| MOISTURE CONTENT | <1.5% by weight |
| VACUUM (WITH N2 FLUSHED) | -23 to -50kPa |
| NUT SHELL PIECES | Max 1 piece larger than 2mm per 100kg |
| INSECT INFESTATION | Free of insect or rodent infestation |
| COLOUR | Uniform cream with maximum 3% discoloration |
| APPEARANCE | Visible clean with no surface oil |
| FLAVOUR & ODOUR | No off flavour or odour |
| PEROXIDE VALUE | Max. 3 meg/kg oil (AOCS official method Cd 8-53 1993) |
| FREE FATTY ACIDS | Max. 0.5% (As oleic), (AOCS official method Cd 8-53 1993) |
| COLIFORM | <200 cfu/g – (SANS 4832:2007 edition 2) |
| E.COLI | <3 cfu/g – (Rapid test on TBX agar) |
| SALMONELLA | Negative – (SANS 6579:2003 edition 2) |
| TOTAL PLATE COUNT | <10 000 cfu/g (SANS 4833:2007 edition 2) |
| YEAST & MOULD COUNT | <10 000 cfu/g – (ISO 7954) |
| AFLATOXINS (B2, G1, G2) | <4ppb, (AOCS official method Ab 5-49) |
| (B1) | <8ppb, (AOCS official method AB 5-49) |
| METAL DETECTOR SPECIFICATIONS | Ferrous: 1.20mm Non Ferrous: 1.50mm Stainless Steel: 2.00mm |
Our Macadamia
Our Macadamia are available in a variety of kernel types. From whole, half, and blend grades, to raw kernels that provide versatile products within the food sector such as trail mix, nut butter and ice creams.
Thanks to its delicious, mild, creamy flavour and a myriad of health benefits, macadamia is an increasingly popular addition to the world-wide trend in plant-based food.
"Our main focus is to ensure safety of food from field to plate"
Henry Owino, Factory Manager, Kenya
Traceability
Our growers have full traceability from seedling to packed product, allowing 100% control over food safety requirements. All our growers are FSSC 22000 and Kosher accredited.
Taking less than 1 hour from cracking to packing, we ensure the product remains dry, with minimal risk of contaminants and ensure exceptional freshness.
Nursery
All our macadamia seedlings are carefully selected cultivars, grafted and grown in our own nurseries to ensure the best quality from the very start.
Planting
To establish a high yeilding, healthy tree, seedlings must be placed in good quality soil and with optimal spacing for harvesting.
Food Safety
Before harvesting maturity tests are completed to avoid removing any immature nuts.
Harvesting
Macadamia harvesting
Dehusking
Macadamia dehusking
Drying
Macadamia drying reduces moisture to around 10%. Once the nuts move to the cracking facility, the moisture is reduced further to >1.5%.
Cracking & sorting
The kernel is carefully sorted using state of the art technology
Packaging
Once sorted the nuts are packed before shipping to customers and distributors around the world.
Kernel
Grading and styling of kernel occurs immediately after sorting. Packing is a continuous process throughout the day to ensure boxing is completed as soon as possible to avoid damage. Highest grade packaging is used to ensure best quality and maximum shelf -life. Stand pack is 11.34kgs or 25lbs – 20ft container holds 1416 cartons or 16057.44kgs
Whole Grades
Perfectly round and ideal for premium snack nut mixes and chocolate coating.
Half Grades
Naturally split halves ideal for retail snack packs and innovative confectionary lines.
Blend
A versatile blend of whole and half nuts ideal for snack nut mixes and confectionary applications.