Macadamia Nuts
From the seeds of a rainforest tree... The Australian macadamia industry has become one of Australia's largest horticultural export crops. In the 1850's a European botanist discovered the nut's unique taste and soft crunch, enjoyed by indigenous people for many years before, and named the nut after Dr John MacAdam. Today, some 800 plantations produce 10,000 tonnes of premium macadamia kernel along Australia's subtropical east coast regions not far from the rainforest habitats where original trees flourished.
From plantation to you... Macadamia trees produce their kernel inside a very hard shell that is covered in a thick green husk and harvested between April and September. After harvest the precious kernel is extracted and packed ready for delivery to customers in more than 27 countries. Macadamias may be roasted and salted, chocolate coated, or used by chefs and food lovers as a special food ingredient.
Deliciously Healthy... Not only is their taste a sensation, their health benefits are also exceptional. The natural oils in macadamias are over 80% monosaturated, which is good for heart health. They are a good source of antioxidants and minerals, protein and dietary fibre.
Best Choice ...Australian Premium Grade Macadamias
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