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All About Hawaiian Macadamia Nuts
From the Pohoiki Farm Orchard
of Monika's Mac Nuts on the
Big Island of Hawaii

Description and Botany

The Macadamia nut tree belongs to the family Proteaceae. It is native to the coastal rain forest areas of Australia. Macadamia seeds were first imported into Hawaii in 1882 by William Purvis and macadamias have since become the most important tree crop in Hawaii. Total acres in macadamia production is 20,200 acres and Hawaii’s macadamia industry is valued at $175 million annually. Major production of macadamia is on the island of Hawaii (Big Island).

Edible nuts are from two species of the genus Macadamia: Macadamia integrifolia (smooth-shell type) and Macadamia tetraphylla (rough-shell type). The macadamia nut industry in Hawaii, Australia, and many other producing areas is based primarily on the smooth-shell type. Considerable research has gone into selection and breeding of the best cultivars for Hawaii. More than 100,000 seedlings have been screened to produce the 7 perfect cultivars grown in Hawaii.

Both species are attractive, evergreen trees, which with age can attain a height of 60 feet and a spread of 40 feet. They have shiny, green, holly-like foliage. The small, perfect, cream-colored flowers are borne in axillary racemes to 12 inches long consisting of several hundred flowers. Although there are a large number of flowers in each raceme, usually not more than about 10 nuts set and mature.


In Hawaii, commercial orchards are planted with grafted seedlings. Macadamia nut trees can start bearing a small crop in the fifth year after planting, and full production is reached in 12 to 15 years. The trees require 60 – 120 inches of rainfall a year and can be grown from sea level to an elevation of 2500 feet.

Macadamia nuts are harvested manually after they have fallen. In Hawaii, the nuts typically drop 8 to 9 months of the year from May to December. The husk and the shell accounts for most of the macadamia nut’s weight. Husk is about 50% of the whole nut. The average kernel recovery rate from "in-shell nuts" (without the husk) is about 25 to 35%. That means the kernel is only 15% of the whole macadamia nut.

Soil and Fertilization

Macadamias can be grown successfully on a variety of Hawaiian soils ranging from loose volcanic lava soils to well-drained, lateritic clays. Fertilization (3 to 4 times a year) is necessary for good production and growth. All the husks, leaves and trimmings are used to replace and supplement the soil nutrients in our Pohoiki Farm orchard.

Processing Macadamia Nuts

The processing of Macadamia Nuts is done differently from farm to farm and from company to company. At Monika's Mac Nuts the processing of the in-shell nuts is very labor intensive and most of the work is still done by hand. The following paragraphs will explain how we implement the various processing steps in the order of their occurrence.

The Harvest

On our 15 acre Pohoiki Farm we harvest the nuts once a month. The nuts are not picked directly from the tree. As with many other nut types, they tree-ripen and then fall to the ground. All the nuts are then "picked" by hand from the ground. The nuts are gathered in bags weighing approximately 45 pounds each and brought to our husking facility, which is located within the orchard.

Removing the Husks

De-husking or husking means to peel off the outer fibrous green shell. Husking is done by machine and should be done within 24 hours of harvest to prevent heat respiration and molding. During this step the nuts are sorted manually. Bad nuts are discarded, and nuts which may be unacceptable for human or pet consumption are mulched, composted and introduced back into the orchard. Any nuts remaining un-husked are returned to the husking machine for a second time around.

Air Drying in the Shell

When the nuts are first harvested, they have a high moisture content (up to 30%, depending on the weather) and the kernel itself fills the entire shell. By drying the nuts for 2-4 weeks in open-air, well ventilated bins, the kernel starts to shrink away from the inside of the shell and becomes loose, although the moisture content is still near 12-14%. For a drier nut, with a moisture content below 10 %, we dehumidify the nuts with no heat involved after the 6 week air drying process.

Storing Your Nuts

Quality assurance is of utmost importance to us, however we cannot see inside the shell. For every order over 10 pounds we add half a pound (about 30 nuts) per box free of charge to cover any poor quality nuts. If you feel that the extra nuts are not sufficient to cover any spoilage you may find, please contact us.

TWO GOOD ways of storing the nuts that we know of:

  1. You can hang them in their mesh bags in a cool, dry place. You can store the nuts like this for a few months.
  2. Freezing is a better way of storing when it is done right (especially if you are living in a hot humid climate). If you freeze the nuts, you should only take out what you need for the day. The thawing process builds up moisture inside the shell and the nuts will begin to mold within a couple of days. Freezing keeps the product fresher and you also do not have to worry about any insects getting to the nuts.

