Harvesting Macadamia Nuts

Macadamia nuts grow widely across South Africa and are a fan-favourite due to their rich, buttery flavour. But how and when do you harvest macadamia nuts? Getting the perfect harvest requires a lot of precision and patience, and you need extensive knowledge of the growing cycle.

When to Harvest Macadamia Nuts

Ensuring you properly time your macadamia harvest is very important in order to maximise the quality of the nuts and the yield. It takes macadamia trees around 7-10 years to begin producing nuts. Harvesting for macadamias takes place between March and September in South Africa, though the exact timing depends on the variety, growing conditions, and region.

A big indicator that macadamia nuts are ready to harvest is when the nuts naturally fall from their trees. When they’re ripe, macadamia nuts will simply drop to the ground which makes it easy to collect them. If you harvest the nuts too early, the kernels can be underdeveloped, compromising their quality. But if you wait too long to harvest, the fallen nuts they can deteriorate in quality or rodents and pests may eat them.

How to Harvest Macadamia Nuts

Once the macadamia nuts begin to fall, it’s important to regularly gather them in order to avoid damage from rodents and pests, moisture, or mould. Here are the steps involved in harvesting macadamia nuts:

1. Ground Collection: Farmers primarily harvest macadamia nuts by collecting them from the ground after they have naturally dropped. Farmers will typically collect the fallen nuts by hand or with mechanical sweepers. In large-scale orchards, machines designed to pick up nuts from the ground can speed up this process and reduce labour costs.
2. Husk Removal: After collecting the nuts, the next step is to remove the outer green husk that encases the shell. Processing should be done soon after harvesting to prevent mould growth and maintain kernel quality. Larger farms often use mechanical de-huskers, while smaller farms tend to use manual methods.
3. Drying the Nuts: The nuts are de-husked and sorted and are dried to reduce their moisture levels. This process is very important for preserving the nuts’ shelf life and preventing spoilage. Air-drying is done next in drying racks or trays, often for several weeks, until the moisture content in the kernel is reduced to around 1.5-3%. In some cases, farmers use mechanical drying systems to speed up this process, especially in humid climates.
4. Cracking the Shells: The macadamia nuts are ready for cracking once have are dry. The shells are hard and require special equipment to break without damaging the delicate kernel inside. Most farms use industrial-grade nutcrackers to achieve this. 
5. Final Quality Check: Before packaging or processing, the macadamia kernels are graded (click here to see the different styles), and then go through a final quality check. This involves removing any damaged or discoloured kernels and ensuring that only premium nuts make it to market.

Harvesting macadamia nuts is a very delicate process that requires attention to timing, moisture, and proper equipment. By harvesting at the right moment and following best practices, farmers can ensure they produce high-quality macadamia nuts that retain their flavour, texture, and nutritional value. Want to know how macadamia nuts grow? Click here!