WMO Resources
October 2026
WMO Resources October 2026
Contents Macadamia ingredient applications ............................................. 3 Nutrition ........................................................................................ 6 Macadamia supply and demand .................................................. 8 Macadamia price trends .............................................................. 10 Sustainability .................................................................................11 Kernel storage and handling ........................................................ 12 USA consumer claims and statements .........................................13 Brands we love ............................................................................ 15 Macadamia kernel style guide .....................................................16 Member list ..................................................................................18
Macadamia ingredient applications Macadamias are a versatile ingredient suitable for a wide range of applications in sweet and savoury products. Their naturally low moisture content, rich buttery flavour, and high monounsaturated fat levels make them ideal for use in mixed nuts, cereals, chocolatecoated products, ice cream, flavoured snacks, plant-based milk, and premium cooking oils. Key considerations for working with macadamias include managing moisture levels, optimising roasting and coating methods, and selecting appropriate storage conditions to maintain product quality, texture, and shelf life.
Mixed nuts and cereals Macadamia kernels have a relatively low moisture content – up to 1.8% – compared to other common ingredients in nut and cereal mixes. When blended with higher-moisture components, their moisture levels can gradually rise, impacting texture, flavour, and shelf life. The most perishable ingredient will ultimately determine the product’s overall shelf life, making moisture control and regular testing essential for maintaining quality.
Chocolate-coated macadamias In chocolate applications, macadamia kernels are typically roasted to develop flavour. Light roasting preserves the nut’s delicate, natural taste, while darker roasting enhances its robust nuttiness. Applying a thin oil coating before enrobing helps protect the kernel, reduces moisture transfer from the chocolate, and minimises oil migration, which can cause fat bloom. Complete coverage is essential to ensure long shelf life and quality. For best results, store chocolate-coated macadamias in a cool, dry environment (18–25°C) with relative humidity below 60%. This prevents melting, softening, and fat bloom formation, which is more likely below 15°C and can affect the product’s appearance.
Oil Macadamia oil’s high monounsaturated fat content provides excellent oxidative stability and a longer shelf life – up to five years if stored in dark glass bottles in a cool, dark place. With a high smoke point of 210°C, it performs well in high-temperature cooking. Its mild, buttery flavour and creamy texture make it a versatile ingredient across many culinary uses. Uses for macadamia oil • Salad dressings: A smooth, buttery base and a flavourful alternative to olive oil. • Marinades: Adds richness and depth in place of other oils. • Baking: Substitutes for butter at a 1:1 ratio, enhancing moisture and flavour. • Stir frying: Offers a delicate buttery aroma without overpowering the dish. • Pan and deep frying: Produces a crisp, golden finish while resisting burning.
Savoury or sweet snacks Macadamias can be coated with savoury blends like herbs and spices or sweet liquids such as honey and maple syrup to enhance flavour. Coating may be applied before or after roasting, depending on production capabilities and the desired flavour profile. Coating before roasting allows deeper flavour penetration and caramelisation but carries risks of burning, over-browning, and excess moisture retention. Coating after roasting gives better control over flavour strength, avoids burning, and helps maintain crunch, though it requires careful application for even seasoning. Best practices for coating before roasting • Reduce burning risk: Use heat-stable ingredients or adjust roasting conditions to preserve flavour and colour. Apply delicate ingredients like sugar or herbs in thin, even layers. • Limit moisture retention: Use coatings that don’t trap moisture, or roast at lower temperatures for longer, monitoring texture closely. Best practices for coating after roasting • Apply salt or dry powders to hot nuts for better adherence. • Use a light oil spray before seasoning to help flavours stick. • Mix liquid flavours with oil, warm, and coat hot nuts for even distribution.
Milk Macadamia milk is made by grinding raw, pasteurised, or roasted kernels into a smooth paste and blending with water, starch, vegetable gums, protein, and other ingredients to create a creamy, nutritious milk alternative. Commercially, it usually contains 2.5–3.5% nut content, though it can also be prepared at home by blending soaked macadamias with water. Its rich, buttery flavour and smooth texture make macadamia milk a popular plant-based choice. It contains healthy monounsaturated fats, vitamins, and minerals, and is naturally free from dairy, lactose, soy, milk, and gluten – making it suitable for vegans and people with common food sensitivities. Uses for macadamia milk • Milk drink: Creamy and nutty, perfect for drinking alone or adding to cereal, tea, coffee, smoothies, and ice cream. • Sauces and soups: A rich, dairy-free base for creamy recipes. • Baking: Replaces water or dairy milk to enhance moisture and add a subtle buttery note. • Barista milk: Specially stabilised for coffee and smoothies, with acidity regulators to prevent curdling.
