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Selina Wamucii provides access to producers of high-quality Kenya macadamia nuts both for the local and export market. Macadamia nuts in Kenya are grown by family growers in the country.
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Macadamia nuts from the tree macadamia (Ternifolia F. muell.) thrive in Kenya in the highlands. The name of the plant comes from John Macadam, who was a statesman and botanist from Australia, the native place for the tree. The species, however, was discovered as late as the 1820s courtesy of Allan Cunningham. The term ‘macadamia’ first entered daily use in 1857.
Macadamia is rich in fat content which reaches 116 percent of the daily value. Though the bulk fat content is saturated, most of it is lost during the roasting process, leaving the unsaturated oil. The nut comes with a dietary fiber concentration of 36 percent while protein stands at 16 percent of the daily value. The iron content for the transportation of oxygen in blood is 20 percent while vitamin B-6 comes at 15 percent. The nut has a magnesium concentration of 32 percent of the daily requirements for enhancing metabolism and strengthening bones.
Kenya macadamia nuts come from the heart of Central Kenya, especially in Thika, Muranga, and Kiambu. We also have family growers all over the Mountain region ranging from Meru to Embu and the neighboring Eastern Province regions. Family growers usually intercrop the trees with other fruits including avocado. We source from only farmers who have Global Good Agricultural Practices (GAP) certificates.
Soon after harvesting Kenya macadamia units, they are placed into de-husking machines. Graders first of all remove the pericarp or husk that hides the nuts away. They then heat the hard-shelled seeds at temperatures between 40 and 50° Celsius when they are inside meshed bags so as to allow the hot air to blow inside. The nuts are then air blown to fasten the drying extent to less than 12 percent of the moisture reserves.
The macadamia nuts are processed right after harvesting. The next stage after de-husking involves the cracking of the nuts through a cracker machine, before placing the resulting nut kernels into a roasting oven. Next is heating them continuously for about 30 minutes under temperatures of up to 135° Celsius. To prevent the spilling over of the cracking nuts, widescreen roasting ovens are used though in other cases flat pans at low heating also serve the purpose.
Before packing Kenya macadamia nuts, they are checked one last time to ensure they are of the right crisp color. The crisping can be enhanced through addition of salt and a little vegetable oil though this doesn’t necessarily happen unless the buyer requests. This final cooking process never exceeds three minutes. The crisp dried nuts are immediately placed into airtight tin packets for sale.
Kenya macadamia nuts are packed in foil bags that have lead-free sealants. The bags have bottom pads that keep shakiness during the transportation phase at a minimum. Instead of using carbon dioxide vacuum, the internationally accredited nitrogen vacuuming material is good for overcoming the oxygen that impacts on freshness. Alternatively, vacuum bags that are free of any gas can be used.
Whether available in tins or foil bags, each package of Kenya macadamia nuts is labeled. The wording includes such features as the weight, the date of processing, and net weight.
Macadamia nuts from Kenya are transported via special delivery trucks to the airport in Nairobi or seaport of Mombasa. You can expect the pre-cooled processed whole nuts to reach your destination in Europe or the Middle-east in one to two days after dispatch if by air.
Selina Wamucii is therefore your one-stop-platform for whole Kenya macadamia nuts that naturally grow in the central parts of the country. Just like the producers’ quality parameters are internationally-accredited, so are the quantity parameters exacting to the total tonnage that you request. Prices are quite competitive and reflect market conditions. Make your order today!
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