What is a macadamia nut?
The macadamia is a native Australian nut from the rainforests of northeastern New South Wales and southeast Queensland. It is the best-known Australian native food grown commercially and sold around the world.
Aboriginal people ate macadamia nuts long before European arrival. Names for the nut include kindal kindal and gyndl. The plant was named macadamia in honor of John Macadam, a Scottish-born chemist and politician in Melbourne.
The macadamia was first grown commercially in Hawaii, which for many years was the leading producer. Australia later developed a large industry of its own and is now one of the world's largest producers.
A tough shell
Macadamia nuts have an extremely hard shell, which requires special cracking machines. Inside is a creamy, buttery kernel that is eaten raw, roasted, salted or used in chocolates, cookies and ice cream.
Major growing regions include the Northern Rivers of New South Wales around Lismore, Bundaberg in Queensland, and the Glass House Mountains area. Bundaberg has become a major growing center.
Some wild macadamia species are now threatened due to land clearing. Conservation groups are working to protect the remaining wild trees, which hold genetic diversity important for the industry.
Did You Know?
The first macadamia orchard in the world is often said to have been planted near Lismore in the 1880s.