Ice cream When used in ice cream, macadamia kernels are often coated to limit moisture absorption. Honey coatings can slow moisture uptake, while oil coatings create a protective layer, preserving texture and quality during frozen storage.
Matrix of recommended applications for macadamia kernel and paste Application
Style 0
Style 1
Style 1S
Style 2
Style 3
Whole
Style 4L
Style 4S
Style 5
Halves
Style 6
Style 7
Pieces
Style 8
Paste
Meal
Paste
Snack
✓
✓
✓
✓
✓
✓
–
–
–
–
–
–
Mixed nuts
–
✓
✓
✓
✓
✓
✓
–
–
–
–
–
Chocolate and confectionary
–
✓
✓
✓
✓
✓
✓
✓
✓
–
–
✓
Trail mix
–
–
–
–
✓
✓
✓
–
–
–
–
–
Baking
–
–
–
–
–
✓
✓
✓
✓
✓
✓
✓
Ice cream/ dessert
–
–
–
–
–
–
–
✓
✓
✓
–
✓
Bread
–
–
–
–
–
–
–
✓
✓
✓
✓
✓
Bars/bliss balls
–
–
–
–
–
–
–
✓
✓
✓
–
✓
Muesli
–
–
–
–
–
–
–
✓
✓
✓
–
–
Topping
–
–
–
–
–
–
–
✓
✓
✓
–
✓
Sauce/dip
–
–
–
–
–
–
–
–
✓
✓
✓
✓
Savoury sprinkles
–
–
–
–
–
–
–
–
✓
✓
✓
–
Beverages
–
–
–
–
–
–
–
–
✓
✓
✓
✓
Milk/dairy alterantives
–
–
–
–
–
–
–
–
✓
✓
✓
✓
Praline/nut paste
–
–
–
–
–
–
–
–
–
✓
✓
✓
AUGUST 2025
Note: This matrix serves as a guide only. Please contact your supplier for specific requirements.
www.worldmacadamia.com
Nutrition Macadamias have excellent nutritional credentials that are highly relevant to long term food trends. There is an opportunity to build a stronger understanding of the composition of macadamias and related benefits with current and future consumers. The World Macadamia Organisation’s (WMO) nutritional messaging is science based, unique to macadamias, and resonates with the health-forward audience in the United States. This nutritional narrative intends to inform consistent messaging around why macadamias are healthy. It is at the convergence of consumer trends, science, and the attributes that are ownable by macadamias. Macadamia brand owners, processors, communicators and the wider industry are encouraged to use this messaging, as consistency and repetition are key to building consumer understanding and shifting consumption behaviour. This narrative has been developed for the United States and is in alignment with US regulations. In other countries, other benefit areas may have more relevance or validity.
Good fats
Low in carbs
Macadamia nuts contain a variety of ‘good fats’ that support a healthy diet. They have the highest level of monounsaturated fats (MUFAs) of all nuts in the form of Omega-9 and Omega-7. Omega-9 is known to reduce inflammation, improve heart function through lowering of ‘bad cholesterol’ levels, and support overall wellness. Research is emerging for the more rare Omega-7 and there are correlations with lower blood sugar levels and healthier insulin responses. Macadamias have polyunsaturated fatty acids (PUFAs) in the form of Omega-3 and Omega-6 and humans need both, however we typically overconsume Omega-6. The ratio of 6:1 (Omega-6: Omega-3) found in macadamias is an excellent balance for optimal health.
Macadamia nuts are low in carbohydrates, and combined with high levels of unsaturated fats, present an ideal snacking option for those aiming to maintain lower blood sugar levels. There is only a minimal spike in blood glucose levels postconsumption. Encouragingly, preliminary evidence suggests that incorporating macadamia nuts into a carbohydrate-rich meal or snack can lead to a reduced rise in blood glucose levels shortly after consumption, this is particularly relevant to consumers following a LCHF (low-carb, highfat) diet or managing diabetes. Increased use of personal continuous glucose monitors has elevated the conversation around blood sugar management.
Nature’s real food
Inflammation
Consumers are increasingly seeking nutrient dense ‘real foods’ which are not highly processed. The good fats in macadamias contribute to nutrient density together with vitamins, mineral, antioxidants, and phytonutrients. Macadamias are uniquely rich in the mineral manganese, essential for skin cell development and resolving inflammation. Healthy fats also enable the absorption of fat-soluble vitamins. Macadamias are a direct-from-nature whole food that offers exceptional nutritional benefits relative to their calorie content.
