut, kindal, boombera, burrawang. The edible kernel is enclosed in a thick, hard shell that, in turn, is enclosed in a husk that separates from the tree at about the time the seed is mature.

Observational investigations demonstrated the health advantages of nut intake for subjects at risk for CVD or cancer, such as obese subjects, affected by diabetes, metabolic syndrome or are less adherent to the Mediterranean diet.

Nut producing in the Hawaii are the most delicious in taste and their delicate flavor and crunchy texture makes them a delight to consume.

Macadamia nuts are world’s most delicious nut with small in size, crispy buttery flavored nuts. Apart from being delicious, these nuts are good sources of protein and minerals with sweet in taste and can be eaten either raw from the shell, dry roasted or cooked in oil.

Macadamia nuts are popular snack foods, both as plain nuts and when incorporated into candies, cakes, and cookies. Ingredients other than macadamia nuts, such as chocolate, xylitol, and grapes/raisins.
Macadamia integrifolia

Harvesting of pistachio nuts

Pistachio trees begin bearing the fourth or fifth year after budding. However, a significant crop is not harvested until the seventh or eighth year. At maturity the pistachio hull slips easily off the shell and the color generally turns a pastel shade of crimson. However, some nuts that shaded inside the canopy can be yellow and blank nuts tend to soften in color.

Change in hull color is closely connected with shell slitting and it is important to harvest but when they are fully mature to ensure maximum shell split. There are 7 to 10 days when harvesting can be done without shell-staining occurring.

Pistachios in California are harvested with a shake-catch mechanical harvester and the nuts are placed directly into bins (1.2 by 1.2 by 0.6 m) or trailers.

In some countries and especially for small-scale operations, pistachios are manually knocked or shaken to the ground on tarps, then transferred to bins or other containers for transport to the hulling facilities. A fully mature tree may produce as much as 25 kg of dry, hulled nuts.

Depending upon planting distance and orchard management practices, yields in pistachio orchards could average 2.25 tonnes to 3.35 tonnes per hectare.

Harvesting at optimum maturity, avoiding delays between harvest and hulling, and drying to 4-6% moisture are important factors in insuring good quality of pistachio nuts. The harvested fruit must be hulled and dried within 24 hours to avoid stained shells and aflatoxin contamination.
Harvesting of pistachio nuts