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Produce Zimbabwe Macadamia nuts
Common Name Beaumonts and intergrifolia(main), Bauple nut, Queensland nut, Maroochi nut, Hawaii nut, Macadamia Intergrifollia
Size Not less than 16mm, tree 7-40 feet tall, fruit 27mm in diameter
Variety Elimbar, ikaika, kakea and Keaau, nelmak 1 and nelmak 2
Availabilty Trees flower August-September, further development of fruit last 31weeks. Picked in march
Storage and Packing Vacuum bags(poly liners or alufoil) packed in boxes, less than 8-15degrees Celsius,50-60% humidity
Transport Conditions Cool, dry, well-ventilated containers, refrigerated trucks (prevent rancidity and fungal growth)
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Zimbabwe macadamia nuts production started around 2000 in the eastern border highlands. Currently, Chipinge is the country’s largest producer of nuts owing to its perfect climatic conditions and soils.

Zimbabwe macadamia nuts are easy to grow and, potentially, a lucrative cash crop. The nut is enclosed in a two halved case. In each case, there is either one spherical nut or two semi-spherical nuts. These nuts have a smooth, hard shell that encases a white kernel.

Macadamia nuts can be roasted or eaten raw. They are also used in baking and confectionery. They are also processed and used in the manufacturing of lotions, cosmetics and soap.

In Zimbabwe, macadamia is mostly, also referred to as Beaumont and intergrifollia. Other people from other regions also call it the bauple nut, Queensland nut, or the maroochi nut. Its scientific name is Macadamia intergrifollia.

The macadamia tree can grow to a height of up to 40 feet, with the dwarf variety growing up to nothing less than 7 feet. The leaves of this tree are oval and are arranged in 3-4 whorls. The tree produces pink-red flowers and a fleshy fruit that is usually between 16mm and 27mm in diameter, depending on the variety.

Zimbabwe produces quite a wide range of macadamia nuts. Some of these types include the Elimbar, ikaika, kakea and Keaau. Some parts of the country also produce the nelmak 1 and nelmak 2 varieties, which are relatively of a lower quality compared to the other types of nuts.

Macadamia trees flower between August and September. Further development of the fruits takes at least 31 weeks and the fruits ripen and are ready for harvest around March. Macadamia nuts fall on their own once they are mature and are then picked manually. They are then de-husked immediately or within 24hours after the harvest to avoid delay in processing time as the husk tends to harden.

Graders carefully sort macadamia nuts for size and quality immediately after they are removed from the husks and dry them to reduce moisture content for them to be crisp and firm. They are then packed in vacuum bags that are either poly liners or alufoil and later packed into boxes. The bags and boxes are usually branded with the product name, country of produce, weight and manufacture, and expiry date.

They are then stored in temperatures between 8 and 15 degrees Celsius, depending on how hot or cold the climatic conditions are at the time of storage. It is also essential to ensure that they are not exposed to more than 60% humidity to prevent mold growth and loss of aroma.

Macadamia nuts are transported by air or sea and later supply it locally by rail, road or truck. Whichever the means, it is important to ensure it is under cool, dry and well-ventilated conditions. Refrigerated containers and trucks ensure the nuts are free from mold growth and rain acidity.

Zimbabwe macadamia nuts come from the local smallholder farmers as well as large scale producers who ensure their products meet market standards. Sign up to our platform today to get the best of Zimbabwe macadamia nuts


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