Inflammation is a significant health concern. It is a complex immune system reaction in the body in response to damage or invasion, and excess inflammation can cause chronic diseases. Too much added sugar contributes to inflammation, along with an excess of saturated fats found in meat and dairy. Macadamia nuts help to reduce inflammation through the presence of good fats, a favorable ratio of Omega-3 and Omega-6, along with vitamins, minerals and phytonutrients. The consumption of macadamias may help address inflammation related issues, such as digestive, brain and heart health.
Macadamia nuts contain good fats, Omega-3, 7 and 9 and have a favorable ratio that supports a healthy diet.
The low-carb content, combined with high level of unsaturated fats, means macadamias won’t cause a spike in blood sugar levels.
Macadamias are a real food direct from nature, delivering nutrition in healthy unprocessed form.
Inflammation is a significant health concern, and consumption of macadamias can help with digestive, brain and heart health.
Nutritional information: how macadamias compare to other tree nuts
Macadamia
Almond
Brazil
Cashew
Hazelnut
Walnut
Pecan
Pistachio
Serving* (number of nuts)
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 ratio
6:1
246:1
664:1
125:1
90:1
4:1
21:1
48:1
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 (g)
1
1
1
2
1
1
1
2
Fiber (g)
2.4
4
2
1
2.8
2
2.7
3
Net carbs (g)
1.5
3
1
8
2
2
1.2
5
Monounsaturated (g)
* Serving size – 1 ounce | 28-30 grams | 1/8 cup The nutrition information is in alignment with the United States of America Food & Drug Administration (FDA) regulations. This may differ in other countries.
How macadamias compare to other healthy foods Monounsaturated fats
Polyunsaturated fats
Total monounsaturated Based on 100g comparison
Extra virgin Macadamias Avocado olive oil
Flaxseed
Omega-3 Based on 100g comparison
Coconut oil
Salmon Greek yoghurt (farmed) (whole milk)
Flaxseed
Omega-6:3 1:4 ratio
Extra virgin Macadamias olive oil
13:1
6:1
Salmon (farmed)
Avocado
Coconut oil
Greek yoghurt (whole milk)
5:1
13:1
88:1
5:1
• Scientific review report is available on the WMO Members’ Portal – www.worldmacadamia.com/wmo-portal or scan the QR code. • For non-members, please email info@worldmacadamia.com. • Blogs and recipes can be found in the Inspiration section of www.lovemacadamia.org. • Nutritional related posts are on Facebook, Instagram and Pinterest, under the loveofmacadamia handle.
loveofmacadamia loveofmacadamia loveofmacadamia
FEBRUARY 2025
Resources
Macadamia supply & demand Macadamias are a growth story. The industry more than doubled between 2010 and 2020. And it is tracking to more than double again to 2030 when it is projected to be over 500,000MT for nut-in-shell (NIS) at 3.5% moisture.
In 2025 the forecasted volume is 346,000MT, a 6% increase from the prior year.
35 year perspective
Production – total growth (NIS volume)
MT 000
MT 000
600
350
500
300 250
400
346
+23%
150
200
100
100 0
+6%
+5%
+3%
244 +7%
200 300
308
299 227
325
50 1995
2000
2005
2010
2015
2020
2025(F)
0
2030(F)
Source: INC Statistical Yearbook, AMS, WMO industry estimates.
2020
2021
2022
2023
2024
2025F
Source: INC, WMO industry estimates Note: % is year-on-year growth
2025 crop forecast CHINA
104,000T
WORLD
2025F 346,218T
KENYA GUATEMALA HAWAII
51,850T
12,000T MALAWI
10,000T OTHERS
BRAZIL 4,500T
8,900T
VIETNAM 8,000T
Growth 2025 vs 2024
7%
AUSTRALIA
SOUTH AFRICA 43,800T
19,800T 83,368T
2025 current season (NIS MT @ 3.5% moisture) 2024 actual
2025 latest forecast
MT
MT
% growth MT
South Africa
89,200
83,368
-7%
China
69,500
104,000
+50%
Australia
53,950
43,800
-19%
Kenya
44,000
51,850
+18%
Guatemala
10,000
12,000
+20%
Vietnam
8,000
8,000
0%
Malawi
10,200
8,900
-13%
Hawaii
15,500
10,000
-35%
Brazil
6,500
4,500
-31%
Others
18,200
19,800
+9%
Totals
324,550
346,218
+7%
Source: 2024 actual – INC published data, May 2025 2025 forecast – WMO Strategic Foundations Committee for South Africa, Australia, Kenya, Guatemala, Malawi, Brazil. 2025 forecast – INC November 2025 Nutfruit publication for China; industry estimates for Vietnam, Hawaii, Others. Notes: Subject to final validation by INC, May 2026. Others includes Colombia, Mozambique, Myanmar, Rwanda, Uganda, Zimbabwe, Zambia, and other macadamia growing countries This information is an estimate only and there is no guarantee of accuracy.
