The original inhabitants of Australia were generally nomadic, for a number of lifestyle reasons. One of these was a particular tree with dark green leaves and exceptionally sweet flowers that were native to the narrow strip of mountains and coastline on the east of the continent. The Aborigines for thousands of years would gather and eat the trees edible and nutritious nuts.
The nuts were highly sought and regarded for not only their nutritional value, but also for the oil that made up a significant part of the nut, it was both cosmetic and medicinal.
Anecdotal stories about the trading of Macadamias pepper the oral histories of many North east Australian aboriginal nations and clans. the nut itself must have been highly desired for these accounts to have remained in the oral histories of these peoples.
Macadamias, named after Doctor John MacAdam were first grown commercially in Hawaii.
Young macadamia trees produce a limited harvest of nut kernels, only reaching their full potential in the 5th to seventh years after planting.
In Australia, flowering of the macadamia trees begins in Spring in the months of September and October, and bees, attracted by the intoxicating perfume in the flowers, arrive and pollinate the orchard, they are the key to the life cycle of the macadamia.
After pollination, nuts develop, although initially they are invisible to the naked eye. What is called "nut set" is seen from early December when the swelling is about the size of a pin head and will remain on the tree until the nut reaches maturity, when it falls to the ground ready for harvest from March of the following year.
Harvest time is a very busy time. As soon as the first fully mature macadamia nuts fall to the ground, mechanical harvesters collect them as quickly as possible to ensure their quality and freshness is maintained at a premium.
If you have the good fortune to visit places like Byron Bay, The Channon, Bangalow and Lennox Head in the region, be sure to attend the local growers markets where you will be able to sample such macadamia nut delights as - Roasted Macadamia Nut Butter, Dark Chocolate Coated Macadamias, Raw and roasted kernels, and Macadamia Nut Oil Salad Dressings.
The macadamias of the far north coast of New South Wales are exceptional quality and highly sought after. A large amount of the yearly harvest is exported to the Middle East. Many local businesses make cosmetic products from the Macadamia Nut Oil and many value added products are produced from the raw macadamia nut kernel. For more information visit one of the areas best macadamia nut sites macadamia.com.au. Providing useful nutrition tips, reviews and writings online.
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