Macadamia Nuts

Macadamia nuts are one of Hawaii Island’s most valuable agricultural exports, known for their rich, buttery flavor and high nutritional value. The industry has a long history in Hawaii, with commercial production dating back to the early 20th century. According to the 2022 USDA NASS Agricultural Census, macadamia nuts remain a major contributor to the island’s agricultural economy, with thousands of acres dedicated to cultivation.

The macadamia nut value chain begins with cultivation in orchards, where trees take several years to reach full production. Harvesting is typically mechanized, with nuts collected from the ground after naturally dropping. Once harvested, macadamia nuts undergo processing, including dehusking, drying, cracking, and roasting. Many growers sell their nuts to processing facilities, which package and distribute the final product for domestic and international markets. Macadamia nuts are available in various forms, including roasted, chocolate-covered, and processed into oil or flour.

Key challenges in the macadamia industry include pests such as the macadamia felted coccid, fluctuations in global prices, and the long maturation period of trees before they become commercially productive. The sector also faces labor shortages, particularly during peak harvesting periods. Despite these challenges, demand for macadamia nuts remains strong, with premium branding opportunities available for Hawaii-grown varieties.