Growth is forecast in all regions, with the exception of Hawaii. The 2030 forecast is for 509,000MT of nut-in-shell, a compound annual growth rate of 8.0%. CHINA
2030 supply forecast: Nut-in-shell 104,000T
2025 2030 midpoint
124,000T
KENYA
51,850T
GUATEMALA
WORLD
Low 114,000T High 134,000T
82,500T
VIETNAM
2025F 346,218T
Compound Annual Growth
2030F 509,000T Low 459,000T High 559,000T
HAWAII
12,000T 19,000T Low 18,000T High 20,000T
10,000T 10,000T Low 8,000T High 12,000T OTHERS
Low 70,000T High 95,000T MALAWI
14,000T Low 12,000T High 16,000T
8,900T 15,500T Low 14,000T High 17,000T
BRAZIL 4,500T
9,500T Low 8,000T High 10,000T
8.0%
8,000T
19,800T 27,000T Low 24,000T High 30,000T
AUSTRALIA
SOUTH AFRICA 43,800T
83,368T
Source: 2025 and 2030 forecast – WMO Strategic Foundations Committee for South Africa, Australia, Kenya, Guatemala, Malawi, Brazil. 2025 forecast – INC for China; industry estimates for Hawaii, Vietnam, Others. 2030 forecast - Industry estimates for Hawaii, Vietnam, China, Others. Note: Estimated low and high points in range, midpoint is average of the range. This information is an estimate only and there is no guarantee of accuracy. Others includes Colombia, Mozambique, Myanmar, Rwanda, Uganda, Zimbabwe, Zambia, and other macadamia growing countries.
122,500T
85,500T
Low 76,000T High 95,000T
Low 115,000T High 130,000T
China and North America are the biggest consumption regions globally. These numbers show kernel equivalent in metric tonnes; nut-in-shell and oil have been converted to an estimated kernel number. 2024 demand by region CHINA 36.0
EUROPE 11.0
NORTH AMERICA 14.0
LATIN AMERICA 2.0
MIDDLE EAST 2.0 NORTH ASIA 6.0 AFRICA 0.5
INDIA 0.5
SOUTHEAST ASIA 3
AUSTRALIA 4.0
Source: Estimates, uses multiple data sources including import/export data, retail data, and industry discussions. Shows all origins. Notes: Volume in 000MT kernel/kernel equivalent. 1,000MT Kernel = 3,500MT NIS = 500,000kg Oil. Focus is on location of end consumption, not location of import/manufacturing. This information is an estimate only and there is no guarantee of accuracy.
The World Macadamia Organisation (WMO) is an independent not-for-profit, operating since 2021 to promote macadamias globally – helping to connect with the benefits of including macadamias in food choices and stimulate growth in untapped markets.
For information, visit worldmacadamia.com or email info@worldmacadamia.com.
JANUARY 2026
All parts of the macadamia industry are encouraged to become members, both to ensure we work collaboratively as an industry to meet this demand challenge and to access member-only benefits.
Macadamia price trends Pricing on macadamias as an ingredient is now more favourable for product developers so it’s a great time to consider using it in your formulations. Favourable pricing is largely due to an increase in global supply. – Macadamia trees are replacing crops such as tobacco, sugarcane and coffee around the world.
The average per kg price of US macadamia kernel imports overtime peaked in 2019 and has dropped back in recent years. This chart reflects the average price for kernel imported and therefore are a mix of prices for both whole kernel and smaller styles. Whilst changes in the mix of imports of wholes and smaller kernel will change the average price, the graph reflects the downward trend of pricing and a more recent plateau.
– Supply has doubled in the 10 years to 2022. – 2022 production is 298k MT (nut in shell at 3.5% moisture) and is forecast to grow at 11.3% per year to reach 503k MT in 2027. The price of macadamia has become more favourable for manufacturers. Kernel prices vary from application to application, but the average price of the whole kernel has fallen by approximately 20% since 2019 and the small styles have fallen by up to 50%.
