Common names:
Macadamia, Australian Nut
Scientific name:
Macadamia tetraphylla and Macadamia integrifolia
Botanical family:
Proteaceae
 
Macadamia is native to Australia and can thrive in all tropical and subtropical regions. Produces a high quality edible nut.
Adult trees tolerate light frost, but young trees are sensitive to low temperatures.
In general, it has climatic requirements similar to those of the avocado tree. It is sensitive to salinity.
It can tolerate periods of drought, but to get quality nuts and a high yield, regular watering is necessary.
The ideal soil pH range is between 4.5 and 6.5. In alkaline soils, with pH values above this ideal, macadamia is susceptible to micronutrient deficiencies; For its correction, sulfur corrections are recommended to reduce the pH and additional application of micronutrients, preferably in chelated form.
It should also be taken into account that, as it is a proteaceous plant, it cannot be fertilized with Phosphorus ( P ).
 
It grows slowly; reaching a height of between 12 and 15 meters in tropical climates; its canopy is wide and highly branched. It is susceptible to damage caused by strong winds, as its branches are brittle. For this reason, the installation of windbreaks is recommended.
Its foliage is an intense dark green color. The flowers, in large numbers, are grouped in long and narrow inflorescences of about 20 cm in length.
Pollination is mainly cross-pollinated by bees, although a low percentage occurs by wind. Only a small number of flowers will be pollinated, in which the fruits develop in long clusters.
The shell of the fruit is dehiscent, opening when dried by a suture revealing the hard and woody brown shell of the nut.
The macadamia fruit falls when ripe and falls to the ground, where it must be picked up.
Maturation is staggered, which makes commercial harvesting difficult and significantly increases production costs. It is not recommended to harvest the fruits of the tree, as they may not have completed their maturation, reducing the quality due to not having accumulated a sufficient amount of oil in the seed.
Macadamia is still little known in Europe. Its almond is very rich in oils, with a creamy texture, slightly sweetened with a unique flavor. Macadamia is highly valued and appreciated, surpassing other nuts in price. It is a high-calorie but healthy food due to its high content of proteins and monounsaturated fats that help prevent cardiovascular diseases within a balanced diet. Macadamia nuts can be consumed raw, baked, salted, covered with chocolate, in the form of nougat, and also prepared in ice creams, shakes, cakes; as an ingredient in rice, pasta and salads.
 
Macadamia is a virtually disease and pest free crop in southern Spain, although the fungus Phytophthora cinnamomi can occasionally cause canker on the trunk in highly infected soils.