Macadamia nuts originate from the macadamia tree, which is native to Australia but is now cultivated in various locations, including Hawaii, China, and South Africa. They are very rich in healthy fats, especially monounsaturated fats, and are good sources of fiber, magnesium, and antioxidants. They contain fewer carbs than many other nuts.
South Africa expects a 7% increase in macadamia production for 2025, reaching about 93,588 metric tons, despite some regional variations. In China, production in 2024 increased due to more acreage, and a further rise is expected for 2025. Australia is expected to see an 11.5% rise in 2024, but the 2025 crop may be affected by weather damage. Kenya projects a 5-8% increase, with 2025 production estimated at 47,500 metric tons.
These nuts are widely used in baking, particularly in cookies, and can be processed into macadamia oil for cooking and personal care products. They can be eaten raw, roasted, salted, or chocolate-coated. Macadamia nuts are expensive due to their limited growing regions and long maturation period, which takes 7–10 years before they produce nuts. Demand for them is increasing in premium snacks and dairy alternatives.
Growth estimates for macadamia supply
INC Global Statistical Review and industry estimates
The WMO predicts that macadamia supply will double in 4-5 years and triple in a decade, reaching up to 660,000 metric tonnes by 2030. Despite this growth, macadamias will still represent only one percent of all tree nuts. They are considered a luxury food with positive taste and health benefits, supporting the launch of new products.
ESTIMATED WORLD MACADAMIA PRODUCTION
World Macadamia Production 2024 to 2029 Supply Map
ESTIMATED WORLD MACADAMIA CONSUMPTION
MACADAMIA DEVELOPMENT GOALS
Sustainable choice
- Consumers are becoming more concerned about food sustainability.
- Natural food consumers want ethically grown foods with minimal environmental impact.
- Macadamias are cultivated in subtropical regions worldwide, using various farming practices.
- Farmers are dedicated to making a positive impact on their environment and the communities they serve.
- The World Macadamia Organisation will compile data on farming systems and sustainability initiatives.
Water use and quality
- Macadamias grow primarily in rainy, sub-tropical regions between the 35th parallel and the equator.
- They are naturally water-efficient as a tree crop.
- Traditionally, macadamia crops did not require irrigation; however, recent plantings often do.
- Improved irrigation technology enhances water efficiency in orchards.
Climate change and carbon
- Macadamia trees have a lifespan of 40-60 years and can store a significant amount of carbon.
- They can store three tonnes of CO2-equivalent annually.
- Compost made from husks and organic matter enhances soil carbon and improves soil health.
Economic development
- Macadamia nuts are low-maintenance and suitable for small landholders.
- There are strong local community connections for labor, supplies, and services.
Low impact & circular economy
- Macadamia production exemplifies circular crop practices.
- Husks are composted, and shells are used as fuel.
- Soil health is prioritized with tailored fertilizer use and managed orchard floors.
For those who care more about their body health
Products featuring macadamias target ‘health active’ consumers and brands. Macadamias are a premium nut appealing to lifestyle-focused customers who are open to new ingredients and willing to pay more for wellness. Insights from the industry will drive the creation of new ingredient formats to differentiate products.
The chart below illustrates the likelihood of using macadamia nuts as an ingredient in various food industry categories:
MACADAMIA Health Benefits
- Heart health: Rich in monounsaturated fats (similar to olive oil) that help lower LDL (“bad”) cholesterol.
- Antioxidants: Contain flavonoids and tocotrienols that protect cells from oxidative stress.
- Weight control: High in healthy fats and fiber, which promote satiety and can help control appetite.
- Blood sugar control: A low glycemic index; fats and fiber may improve glycemic response.
- Brain health: Tocotrienols and omega-9 fatty acids support cognitive function and protect neurons.
- Bone health: Provide magnesium, manganese, phosphorus, and calcium, which are essential for bone strength.
- Skin & hair support: Palmitoleic acid nourishes the skin, may help reduce inflammation, and supports hair health.