Average price/kg of macadamia kernels imported into the US USD 20 18 16 14 12 10 8 6 4 2 0 H2 H1 2015 2016
H2 H1 2016 2017
H2 2017
H1 H2 H1 2018 2018 2019
H2 H1 H2 H1 H2 2019 2020 2020 2021 2021
H1 H2 H1 2022 2022 2023
Source: USDA, H1 is January to June, H2 is July to December. NB: Average price per kg = total value/total volume reported for H3 code 080262 (macadamia kernels).
Macadamias are often viewed as elevating occasions and food products, and have highly positive taste characteristics. They also deliver a more conscious way of indulging thanks to their favourable health halo.
For information, visit worldmacadamia.com or email info@worldmacadamia.com.
SEPTEMBER 2023
Globally the macadamia crop is expected to remain strong and therefore new products formulations that include macadamias can be launched with confidence.
Sustainability Increasingly consumers care about the sustainability of the foods they chose to consume. The natural food conscious consumer wants to know food is grown ethically and without a detrimental impact on the earth. Macadamias are grown in sub-tropical environments in most continents in the world. Whilst there is variation in the farming systems, across the world care is shown by farmers to have a favorable impact of the environment and communities where they grow their crops. The World Macadamia Organisation will build a data led picture of the different farming systems and highlight sustainability initiatives from across its member countries. Of the 17 Sustainable Development Goals (SDGs), the WMO will focus on no poverty, zero hunger, clean water and sanitation, decent work and economic growth, responsible consumption and production, climate action, life below water, and life on land.
Water Use & Quality Macadamias are mainly grown in rainy, sub-tropical regions of the world within generally within the band of the 35th parallel and the equator. Macadamias are a tree crop and there is a natural water efficiency that comes with this. Traditionally, macadamia crops were not irrigated. For more recent plantings the majority of orchards receive supplemental irrigation in dry periods, with improving irrigation technology enabling farms to be increasingly efficient in water usage. Climate Change & Carbon Macadamia trees typically live for around 40-60 years while some live more that 100 years. Based on their longevity, their store of carbon is long-term contributing to both above ground biomass and in soil organic matter. Macadamia trees can store three tonnes of CO2-equivalent per year in their stems and branches alone, whilst the compost from husks and other organic matter boosts soil carbon and soil health in many macadamia orchards. Economic Development In many developing countries macadamia nuts’ low maintenance requirements and ability to fit into mixed cropping systems makes the nut an ideal food item for small land holders who combine food production with cash-crop options. For both larger and smaller farms, there are often strong connections with local rural communities for labour, supplies and services. Low Impact & Circular Economy Macadamia nut production provides several examples of truly circular crop production. For example, the macadamia husk can be returned to orchards as compost, whilst the macadamia shell is often burned for fuel at the processing plants. There is a strong focus on soil health, with the balance of chemical and organic fertilisers applied based on the nutritional requirements of the trees, rather than as a routine activity. The orchard floors are closely managed, as the shallow network of feeder roots draw nutritients from the soil.
FEBRUARY 2023
To find out more, please visit www.lovemacadamia.org
Macadamia storage and handling Macadamias are known for their “good fats”, but this high fat content means there are some special considerations when it comes to storage and handling. Macadamia kernel have the potential for a long shelf life if handled correctly. The two most influential factors in achieving this are moisture and oxygen.
BULK PACKING
RETAIL PACKING
To maximise shelf life, control both moisture and oxygen and employ high-barrier packaging kept consistently below 12C.
Retail packs are generally not packed under a vacuum so the barrier properties will heavily influence the shelf life of the final product.
Recommended packaging • Pack under vacuum or controlled atmosphere (MAP) • Use high barrier foil films (e.g. 12μm PET/9μm Foil/120μm LLDPE) • Flush and seal with nitrogen or carbon dioxide • Ensure residual oxygen is <2% • Oxygen barrier <0.10cc/m²/24h; water barrier <0.25g/m²/24h (tested at 25°C, 75% RH, 1 atm)
There are many types of retail packaging available. The higher the barrier to oxygen and water, the longer the use-by date can be.
