Australian Macadamias Trade

A premium ingredient grown in its natural home

ABOUT MACADAMIAS

Chef Matt Golinski: how native ingredients like macadamias can deliver a memorable food experience

Matt Golinski is a celebrated chef who made his mark on the Australian culinary scene as executive chef at some of the country’s leading restaurants, and as a much loved original team member on the popular Australian TV series Ready Steady Cook.
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5 surprising facts about Australia’s 2 main macadamia growing regions

Australia, the natural home of the macadamia tree, boasts a thriving industry rooted in its ancient rainforests. Originating in Australian soil some 60 million years ago, with our commercial industry now around 50 years old, macadamia orchards span more than 41,000 hectares across multiple regions, primarily in New South Wales and Queensland, with some small plantings in Western Australia too.

2024 Australian macadamia crop forecast revised amid weather challenges

The Australian Macadamia Society (AMS) has revised the 2024 macadamia crop forecast, with adverse weather conditions the primary factor. The updated forecast estimates production of 50,830 tonnes in-shell at 3.5% moisture (54,500 tonnes in-shell at 10% moisture), down from the previous estimate of 56,000 tonnes in-shell at 3.5% moisture (60,000 tonnes in-shell at 10% moisture).

Influence in action: Powerful partnerships amplify the Australian macadamia story

Influencer marketing has emerged as a powerful tool in the modern marketing arsenal, with the potential to deliver impressive results. Leveraging the credibility of popular personalities to connect brands with their target audiences in an authentic and impactful way, it has proven to be an effective component of the Australian Macadamias marketing strategy, helping to expand our global footprint.

About macadamias

Around 60 million years ago, in the fertile soil of Australia’s north east coast the world’s first macadamias evolved. An ancient rainforest treasure, they were first traded commercially in Australia in the 1960s and remain the only native Australian crop to ever have been traded on a significant scale internationally as a commercial food product.

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