- Gut health: Dietary fiber helps support healthy digestion and balance in the gut microbiome.
- Energy-dense nutrition: Good source of plant-based energy, ideal for active lifestyles.
GOOD FATS
Macadamia nuts contain a variety of beneficial fats, including Omega-3, 6, 7, and 9, and have a favorable ratio that supports a healthy diet.
NATURE’s REAL FOOD
The perfect nutrient-dense snack, macadamias are a whole food rich in vitamins, minerals, antioxidants, phytonutrients, and healthy fats.
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| Nutrition Data | Macadamia | Almond | Brazil | Cashew | Hazelnut | Walnut | Pecan | Pistachio |
| Serving (pcs) | 10 | 23 | 6 | 18 | 21 | 7 | 19 | 49 |
| Calories | 204 | 164 | 187 | 157 | 178 | 185 | 196 | 159 |
| Total Fat (g) | 22 | 14 | 19 | 12 | 17 | 19 | 20 | 13 |
| Saturated Fat (g) | 3.4 | 1 | 5 | 2 | 1.3 | 1,7 | 2 | 1.7 |
| Polyunsaturated (g) | 0.4 | 3.5 | 6.9 | 2.2 | 2.2 | 13.4 | 6 | 4 |
| Omega-6 | 0.4 | 3.5 | 6.8 | 2.2 | 2.2 | 10.8 | 5.8 | 4 |
| Omega-3 | 0.06 | 0.01 | 0.01 | 0.02 | 0.03 | 2.57 | 0.28 | 0.08 |
| Omega-6: Omega-3 | 6:1 | 246:1 | 664:1 | 125:1 | 90:1 | 4:1 | 21:2 | 48:1 |
| Monounsaturated | 17 | 9 | 7 | 7 | 13 | 3 | 12 | 7 |
| Omega-7 | 3.69 | 0.07 | 0.06 | 0.04 | 0.03 | 0 | 0 | 0.14 |
| Omega-9 | 12.4 | 8.9 | 6.7 | 6.7 | 12.9 | 2.5 | 11.5 | 6.4 |
| Carbohydrates (g) | 4 | 6 | 3 | 9 | 5 | 4 | 4 | 8 |
| Sugar | 1 | 1 | 1 | 2 | 1 | 1 | 1 | 2 |
| Fiber | 2.4 | 4 | 2 | 1 | 2.8 | 2 | 2.7 | 3 |
| Net carbs | 1.5 | 3 | 1 | 8 | 2 | 2 | 1.2 | 5 |
INFLAMATION
Inflammation is a significant health concern, and consuming macadamias can support digestive, brain, and heart health.
LOW IN CARBS
The low-carb content, combined with a high level of unsaturated fats, means macadamias won’t cause a spike in blood sugar levels.
Macadamia Kernel Price
The average price per kilogram of US macadamia kernel imports has fluctuated over time, peaking in 2019 and then declining in recent years. This chart reflects the average price for kernels imported, and therefore, is a mix of prices for both whole kernels and smaller styles. Whilst changes in the mix of imports of whole and smaller kernels will change the average price, the graph reflects a downward trend in pricing and a more recent plateau.
- H1 is from January to June, and H2 is from July to December.
- Average price per kilogram = total value / total volume reported for H3 code 080262 (macadamia kernels).
Average price/kg of macadamia kernels imported into the US
In-Shell Macadamia Price Changes in China
Macadamia Kernel Style Guide
Style 0
Min 95% wholes | > 20 mm
Style 1
Min 90% wholes | 16 - 20 mm
Style 1S
Min 90% wholes | 13 - 18 mm
Style 2
Min 50% wholes | > 13 mm
Style 3
Min 15% wholes | > 13 mm
Style 4L
Min 80% halves | > 13 mm
Style 4S
Min 50% halves | 10 - 14 mm
Style 5
Pieces | 8 - 12 mm
Style 6
Pieces | 5 - 9 mm
Style 7
Pieces | 3 - 6 mm
Style 8
Fine pieces and meal | < 3mm
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