BULK HOPPERS/LOOSE NUTS When selling macadamia kernel through bulk hoppers, it is more challenging to maintain the product’s freshness and crunch as there is no barrier to oxygen or moisture. However, by adopting some simple practices, the product’s freshness can be maintained: • Use hoppers with lids that close after each use • Keep volumes low and ensure stock turnover every 2–3 days • Fully empty and clean hoppers before refilling • Add fresh stock first, then older stock on top
STORAGE Macadamias have a high fat content, which makes them sensitive to oxygen and moisture. When stored properly, kernels can achieve a 24-month shelf life. Storage guidelines • Always store in original, unopened packaging in a cool, dry place • Ideal storage temperature: ≤12°C • Once opened, reseal or transfer to an airtight container • Avoid exposure to ambient air to prevent moisture uptake and texture loss
KERNEL ROASTING Roast at low temperatures and test parameters to achieve an even, creamy kernel colour. Generally the best roasting results are achieved by roasting at a lower temperature for a longer time. Before roasting a full batch of kernel, a small test batch should be trialled to determine whether the roasting parameters need adjustment. This could involve changes to the roasting time and/or temperature. A suggested starting point for a continuous nut roaster such as a Proctor or Aeroglide is 125°C for approximately 11 minutes. If an adequate level of roast is not achieved, the time and/or temperature can be increased. The consumer is typically looking for a final roasted product that has an even creamy colour, contains no dark kernel and has a pleasant roasted flavour that is not over-done.
AUGUST 2025
Handling opened bulk packs • Reseal immediately or transfer to airtight plastic container • Store below 12°C (preferably 5–10°C) to retain crunch, flavour and prevent oxidation
Recommended retail materials • High barrier flexible packaging • Hermetically sealed metal cans or glass jars • Use modified atmospheric conditions when possible • Retailers must determine shelf life based on packaging and kernel treatment
www.worldmacadamia.com
Consumer claims and statements Communicating the benefits of macadamia nuts, or any other food products, are restricted by the regulations of the country they are being sold in. This document summarises the authorised claims and qualified health claims as is relevant to the USA. If you are selling products outside of the USA, please check the regulations in the country/countries relevant to your business. NUTRIENT CONTENT CLAIMS
QUALIFIED HEALTH CLAIMS
A nutrient content claim is a specific claim to the amount of a nutrient or vitamins/minerals present in a serving of the product and the amount it represents based on recommended daily intakes (RDIs). For macadamia nuts the following can be made: • Excellent source of manganese • Excellent source of copper • Excellent source of thiamine
There are certain claims, identified as Qualified Health Claims (QHCs). These claims are supported by scientific evidence, but do not meet the more rigorous “significant scientific agreement” standard required for an authorized health claim. To ensure that these claims are not misleading, they must be accompanied by a disclaimer or other qualifying language to accurately communicate to consumers the level of scientific evidence supporting the claim.
There are no RDIs specific to monounsaturated and polyunsaturated fats but can be expressed as ‘good fats’ with qualifiers on the benefits of consuming macadamia nuts as part of a healthy diet and lifestyle. (i, iv, v)
Macadamia nuts has the following QHC: HEART HEALTHY Supportive but not conclusive research shows that eating 1.5 ounces per day of macadamia nuts, as part of a diet low in saturated fat and cholesterol and not resulting in increased intake of saturated fat or calories may reduce the risk of coronary heart disease. See nutrition information for fat content.
CERTIFIED CLAIMS Other certified claims for macadamias: •
Kosher
•
Keto
•
Vegetarian/Vegan
•
Gluten-free
•
Non-GMO
•
Plant-based
The following consumer narratives and claims were designed to avoid regulatory warnings on packages, but are supported by sound science and could be used effectively in marketing material based on the identified positioning. GENERAL GOOD FATS • •
Macadamia nuts can be included in a heart-healthy diet, due to its cholesterol lowering effects. (6) Macadamia nuts can substitute foods higher in saturated fats and increase satiety. Satisfying, portable snack that keeps you full between meals. (3, 27, 28)
•
•
Macadamia nuts have the highest level of monounsaturated fats (MUFAs) of all nuts in the form of Omega-9 and Omega-7. (vi) Macadamias are a source of polyunsaturated fatty acids (PUFAs) and provide a healthy ratio of Omega-6 to Omega-3 (6:1). (vi)
•
We need good fats in our diet to remain healthy, Macadamia nuts provide healthy fats to meet these needs and promote our overall best health. (2, 6, 7)
•
Macadamia nuts are high in healthy fats. (vi)
•
Healthy boost of monounsaturated fats and less of the bad fats. (vi)
•
Packed with monounsaturated fatty acids, making them a healthy source of fat. (8, vi)
•
Healthy boast of monounsaturated fats and less of the bad fats. (vi)
•
Wholefood source of healthy fats.