TWO BAD ways of storing the nuts that we know of:

  1. Do not keep them in the box that they came in for an extended period of time. This will cause them to start molding.
  2. Do not put them in a sealed Tupperware container. This will cause condensation and they will start to mold.

Shelf life

There isn't an optimum amount of time recommended for storage as there are too many variables but the nuts will store reasonably well for up to 6 months.

Cracking the Tough Shells

The nuts can be cracked by carefully tightening them in a bench vice or striking them with a hammer after placing them in a sack or clear plastic bag. Here is a link to a video of how to crack mac nuts using a ratcheting PVC pipe cutter… Click Here There are, also, specialty nut crackers available from our store ... Click Here.

Humans crack open the nut and then eat the inside kernel so it’s up to you if you want to wash off the shell.

Birds put the nuts in their mouths to crack them open so we recommend to always wash off the shell first.

Feeding nuts to Hyacinth Macaws

No pesticides are used on our farms Macadamia Nut trees or nuts, and at the time of shipping the nuts are thoroughly inspected for quality and only the best of what is available is included in your order. That being said, we recommend, as with any food item that does not come in a sealed package, such as an apple, that you inspect and wash the nuts right before giving them to your bird, and do not let the nut shells come in contact with your birds’ water source. While the chances of your order coming into contact with any outside factors and becoming contaminated before you receive it are slim, the safety of your beloved pets is paramount and we would hate for your pet to get sick from something getting on the shell and then going in its mouth.

Moldy Nuts

If you find an occasional moldy nut it might be one that was not picked from the orchard quickly enough. Either the pickers did not see it on the ground, or it was in a grassy area or something similar. A few moldy nuts in your order are possible and should be covered by the extra half pound of nuts that we include in every box over 10 pounds. If you have more than a few moldy nuts this was most likely caused by moisture build up in the shell.
For example: If the nuts had been sitting in the box in the sun somewhere at the post office or in a car and then you get them and put them in the fridge that would make the nuts sweat and moisture would build up inside the shell. The excess moisture will then make the kernel mold.
Also, any extreme temperature changes will cause condensation and this could cause the kernel to mold. So be sure to avoid rapid temperature change.

Nuts, in general, contain lots of oil. Macadamia Nuts, in particular, contain more oils than most other nuts; therefore care should be taken when storage is required in order to prevent the oils from becoming rancid over time.

To avoid any problems created by long-term storage, you might seriously consider our "Subscription" program. This is a very good way to assure that your nuts are always fresh; particularly the in-shell nuts. It works like this: place your subscription order for, say, 17 lbs to delivered once every 2 months -or- 51 lbs every 3 months -or- some other quantity and shipping period that suits your special needs. We can even ship nuts to you once every month, if that is your wish. You are placed into our shipping schedule, which assures the availability of fresh nuts when you want them, and it locks-in the price for a period of one year. If you have a lively retail/wholesale business or a very hungry bird, you might want to consider this program.

Roasting Macadamia Nut Kernel

If you prefer your nuts roasted, here is how to do it: Avoid roasting small pieces and whole kernel at the same time, they roast unevenly.

  • Preheat oven to 225 – 250 degrees F.
  • Place the nuts in a shallow pan. Roast pieces that are similar in size.
  • If you want to salt them, now is the time to do this (salt or salty water).
  • Put pan in oven and roast for 10 to 15 minutes or longer, stirring occasionally.
    (you may also roast them in a skillet on the stovetop.)
  • Monitor the process closely and remove them from the oven as soon as the browning process begins.

Allow to cool. Enjoy.

Oven Drying In-Shell Macadamia Nuts

If you want to dry In-Shell Macadamia Nuts at home in your oven, do this: Use the lowest warm setting on your oven, or a food dehydrator at (the "nut" setting, if there is one) around 105 degrees F for two to three days. Test the nuts by cracking them open. The shell will become brittle and is easier to crack. If the kernel is still chewy, give them another 24 hours. When they are done, they should be crunchy when biting into them.

Honey Offered by Monika's Mac Nuts is
Gathered and Packaged on The Big Island of Hawaii
by The Hawaii Island Honey Company

Three Delicious Flavors Available

Honey Group

Lehua Wildflower Honey: This exotic honey is gathered from the Lehua blossom of the Hawaiian native Ohia Tree. The Lehua blossom is, for the most part, a brilliant red color, although its blooms are also found to be yellow or white. The Ohia-Lehua BlossomsLehua blooms are stunning as they stand out against their drab, twisted, gray-leaved host; the Ohia Tree. The honey is light to medium amber in color: lighter in times of ample water, and a bit darker in times of draught. The color does not affect the flavor richness of this indiginous special Hawaiian honey.

