The Macadamia

Currently, the macadamia is also cultivated in Bolivia, Costa Rica, Guatemala, Ecuador, Paraguay, Peru and Dominican Republic.

Only two species have commercial importance, being the only ones with edible nut, Macadamia integrifolia and Macadamia tetraphylla. The nuts of the other species are poisonous (eg Macadamia Macadamia whelanii and ternifolia). The toxicity is due to the presence of glycosides. These glycosides can be eliminated by processes known to the macadamia aborígenes.La grow on trees or large shrubs that begins to occur after four or five years. The trees are in full production after six years and will continue indefinitely.

There are several main varieties including macadamia Cates, Beaumont, James and others.

Depending on the variety, the nuts can fall when they are ready for harvest, or perhaps need to get the trees. This usually starts in late October and continue until late January.

The macadamia tree is harvested (collected) often. This varies depending on the weather. The more experienced California growers harvest recommend at least every two weeks, when the week is sunny and dry.

Peels within 24 hours after harvest. Leave the shell for some time because the shell tends to harden.

With care and order nuts can minimize the loss of quality.

Collect the macadamia shell as soon as possible after his fall. The skin should maintain moisture, if not removed will cause the dough is stale and is not marketable. The mass or meat must then be air dried in the shade for at least two weeks. During this drying process, the moisture content is reduced and the meat becomes firm.

The mass then must be checked for quality. It is important that all the nuts that are obviously not sellable be removed before delivery to the warehouse. This includes any worm holes, cracks, discolored shells, etc. Also remove the nuts that are less than 1 / 2 inch in diameter.

Extracted from Blog: Agronomy for All