新聞 &報告

新聞 & 報告

2023 Australian Macadamias Yearbook

The 2023 Australian Macadamias Yearbook is a comprehensive overview of our industry’s highlights and performance over the past 12 months. It provides a summary of all key facets of the Australian macadamia industry, including:

2023年度的出色夏威夷果產品

2023年對於含有夏威夷果的新產品而言,又是表現亮眼的一年,因為各個市場與類型的製造商都接納這種澳洲原生堅果做為成分所帶來的多重益處。

2023年澳大利亞的夏威夷果產量符合最近的預測

澳洲夏威夷果種植者在2023 年帶殼堅果產量為48,400 噸,含水量為3.5%(帶殼堅果產量為51,900 噸,含水量為10%),與9 月發布的最新預測一致,帶殼產量為48,500 噸,含水量為3.5% (帶殼堅果產量為52,000 噸,含水量為10%)。

重新思考廢棄物:夏威夷果殼如何有助於降低碳排放

In today's rapidly changing world, the call for sustainability is louder than ever before, particularly in relation to food production. Gone is the era of meeting demand at any cost as businesses, governments and consumers across the globe grapple with the environmental impacts of their choices both large and small.

國家生態恢復計畫是澳洲拯救瀕危野生夏威夷果族群的新手段

Australia is the natural home of macadamias, and the only place on earth where they grow wild. Every commercial macadamia crop in the world can be traced back to the wild macadamia trees that still grow in the Australian rainforest. But over the last two centuries, more than 80% of wild macadamias have been lost,  posing ongoing threats to their populations. All four precious wild macadamia species are endangered, but thanks to a new National Recovery Plan to guide their protection, their future is now looking more positive.

認識推廣夏威夷果做為食材的食品創新人士

食品創新人士與提高附加價值的專家Stuart Picken看見挑戰時,表示他正在努力打造解決方式,讓所有參與其中的人都能受益。正是這一點,加上旺盛的好奇心,促使曾任律師和主廚的Stuart創辦代工生產企業,專門將農場直送的次級品升級再造為營養豐富的食品,而夏威夷果就是其中的常見材料之一。

創意公關行銷,強調夏威夷果的澳洲原產地

許多人並不知道夏威夷果起源於澳洲,已有超過六千萬年的歷史。即使對於澳洲的消費者來說,這是個鮮為人知的事實。為了提高大眾對夏威夷果原產地的認識,一個大膽新穎的澳洲公關活動已經啟動,首先針對具有象徵意義的全球品牌麥當勞發起了一個搞笑的挑戰。

澳洲夏威夷果產量預測調整

澳洲夏威夷果協會(AMS),本日宣布2023年澳洲夏威夷果產量預測下修11%,若含水量為3.5%,產量從60,000公噸帶殼堅果調整至53,160公噸帶殼堅果(若含水量為10%,則從64,400調整至57,000公噸帶殼堅果)。

新的研究顯示,食用夏威夷果不會導致體重增加

Macadamia consumption does not lead to weight gain and may have other positive benefits on cardiometabolic risk factors for overweight and obese adults. These were the findings of a study that was recently published in The Journal of Nutritional Science1.

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