Macadamia is a subtropical plant, native to southeast Australia, Sulawesi, New Caledonia and other places. The main producing areas in the world are concentrated near the Tropic of Cancer. More than 20 countries and regions have planted macadamia nuts, and the main producing countries are Australia, South Africa, the United States, Kenya and China. In China, it is cultivated in Yunnan, Guangdong, Guangxi and Fujian. In recent years, large-scale cultivation in Guangxi and Yunnan has increased.
Macadamia nut is not only sweet and delicious, but also rich in nutrients. It is known as the queen of dried fruits, and its oil content is as high as 78%. 12 fatty acids were detected in macadamia nut oil, among which unsaturated fatty acids accounted for 69.03% of the total fatty acids. It also contains 15% to 20% of high-quality protein and more than a dozen important amino acids.
Processing of Hawaiian fruit
After picking Hawaiian fresh fruit, it should go through the steps of peeling, drying, shelling, screening, baking and packaging. Fresh macadamia nuts can be eaten directly and have a faint milk flavor. After peeling, it is washed and floated to remove impurities and bad seeds, and then dried (or sunned). Fresh macadamia nuts contain about 30% water, and the drying time takes about 20 days. After drying, the moisture content of macadamia fruit will be reduced to about 1.5%, and the pulp will shrink and separate from the inner wall of the shell.
Drying technology directly affects the taste and shelf life of macadamia nuts. Generally, there are two kinds of macadamia nuts in the market: those with and without shells. The macadamia nuts without shells need to be shelled, crushed and broken by machines, and separated by floating water. The macadamia fruit we usually buy is the brown seed after the blue peel is peeled off, but the unprocessed macadamia fruit has no seam on the shell. Moreover, the shell is extremely hard, and it is difficult to bite open without tools.
Baidu Encyclopedia-Yunnan Nuts