•
Macadamia nuts are great for heart health – fats matter now and into your future. (2, 6, 8, 10)
•
The healthy fat content of macadamia makes it an excellent option for nut butters, nut oils, non-dairy frozen desserts, and potential innovative uses. (32, 36)
INFLAMMATION •
The fats in macadamia nuts may help fight inflammation and reduce cellular damage. (14)
•
Increasing consumption of monounsaturated fats can benefit digestion and overall gut health. Macadamia nuts are an important source of monounsaturated fats and offer the ideal ratio of Omega-6 to Omega3s. (38, vi)
•
Increasing consumption of monounsaturated fats and lowering saturated fats can help support our brain and cognitive function. (17)
•
The fatty acid content of macadamia, especially oleic acid, shows anti-inflammatory effects in cells. (38)
OMEGA-7 PALMITOLEIC ACID •
Increasing consumption of monounsaturated fats and lowering saturated fats can help support our brain and cognitive function. (17)
•
Higher levels of Omega-7 palmitoleic acid in the blood correlate with lower blood pressure.*
•
Higher levels of Omega-7 palmitoleic acid in the blood correlate with lower blood glucose levels and a healthier insulin response.*
•
Some research shows increasing Omega-7 intake through sea buckthorn supplementation increases the levels of Omega-7 palmitoleic acid in the blood.
Note: We do not know if there is a cause-and-effect relationship so can only say they are correlated.
GENERAL NUTRITION Macadamias are an excellent source of manganese. This nutrient is essential for healthy blood sugar levels, building collagen, antioxidant activity, preventing free radical formation inside our bodies, cell signalling, and healthy bones and teeth. (37, vi)
•
Macadamia nuts have the fighting power of polyphenols and flavonoids. Flavonoid-rich foods are essentially superfoods. (2, vi)
•
Cold pressing macadamia oil is a healthy method of oil extraction and protects the nutrient benefits of macadamia in this form. (29)
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One serving of macadamia nuts also contains dietary fiber, protein, thiamine, and a good amount of copper. (vi)
•
Macadamia nut intake does not result in weight gain when consumed as part of a healthy diet. (27)
•
•
Nut intake, including macadamia, cause a smaller rise in blood glucose and a healthier insulin response than other snacks. (4)
Macadamia nut oil has a high level of lignans, which are health-promoting anti-inflammatory compounds that act somewhat like a fiber. (31)
•
Roasting improves taste/texture of macadamia nuts and does not diminish nutritional quality. Roasted macadamia nuts are just as nutritious as raw. (1)
•
Macadamias are a source of plant sterols (which can lower cholesterol in the blood) and polyphenols (antioxidants). (2, vi)
These phrases below can be used as talking points for macadamias: ✓ Macadamias have as many good fats as avocados. ✓ Macadamia nuts have the same healthy fat as olive oil. ✓ Macadamias have more Omega-3s than most fish. ✓ Macadamia nuts are a quick, easy source of healthy fats. ✓ Macadamia nuts plus dark chocolate make an antiinflammatory snack or dessert. ✓ The good fats in macadamia nuts turn a salad into a meal.
✓ Adding macadamia’s good fats to a meal helps keep blood sugar stable. ✓ The good fats in macadamia nuts keep us full without weighing us down. ✓ Helps us stay full for a long time without causing a spike in blood sugar. ✓ Macadamias are low in carbohydrates and sugar. ✓ Macadamias are one of the best versatile and emerging superfoods.
For more information, or to request a copy of the WMO Nutrition Research Analysis Report and WMO Nutrition Summary, please contact info@worldmacadamia.com. www.worldmacadamia.com | www.lovemacadamia.org
FEBRUARY 2025
•
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Macadamia kernel style guide All styles set out below are premium grade
Style 0
Style 1
Style 1S
Style 2
Min 95% wholes
Min 90% wholes
Min 90% wholes
Min 50% wholes
> 20 mm
16 - 20 mm
13 - 18 mm
> 13 mm
Style 3
Style 4L
Style 4S
Style 5
Min 15% wholes
Min 80% halves
Min 50% halves
Pieces
> 13 mm
> 13 mm
10 - 14 mm
8 - 12 mm
Style 6
Style 7
Style 8
Pieces
Pieces
Fine pieces and meal
5 - 9 mm
3 - 6 mm
< 3mm
Wholes
Halves
Pieces
Fines / Meal
Kernels which are not split into halves, nor with more than 1/4 of the kernel missing, provided that the kernel contour is not materially affected by the missing portion.
Means that half of a whole kernel, with not more than 1/8 of its mass missing.
Pieces can be naturally broken or diced with the size specifications listed above.
Fines / meal are produced when macadamias are diced and consist of any small material less than 3mm in size.
The full Product Standard is available on worldmacadamia.com/productstandard.
