Macadamia culture in NSW

Macadamia is the most successful Australian native plant developed as a commercial food crop. It is a member of the Proteaceae family, with two major botanical varieties Macadamia tetraphylla and M. integrifoIia. These originate from coastal areas of northern NSW and south-east Queensland respectively. Natural hybrids of the two species can be found near the NSW-Queensland border. Commercial plantings are generally of the species M. integrifolia. The oil content of kernel regularly exceeds 72%, which is the highest for any oil-yielding nut. The nuts are eaten raw, dry roasted as a snack food, used in bakery products, ice cream, confectionery products and in the restaurant and food service industries.

The contents of this Primefact include the following:

• Introduction
• Industry size
• Local development
• Tree management
• Pests and diseases
• Marketing and production
• Further information