They grow naturally in north eastern New South Wales and central and south eastern Queensland, Australia. Common names include macadamia, macadamia nut, Queensland nut, bush nut, maroochi nut, queen of nuts and bauple nut; and from Indigenous Australians' languages bauple, gyndl, jindilli, and boombera. We drove through a small town the other day called Bauple, they grow bauple (macadamia) nuts there. Bauple is where they were first discovered by Ludwig Leichhardt in 1843.‘Kindal Kindal’ was the name given to the seeds of an evergreen tree by local aborigines on the eastern slopes of the Great Dividing Range well before British botanist Walter Hill and German botanist Ferdinand Von Meuller in the 1850s discovered and named the specimens. A distinction was made between Macadamia integrifolia (smooth shelled) and Macadamia tetraphylla (rough shelled), which also produces a nut that is edible, although not as good for roasting as Macadamia integrifolia. The genus Macadamia was named after a scientist and politician of that time, Dr John MacAdam, who was prominent in encouraging the cultivation of the species.
This development has been driven by the Australian Macadamia Society, the industry’s peak body in a relatively short period. The first commercial macadamia processing plant was established in 1954 and now there are more than 850 growers across three states, producing around 40,000 tonnes, with 70% of production exported as kernel to the world market.
The main growing region stretches around 1,000 kilometres along Australia’s east coast; from the mid north coast of New South Wales up to Mackay in Queensland and the industry annually brings more than $400 million economic value to local communities.
Macadamias grow best in Australia because that’s where Mother Nature intended them to be grown. It was on the north-east coast of Australia that macadamias evolved more than 60 million years ago.
Commercial production of macadamia nuts, the only Australian native plant that has been developed commercially as a food crop, is centred in northern New South Wales and south-east Queensland. These areas provide the rich soils and high annual rainfall needed for the crop to flourish.Today the nut is marketed throughout the world and is grown from Atherton in the north to Nambucca Heads in the south as well as Western Australia. The nut is also being grown overseas in Brazil, South Africa and Hawaii. The Macadamia nut however remains the only Australian indigenous native fruit exported throughout the world.
The unique flavour, the nutritional benefits and the versatility of the macadamia nut either raw, roasted or in recipes are increasingly being recognized in international markets. Export sales have grown continuously over the last decade with Europe and Japan continuing to grow.
Growing competition comes from South Africa and Central America, but currently macadamias account for less than 3 per cent of the world tree nut market, so with marketing into existing and new markets, there is unlimited potential for Australian macadamias.
I think next year for Christmas I'll be making my Chambord, white chocolate, macadamia oblatne (wafer) cookies. I do miss having the wasabi macadamias, I can find them in the souvenir store in the city but they're too expensive for my limited budget at this time.