Macadamia cultivars selected for our rich Hawaiian volcanic soils and tropical environment have grown in our orchards since the original trees were planted in 1948. Additional plantings continued through the early 1980’s to meet the ever-growing desire for our favorite nut. The trees thrive in the tropical rains and absorb the minerals from our fertile soils to give the nuts a unique flavor and quality.

After planting the macadamia cultivars, 5 years pass before the first savory nut is harvested, and it takes another 10 to 16 years for the trees to bear at optimum production. Honey bees are introduced to pollinate any number of the 200 to 300 blossoms on each macadamia raceme. During this process, the bees harvest the pollen and nectar from the blossoms to produce a delectable honey and more bees.

Seven months after pollination, the mature macadamia nut is harvested to preserve its flavor. After harvest, the outer husk is removed and the in-shell nut is dried prior to being cracked. Approximately 300 pounds per square inch of pressure is required to crack the thick shell that covers the kernel. The kernels are roasted and clustered with savory and sweet ingredients to create a delicious, wholesome treat just for you.

We recycle all leftover parts of the macadamia nut into fertile compost or energy. After harvest, the macadamia husks are composted and later used to grow new macadamia trees, and to plant and fertilize trees. The shells collected after the nuts are cracked are used to produce heat to dry more macadamia nuts and produce electricity.