Hawaii Island Honey Company bees are released into the Ohia forests in March and April as the Lehua blossoms begin to mature. The Lehua honey is harvested from their hives in the Summer.

Macadamia BlossomsMacadamia Honey: The Macadamia Nut Tree not only provides us with one of the World's most popular nut, but also yields one of its more delicious honeys. The larger part of the Macadamia Honey sold through Monika's Mac Nuts is gathered right from trees in her beautiful Mac Nut Orchard at Pohoiki Farm on the Big Island. If you like our Nuts, you will Love our Honey! The honey is typically a dark, rich amber in color with a deep lingering flavor.

Monika's Macadamia Trees bloom aggressively from December through April. The Macadamia Honey harvest begins in the Springtime.

Wildflower Honey: The mixture of our Island's tropical wild flowers abound. From elegant wild Orchids (yes, wild Orchids!) and stately Bromiliads to hundereds of more common flowers that grow in the rain forests and on the hillsides of our island home, comes a honey so uniquely Hawaiian that we must certainly offer it to our customers. There isn't another honey that compares with its mild, satisfying flavor. Use it on your homemade scones, in your tea or cook with it. It's never disappointing.

Wildflower or Tropical Blossom Honey is a mixture of tropical Hawaiian wildflowers and is harvested in fall.

All our honeys are available in all sizes: 12 oz bears or cylinders, 16 oz ovals, and 24 oz bears.

Answers to common questions about
this uncommonly delicious and tasty
Big Island Sea Salt seasoning product

About the Salt

Why is the salt a reddish tint? This is often the basis for all questions about the salt. It is red because during the harvesting process 'Alaea is added to the salt. This gives it a slight orange/brown tint to the salt which is completely tasteless and it doesn't smell either. By adding 'Alaea it significantly increases the health benefits of this salt. 'Alaea is composed of over 80 different minerals that no other salts provide.

Regular over the counter table salt is one of the worst things for you! It is mined from large natural sea salt deposits underground where they take the natural salt and basically take out everything that is good, and are left with Sodium Chloride (table salt). This is ideal for melting snow and other industrial uses all which leave eating it a minority.

In addition, Hawaiian 'Alaea Sea Salt tastes much better than any white salt, including the 'Fleur De Sel' French Sea salt. If you were to taste a few grains of the Fleur De Sel, it has a sharp salty edge, as do all white salts regardless of origin. If you were to try a few grains of Hawaiian 'Alaea Sea Salt, most people would say that it has a mellower, less salty taste. Go to the samples page and try the salt in a convenient smaller sized salt jar if you still are not convinced this is the best salt. We know you will like it, at least give it a try if you are debating a sample size.

Once you have obtained your Hawaiian Specialty Salt, and you still are not sure, put your old salt to the test!

Here is another taste test: with the sea salt, make a simple marinade of water and 1 teaspoon of Hawaiian 'Alaea Sea Salt. Take two similar sized pork chops and put one in the marinade and keep both of them in the refrigerator under sanitary conditions for 24 hours. The following dinner, cook both pieces the same way and compare the tenderness of the meat.

If our salt alone can make food this much better, just wait till you try our seasonings!

Why purchase salts from anywhere else? We offer a better product at a better price.

Hawaiian Specialty Salt Company
Copyright © 2006-2009

All about Monika's Mac Nuts

The company was originally founded with Monika Nauen as its Sole Proprietor and its principal investor. Through hard work and long hours and the hiring of seasonal help to pick and process the harvest, the fledgling company prospered. Monika sold the company in 2013 to Kelly and Scot Davis. Kelly and Scot moved to the Big Island from Oahu looking forward to the new venture of becoming macadamia nut farmers. They have continued the commitment to their customers and to operate the farm to this day. Their focus is on the highest possible quality of freshly air-dried in-shell macadamia nuts for those of you who enjoy the flavor of delicious raw nut, and the challenge of cracking your own. The in-shell nuts are also great for large birds, such as Blue Macaws.

Other fine products manufactured by Hawaii Island Honey Company and Hawaiian Specialty Sea Salt are being offered by Monika's Mac Nuts. These products, as well as our own quality nuts, are made and processed exclusively on the Big Island of Hawaii. Check them out in our Product Catalog.

Welcome to Monika's Mac Nuts

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