The Macadamia nut era has arrived.
The small, round nuts are creamy, with an almost buttery taste. A good source of vitamins, minerals, fiber and monounsaturated fats, macadamia nuts are growing in popularity as a snack among health-conscious consumers and are used as an ingredient in everything from butters and cookies to health bars and smoothies.
The macadamia nut market was $2.24 billion in 2023, and is expected to grow at a CAGR of 16.3% bringing its value to $8.7 billion by 2031, according to Verified Market Research.
Consumer demand is pushing innovation with products like macadamia nut butter, macadamia nut oil and chocolate-covered macadamia nut clusters growing in popularity.
While the market is growing, macadamia nuts only thrive in specific climate conditions. They need soil with good drainage, rainfall of 40 to 80 inches a year, and temperatures that remain above 50 degrees Fahrenheit, although mature trees can survive a frost. Macadamia trees are cultivated by grafting and take 7 to 10 years to begin producing nuts, and many don’t survive. Mature trees, however, can produce seeds for as many as 100 years.
Consumer demand for sustainable food products is spurring a shift in farming practices in the macadamia nut industry, with producers claiming to focus on soil health, water conservation and fair labor practices. Certifications like those from the Rainforest Alliance and Fair Trade are becoming more popular in the industry and can help consumers make environmentally-informed choices.
Though native to Australia, they are sometimes called Hawaii nuts in the U.S., as they were first produced at scale for American consumption in Hawaii beginning in the 1880s. They are now grown in Australia, Hawaii, South Africa, New Zealand and in parts of South America, with South Africa leading the market.
Its limited growing regions and lengthy growing cycle, and labor-intensive harvesting practices make macadamia nuts among the most expensive nuts in the world.