Comparison chart 20mm 10mm 0mm
Style 0
Style 1
Style 1S
Style 2
> 20 mm
16 - 20 mm
13 - 18 mm
> 13 mm 20mm 10mm 0mm
Style 3
Style 4L
Style 4S
Style 5
> 13 mm
> 13 mm
10 - 14 mm
8 - 12 mm 20mm 10mm 0mm
Style 6
Style 7
Style 8
5 - 9 mm
3 - 6 mm
< 3 mm
The full Product Standard is available on worldmacadamia.com/productstandard.
NAME
Lisa Muriuki
Ricardo Martinez
Philip Moufarrige
James Karanja
Tushar Chugh
Warren Spring
Pieter van Westhuizen
BJ Plummer
Kees Blokland
Mike Graham
Alex White
Wamae Muhara
Simon McCrum
Willem Tempel
Cobus Kok
Pieter van der Westhuizen
Thomas Nottebohm
Cornelius Baard
Nick Prinsloo
Patrick Mukundi Mbogo
Maria Teresa Camargo
Kobus Janse van Rensburg
Stacey Spilsbury
Alan Sutton
Michael N. Gatua
Hermiena Aletta Lombaard
Rassie Luus
Grant Bramsen
Rogan Schulze
Boby Thomas
COMPANY
Afrimac Nut Company Limited
Alimentos Selectos, S.A.
Ambermacs
Batian Nuts Ltd
East African Plantations Limited
Eastern Produce
Empire Exports
Global Macadamias Co
Global Trading & Agency BV
Golden Macadamias
Green Farms Nut Company
Jumbo Nuts Co Ltd
Kenya Nut Company
Khuvuka
Macadamia Services Management
Macridge
Mayan Gold Macadamia
Mayo Macs SA
Nutpro
Privamnuts EPZ Kenya Ltd
QueenNut Macadamia Limited
Royal Macadamia
Russellstone Group
Sabie Valley Macadamias
Sagana Nuts Limited
South African Macadamia Processors t/a MACPRO
Swiss Macadamia (Pty) Ltd
Thyolo Nut Company
Tzamac
Wondernut International
www.wondernutintl.com
www.tzamac.co.za
www.swissgourmet.com
www.samacpro.com
www.sagananuts.com
www.valleymacs.co.za
www.gvf.co.za
www.royalmacadamia.co.za
www.queennutmacadamia.com.br
www.privamnuts.co.ke
www.nutpro.co.za
www.mayomacs.co.za
www.mayangold.com.gt
www.macridge.co.za
www.macsm.org
www.khuvuka.co.za
www.kenyanut.com
www.jumbonuts.co.ke
wondernutke@yahoo.com
gm@tzamac.co.za
gb@lujeri.com
rluus@swissgourmet.com
hermiena@samacpro.co.za
gatua@sagananuts.co.ke
suttoncrest@mweb.co.za
stacey@russellstone.co.za
gm@royalmacadamia.co.za
teca@queennutmacadamia.com.br
patrick.mbogo@privamnuts.co.ke
nick@nutpro.co.za
cornelius@mayomacs.co.za
tnottebohm@mdo.gt
pieter@empirenuts.co.za
cobus@macsm.org
willem@khuvuka.co.za
simon.mccrum@kenyanut.com
wamae@jumbonuts.co.ke
alex@gfnc.co.za
mikeg@ndx-sa.com
www.gfnc.co.za
kblokland@globaltrading.nl
www.goldenmacadamias.com www.ndxchange.com
bjplummer@globalmacadamias.com
pieter@empirenuts.co.za
wspring@eprs.co.ke
tush@mchezi.estate
jkaranja@batiannuts.co.ke
philip@ambermacs.com
ricardo.martinez@royalselect.com
murugi@afrimac.co.ke
EMAIL ADDRESS
www.globaltrading.nl
www.globalmacadamias.co.za
www.empirenuts.co.za
www.maclands.com
www.mchezi.estate
www.batiannuts.co.ke
www.ambermacs.com
www.royalselect.com
www.afrimac.co.ke
WEBSITE
World Macadamia Organisation member list
+254722713075
+27835862522
+265999788675
+27725164187
+2747206372
+254724310678
+27836260193
+27848294542
+27151510077
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+254723816553
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+27836270802
+50223865700
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+27828298380
+27849040000
+254743245709
+254727804374
+27720311838
+27833795204
+31653542035
+61487686458
+27823368434
+254204440399
+265888829218
+254722516953
+447860270700
+50223184199
+254702961995
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ORIGIN
AUGUST 2026