Macadamia nuts from Hawaii
Blog
Origin
Sustainability
Knowledge
Taste, origin and sustainability
Origin of macadamia nuts
The discovery of the macadamia dates back to 1858. European botanists found the nut in the Australian outback and named it after the physician John Macadam. In the 1880s, the British botanist William Purvis brought some seeds to Hawaii, specifically the Big Island, where he initially used the trees as ornamental plants on his sugar cane plantation. He later recognized the agricultural potential and opened the first commercial macadamia farm in Hawaii in 1925 under the management of Ernest Van Tessel.
The Hawaiian island quickly developed into the leading producer of macadamias and was the world's largest supplier until 1971. Even today, Hawaiian macadamias are still an important and strong industry with over 600 plantations.
Macadamia farm in Hawaii: planting and care
A macadamia tree needs a lot of care and space to grow in the first few years. The young trees are therefore planted in rows that leave enough space for the plants. This allows them to spread out well. This promotes aeration and reduces the risk of pests and diseases. The distance between the trees is usually six to nine meters. This allows each macadamia tree to develop a large crown and produce more yield per hectare.
The trees need regular water during the growth phase. In Hawaii, this is often supported by the natural rainfall, which is evenly distributed due to the tropical climate.
Sustainable macadamia cultivation
Hawaii's soils are well suited for growing macadamia trees as they contain many minerals and are well-drained. Farmers fertilize in a balanced way so that the trees get enough nutrients. A soil analysis shows how the soil is doing. This is the best way to look after it.
In addition, many macadamia farms in Hawaii rely on sustainable agricultural practices without compromising the quantity or quality of the yield. For example, they use natural pesticides, avoid harmful pesticides and promote plant diversity on the plantations.
Macadamia cultivation in Hawaii: challenges
Despite the perfect climate, macadamia farms in Hawaii face a number of challenges. One of the biggest difficulties is pest infestation, especially by the macadamia nut borer. This can damage the nuts and greatly reduce the yield.
The high water requirement of the trees is also a problem during dry periods, especially in areas where it does not rain enough. In addition, the care and harvesting of macadamia trees requires a lot of work. As a result, production costs are rising because wages in Hawaii are getting higher and higher. Nevertheless, the cultivation of macadamia nuts is still of great economic importance. The Hawaiian islands export a large part of the harvest to the USA and other countries.
How are macadamia nuts harvested?
A macadamia tree only bears fruit after five to seven years. The harvest season in Hawaii lasts several months. The ripe macadamia nuts fall to the ground by themselves. So you don't have to laboriously pick them. This protects the tree and the fruit.
The nuts lying on the ground are collected regularly - either manually or mechanically, depending on the size of the plantation. After harvesting, the nuts are thoroughly cleaned and dried to increase their shelf life and ensure their quality.
Buy macadamia nuts from Hawaii
Would you like to buy macadamia nuts from a farm in Hawaii? In our store you will find roasted Hawaiian macadamias with sea salt (INSALT) or natural (NOSALT). For cooking and baking, we recommend the natural macadamia halves, which will soon be available in stores.
The special thing about our macadamias from Hawaii is not just their exclusive quality. Our supplier works with local farmers so that jobs can be secured there.
Hawaii Macadamias InSalt
• with sea salt• in-house kettle roasting without oil• from Hawaii• pure as a snack
Hawaii Macadamias NoSalt
- In-house kettle roasting without oil- from Hawaii- pure as a snack
White chocolate cheesecake with macadamia caramel topping