Processing
Processing a New Generation of Macadamia Nuts
Picking:The processing of Macadamia Nuts is very work intensive and most of the work is still done by hand. On our farm we pick the nuts once a month. The nuts are picked by hand from the ground.
We husk the nuts within 24 hours after they have been picked. Husking is done by machines and means to peel off the outer green shell. After husking the nuts are sorted manually, bad nuts are taken out and non husked nuts go a second time into the husker. A sorter separates too small nuts from good sized nuts. Now the nuts have to be stored for a day or two in open screens to dry the outer shell.
On the third day after picking the nuts are ready to be cracked. Since the kernel of a fresh Macadamia Nut is always stuck inside the shell other processing companies dry the nuts with heat for 1 to 2 weeks in big containers to shrink the kernel so that it gets loose from the outer shell. You want to have the kernel loose before cracking because you have better chances to get a whole kernel. Since we did not want to dry the nut in the kernel (loss of flavor, waste of energy) the question was: how can we get the kernel loose without drying the nuts in the shell for 1 to 2 weeks? We solved this problem by using a new patented method of cracking (patented process). The cracker shoots the nut with a speed of 400 mph against an anvil. This action knocks the kernel off but does not yet break the shell. A thousand of a second later a piston breaks open the shell. That makes it possible to crack a Macadamia Nut very fresh with a moisture content of 18 % (compared to 1 to 3 % with other crackers).
Dehydrating:
After cracking the kernels are separated from the shells. The kernels are cleaned and - flavored or natural - dehydrated. Dehydrating Macadamia Nuts takes 4 days and is much more expensive than roasting. Since nuts are high in oil and if higher temperatures are used they tend to become rancid, developing off flavors. We dehydrate the nuts until the moisture content is down to 1 %. The nuts are packed, vacuum sealed and ready for sale.
Hawaiian Dehydrated Macadamia Nuts ™
Why do our Macadamia Nuts taste better?
We improve the quality of the nuts by:
picking once a month
husking within 24 hours after picking
cracking after 3 days with a patented method of cracking
(the sooner you take the kernel out of the shell the fresher the nut is and the better the
kernel tastes)
dehydrating
(healthier than roasting; dehydration only minimally affects the nutritional value of
Macadamia Nuts as it is the least damaging form of food preservation. When the nuts are
dehydrated out of the shell a high-quality product is the result. Oven-dried nuts usually
are darker, more brittle and less flavorful than foods dried by a dehydrator)
not adding any preservatives
vacuum sealing
(you can extend the shelf life of dried food 3 to 4 times without adding any
preservatives) – the shelf life of our Macadamia Nuts is min. 6 months.
Storage:
The storage area should be cool, dry and dark.
Once the bag is open make sure you take as much air out as possible to prevent rehydration
caused by humidity.
Why are Macadamia Nuts so expensive?
Macadamia Nut trees can start bearing a small crop in the fifth year after planting, and full production is reached only in 12 to 15 years.
The husk and the shell accounts for most of the Macadamia Nut’s weight. The eatable kernel is only about 15 % of the whole Macadamia Nut.
From all nuts Macadamia Nuts have the hardest shell and require special equipment for cracking
100% Hawaiian Grown
Macadamia Nuts
and
100% Hawaiian Processed Macadamia Nuts
Patented Process
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