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


Primefact 5 First Edition

Published: Jan 2005