In honor of National Macadamia Nut Month, Food & Beverage Insider highlighted some neat factoids about the popular nuts from the World Macadamia Organisation (WMO), an international nonprofit representing macadamia-growing countries, which is dedicated to educating consumers about the various benefits of these versatile nuts.
Product developers looking for an innovative inclusion need look no further than macadamias. And though the world saw widespread supply chain challenges across F&B ingredients the last few years, the future for the sought-after nuts looks bright, statistically speaking.
Did you know?
- In 2022, the total global production of macadamias was around 295,000 metric tons of nut in shell, which is roughly 90,000 tons of kernel.
- Macadamia supply will double from 2020 to 2025, and triple by 2030, according to the World Meteorological Organization.
- Macadamia kernels last two years when frozen, according to University of California.
- Roasting macadamias significantly increases the levels of polyphenols (Food Sci. Nutr. 2021;9[3]:1688-1697)—natural antioxidants that may help reduce the risk of cancer and coronary heart disease (Biomed Pharmacother. 2002;56[4]:200-207).
Check out the other posts in the series to learn more:
- Celebrating Macadamia Nut Month
- Macadamias: Sustainable and keto friendly
- Macadamias: Chock-full of health fats
- Macadamias: The more you know
Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].
