Evaluation of macadamia nut varieties for processing

Abstract

Over 100 selections of Macadamia nut were evaluated in 1954 and 16 were regarded as promising for propagation. Further evaluation of 13 of the selections was made in 1955.
The main features required in nuts for processing are a high recovery of first-grade kernels, a spherical shape, large enough size to obviate undue labour costs for sorting and grading, a medium-thick shell, uniform pleasing colour, and good palatability.
The effects on quality of time of harvesting and method of harvesting were shown to be variable.