These evergreen trees are native to Australia. The macadamia trees mainly produce macadamia nuts known by different names such as Queensland nut, bush nut, maroochi nut, bauple nut, and Hawaii nut. The other indigenous names for macadamia are kindalkindal, boomera, jindill, or baupal. The macadamia nuts have been used for trade between tribes from earlier times and have gained commercial importance in recent times. They consist of certain species such as Macadamia integrifolia, Macadamia jansenii, Macadamia ternifolia, and Macadamia tetraphylla, however, only a few of them are grown commercially for human consumption.
Macadamia jansenii produces poisonous nuts containing toxic cyanogenic glycosides and is not considered safe for consumption. The macadamia nuts are consumed as snack, breakfast topping, in the salad, roasted, salted, raw, and processed products. Australia and South Africa are the largest producers of macadamia nuts followed by Kenya, China, U.S., Guatemala, Brazil, Malawi, Israel, Costa Rica, Bolivia, Vietnam, Colombia, and New Zealand. Initially, in 1880s, the commercial macadamia nuts were produced on large scale in Hawaii and were considered as the world's largest producer.
COVID-19 Scenario Analysis The COVID-19 pandemic has impacted the export and import of the macadamia market due to the trade restrictions implemented in several countries. The global supply chain of macadamia nuts and its products has disrupted due to the lockdown scenario as well as the import duties implemented by China on South African macadamia have created constraints in the market. The sales of the macadamia market have declined due to the shutdown of distribution channels such as supermarkets and retail stores. Online retail has been affected due to late deliveries. Initially, the shutdown of manufacturing units and shortage of manpower impacted the production of macadamia industries. The restriction in domestic transportation has impacted the growers as well as processors of the macadamia market.
The coronavirus and drought conditions in Australia have collectively impacted the Australian macadamia crop and in turn, have declined the sales and revenue of the macadamia market. Top Impacting Factors: Market Scenario Analysis, Trends, Drivers, and Impact Analysis Macadamia trees mainly produce white, creamy high-value kernels which present the new products in the processed foods for human consumption.
The nutshells, flowers, and wood obtained from macadamia trees are utilized for a variety of products. The high nutritional value of macadamia, commercial production of native species, investment in R&D, benefits to the growers of macadamia, advanced processing of macadamia, investment in technology and automation, increased trade of macadamia, government initiatives, organizations to support the growers & macadamia industries, use of macadamia oil for culinary purpose, incorporation of macadamia in health care products, extensive use in cosmetic products, health benefits of macadamia, adoption of the organic farming practices, increased demand for organic products, increased global production of macadamia, enhanced flavor and texture of macadamia products, wide application in beverages & bakery products, high yield of macadamia oil, recycled products of macadamia shells, utilization of macadamia flowers, employment generation by macadamia trade, e-commerce, and increased disposable income are the key drivers which lead the growth of macadamia market.
Macadamia factory success is testament to what collaboration can achieve
However, the expensive macadamia nuts, increased competition in the macadamia production, limited species for commercial utilization, lack of awareness among consumers, availability of alternative products, allergies related to macadamia, traditional practices, and government restrictions hinder the market growth.
The Global Macadamia Market Trends The Surge in the Use of Macadamia Products The versatility, flavor, crunchy texture, and high nutritional value of macadamia nuts have created the pathway for the introduction of new products in the macadamia market. They consist of nutrients such as (per 100 gm) fat (76%), carbohydrates (14%), dietary fiber (9%), protein (8%), high monounsaturated fats such as omega-7 fatty acids, magnesium, copper, manganese, thiamin, vitamin B6, niacin, iron, phosphorus, potassium, selenium, low sugar, and others. There are certain health benefits of macadamia nuts such as lowering heart disease, improving diabetes and hypertension conditions, low level of bad cholesterol, prevention of cancer, benefits to neurological health, and high satiety value. The food and beverage industries are inclined toward investing in advanced R&D and expanding the product line of macadamia such as macadamia butter, roasted & fried kernels, snacks, salad oil, cooking oil, ice creams, baked goods, confectionery, and macadamia based drinks. The cosmetic industry uses macadamia oil in cosmetic formulations such as shampoo, conditioners, skin oils, and others.
The Australian Macadamias Society has presented the reusing and recycling of nut seeds to obtain biochar, renewable energy, carbon filters, particle board, industrial nano-powders, homewares, and for medical treatments.
